Fiel Jami

Fizzy Elderflower Jasmine Mint
btw the name was specifically given by You

INGREDIENTS:
100ml cold Fizzy water eg. San Pellegrino
150ml Apple Elderflower juice eg Cawston or clear Apple juice
30ml frozen cube of Jasmine tea
fresh Mint sprig

PREPARATION:
2.5 teaspoons Jasmine tea pearls eg. Dragonfly Jasmine Pearls or 2-3 teabags of Jasmine Green Tea Pearls, 3 is quite strong and bitter but good when mixed into the drink
420ml boiling water
infuse 10min, more or less
pour into ice cube tray to cool (eg.14 x 30ml cubes), place in large plastic bag where the cubes will be emptied into later and freeze

Pour or add all ingredients into a glass, preferably a tall and narrow glass.

W 43abcd


Colours: Permanent Rose, Aureolin, Sap Green, Ultramarine
Brushes: sable round n.9 n.7 n.2
Watercolour paper NOT 280gsm 38 x 28cm

Beano Plato with Carrots and Leeks

Plato: first three ingredients mixed together (just the Plato is double quantity)
390g tinned Kidney beans
80g crunchy Peanut butter
2 Albumen
30ml Sunflower Oil
220g Carrots, sliced into chunky sticks
220g Leeks, halved across and halved or sliced longways into strands
nutmeg(gr) pepper(gr) ground cinnamon
90g Philadelphia Light

PLATO(20min)
Pre-heated oven to 200C (Mark6). In oven dish with parchment paper, piled in the Plato, flattened and baked 20min.
Set half aside for another day: next day, pre-heated the oven to 180C(Mark4) turned the Plato over and reheated for 20mins.

CARROTS(20min) LEEKS(20min)
In large frypan placed 15ml + 15ml Sunflower Oil in two parts of the pan, mixed the Carrots and spices into one and the Leeks into the other. Fried both 20min in all. Added the Cheese with 30ml hot water to the pan 2min before the end and gradually stirred in the Leeks, but not entirely.

Complete Protein 11.5g
Saturated Fats 13.4g
Uncompleted Legume Protein 26.4g

W 42abcd


Colours: Raw Sienna, Prussian Blue, Ultramarine
Brushes: sable round n.10 n.5
Watercolour paper NOT 280gsm 38 x 28cm

W 41abcd


Colours: Magenta, Sap Green
Brushes sable round n.10 n.6 n.4
Watercolour paper NOT 280gsm 38 x 28cm

Lentil Plato with Spring Greens and Carrots

Plato: first three ingredients mixed together
70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
45ml Sunflower Oil
200g Spring Greens, stems sliced thinnish longways, leaves sliced medium thin
250g Carrots sliced medium thin
nutmeg(gr) pepper(gr) ground cinnamon
30g Ewe’s Cheese, grated finely

SPRING GREENS(20min) CARROTS(20min)
In large frypan mixed the Carrots with 15ml Sunflower Oil and sprinkled the spices on top, also mixed the Spring Green stems with 15ml Sunflower Oil and placed the leaves on top, then fried both 20min in all. A little while before the end added 30ml hot water to the Spring Greens. When ready added the Cheese to the hot pan to melt a little and placed on the Spring Greens (the original instructions were to add it to the Carrots). Another time placed the Cheese on the Carrots in accordance with the original recipe.

PLATO(15min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned after 5min.

Complete Protein 17.6g
Saturated Fats 13g

W 40abcd


Colours and brush numbers, both brushes sable round:
n.1 – Indian Red
n.8 – Magenta, Turner’s Yellow, Raw Umber, Cerulean, Ultramarine
Watercolour paper NOT 280gsm 38 x 28cm