Beano Plato with Fennel, Tomato and Saffron Soup

single portion

195g tinned Kidney Beans
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
pepper(gr)
45ml Sunflower Oil
*100g baby Tomatoes sliced small
250g baby Tomatoes halved
mixed herbs
*100g Fennel top and stem, sliced thin across, fronds set aside
200g Fennel bulb sliced thinnish longways
fennel seed
*150g Onion sliced and roughly chopped
*100g Carrot quartered longways and sliced thinly
saffron(gr)
30g Wensleydale sliced thin

SAFFRON SOUP (1hour)
Started to prepare the vegetables with an asterisk* and gradually added them to a pan with 15ml Sunflower Oil, fried 20min, except the Tomatoes which were added only for the last 3min together with the saffron
40min before the end (at the end of the 20min frying) added 300ml hot water, covered and continued to simmer
When ready, blended with a hand blender and sieved the Soup
Added the Cheese to a small frypan to melt and stirred in the Soup

PLATO (25min approximately)
Preheated the oven to 190°C
Prepared the Plato by mixing together the first four ingredients
Made a small circle of the Plato in a 20cm tin lined with parchment paper
Baked 25min approximately, the 5min extra for crispy

FENNEL (20min)
In a small frypan fried the 200g Fennel in 15ml Sunflower Oil for 20min
10min approximately before the end added the fennel seed and fronds

TOMATOES (15min)
In another small frypan fried the 250g Tomatoes in 15ml Sunflower Oil for 15min
10min before the end added the mixed herbs

complete protein 18.1g
saturated fats 13.1g
8.6g uncompleted Legume protein

W 202 abcd


Sable round brushes, colours and paper:
n.4 Perylene Green (unused)
n.9 Indigo (unused)
n.10 Jadeite Genuine (unused)
Watercolour paper NOT 280gsm 38 x 28cm