the line-up is

ready: sushi, thai chicken sweet potato soup, miso soup, burmese pork curry, thai chicken curry, ginger prawns with soba noodles, papaya salad, green tea icecream with vanilla mascarpone [mascarpone cream vanilla bean icing sugar just because it couldn't be helped] sprinkled with pistachio and poppy seed, mango pudding with lychees on the side, mango lassi and green tea. [mango lassi: mango pulp, iogurt, milk, sugar]

bits and pieces on the side: raita, indian grated cucumber mint yogurt cumin cayenne, just like tatziki. iced teas. paratha, it would just be way too good, or chapati. chicken satay sorts of for kids and picky people. lime water.

the iced teas were turkish çay tea with cinnamon and a pomegranate tea with mint. added shrimp crackers to the starters and papadamus for the raita. basmati rice. and brownie birthday cake, smitten kitchen's favorite (awesome, a keeper). my personal yay: the shrimp (from raw, little heads and tails for tomorrow's soup) and the ice cream. next day creme de camarão, as it should: um pouco de farinha de trigo torrada e depois um pouco de maizena. added a bit of ginger to the onions. next day cake: Leonor's bolo de alfarroba.

otherwise all original recipes here.

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miso soup

o quê: 40g de daishi ou caldo de legumes coado, 1600 ml água a ferver, 4 cs miso, espargos ou spring onions, cogumelos (enoki, enoki), 250g tofu macio cortado em quadrados, wakame.
como: ferver o caldo, acrescentar as algas e deixar um minuto, os cogumelos e deixar um minuto, tofu 1 min., dissolver o miso e juntar. polvilhar com os verdes.


thai chicken and sweet potato soup

what: 2 tbs olive oil, 4 garlic cloves, 2 red chillies deseeded and chopped, 2 lemongrass smashed, 2x25g coriander leaves, stalks copped separately, 4tbs thai red curry paste (usei metade), 1,5l chicken stock, 300ml coconut cream, 1kg sweet potatoes peeled and roughly chopped, 4 chicken breasts sliced, 2 limes, juice only, 2tbs sugar, 1tsp fish sauce.
how: sauté garlic, chili, lemongrass, coriander stalks and curry paste for 2 min. add chicken stock, coconut, potatos and cook 15 min. remove lemongrass. add chicken and cook further 15 min. add lime juice, sugar fish sauce and coriander leaves chopped before serving.

o gelado
what: 1 1/2 cups milk, 4 yolks, 10tbs sugar, 1 1/2 cup whipped cream
how: whisk eggs + sugar + milk in low heat (banho maria, leva algum tempo mas prefiro). remove after thick (colher fique coberta por película da mistura). strain. soak in ice water. add flavor whatever it is, add whipped cream. pour in container. levar ao frigorifico até estar bem frio e depois pôr no congelador. mexer umas 3/4 vezes para quebrar a formação de gelo. so good.