First, welcome to Tasty Patterns!
For this first post, I wanted to tell you about the (photo)graphic research that I am going to emphasize here on Tasty Patterns, and about the way I will try and mix food and visual aspects.
Today’s recipe is very simple and can be made all year round. I created it to garnish some lamb’s lettuce.
This colorful spread is made of raw beets and white beans. The addition of sweet macadamia oil is perfectly balanced with the tangy flavors of cranberry juice and acerola.
Served for a fresh, vibrant buffet, this spread can be placed in coffee cups. Here, I used Digoin Sarreguemines vintage cups (so 50’s!), with black enamel contrasting with bright colors…
makes one bowl
2 cups cooked white beans, drained and cooled
2 small beets, chopped
1 small schallot, peeled and chopped
3 tbsp macadamia oil
3 tbsp cranberry juice
3 tsp acerola powder (98% pure)
½ tsp fleur de sel
1 pinch Espelette pepper powder
Blend all ingredients until smooth.
When ready to serve, spread on toasts of organic sourdough bread and garnish with micro greens and any edible flower in season. Serve with seasonal green salad.
Translation Géraldine Olivo. (email@example.com)