Homemade Gourmet: Fruit Tartare, Protein Pancakes, and Roast Chicken.

In March, I dedicated my kitchen to crafting a variety of dishes entirely from scratch, exploring flavors and textures with care. 

The top highlight was the Fruit Tartare, a delicate combination of avocado and Garrotxa cheese, seasoned with smoked sea salt and pepper, layered with blueberry, blackberry, and white grape, and finished with a Beurré d’Anjou pear slice, Manuka honey, and edible petals, served with a white grape sauce. 

Another standout was the Protein Pancake, made from protein powder, flour, coconut sugar, and olive oil, paired with banana, berries, cinnamon, coconut shreds, and a drizzle of Manuka honey. 

Lastly, the Roasted Whole Chicken was seasoned with warm spices and herbs, accompanied by a homemade tomato sauce, with the cooking process complemented by a comforting Chicken Giblet Essence Soup.

Post in Brief:

Compilation of the cuisine I made from scratch at home in March. Highlight the top 3 recipes:

𝐅𝐫𝐮𝐢𝐭 𝐓𝐚𝐫𝐭𝐚𝐫𝐞
Base: avocado, Garrotxa cheese
Season: smocked sea salt, pepper
Top: blueberry, blackberry, white grape
Rim: Beurré d’Anjou pear slice
Garnish: Manuka honey, medley petals
Sauce: white grape

𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐏𝐚𝐧𝐜𝐚𝐤𝐞
Dough: protein powder, all-purpose flour, coconut sugar, olive oil IGP, water, Maldon sea salt. Side ingredients: banana, blueberry, blackberry, cinnamon, coconut shred, manuka honey

𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐖𝐡𝐨𝐥𝐞 𝐂𝐡𝐢𝐜𝐤𝐞𝐧
Seasoned inside and over the skins with warm spices and herbs, served with a homemade tomato sauce. Enjoyed Chicken Giblet Essence Soup during the oven cooking process.

⌘ 𝘔𝘰𝘴𝘵 𝘪𝘯𝘧𝘰 𝘐’𝘷𝘦 𝘮𝘦𝘯𝘵𝘪𝘰𝘯𝘦𝘥 𝘪𝘯 𝘮𝘺 𝘱𝘳𝘦𝘷𝘪𝘰𝘶𝘴 𝘴𝘵𝘰𝘳𝘺 𝘰𝘳 𝘱𝘰𝘴𝘵
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