Rendang
- 2 lemon grass stalks
- 3 red onions
- 6 garlic cloves
Lentils salad
- 200g lentils, boiled for 25 minutes
- ½ cucumber
- 5 cherry tomatoes, cut in quarters
Lemon jelly
- 6 juiced limes, 3 of them grated
- 1 cup crystal sugar
- 2 cups water
Cheesecake
Crust:
- 2 cups crumbled biscuits
- ⅓ cup butter
Hummus
- 400g canned chickpeas
- 100g grilled pepper
- juice from 1 lime
Celery endive sauce
- 6 leaves endive
- 3 ribs of celery
- ⅓ grated nutmeg
Tomato salsa
- 4-6 medium tomatoes, peeled and finely chopped
- ½ red onion, very finely chopped
- 1 small garlic clove, chopped
Salmon
- 4 salmon fillets
- 100g cream cheese
- zest of 1 lime
Thai meatballs
- 500g minced beef meat
- 1 egg
Gazpacho
- 1 big onion
- 2 cloves garlic
- 350 ml water