This is a great recipe to use to demonstrate the Scoop & Stack, in that most people will associate this kitchen tool with ice cream. Making a savory stack affords another dimension to the product.
- 15 ml olive oil
- 4 carrots, peeled and sliced
- 2 aubergines (brinjals), thinly sliced
- 1 packet baby spinach
- 1 punnet mushrooms, thinly sliced
- 2 red onions, cut diagonally
- 1 packet cherry tomatoes
- 125 ml balsamic vinegar
- 15 ml granulated sugar (1 tablespoon) 250 g cream cheese
- 50 ml mixed herbs
- Heat up a large frying pan to a high heat, add oil, and toss in the vegetables one at a time. Sauté for 30 seconds and place vegetables onto a large tray. Continue the process with the rest of the vegetables. Set aside to cool to room temperature. Season with salt and pepper.
- Mix together cream cheese, herbs, and a pinch of salt. Set aside.
- Simmer together the balsamic vinegar and sugar, allowing it to reduce and thicken sufciently to coat the back of a spoon. Set aside.
- Once all the ingredients are cool, stack up the vegetables in a Scoop ‘n Stack, using the cream cheese in between as a ‘glue’.
- Turn out onto a at surface and carefully push the stack out. Store in the fridge until serving.
Equipment: Vegetable peeler, sharp knife, frying pan, scissors, slotted spoon or lifter, bowls, saucepan, spoons, serving plate, tasting cups and spoons.
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