Cold kitchen

😋 Pistachio Hummus Crispy Cone Recipe
- *Hummus*: Blend 1 can chickpeas, 1/4 cup tahini, 2 tbsp lemon juice, 1 garlic clove, 1/4 cup pistachio butter, salt.
- *Topping*: Chopped pistachios, pea shoots, edible flowers.
- *Assembly*: Fill crunchy cones with hummus, top with pistachios, garnish.

*Thai Spicy Mango Salad*

# # # Ingredients
- 1 ripe mango, julienned
- 1/2 cup shredded carrots
- 1/2 cucumber, julienned
- 1/4 cup chopped red chili
- 1/4 cup mixed herbs (mint, cilantro, Thai basil)
- 2 tbsp toasted peanuts or cashews
- 1 tbsp fish sauce (or vegan alternative)
- 1 tbsp lime juice
- 1 tsp palm sugar
- 1/2 tsp chili flakes (adjust spice)
- Sprouts/microgreens for garnish

# # # Method
1. *Dressing*: Mix fish sauce, lime juice, palm sugar, chili flakes.
2. *Toss*: Combine mango, carrot, cucumber, chili, herbs.
3. *Top*: Add dressing, toasted nuts, sprouts.
4. *Serve*: Immediate, chilled.

Chicken Terrine with Saffron Aioli*

Ingredients:
- *Chicken breast*: 500g, cooked and shredded
- *Dried fruits*: 100g (apricots, cranberries, raisins)
- *Nuts*: 100g (almonds, pistachios)
- *Saffron threads*: soaked in 1 tbsp hot water
- *Mayonnaise*: 200g
- *Garlic*: 2 clades, minced
- *Lemon juice*: 1 tbsp
- *Salt and pepper*: to taste

Steps:
1. Mix shredded chicken with chopped dried fruits and nuts.
2. Soak saffron threads in hot water, then mix with mayonnaise, garlic, and lemon juice to make the aioli.
3. Layer the chicken mixture in a terrine mold, pressing down.
4. Chill until set.
5. Serve slices with saffron aioli on the side

Chicken terrine @