Sandra Mahut - Unicorn Food: Simple and playful treats, both naughty and nice

Unicorn Food: Simple and playful treats, both naughty and nice — read online for free the complete book (whole text) full work

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Add technicolour sparkle to your sushi and fairytale magic to your mocktails. Why eat boring when you can enjoy a rainbow-coloured noodle bowl for dinner? And its all deliciously natural no nasty e-numbers or preservatives, just beautiful food colourings made from berry juices and vegetables. From the show-stopping Unicorn Cake and Cosmic Donuts to Rainbow Veggie Sandwiches and Celestial Swirl Soup, these brightly coloured edibles can be naughty or nice. Create the most unbelievably Instagrammable dishes ever seen. Cook, post and enjoy the treats and the likes.

THE PRINCIPLE We are fascinated by the unicorn a fantastic, fabulous being! When its colourful universe lands on our plate, we smile.

The aim is to eat a rainbow, but a healthy one, thanks to recipes that are both balanced and colourful, that will delight the eyes as well as the taste buds. We are often wary of conventional food colourings (too many chemicals, harmful to health...). Natural food colourings allow you to decorate and give originality to your creations just as well as conventional food colourings, but safely. No artificial food colourings are used in this book: they are all plant-based. The sweet and savoury recipes offered here are equally spectacular, to eat as well as look at.

NATURAL FOOD COLOURINGS Many of the products we use every day have powerful colouring properties colours that can be extracted by boiling, blending and so on.

This is the case with spinach leaves, beetroot or carrot juice, but also spices, for example turmeric and paprika. To save time, you can use natural powdered food colourings found in specialty cake-decorating shops or on the internet.

MAKING PRETTY COLOURS Blue: red cabbage juice + lemon; curaao or natural powdered blue food colouring (blue spirulina, acai or klamath); powdered food colouring for cake decorating derived from phycocyanin (a blue pigment contained in a micro algae derived from spirulina) Purple: blueberry juice; beetroot; acai powder Mauve: red cabbage juice Yellow: curry powder; turmeric; bee pollen grains ground to a powder Orange-yellow: turmeric Pink/Red: raspberry juice (or the juice of another berry); beetroot juice; roselle (hibiscus) juice; achiote seeds, infused and mixed with almond milk or fromage frais Green: green spirulina; spinach juice; matcha; barley grass juice powder Orange: carrot juice; sea buckthorn berry juice; paprika

SAVOURY

Preparation time: 5 minutes Makes 4 pieces of toast 4 slices sandwich bread or square crispbreads 200 g cream cheese 23 drops each of natural blue, green and pink food colouring Raspberry or blackcurrant coulis 1 pinch blue and green spirulina 1 pinch edible glitter Toast the bread. Keep half the cream cheese plain and divide the rest into three, using the food colouring to create three different colours of cream cheese. Spread a layer of plain cream cheese on each toast, top with a layer of coloured cream cheese, then a few drops of rasberry or blackcurrant coulis or sprinkle with blue or green spirulina. Spread with a palette knife.

Sprinkle with glitter and serve immediately! To make them even more fairytale-like, you can add dragon fruit slices cut into flower or star shapes using a cookie cutter, or cucumber shapes coloured with a drop of blackcurrant coulis.

Preparation time: 25 minutes Serves 4 Hummus 1 tablespoon tahini (white sesame paste) 500 g tinned chickpeas 2 garlic cloves Juice of 1 lemon 50 ml olive oil 2 teaspoons salt 300 g beetroot, cooked sous vide 1 teaspoon natural blue powdered food colouring or powdered blue spirulina Sesame guacamole 2 ripe avocados 2 tablespoons olive oil Lemon juice Salt and pepper 1 pinch green spirulina Fresh vegetables and sesame seeds for decoration Making the hummus Dilute the tahini in 50 ml hot water. Drain the chickpeas. Cut the garlic cloves in half. Blend together the tahini, chickpeas, garlic and olive oil in a food processor until you have a very smooth pure. Add salt to taste.

Divide the mixture into two portions. Set aside in the refrigerator. For the pink hummus, blend the cooked beetroot and mix into one portion of the mixture. For the blue hummus, mix the natural blue food colouring into the other portion, then place a drop of liquid blue food colouring in the middle for a guaranteed mermaid effect. Decorate with stars of carrot, cucumber or pink radish, cut out with a cookie cutter. Making the guacamole Mash all the ingredients or blend in a food processor.

Add a little extra olive oil or water to make the guacamole smooth. Check for seasoning. Top with white sesame seeds and some cucumber stars. Serve with grissini (breadsticks) for dipping.

Preparation time: 20 minutes Makes 2 sandwiches 4 crispbreads or slices of toasted seeded bread 2 carrots 1 raw beetroot 2 tablespoons olive oil 2 pinches pink Himalayan salt 1 tomato 1 avocado cucumber mango iceberg lettuce 50 g red cabbage A few pink radishes 2 tablespoons grated surimi 1 tablespoon mayonnaise with 1 drop natural pink food colouring 50 g cream cheese natural blue food colouring or blue spirulina Peel and cut the carrots and raw beetroot into matchsticks, then place them in separate small bowls. Drizzle them with a little olive oil and add a pinch of pink salt.

Let them marinate. Thinly slice the tomato, avocado, cucumber, mango, iceberg lettuce, red cabbage and radishes. Mix the grated surimi in a bowl with the pink mayonnaise. Place 2 slices of bread or crispbread on a plate, spread with a little cream cheese, add a little spirulina or natural food colouring and spread again with the spatula, as for the mermaid toast. Lay on slices of tomato, cucumber, avocado, iceberg lettuce and mango, then the carrot matchsticks, then a layer of pink mayonnaise, then the red cabbage, beetroot matchsticks and radish slices. Top each sandwich with a slice of bread spread with cream cheese in the same way as the first slice.

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