Monochrome styling in a fairy tale decor with occasional bursts of colour in the from of roses is what this beautiful cafe is all about! But its not just the decor! Forever Rose Cafe has a lovely menu of light summer eats that are healthy nourishing and oh-so-tasty! Chef Zeineb Ben Slama, Head Chef makes sure the menu’s originality is seen through the dishes revisited with a unique touch, keeping creativity at the heart.
A true believer of working only on what makes one happy, Chef Zeineb is aiming to make Forever Rose Cafe a lifestyle that guests want to include in their daily lives and create dishes that spark moments and bring out memories to be savoured forever.
Here she shares three of her famed recipes for you to try out this summer.
Summer Special – Chia Pudding
PREP TIME: 10 mins
COOK TIME: 5 mins
TOTAL TIME:15 mins
SERVINGS: 1 serving
Ingredients:
- 100gms – chia seeds
- 30gms – blueberry
- 30gms – strawberry
- 10gms – physalis
- 30gms – blackberry
- 200ml – almond milk
- 40gms – coconut yoghurt
- 1gm – cardamom powder
- 4 slices – caramelized banana
- 3gms – pistachio flax
- 15ml – maple syrup
- 1gms – edible flowers
- 20ml – blueberry sauce
- 3gms – pumpkins seeds
Method:
- Soften the blueberries in maple syrup with ground cardamom.
- Soak chia seeds with a teaspoon of blueberry puree and the almond milk.
- When the chia seeds enlarge, fold in the yoghurt and pour into a smoothie cup.
- Add caramelized banana, pistachio, flax, coconuts, fresh berries and blueberry sauce to the mixture for a truly refreshing blend.
Healthy Salad Pasta
PREP TIME: 20 mins
COOK TIME: 10 mins
TOTAL TIME: 30 mins
SERVINGS: 6 servings
Ingredients:
- 250 g – fusilli pasta (used in spinach pasta, tomato pasta )
- 1pc – green onions (sliced)
- 100gms – white cheese
- 100gms – cherry tomatoes red and yellow
- 150 gms – tuna
- 150gms – corn
- 2 tbsp – sweet pickle relish
- 1 tbsp – white vinegar
- salt & pepper to taste
- ½ tsp – oil olive
Method:
- Cook pasta al dente as one usually would.
- Make sure to not overheat and rinse the pasta under cold water to stop cooking.
- Combine the pasta with all the other ingredients in a large bowl and mix well.
- Refrigerate the mixture at least for an hour for the taste to seep in.
- Garnish your dish with fresh basil and mint for visual and sensory treat.
I Love Avocado Toast
Ingredients:
- ¼ teaspoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon extra-virgin olive oil
- 10-gram baby spinach
- 2 eggs, for poaching
- 2 teaspoon hollandaise sauce (optional)
- Edible flower for decoration (optional)
- 2 x slices of bread (either sourdough, wheat, or brown bread with cereal)
Method:
- Toast the bread in a toaster until golden and crispy.
- In a bowl, smash the avocado with the back of a fork, then add the lemon juice and salt.
- Fill a deep skillet halfway up with water.
- Bring the water to a simmer, adding the vinegar.
- Gently break each egg separately into a small bowl and slowly add each egg, one at a time, into the simmering water allowing it to cook for 1 minute exactly.
- Turn the heat off and place a lid on the skillet and let the eggs sit in the hot water for 5 minutes.
- Take the toast, spread the smashed avocado on top and then the baby spinach. Finish with the poached poached egg.
- Serve as is or add a delicious hollandaise sauce with an edible flower for a decorative touch.
- Serve immediately.