Prawn Soup with Diamonds of Royale Custard

Royale Custard:
- 4 eggs (ca. 60gr.)
- 100gr. cream (or milk for a lighter version)
- 1/2 tsp salt
- 1 pinch of nutmeg
- 800gr. water

Process:
1) Place all ingredients except water into mixing bowl: mix 10sec./speed4;
2) Place wet and wrung out baking paper into Varoma receptacle enough so that it stands up at sides and carefully pour in egg mixture;
3) Clean and dry mixing bowl.
4) Add water into mixing bowl; place Varoma into position and cook 20min/Varoma temp/speed 1;
5) Set aside. When cool, carefully remove royale custard from Varoma onto a flat plate and cut out rhombus shapes with a small knife.


Prawn Soup (serve for 2):
- a handful of prawns (8 to 10)

- enough water to cover

Process:
1) Clean and de-vein the prawns;
2) Place heads, body shells and tails into a medium size pot;
3) Add enough water to cover;
4) Cook and let light boiling for at least 15min. (cover with lid if necessary)
(Tip: at this stage, when cooking, you can add other spices such as chilli or coriander or anything you like for more flavour)
5) Mash the shells every now and then to get more flavour out of them;
6) When soup is done, filter it through a sieve or strainer into another pot;
7) Keep cooking to a low flame, add prawns and cook until meat turns white;
8) Remove prawns; place them into a soup plate; add royal custard and then soup; garnish with fresh coriander or parsley.


This is a light, warming and full of protein supper....Enjoy!

Cauliflower Soup

Ingredients:
- 800 gr cauliflower (florets only)
- 600 gr water
- 30 gr Parmesan cheese, cubed
- 20 gr olive oil
- 20 gr butter
- Salt to taste
- 1 tbsp almond flour
- Nutmeg to taste (optional)

Method:
Place Parmesan cheese into TM bowl and grate for 10-15 seconds on speed 8.
Set aside.
Place water, cauliflower and salt into TM bowl. Cook for 15 minutes at 100°C on speed 1.
Add flour, oil, butter and cook for a further 5 minutes at 100°C on speed 1.
Blend for 1 minute by slowly going from speed 1 to speed 8.
Serve with Parmesan cheese and nutmeg.

Tips:
You can add more water to have a thinner consistency (up to 1000g) or less water to have a thicker (mash type - up to 400-500gr) one.

Why almond flour? It is the only type of flour allowed in a low carbs diet.