Corn buffer with avocado slices, radishes and basil pesto

Name: Corn buffer with avocado slices, radishes and basil pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 75 g Corn semolina; 75 g Flour; 2 Eggs (size M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Pine nuts; 1 collar Basil; 35 g Parmesan cheese; 25 ml Olive oil; 2 Bundle (approx. 200 g) Radishes; 2 Avocados; 7-10 Tbsp Juice of 1 lime; 1 can(s) (425 ml) Vegetable corn; 4 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

75 g Corn semolina
75 g Flour
2 Eggs (size M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Pine nuts
1 collar Basil
35 g Parmesan cheese
25 ml Olive oil
2 Bundle (approx. 200 g) Radishes
2 Avocados
7-10 Tbsp Juice of 1 lime
1 can(s) (425 ml) Vegetable corn
4 TABLESPOONS Oil

Directions

1
Mix corn semolina, flour, eggs, milk, salt and pepper. Leave to soak for approx. 20 minutes.
2
Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Wash the basil, dab dry and remove the leaves. Peel a few shavings from the Parmesan cheese with a peeler and roughly dice the rest of the Parmesan cheese.
3
Basil, except for something to garnish, puree pine nuts, parmesan and olive oil in the universal chopper. Season with salt and pepper.
4
Wash, clean and halve the radishes. Cut avocados in half, remove seeds, remove flesh from skin and cut into slices, drizzle with lime juice.
5
Drain the corn, drain well and fold into the dough. Heat the oil in portions in a pan and bake 8 buffers one after the other at medium heat for about 2 minutes on each side. Keep the buffers warm.
6
Mix the radishes and avocado with some pesto and arrange on 4 plates with the buffers. Garnish with basil and Parmesan shavings. Add the rest of the pesto.