Four-tier glasses


Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
252K 23 4.5
Grade this recipe:

Last modified on: June 2nd 2015

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationStart to finish
1 hour 36 min.1 hour 36 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 40 min.
Four-tier glasses
Peel 3 tomatoes, cut in strips then in dice.

Put in a strainer, salt and mix. Leave to stand about one hour, to draw out some of the juice.

Stage 2 - 5 min.
Four-tier glasses
Prepare the vinaigrette by mixing 4 tablespoons olive oil with 1 lime juice.

Salt and pepper, and add a little chives.

Add this vinaigrette to the drained diced tomatoes. Set aside.

Stage 3 - 20 min.
Four-tier glasses
Prepare 250 g Cauliflower tabouleh but without tomatoes.

Stage 4 - 7 min.
Four-tier glasses
Start asembling glasses: Put guacamole into each one up to ¼ of the height.

The best way is to use a forcing bag to put guacamole tidily right into the bottom of the glass.

Stage 5 - 7 min.
Four-tier glasses
Using a fork, add diced tomato to another ¼ of the height (to halfway).

Be careful to not put too much vinaigrette with the tomatoes.

You might need to push the tomatoes down to compact them a little.

Stage 6 - 7 min.
Four-tier glasses
Add another ¼ height of cauliflower tabbouleh ( push this down too if needed).

Stage 7 - 7 min.
Four-tier glasses
For the last ¼, add houmous. Again, using a forcing bag is easier.

Stage 8 - 3 min.
Four-tier glasses
Finally, add a pinch of chopped chives or a pinch of paprika or curry on top.

It's ready.
Remarks
You can prepare the four mixes the day before, even preparing the glasses, in which case seal the top of each glass with plastic film, and remove from the fridge at least one hour before serving.
Keeping
Several hours in the fridge, covered by a plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
769 Kcal or 3,220 Kj22 gr64 gr115 gr
38 %8 %6 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj2 gr5 gr9 gr
3 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
128 Kcal or 536 Kj4 gr11 gr19 gr
6 %1 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sesame, Sulfites
How much will it cost?
  • For 6 people : 2.84 £
  • Per person : 0.47 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
GuacamoleGuacamole: You can get more informations, or check-out other recipes which use it, for example:
HummusHummus: You can get more informations, or check-out other recipes which use it, for example:
Cauliflower taboulehCauliflower tabouleh: You can get more informations, or check-out other recipes which use it, for example:
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Spiced butternut gratin, Coq au vin, Chorba, Pesto, Tomato feuilleté with pesto, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
312K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
732K 313.7 36 min. January 27th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page