Recipe - Garnishing Made Easy

*see below*

Radishes. Plain old red, round radishes... Not anymore! In just 2 seconds
you can transform it into a pretty red rose. Slice off the stem With a
sharp knife, start at the top of the radish and cut a slice through to the
bottom, without actually cutting the piece away from the radish Just leave
enough so that it is barely holding on Repeat this 3 times around the
radish (or more, if it is a big one) Place the radish(es) in a bowl of
water and set the bowl in the fridge The `petals` will soon open up and you
can use these to brighten up most any dish

Cucumbers. After peeling, run a fork down the side, lengthwise. Slice and
splash with a bit of wine vinegar. The pink will absorb quickly into the
grooves made by the fork, making your ordinary cuke into something a bit
more presentable.

Jelly. Cut an orange, lemon or lime in half. Remove fruit. Fill the empty
shell with jelly (with or without adding bits of the fruit) Leave to set in
muffin tins. Serve as whole or slice in half with a warm knife.

Most fruit or vegetables, when cut or cut or sliced up , look the same... Squares,
slices, round or square right? Wrong! Peel and slice according to
thickness required. Use metal cookie cutters and press out different
shapes. Red beet hearts for Valentine`s Day (oh alright, that may be
carrying it all a bit far, but you get my drift

Formatted and Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 177 by RecipeLu
recipelu@geocities.com on Oct 29, 1997