Munching with Montvila
By Rainer Von Helin on Sep 1, 2014
“I’ve always thought that eating shouldn't be an obligation for survival but a time well spent with flavours that dance on your palate”, says Mirjam Montvila, a 26 year old passionate foodie from Estonia. Although she says she is still at the beginning of her journey, we like to consider her an absolute food porn artist. She loves to browse around the Internet, books and TV for inspiration, taste testing different restaurants for the mere pleasure of it all. Good food, good wine and good company is her ultimate pleasure. Here are some of the delicious masterpieces she has created as well as a special salad recipe just for you.
For more food porn follow Mirjam Montvila on Instagram @mmvila
Mirjam Montvila / Photographer Sergei Zjuganov
Pumpkin puree soup with mozzarella tossed in herb pesto.
Pearl couscous with prawns.
Yogurt bowl with fruits.
Ox fillet with homemade herb butter and lemon-garlic green beans.
3 layer carrot cake.
Duck egg omelette.
Ricotta pancakes with wild strawberries and cream.
Beetroot puree soup with goat cheese and prosciutto bites.
Cherry chocolate tart.
Directions:
Combine melissa, olive oil, vinegar, lemon juice and half the basil in a food processor. Season with salt and pepper.
Shred the mozzarella by hand and place in a bowl. Pour half of the basil-melissa-olive oil-vinegar sauce on top and toss gently.
Cut the tomatoes as you wish and place them in the serving dish, season with a pinch of salt and pepper. Add the rocket and the other half of the basil.
Cut the avocado and season with salt. Add it to the salad.
Finally lay the mozzarella bits on the salad.
Decorate with chili, lemon zest and the remaining basil-melissa sauce.
Bon appetit!
Ingredients:
Tomatoes - I used about 10 plum tomatoes and
10 green tiger tomatoes
Mozzarella di Bufala- Buffalo mozzarella (125 g)
1 Avocado
Handful of Rocket
Handful of Basil
Handful of Melissa
6 tablespoons of good quality olive oil
2 teaspoons of herb infused white wine vinegar
1 teaspoon of fresh lemon juice
Zest of half a lemon
Half of a red chili pepper (deseeded)
Salt
Pepper
For a little something extra try adding prosciutto or pancetta