Garnishing Made Easy

INGREDIENTS

INSTRUCTIONS

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,
length-wise.  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 sliced, 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  recipelu-digest Volume
01 Number 177 by RecipeLu  <recipelu@geocities.com> on Oct 29, 1997

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