New Concept /Alternative
We care about
the little details
It is known that in the world there are about 1,600 species of insects fit for human consumption, and almost all civilizations throughout history have included insects in the diet.
Of all the species of insects that are consumed in the world, 527 are part of the diet in 36 countries in Africa, 29 in Asia and 23 in America. In some cities they are found as luxury dishes that offer specialty restaurants, tourist attractions and delicacies. Edible insects have a high nutritional value, because according to research, 100 grams of insects provide more than 100 percent of the daily needs of vitamins and minerals. They also have a higher protein and fat than beef and fish and provide a high energy level.
The place
We are not changing anything, is just a new wave of cusine The concept behind the stylish and outstanding Fusion Restaurant, buffet and lounge, Hamburg has already won numerous international awards. The restaurant treats guests to modern interpretations of international dishes, all cooked fresh on the day using the best ingredients. Great wine, fine furniture and attention to detail make for a unique ambiance and cosmopolitan flair.
Buffet Fusion is an establishment in which the various needs of the customer are paramount. Our staff understands hospitality – they make customers feel more like guests
Lounge Every Sunday and public holiday from 9.30 a.m. to 15 p.m., Fusion lounge organises a brunch with an extensive buffet and live music starting at 11.00 a.m.
Recipes that you can find at our Fusion Restaurant
Avocado, cucumber & ESCAMOLES soup
Ingredients:
Preparation:
2 ripe avocados 1 cucumber 1 lemon 200 gr of escamoles (ant eggs) Dill 1 liter of chicken broth 2 tablespoons of olive oil 12 pitted black olives salt and pepper
Peel and dice the cucumber and. Put the cucumber in a bowl and mash with a fork. Once you make a paste, add the chopped avocado, lemon juice and oil. Crush again with a fork until all is blended. Add the broth and stir until it is all very well blended. Chop the olives and dill and add all the cream. Stir well. You can ad also tomato celery and onions
This creamy and refreshing chilled soup is low in carbs and it doesn’t require any cooking art
Lamb chops with tamarind sauce and sweet potatoes and BEETLES PUREE
Ingredients: Chops: 1 kg of lamb chops 10 ml of rosemary oil 30 gr of butter Sweet potatoes and beetles puree: 500 gr de sweet potatoes 250 gr of minced beetles 2 ½ cups of milk 50 gr of butter salt Tamarind sauce: 100 gr of tamarind pulp 3 cups of lamb broth 10 gr of sugar 1 tablespoon of butter salt and pepper
Preparation: Chops: Clean the piece of lamb and the upper bone. Seal the lamb in oil until golden. Add the butter and set aside. Sweet potatoes and beetles puree: in a bowl with the beetles, mash to a puree. Put the puree back to the pan with the butter, milk, salt and pepper until you have a bright and homogeneous puree. Tamarind sauce: Cook all ingredients (except the butter) in a pot for ten minutes, turn off heat and add butter to give it thickness and shine.
Ingredinets: Crepas 3 cups of milk 1½ cups of bee flour 3 eggs 150 gr Of melted butter
Crepes preparation:
Crepes with BEES and spinach Notes
Recipe can be made ahead. Stack crêpes separated with pieces of waxed paper. Wrap stack in plastic wrap. Refrigerate for up to three days or wrap in foil and freeze. Crêpes may be stuffed and rolled a day ahead. Top with sauce just before baking.
Blend together all ingredients, then heat a normal pan over medium low heat and pass a napkin with oil before making each crepe; pour the mixture into the center of the pan until it turns the desired size making sure they're not too thick
Filling: 500 gr of spinach 500 gr of fetta cheese 1 garlic clove salt y pepper
Filling preparation: Sauté spinach with garlic, cheese, salt and pepper in a pan until they are well cooked and integrated with the cheese.
Banana WORMS bread
Further considerations for substituting one natural sweetener for another in baked goods
Ingredients: 1/2 cup of butter 3/4 cups of sugar 2 minced bananas 2 cups of flour 1 teaspon of baking soda 1 teaspoon of salt 1/2 cups of minced nuts 2 eggs 1/4 cups of toasted ant crushed banana warms
Preparation:
Mix all ingredients. Place on a greased tray and bake in oven at 350 degrees for one hour.
Fillet medallions in a three cheese sauce with CRICKETS Ingredients: Medium sized fillet medallions 250 gr of blue cheese 250 gr of Dutch cheese 250 gr of goat cheese 200 gr of crickets 500 ml of sour cream 2 garlic cloves 4 aparagus salt and pepper
Preparation: Blend together the cheeses, crickets, cream and garlic, once they are completely integrated you heat in a saucepan, add the sour creeam and salt and pepper, stirr until it is homogenic. In a frying pan seal the fillet medallions and put into a baking dish, pour the sauce and cook in the oven (preheated to 180 degrees) about a half hour or until the meat is as desired.
Vegetable curry rice and fried CRICKETS Cooked meat you may substitute them for the equivalent quantity in the recipe.
Ingredientes: Rice Curry Sunflower oil 1 can of coconut honey 1 garlic clove Half an onion Chili Peppers Different types of seasonal vegetables 100 gr of Powdered Crickets
Preparation:
Cook the rice in a separate saucepan. Heat the oil. Add the onion and chili peppers. Fry until onions are golden. Add the garlic and then the vegetables. Once the vegetables are done add the coconut milk mixed with the powdered crickets and the curry, stirr until it is completely mixed, add salt and pepper as desired. Serve with the rice.
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