Small marbled eggs and avocado pesto

Ingredients:
20 quail eggs • 2 tbsp. tablespoon coarse salt • 8 c. coffee black tea from China • 6 c. tablespoons soy sauce • 4 Star anise • 4 cloves garlic • 40 basil leaves • 2 lemons • 2 ripe avocados • salt and pepper.
Preparation:

1. Pour cold water into a saucepan , place them quail eggs and heat to a simmer , cook for six minutes in simmering water. Then remove the eggs with a slotted spoon and immediately plunge them into cold water .2 . Add in the still pot of water on the fire coarse salt , tea, soy sauce and star anise . Hit delicately eggshell to crack and plunge them into the simmering brew. Let stand for one hour.3 . Elapsed time, place the eggs in cold water and gently removethe shell ; they must appear mottled. Book them cool.4. Peel the garlic , chop roughly . Rinse and dry the basil. Reserve half of the leaves to decorate . Squeeze the lemons , cut avocados into cubes. 

5.In the blender , place avocado, lemon juice, basil and garlic. Blend until a smooth puree , pepper , refrigerate until ready to serve .6 . Complete 20 spoons with a little pesto , put an egg in the middle and garnish with a basil leaf on each egg.

SPELT WITH SHRIMP RISOTTO WAY

Ingredients:
• 250 g spelled 

• 1 onion

• 3 tbsp. tablespoons olive oil 

• 1.5 L vegetable broth

• 2 cloves garlic

• 1 bunch parsley 

• 600 g large cooked 

• 80 g cold butter 

• 100 g grated Parmesan cheese 

• salt and shrimp pepper.

 preparation:
1-Rinse spelled in a colander. Peel and chop the onion. In a skillet, melt it 3 minutes in 1 tablespoon oil soup. Add spelled, stir, then pour the broth cold vegetables. Salt and pepper, bring to boil and cook for 45-50 minutes over medium heat, stirring regularly.
2-Meanwhile, peel and chop the garlic, chop the parsley. Shell the shrimp. Enter 3 minutes in a pan with the remaining oil. Add garlic, parsley and 20g butter. Coat the shrimp with parsley this, turn off the heat and keep warm.
3-Once spelled cooked (it will have absorbed almost all the broth), add the remaining butter into pieces and parmesan. Mix to bind the preparation, add the shrimp and serve immediately if possible on hot plates.