Gently place the roasted vegetables in a large serving bowl or platter. Place the butternut squash chunks and halved Brusselssprouts on a large baking sheet
Trim the bottoms off each of the sprouts, cutting a cross into each as you go, or at least a slash. Meanwhile, in a pan large enough to take everything later (or just drain the sprouts and use their pan, once you’ve drained them), cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they’re bronzed and crisp, but not cooked to the point of having dried out
In the same pan, melt the butter, then add the Brusselssprouts and season with salt and pepper. Add in the garlic and stir it through the sprouts for a minute, until fragrant
5 cooked beets10 cooked brussel sprouts250 g of Firm Tofu380 g of Silken tofu1 tsp apple cider vinegar1/3 cup Chickpea flour1/3 cup unsweetened soy mik or other plant based milk2 tbsp grated horseradish (optional)rosemary, thyme, white and black pepper, Himalayan saltCut the beets in half and place them in on the pie crust with the brussel sprouts
Idag är det Kanelbullens Dag. En dag som många av er säkert väljer att fira med underbar doft av nybakta bullar och en eller två nybakta dylikar tillsammans med ett glas mjölk
Clean the pork belly and drain. In a large bowl, mix all the ingredients for sauce well. Marinate the pork belly with the sauce for 24 to 48 hours in fridge
2) Transfer the roasted veg into a blender. Fall has definitely set into Gothenburg. During a morning walk with a good friend this morning, we stopped and admired the hundreds shades of gray on the shore where the rocks meet the ocean and the ocean meet the sky
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