Roastedredpepper soup. The only effort you have to make really is to roast the peppers (and roasting is the magic that lends all the great flavor to this soup), blend all ingredients well and chill
In a bowl, stir together the tahini, lemon juice, garlic and redpepper flakes. Leftovers are best stored as individual components and assembled after reheating the freekeh and cauliflower
pepper. dry red wine. If the sauce becomes too thick, add a few tablespoons of water or beef broth. 4Add the mushrooms and garlic and reduce heat to medium low. 5Combine the flour, thyme leaves, black pepper and nutmeg in a small dish. 8Then, stir in the red wine and beef broth. 10Reduce heat to low, cover loosely, and simmer for 20 minutes. 11The sauce will continue to thicken as water evaporates during cooking
Kommentarer
Logga in eller Registrera för att kommentera.