Chevre Baked Beetroots with Honey & PineNuts. Some of our favourites, that we always return to are roasted potatoes with garlic, olive oil and rosemary, potato fritters with bacon and lingonberries, potato salad with arugula, feta cheese and cherry tomatoes, and this
INGREDIENTS 3 ½ cup milk1 dried bay leave1 little onion6 cloves2 oz butter1 ½ oz flournutmeg to taste1 oz dried porcini mushroom2 tbs extra virgin olive oil6 tsp truffle and mushrooms cream2 ½ grated pecorino3 ½ tbs truffle oil9 oz lasagne sheets
Eftersom jag inte hittade pumpapuré i affären där jag bor så fick jag istället köpa en hel pumpa (butternut pumpa, så liten som möjligt eftersom man inte vill köpa massa och sedan låta det gå till spillo) och tillaga min egna pumpapuré
Boil agave and coconut oil together and add all the other ingredients. Koka ihop kokosoljan och agave nektaren i någon minut, addera sedan resten av ingredienser och stek i 5 minuter och sen är det färdigt. 1 tablespoon coconut oil. 2 tablespoons coconut. 3-4 dl nuts (I used almonds, cashews and peanuts). Let it simmer for about 5 minutes and then you are done. 1 tablespoon coconut oil. 2 tablespoons coconut. 3-4 dl nuts (I used almonds, cashews and peanuts)
I used coconut oil flavored withcoconut and it gave a great taste to the fudge. with parchment paper. Put the coconut oil, chocolate, peanut butter and cocoa in a
For the crust, mix nutswith sugar, egg white, ginger and rind just until mixture is bound together. Remove spring-form before serving and decorate cake with coarsely grated rind
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