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 truffleoil9 oz lasagne sheets
Add remaining oil if needed for second batch. Coat the chicken evenly with the combined seasoning. Taste test and season with salt and pepper to your taste
Place a piece of chicken in the middle of plastic sheet and brush lightly withoil. Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl
Heat vegetable oil on medium-high heat in a large skillet. In the mean time, make the mushrooms sauce. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
Fry mushrooms and tofu in a little bit of oil, add salt and pepper to taste and set aside. Pour broth into a large pot, add onion, garlic, ginger, star anise, cloves and the cinnamon stick, cover and bring to a boil
Smashed sweet potato with garlic oil and spring onion. instagram 100kitchenstories. Tiden går så otroligt snabbt att vi om två dagar redan ska fira Midsommar
I also worked a little bit in my kitchen garden and finally put some seeds in the soil. The base here is obviously a good quality miso paste and good quality noodles, and with those two in the pantry, you can make a healthy and super yummy bowl of goodness in almost no time
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