60 g butter 100 g spinach 100 g nettle leaves 5 g canola oil 10
g diced shallot, 2 mm (1/16 inch) 20 g drained and finely chopped Garlic Confit 50 g mascarpone 40 g fat - free milk 1 g Ultratex 3 0.2 g xanthan gum 2 g salt
Not exact matches
2 tbs olive oil 1 large
shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450
g) carrots, peeled and
diced 2 Gala apples, peeled, cored and
diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk
Ingredients 3 - 4 tablespoons extra virgin olive oil half a
shallot, peeled and minced 350
g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole sea salt, just enough to taste freshly ground white pepper, to taste 1 yellow pepper, cleaned, peeled and
diced fresh, cleaned oregano, for garnish dehydrated red peppers, for garnish -LSB-...]