Month: October 2018
~ 3 Servings ~ Time 30 min ~ Preheat oven 150C ~ 3 Days in the fridge ~
Ingredients
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2 large eggs
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120 gr raspberries fresh
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60 gr cream cheese
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1/2 tbsp coconut nectar
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1/4 tsp vanilla powder
Steps
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Preheat the oven @ 15oC.
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Separate yolks and whites.
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Whip stiff the white.
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Mix the yolk with the cream cheese vanilla powder and coconut nectar.
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Incorporate the white in the yolk mix.
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Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.
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Cook 10 min at 150C or ‘till golden.
Nutritional data
Ingredients (For 1 serving)
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100gr Butternut squash
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100 gr mini chicken fillet or chicken breast
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50gr feta cube
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10 gr crumbled chorizo
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Roasted pumkin seed
Steps
- Cut the squash in cube and cook in pan ’till soft.
- Preheat the oven @ 200C.
- Cut Feta and mini fillet. Place the squash, the fillet and the feta in a dish.
- Sprinkle with crumbled chorizo and the roasted pumpkin seed
- Cook for 10 – 15 min at 200 c.
Nutritional data
From left to right, to the bottom :
Sponge cake with hazelnut filling, Comte cheese, mini sandwich Emmental and ham, Sponge cake with hazelnut filling, Cold chicken with spice, cold beef filet, avocado chunks, Cold chicken with spice, Scot egg, mini sandwich Emmental and ham, scot egg and mini sandwich Emmental and prosciutto.