Author: patoftheshire Page 73 of 88
Ingredients make 2 serving
- 2 portobello Mushrooms
- 100gr goat cheese roll
- 1/4 tsp Italian herbs mix
Steps
- Pre heat the oven 180C
- Prepare the mushroom take off the skin and the
- clean with water
- cut half of the goat roll put it on the Mushroom
- Sprinkle the herbs on the goat cheese roll
- Put in the oven for 15 min.
Tools and time
- Preparation time : 1/4 hour
- 15 min in oven @ 180C
Nutritional data For 1 servings
~ 3 Servings ~ Time 30 min ~ Preheat oven 150C ~ 3 Days in the fridge ~
Ingredients
-
2 large eggs
-
120 gr raspberries fresh
-
60 gr cream cheese
-
1/2 tbsp coconut nectar
-
1/4 tsp vanilla powder
Steps
-
Preheat the oven @ 15oC.
-
Separate yolks and whites.
-
Whip stiff the white.
-
Mix the yolk with the cream cheese vanilla powder and coconut nectar.
-
Incorporate the white in the yolk mix.
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Pour in 3 tartelette dishes and add 40 gr of raspberries per dish.
-
Cook 10 min at 150C or ‘till golden.
Nutritional data
Ingredients (For 1 serving)
-
100gr Butternut squash
-
100 gr mini chicken fillet or chicken breast
-
50gr feta cube
-
10 gr crumbled chorizo
-
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.
~ 4 Servings ~ Time 2 h ~ 4 Days in the fridge ~
Ingredients
-
900 ml vegetable stock
-
600gr butternut squash
-
300gr double cream or coconut cream
-
240 gr bacon rashers
-
100gr carrots
-
80 gr celeriac
-
60 gr lemon peeled
-
60 gr butter or ghee or avocado oil
Steps
-
Prepare the veggies: halves and dice the butternut squash, dice the celeriac and carrots. peel and slice the lemon.
-
Place the butter (or ghee or avocado oil) in a large saucepan cook the butternut squash, carrots and celeriac ‘till golden brown.
-
Add the vegetable stock and sliced lemon, reduce heat and cook ‘till veggies are soft. take of the heat.
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Cook the bacon in pan (or oven : 10 min @ 200C)whole or in pieces.
-
Cool down the veggies put in the mixer with the double cream (or coconut cream), mix ‘till smooth and velvety.
-
Reheat in a saucepan serve with bacon.
-
Keep in fridge for 5 days or freeze up to 3 month.
Nutritional data
