joghurt
Ingredients for 6 people: 8 sheets white gelatine500 g yogurt (0.1 % fat)75 g sugar1 packet vanilla sugarGrated peel and juice of 2 organic limes6 tablespoons coconut syrup1 can of mandarin orangesAlso:Some strawberries and mint to decorate Preparation: 1. Soak gelatin in cold water for 5 minutes. Mix yogurt with vanilla sugar, lime zest and juice and coconut syrup. 2. Lightly squeeze gelatin and dissolve over medium heat. Mix with a few spoonfuls of yogurt and then whisk quickly into the remaining yogurt. 3. Rinse 6 serving dishes (125-150 ml each) with cold water. Drain tangerines and line t...
FoodCentrale (English)
Ingredients for approx. 12 pieces (springform pan with 24 cm diameterr): For the sponge: 2 eggs (M)1 tbsp water60 g sugar1 packet vanilla sugar1 pinch of salt60 g wheat flour type 405¼ teaspoon baking powderBaking paper or butter or margarine for greasing For the topping: 1 jar of blueberries (approx. 370 g net)250 g raspberry jelly1-2 tbsp raspberry brandy8 sheets white gelatine400 g cream cheese500 g yoghurt100 g sugar4 tbsp lemon juice200 g whipped cream2 egg whites (M)For decoration:50 g chopped pistachios Preparation: 1. Line the base of the springform pan with baking paper or grease it. ...
FoodCentrale (English)
Ingredients for 4 people: 1 bunch of carrots2 kohlrabi150 g sugar snap peas3 tbsp oil125 ml vegetable stock (instant)salt, pepper1 tbsp liquid honey2 tbsp sesame seeds4 tbsp chervil leavesFor the lime yoghurt250 g yoghurtjuice of 1 limesalt, 1 pinch of sugar1 pinch of curry powder Preparation: 1. First mix the yoghurt and lime juice for the lime yoghurt. Add salt, sugar and curry to taste. Chill well. 2. Clean, peel and rinse the vegetables and chop into bite-sized pieces. Heat the oil in a large non-stick frying pan. Briefly fry the vegetables. Add the vegetable stock and season with salt and...
FoodCentrale (English)
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