| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 150 Gramm | Hazelnuts; (shelled) |
| 150 Gramm | Almonds |
| 50 Gramm | sesame seeds |
| 50 Gramm | Coriander seeds |
| 50 Gramm | Cumin powdered |
| 1 Teelöffel | sea salt |
| 50 Gramm | Sweet paprika |
| 20 Gramm | turmeric |
| 4 Esslöffel | balsamic vinegar |
| 4 Teelöffel | sugar |
| | olive oil extra virgin |
|
Preheat oven to 160 degrees celcius, then put nuts in oven and toast spices with the sesame seeds for 10 minutes.
When cold, put all ingredients into a mortar or food processor and grind until the mixture is crumbly.
(Pause between pulses to prevent overheating and therefore oiling up the mixture).
Caramelised Balsamic:
Bring balsamic to the boil. Add sugar. Reduce by half. Let cool.
Transfer to a small dish. Add an equal quantity of good quality extra virgin olive oil.
Per serving: 2087 Calories (kcal); 168g Total Fat; (65% calories from fat); 64g Protein; 136g Carbohydrate; 0mg Cholesterol; 2014mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 30 Fat; 1 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |
