John Myers
Contents
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Sinadaran
pesto
- 0,5 Shalo
- 150 ml Gyada mai
- 100 g Hazelnuts na ƙasa
- 1 tsp Manna tumatir
- 150 ml Ruwan Rumman
- 1 tsp Lemon ruwan 'ya'yan itace
- 1 tsp sugar
- 0,5 tsp Cinnamon foda
- 0,5 tsp Saffron yaji
miya
- 2 tbsp Gyada mai
- 2 tbsp man zaitun
- 1 tsp mustard
- 1 Shalo
- 1 tsp Amai
- 2 tbsp Farin balsamic vinegar
- 1 tsp Lemon ruwan 'ya'yan itace
- 1 tsunkule Salt
- 1 tsunkule Barkono
Karpaccio
- 400 g Boiled beetroot
- 5 Monkfish medallions
- 1 tbsp Butter
- 1 tsunkule Salt
- 1 tsunkule Barkono
Umurnai
pesto
- Ga pesto, sai a kwaba shallot, a yanka shi da kyau a yi gumi a cikin kaskon da man goro kadan. Ƙara hazelnuts na ƙasa da gasa. Sai ki zufa da man tumatir a taƙaice, sannan a datse tare da ruwan rumman da kuma kakar da kayan yaji. Zuba pesto a cikin gwangwani da motsawa a cikin mai. Bari pesto ya nutse a cikin firiji don akalla kwana ɗaya.
miya
- Don sutura, haxa mai tare da mustard. A kwasfa albasar, a yanka shi sosai sannan a zuba vinegar, zuma, ruwan lemun tsami da gishiri da barkono don dandana.
Karpaccio
- Don carpaccio, yanke beetroot cikin ƙuƙuka masu kyau kuma kuyi aiki a kan manyan faranti kamar carpaccio na gargajiya. Ki soya kifi a cikin kasko mai zafi da man shanu har sai launin ruwan zinari a bangarorin biyu da gishiri da barkono.
- Zuba rigar da karimci akan beetroot, sanya cokali na pesto a tsakiyar carpaccio kuma bauta wa kifi a saman.
Gina Jiki
Aiki: 100gCalories: 324kcalCarbohydrates: 7.9gProtein: 2.2gFat: 31.9g
