John Myers
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nā mea hoʻohui
Asparagus:
- 650 g Asparagus
- 1,5 lita ka wai
- 1 wp Salt
- 1 wp kōpaʻa
- 1 ka palaoa Me ka bata
- 1 kauwahi lemona
ʻekolu:
- 300 g Triplets (ʻuala liʻiliʻi loa / 14 ʻāpana)
- 1 wp Salt
- 1 wp Turmeric
- 1 wp Nā hua caraway holoʻokoʻa
ʻO ka salmon puhi ʻia:
- 100 g Uahi paʻa
ʻO ka ʻuala ʻōpae yogurt ʻawaʻawa:
- 120 g Shrimp
- 1 wp Kahi huila
- 1 yogurt kaila Helene 150 g
- 4 wp ʻO ka horseradish cream (aniani)
- 1 ka palaoa 8 mau mea kanu meaʻai maloʻo mai ka iglo
- 1 pin kōpaʻa
- 1 paʻipaʻi ikaika Ka wai lemona
Lawelawe:
- 2 ʻO nā ʻōpala liʻiliʻi o ka lāʻau Maggi
- 2 Nā ʻōpala o ka dill
- ʻO ka paʻakai moana nui mai ka wili
Na Ke Kumu
Asparagus:
- Peel i ka asparagus me ka peeler, e oki i na welau a e kuke i 5 lita o ka wai me ka paʻakai (1 teaspoon), ke kō (1 teaspoon), ka pata (1 tbsp) a me ka lemon (1 ʻāpana) no kahi 15 mau minuke a hiki i ka al dente, wehe a mālama i ka mahana i ka umu ma 50 ° C a hiki i ka lawelawe ʻana.
ʻekolu:
- Peel the triplets, hoʻomoʻa i ka wai paʻakai (1 teaspoon o ka paʻakai) me ka turmeric (1 teaspoon) a me ka caraway holoʻokoʻa (1 teaspoon) no kahi 20 mau minuke a hoʻokahe.
ʻO ka salmon puhi ʻia:
- E ʻōwili pono i nā ʻāpana salmon a kau ma luna o nā papa.
ʻO ka ʻuala ʻōpae yogurt ʻawaʻawa:
- E hoʻomoʻa i nā ʻōpala i loko o kahi ipu liʻiliʻi me ka ʻaila sunflower (1 teaspoon) no kekahi mau minuke. E hoʻohui i ka yogurt (150 g) a me ka manawa me ka holika horseradish (4 teaspoons), 8 mau mea kanu maloʻo (1 tbsp), ke kō (1 pinch) a me ka wai lemon (1 ikaika splash) a hoʻohaʻahaʻa mālie. E hoʻoulu i kēlā me kēia manawa. A laila, pono e loaʻa i ka ʻuala kahi mea momona.
Lawelawe:
- E lawelawe i ka asparagus me ka triplets, ka salmon puhi a me ka ʻuala ʻōpae yogurt ʻawaʻawa, i hoʻonani ʻia me ka kāpena Maggi a me ka dill. E lawelawe me ka paʻakai kai mai ka wili.
