How to make EDIBLE LEAVES at home | Michelin Star Tuile
In today's video, I will show you how you can make beautiful, delicious and super easy-to-make tuile that you can use for your dessert but even for main courses or starters. You can make different shapes, colors, and flavors, so totally recommend you try it.
Basic recipe
- 50g plain flour
- 50g of fine sugar
- 50g of butter
- 50g of egg whites
Cocoa variation
- 7g of cocoa
- 43g of plain flour
- 50g of egg whites
- 50g of butter
- 50g of sugar
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How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
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Simple & Easy Vegetable Spread/Dip Recipes: (Plant-Based)
Oil Free Cauliflower Mayonnaise:
Carrot Hummus:
Roasted Vegetable Spread/Dip:
INGREDIENT LIST:
1 Medium Onion (200g approx.)
1 Medium Red Bell Pepper (225g approx.)
1 Large Eggplant (530g approx.)
Cherry Tomatoes (140g approx.) or 1 medium Tomato (140g approx.)
7 to 8 Garlic cloves
1 Jalapeno Pepper (55g approx.) - you can add 2 if you want
3 Tablespoon Olive oil
3 Tablespoon Tahini
Lemon juice to taste ( I have added 1 tablespoon)
1/2 Teaspoon Ground Cumin
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
1/4 cup Parsley - finely chopped
METHOD:
Prepare a baking tray by lining it with parchment paper. Preheat the oven at 400F.
Peel and chop the eggplant into chunks and also roughly chop the other vegetables. Add the garlic cloves whole without removing the peel. Now add salt (to taste) and olive oil to it and mix well.
Transfer the vegetables to the baking tray and bake at 400 F for 45 to 50 minutes or until the vegetables are roasted. Then remove it from the oven and let it cool down.
Once it has cooled down, remove the garlic peel and transfer all of it to a food processor. Add tahini, lemon juice, ground cumin, salt and process it to a consistency of your liking. Remove it into a bowl and add finely chopped parsley. Mix well and chill it in the fridge for 1 to 2 hours.
Serve it as a dip with your favorite vegetables/Pita bread or use it as a spread in your sandwich.
Enjoy!
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Thanks for watching the video How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
Простой рецепт морковного паштета. Carrot pate.
Рецепт домашнего паштета из моркови и лука.
Морковь – 4 шт.
Чеснок – 1 зубчик
Лук – 1 шт.
Сметана – 4 ст.л.
Соль, перец – по вкусу
Carrot pate.
Carrots - 4 PCs.
Garlic - 1 clove
Onion - 1 PC.
Sour cream - 4 tbsp.
Salt, pepper - to taste
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#паштет #морковь #закуски
Jet Tila's Pork and Pate Banh Mi | Guy's Ranch Kitchen | Food Network
Jet makes a delicious Banh Mi using pork marinated in a sour, floral brine and pickled carrots!
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Pork and Pate Banh Mi
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 2 hr 15 min (includes marinating time)
Active: 45 min
Yield: 1 long or 3 short sandwiches
Ingredients
Roast Pork:
2 cloves garlic, minced
2 shallots, sliced
3 tablespoons (45 milliliters) fish sauce
3 tablespoons (45 grams) sugar
1 tablespoon (30 grams) minced lemongrass
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain
Oil, for cooking
Pickled Carrots:
1/2 cup (95 grams) sugar
1/2 cup (90 milliliters) red wine vinegar
1 teaspoon kosher salt
1 teaspoon black peppercorns
2 to 3 cloves garlic
5 to 6 sprigs fresh cilantro
1 1/2 cups (330 grams) matchstick carrots
Banh Mi Build:
3 tablespoons (45 grams) mayonnaise
6 ounces pork pate
1 long French baguette (not sourdough), split and lightly toasted
1/4 cup (45 grams) fresh cilantro leaves
1 red jalapeno, sliced very thin
1 large English cucumber, shaved into ribbons with a peeler
2 teaspoons (10 milliliters) light soy sauce
Directions
For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour.
Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes.
For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.
Cook’s Note
Pro Tip: Combine the pate and mayo in a food processor to make a super smooth spread. You can also sub in cold cuts here for the roast pork to save a step. You can also sub out half the carrots for daikon radish for some extra deliciousness.
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Jet Tila's Pork and Pate Banh Mi | Guy's Ranch Kitchen | Food Network