To make the sauce, whisk together the peanut butter and soy sauce in a small bowl. Add the maple syrup, sesame oil, garlic powder and crushed red chili flakes, and mix until completely combined
I have started to replace summer potatoes to sweet potatoes, root vegetables take more place in my refrigerator and mushrooms (especially chanterelles) are often the main ingredient right now
For a moister, saucy texture, add a few tablespoons of water. 1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices
butter to fry the chanterelles in. Clean the chanterelles. I have fallen in love with pike-perch. And because my cabin is near a big lake called Ringsjön in the south of Sweden (Skåne), I can easily get fresh pike-perch from our lake
Add lemon zest, lemon juice, and ¼ cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid
My grandmother Berit´s gratin with pork tenderloin, 4 servings600 g pork tenderloin10 mushrooms200 g wild mushrooms (chanterelles for exemple, from the freezer, this time of the year)3 dl cream2 dl milk2 tsk konc meat stock4 msk flour1 tsk chinese soysalt and pepperbutter3 dl grated cheeseTrim the meat and cut it into 1 cm slices
For breakfast, I usually eat some granola or toast with a cup of tea, but problems don’t arise if we ‘re out of those things and have only, for example, … Continue reading →
When the spring comes you can se wood anemones stretching out over meadows and in the forest and color the world white and green and in summer you can find lovely chanterelles and a lot of of blueberries and lingonberries in the forest
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