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Baking cutters størrelse M - 2 stk

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ToleranseOpptil 10% (dimensjoner, vekter, vekt)

Advarsler

  • Produktet er beregnet på kontakt med mat, det påvirker ikke smaken og lukten av parabolen
  • Emballasje laget av polypropylen, PP anses (ved siden av PET) som den sikreste plasten for helsen vår
  • Ta vare på renslighet, kast den brukte produktemballasjen i søpla
  • Emballasje laget av papir
  • Produktet er tatt opp til handel i landene i Den Eurasiske Tollunionen
ToleranseOpptil 10% (dimensjoner, vekter, vekt)

Vegan pâté of beans and mushrooms


Components:

  • 2 cups white kidney bean
  • 3 Roots of parsley
  • 1/3 celery
  • 2 carrots
  • 2 white Onions
  • 3 cloves of garlic
  • 400 g of mushrooms
  • 1/3 teaspoon nutmeg
  • 5 tablespoats of oatmeal
  • allspice
  • bay leaf
  • pepper and salt
  • oil
  • semolina

How to Prepare:

Pour the beans with water and set aside for about 12 hours. Pour the water and cook to the softness with the addition of Laurel leaf and English herb. 10 minutes before the end of the cooking water. Oatmeal with water and leave to abundance. Celery, carrots and parsley peel, cut into smaller pieces and cook for softness in salt water. Uncooked vegetables. Cut the onion into cubes and fry it on the oil. The peeled and sliced mushrooms add to the onion and the soul is all for a while. Add herbs and cut 3 cloves of garlic. All the big ones for a while now. Boiled beans and vegetables, soaked oatmeal and sautéed onion with mushrooms, put in the dish, add nutmeg and mix everything with a blenderem. Complete with salt and pepper. Lubricate the baking mould with oil, sprinkle with manna and put the forage weight into it. INSERT into the oven preheated to 180 °C for about 50-55 minutes.

ToleranseOpptil 10% (dimensjoner, vekter, vekt)
ToleranseOpptil 10% (dimensjoner, vekter, vekt)