Share by E-mail
Share on Facebook
Recept afdrukken
Boil asparagus for about 2-3 minutes or until crisp yet tender.
Drain and set aside.
In a skillet, heat the olive oil and brown the garlic.
Then add in the tomatoes and all the spices.
Toss in the asparagus and drizzle with cheese.
Serve warm.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Toss asparagus with salt, pepper and a little bit of oil and grill on a pre-heated rack.
In a small bowl, whisk together oil, vinegar and mustard.
Add in the capers and basil to form a sauce.
Drizzle it over the grilled spears.
Serve while hot.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Make the granola as directed, using the hazelnuts in place of the pecans and adding the cardamom to the dry mixture.
To make the parfait: In a small saucepan, whisk together the pomegranate juice and honey.
Bring to a boil, reduce the heat to medium-low, and let the pomegranate juice cook down until it reduces by half, 5 to 6 minutes.
Let cool.
Swirl the pomegranate juice mixture into the yogurt.
Divide among 2 bowls and finish with ¼ cup (36 g) of the granola and 2 tablespoons (20 g) pomegranate arils for each bowl.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Make the granola as directed, using the spelt flakes in place of the oats and the sorghum in place of the maple syrup.
To make the parfait: Melt the butter in a skillet over low heat.
Add the apple, cinnamon, and maple syrup.
Cook until the apples are soft, 5 to 6 minutes.
Remove from the heat and let cool.
Divide the yogurt among 2 bowls and top with the apples and 3 to 4 tablespoons (27 to 36 g) of the spelt granola.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Preheat the oven to 250˚F (120˚C, or gas mark ½).
Rinse (and soak, if desired) the quinoa, and spread out in a thin layer on a baking tray covered with parchment paper.
Bake until the liquid has evaporated, 15 to 20 minutes.
Make the granola recipe as directed, replacing the maple syrup with the honey and using the quinoa in place of the pecans.
To make the parfait: Place the blueberries in a small saucepan along with the honey, lemon juice, ginger, and lemon zest.
Heat over medium-low heat until the blueberries are juicy, 5 to 6 minutes.
Remove from the heat and let cool.
Swirl the blueberries into the yogurt.
Divide among 2 bowls and finish with ¼ cup (36 g) of granola for each bowl.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Make the granola recipe as directed using the Kamut flakes in place of 1 cup (100 g) of the oats and the almonds in place of the pecans.
To make the parfait:
Preheat the oven to 375˚F (190˚C, or gas mark 5).
Spread the strawberries in a roasting pan and bake for 20 minutes.
Toss with the honey and let cool.
Swirl the roasted strawberries into the yogurt.
Divide among 2 bowls and finish with ¼ cup (36 g) of granola for each bowl.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Preheat the oven to 300˚F (150˚C, or gas mark 2).
In a bowl, toss together the oats, pecans, and salt.
In a separate bowl, whisk together the maple syrup, walnut oil, and vanilla extract.
Pour into the oat mixture and stir until the oats are well coated.
Spread the oats on a baking sheet and cover with wax paper.
Using your hands or a rolling pin, press down on the granola to spread it evenly across the baking sheet.
Remove the wax paper.
Bake for 40 to 50 minutes, rotating the pan halfway through baking.
The granola should be golden and starting to brown around the edges.
Remove the pan from the oven and let cool completely on the pan.
Once the granola is cool, break it into pieces and store in an airtight container at room temperature for up to a week.
Stay away from coated or dark-colored sheet trays: they’ll brown the bottom of your
granola too quickly.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
To make the glaze: While the muffins bake, whisk together the orange juice and honey in a small bowl.
Allow the muffins to cool for 5 minutes, then dunk the top of the muffin into the glaze.
Transfer to a rack to finish cooling.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Prepare the muffins as directed, adding the cinnamon to the
dry ingredients.
Fold in the peaches and pecan meal before
dividing the batter among the muffin cups.
For extra peach flavor, try roasting the peaches at 400˚F
(200˚C, or gas mark 6) for 15 minutes before adding
them to the muffins.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Share by E-mail
Share on Facebook
Recept afdrukken
Prepare the muffins as directed, adding the cinnamon, nutmeg, ginger, and cloves to the dry ingredients.
Fold in the cubed apples before dividing the batter among the muffin cups.
Sprinkle the muffins with the oats before baking.
————————————————————————————————–
Vind ik leuk: Vind-ik-leuk Aan het laden...
Home / recipes / Pagina 1084