Tag Archives: Cilantro

Baked avocado fries

4 persons

Ingredients
4 avocados, pits removed and cut into slices
½ cup flour
3 eggs (or egg replacement) + 2 tablespoons water
1¼ cups bread crumbs
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt

sauce
⅓ cup mayo
⅓ cup sour cream or plain greek yogurt
juice of 1 lime
2 tablespoons cilantro, chopped
1 teaspoon garlic powder

Instructions
  1. Preheat oven to 180C/450F and grease a baking sheet with cooking spray.
  2. Add flour to a zip lock bag. Add avocado slices, seal, and shake to coat avocados in flour.
  3. Remove avocados from the bag and discard the bag with excess flour.
  4. In a small bowl whisk together eggs and water. In a separate bowl whisk together bread crumbs, garlic powder, chili powder, and salt.
  5. Dip flour-coated avocado slices into the egg wash. Next, toss them into the crumb mixture being sure to coat well.
  6. Place coated avocados in a single layer on the prepared baking sheet and spray generously with cooking spray. Bake for 10-15 minutes until crispy and browned.
  7. While avocado fries and baking, blend all sauce ingredients together.
  8. Serve avocado fries warm with dipping sauce. Enjoy!

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baked-avocado-fries-4

Original Recipe from le Creme de la crumb

Thai Quinoa balls & Spicy Thai Cashew dipsauce

(ca 40 stk)

Ingredients:
2 dl quinoa + 4 dl water + 1/2 teaspoon salt
1 small yellow onion, chopped nicely
2 celeriac, nicely chopped
a wee bit salt
1 large tablespoon red thai currypaste
1 large handfull of coriander / cilantro nicely chopped
3 tablespoons chickpeaflour (Grams)

  • Boil the quinoa in water with salt for 20 minuts. Low heat with lid on. The quinoa should become completely soft and all water to be cooked in.
  • While the quinoa is cooking, warm some oil in a frying pan. Fry the onion and celeriac until golden / brown. salt.
  • Add the pre-cooked Quinoa in a baking bowl. Add the onionmix, currypaste and parsley. Mix until a dough.
  • Add chickpeaflour and work it into the dough. Let rest for 15 minutes

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  • Shape small, round, balls- Oil the frying pan so that it covers the bottom and warm. Fry the quinoaballs until golden and crusty all over. let the extra oil soak into a papercloth before serving.

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  • Test first with one, if it doesnt stick together, add more flour and try again.

server with
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil

spicy thai dipsaus

quinoaboller thai style2nw800

Spicy Thai Cashew dipsauce

Ingredients:

2 dl unsalted cashewnuts, finely grounded
2 tablespoons vegetable oil
1 small finely chopped yellow onion
3 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soysauce
2 dl water
2 tablespoons red thai curry paste
1 squeese lime juice of taste

1. Start with grounding the cashews in a food processor. They should be like flour.
2. Warm the oil in a cooking pan. Add onion and garlic and fry until golden brown.
3. Turn down to middle heat and remove pan from the warm plate. Add the grounded nuts, sugar and soy sauce. Blend well and cook for a minute constantly stirring. Careful with the heat. It should not burn.
4. Add water, currypaste and a squeese ime juice. Blend well and let boild on low heat for 20 minuts until sauce has thickened. Stirr every now and then.
5. To assure a smooth sauce, blend with a stave mixer until smooth.

spicy thai dipsaus2w800

* Sauce will stay fresh for as many as 5 days in the fridge.

Thanksgiving Best Turkey Stuffing Ever

For this Thanksgiving I decided to try a new and more interesting stuffing with a home invented recipe. The good thing is that it turned out to be the best Turkey stuffing ever.

Best Turkey Stuffing Ever

  • 200 grams of fresh baked white bread in crumbs
  • 150 grams of dried mango
  • 150 grams of stick celery
  • 1 red onion
  • 1 single clove garlic
  • Fresh Basil, Oregano and Cilantro (about one loose handful of each)
  • 200 grams of melted butter Salt and Pepper to taste
  • 1 small can (1,5 dl) of coconut milk

Follow these steps:

  • Chop the stick celery, the mango, and the onion in small pieces.

Stuffing02

  • Melt the butter and add the vegetables in a casserole.
  • Chop the bread in small square pieces.
  • Chop the fresh spices.

Stuffing01

  • Add all to the butter and the vegetables.
  • Add the coconut milk

Let it all Cook until the bread is completely soaked and all the ingredients are well blended. Stuffing03 .

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