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Dominic Brunetti
Marinated carrot and courgette rolls
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Ingredients
Directions
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Peel 2 orange, 2 yellow and 2 purple roots with a peeler and then scrape the roots into long thin ribbons. Also scrape the zucchini into thin ribbons. Lay all ribbons loosely in a colander and pour them generously with boiling water, this makes the ribbons cooked and smoother.
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Grate the orange zest of the orange and press. Beat the orange juice with the olive oil, orange zest, parsley and some salt and freshly ground pepper to make a dressing.
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Brush the carrot and zucchini ribbons thinly with the dressing, roll them up and put the rolls with the colors together upright in the bowl and sprinkle the rest of the dressing over it. Let the salad stand for at least 30 minutes so that the flavors can withdraw.
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25 minMain dishextra mature cheese, rouge cheese, Dutch bluefin cheese, unsalted butter, wheat flour, sweet white wine, garlic, fresh baguette,three-cheese fondue
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25 minMain dishmild olive oil, breaded chicken fillet cheese, Spaghetti, Organic buffalo mozzarella 52, au basilic, nebula cherry tomato, zucchini spaghetti, organic cress in a container,gratin crunchy chicken tenderloins with zucchini spaghetti
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25 minMain dishbutter or margarine, baby potatoes, curly lettuce melange, Eggs, fresh chives, milk, Dutch wok vegetables,farmers omelette with fried potatoes
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25 minMain dishcourgettes, wrapt tortillas, oil, onions, chili powder, grated mature cheese, ham, endive, fresh coriander, lemon juice,quesadillas with zucchini and ham
Nutrition
250Calories
Fat25% DV16g
Protein6% DV3g
Carbs7% DV20g
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