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NIKOJ58
Spinazierol
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Ingredients
Directions
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Puree 100 grams of spinach and a dash of buttermilk with a hand blender. Mix the flour with the baking powder in a bowl and pour in the spinach puree. Beat this well with the rest of the buttermilk. Beat the eggs one by one and season the batter with salt and pepper.
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Grind the walnuts with the oil and lemon zest into a coarse pesto. Season with salt and pepper.
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Heat a large frying pan and let a little butter melt in it. Pour a full ladle of batter into the pan and turn the pan around to distribute the batter well. Fry the pancake on both sides until golden brown and keep warm on a plate over a layer of boiling water. Bake 4 large or 8 medium-sized pancakes from the batter.
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Remove as many coarse stalks from the rest of the spinach as possible and scoop the leaves in a bowl with the walnut pesto, goat cheese and to. Grind a little salt and pepper and spread the spinach over the warm pancakes.
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Roll them up immediately and lay them down with a seam on a preheated plate.
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20 minLunchsweet potato, fresh vegetable sprout garden peas-fresh mint, minimozzarella balls, cress,sweet potato pizzas
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10 minLunchsemi-sundried tomatoes, mayonnaise, large tortilla wrap, head of iceberg lettuce, fried chicken fillet,chicken wrap with tomato mayonnaise
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15 minLunchonion, celery, deleted carrots, traditional olive oil, sifted tomatoes in a pack, vegetable stock less salt, fresh basil, wholemeal ball, vegetable margarine,Quick tomatosoup
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20 minLunchtortilla wrap, avocado, creme fraiche, cayenne pepper, lemon juice, iceberg lettuce, maize, cherry / cherry tomato, cherry / cherry tomato, cucumber, smoked chicken fillet (meat products),sunny summer wrap
Nutrition
625Calories
Sodium0% DV0g
Fat60% DV39g
Protein44% DV22g
Carbs15% DV45g
Fiber0% DV0g
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