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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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5 minLunchlettuce melange with chard, carrot julienne, raw vegetables radish mix, extra virgin olive oil, apple cider vinegar, hard goat cheese 30, brown baguette,fast lunch salad with goat's cheese
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15 minLunchgarlic, gorgonzola, White wine vinegar, walnut oil, (olive oil, salt, (freshly ground) black pepper, Spinach, walnuts,spinach salad with gorgonzola
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5 minLunchegg, Parmesan cheese, chives, chives, avocado,gratinated avocado
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15 minLunchegg, mayonnaise, tomato ketchup, chives, light brown bread, Dutch shrimp,sandwich with Dutch shrimps
Nutrition
625Calories
Sodium0% DV0g
Fat60% DV39g
Protein44% DV22g
Carbs15% DV45g
Fiber0% DV0g
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