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Ecmcg
Tagliata
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan golden brown and keep separate.
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Dab the steaks dry with kitchen paper and brush thinly with olive oil.
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Mix the rest of the olive oil with the balsamic vinegar, garlic, (sea) salt and pepper into a dressing.
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Heat a grill pan and grill the steaks for 2-3 minutes per side. Let the meat rest for about 2 minutes under aluminum foil. Heat the dressing until lukewarm.
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Divide the arugula and tomato strips over plates. Cut the steaks into strips. Take the strips of meat through the lukewarm dressing and mix them with the arugula.
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Scrape the cheese into pieces and spread with the pine nuts over the meat.
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12 minLunchroasted peppers, fresh basil, Twents dark wholemeal bread, fresh cream cheese natural, chorizo,wholegrain toast with fresh cream cheese and chorizo
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10 minLunchWhite bread, apricot jam, Mango Chutney, cumin cheese, smoked chicken fillet (meat products),chicken cumin stew
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25 minLunchchicken bouillon, pak choi, ginger powder (djahé), cucumber, Chinese coal, coconut milk, bean sprouts, shrimp, sambal oelek, lemon juice, smoked chicken fillet, fresh coriander, flat leaf parsley,thai soup with chicken and prawns
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15 minLunchwhipped cream, vanilla sugar, five spice powder, cinnamon powder, coconut milk, espresso coffee,spicy café latte with coconut
Nutrition
595Calories
Sodium0% DV0g
Fat63% DV41g
Protein90% DV45g
Carbs4% DV11g
Fiber0% DV0g
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