Filter
Reset
Sort ByRelevance
ANGCHICK
Tartar with mushroom tapenade and brie
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 1 teaspoon of the oil for the mushroom tapenade and fry the shallots and garlic for about 2 minutes.
-
Add the peppers and fry for about 1 minute.
-
Spoon the mushrooms and thyme and cook for about 2 minutes. Season with salt and freshly ground pepper. Keep the tapenade warm.
-
Heat the oven grill. Sprinkle the tart tarts with salt and freshly ground pepper. Heat the rest of the oil with the butter and fry the tarttails golden brown in about 2 minutes per side.
-
Put them side by side on a baking tray and spread a thick layer of mushroom tapenade over it. Place the brie on it and let it melt slightly under the grill.
-
Tasty with fried potatoes and (frozen) garden or green beans.
-
30 minMain dishonion, garlic, tomato, traditional olive oil, unsalted butter, dry white wine, fresh cod fillet, fresh salmon fillet, fresh flat parsley, fresh mussels, Dutch shrimps,zeeuws fish jar
-
20 minMain dishsunflower oil, chicken breast, onion, sugarsnap, baking flour, mild Indian curry paste, coconut milk, sunflower oil, Mihoen, fresh coriander,curry with fried noodles
-
15 minSmall dishsweet chilli sauce, lime, peanut oil, spring / forest onion, coriander, chicken breast,chicken with chili sauce
-
70 minMain dishchorizo sausage, onions, garlic, hampen, dried oregano, butter, tomato cubes, potatoes, jalapeño pepper,pork stew with chorizo and pepper
Nutrition
315Calories
Sodium0% DV0g
Fat32% DV21g
Protein54% DV27g
Carbs1% DV4g
Fiber0% DV0g
Loved it