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Jodi Grow
Tompouce of crispy batard bread and cream pâté with compote of cranberries and ginger
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Ingredients
Directions
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Heat for the compote the water with the cranberries and the sugar for 5 minutes in a saucepan.
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Grate the ginger through it.
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Let it simmer for another 5 minutes.
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Remove the pan from the heat and let it cool down.
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Preheat the oven to 180 ° C.
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Insert or cut 8 shapes (eg rounds or squares) from the inside of the bread slices.
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Drizzle with olive oil and a little salt.
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Toast the bread at 180 ° C for 12 minutes on a baking tray in the oven.
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Allow the toast to cool.
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Stick or cut 4 slices of pate in the same shape and size.
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Place this between the cooled toast.
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Prepare the lamb's lettuce with some olive oil, red wine vinegar and salt.
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Garnish the plate with this.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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