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28/09/2018 By Frodenheng.lu

Potiron exotiquement iodé

[:fr] Print Ingredients 1 échalote huile de tournesol 1/2 potiron 300 g de calamars en anneaux 300 g de crevettes 3/4 d’une pomme golden 1/2 citron vert 1 petite brique de lait de coco curry [:]

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28/09/2018 By Frodenheng.lu

[:Lu]Torta alla zucca con mandorle e gocce di cioccolato[:]

[:Lu] Print Torta alla zucca con mandorle e gocce di cioccolato Dolci Pasticcion  Cuisine Italy Ingredients 150 g farina 50 g farina di mandorle (eventualmente, mandorle tritate finemente) 2 cucchiaini di lievito 1 cucchiaino raso di bicarbonato 125 g burro morbido 200 g zucchero muscovado (è più aromatico dello zucchero normale, ma va bene anche…

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21/09/2018 By Frodenheng.lu

Spicy Pumpking Smoothie

  Print Spicy Pumpkin Smoothie This smooth, room-temperature smoothie is perfect during the cold winter months. Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Ingredients 450 g butternut squash 1 banana 1 tsp cinnamon 1/2 tsp vanilla powder unsweetened 4 dates pitted 300 ml oat milk Instructions Preheat the oven to…

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21/09/2018 By Frodenheng.lu

Erbata

Print Erbata Course Appetizer, Side Dish Cuisine Italy Keyword Pumpkin Prep Time 30 minutes Cook Time 1 hour Total Time 1 hour 30 minutes Servings 4 people Ingredients 5 fleurs de potimarron 1 oignon 2 courgettes 1 bouquet betterave 2 branches persil 3-4 c.à s. parmesan râpé farine 2 c.à s. huile d'olive extra vierge…

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Aaner Rezepter

  • Blumenkohl Gratin
  • Kürbiscurry mit Birne und Kokosmilch mit Curry Madras, Fenchel und Paprika
  • Kürbis Mousse
  • Kürbis Kartoffel Püree
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Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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