2 tsp Extra virgin olive oil
1 piece Garlic bulb
4 tbsp Spelt flour (type 630)
2 piece avocado
2 piece carrots
1 piece egg
1 clove garlic
2 pinch ground pepper
0.5 piece lemon
2 sprig rosemary
3 tsp salt
4 tbsp sunflower oil
500 g sweet potatoes
Peel and finely grate the sweet potatoes and carrots.
Mix with the other ingredients and season.
Ingredients
500 g sweet potatoes, 2 piece carrots, 4 tbsp Spelt flour (type 630), 1 piece egg, 1 pinch ground pepper, 0.5 tsp salt
Preheat the Tepan stainless steel grill to 180°C at the back and 150°C at the front.
Heat the oil on the Tepan stainless steel grill and spread out.
Place a heaped tablespoon of sweet potato mixture on the back grill surface for each pancake.
Bake over a medium heat until golden brown on both sides, then finish cooking on the front grill surface.
Place on kitchen paper to drain.
Ingredients
2 tbsp sunflower oil
Preheat the Tepan stainless steel grill to 200 °C. Preheat the oven to 100°C.
Rub the steaks well with salt. Cut the garlic bulb in half crosswise.
Heat and spread the oil on the Tepan stainless steel grill. Sear the steaks with the garlic bulb and rosemary on all sides.
Drizzle with a little olive oil and cook in the oven to a core temperature of 49°C until medium.
Ingredients
2 tsp salt, 1 piece Garlic bulb, 2 tbsp sunflower oil, 2 sprig rosemary, 2 tsp Extra virgin olive oil
Peel and finely chop the garlic clove. Halve the avocado, remove the flesh and mash with a fork.
Wash the lemon in hot water, dry and squeeze half a lemon. Keep the other half in the fridge for other recipes.
Mix the avocado with the garlic and lemon juice and season to taste.
Ingredients
1 clove garlic, 2 piece avocado, 0.5 piece lemon, 1 pinch ground pepper, 0.5 tsp salt
Cut the tomahawk steak into thin, diagonal slices with a sharp knife.
Spread the avocado dip over the sweet potato pancakes and serve with the steak.
766.5
36.14 g
45.95 g
51.95 g
