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Parsnip, cauliflower puree
The parsnip puree is very tasty and delicate. I combined it with cauliflower and it came out very, very tasty. I served it with pangasius fillet cutlets.
It's hard to stop after a single piece. Juicy, gentle and delicious!
3 egg separates the egg whites.
Cottage cheese and culinary cottage cheese "Baltais" is stuffed with egg yolks, 40g egg whites, sweetener, vanilla.
Plums cut finer.
Add flour to the curd, mix the sliced fruits and berries.
Whisk the egg whites in a stiff foam and mix the dough carefully with a spoon (stirring only to one side so that no air).
Put the dough in the form and bake in the oven at ~ 175 degrees for ~ 35 minutes (look at the stove).
When the baking is almost done, turn off the oven and allow it to cool completely without opening the door.
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Finished product weight 960
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The parsnip puree is very tasty and delicate. I combined it with cauliflower and it came out very, very tasty. I served it with pangasius fillet cutlets.
Gardas un sātīgas brokastis katru rītu – arī tad, kad nav daudz laika un jāsteidzas!
So easy, fast and delicious!
An easy, quick and delicious breakfast meal. Although - why only in the morning? It is also great for lunch and dinner.
