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Cake with sea buckthorn vanilla cream
It often happens that I have been nurturing a thought for a long time, and then, one fine day, it is realized. This time it was a cake with sea buckthorn.
Light, but at the same time very fulfilling warm salad.
Cut the eggplant and zucchini into pieces and put them in a bowl. Add paprika, tikka masala salt (or any spices of your choice), 10 g of oil (I use spray oil), and mix everything.
Place the vegetables in a baking pan on baking paper and bake in an oven heated to 160 degrees for 25 minutes. Set aside to cool.
Cut the red onion, pepper, tomato.
Place in a bowl and add crushed garlic and chopped greens.
In a separate bowl, mix soy sauce, raspberry vinegar, and honey and add to fresh vegetables.
When the fried vegetables have cooled down, add them to the fresh vegetables. Mix everything and serve.
Finished product weight 1230
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
It often happens that I have been nurturing a thought for a long time, and then, one fine day, it is realized. This time it was a cake with sea buckthorn.
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