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Avocado cream sauce

Ingredients

Adjust Servings:

	1 avocado
	150 g cream cheese
	1/2 lemon lemon juice
	1/2 lemon lemon zest
	parsley
	dill
	salt
	black pepper
	1 tablespoon of brandy

Nutritional information

22 g

Protein

20 g

Carbs

82 g

Fat

890

Calories

Avocado cream sauce

Name: Avocado cream sauce
Total time: 2 min
Yield: 2
Cuisine: Italian
Ingredients: avocado: 1; cream cheese: 150 g; lemon juice: 1/2 lemon; lemon zest: 1/2 lemon; parsley; dill; salt; black pepper; brandy: 1 tablespoon of

Features:

Cuisine:

Italian

2 min
Serves 2
Easy

Ingredients

1 avocado
150 g cream cheese
1/2 lemon lemon juice
1/2 lemon lemon zest
parsley
dill
salt
black pepper
1 tablespoon of brandy

Directions

Avocado cream sauce can be spread on toast or a slice of toasted rye bread, or used as a sauce for fish and seafood.

Steps

Done

preparation

1. For the avocado cream sauce, cut the avocado halfway, remove the seed, and scrape out the pulp with a spoon.
2. Place the cream cheese into a blender bowl, add salt, pepper, juice and lemon or lime zest, pour a spoonful of cognac, beat until creamy.
3. When adding brandy, it needs to sit for 1-2 hour at room temperature.

Chef Hanna

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246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Avocado cream sauce

Ingredients

Directions

Steps

preparation

Chef Hanna

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