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Tonight summer dinner: Greek salad (my version), a toast with eggplant cream and a toast with pumpkin cream. Simple but very good
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1147 kcal
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Fett: 38,93g | Eiw: 40,47g | Kohlh: 173,33g.
Frühstück: Caffè (Espresso). Mittagessen: Anguria, Mandorle, Zucca Cotta, Pasta Integrale Secca. Abendessen: Zucca, Biffi Guacamole , Pane Comune, Anguria, Formaggio Feta, Olive Verdi Farcite, Insalata Mista Verde, Condimento Italiano (fatto con Aceto e Olio). Snacks/Sonstiges: Actimel Actimel Fragola, Caffè (Espresso). mehr...
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 Kommentare
Your version does look very good. So glad you posted this photo. :-)
18 Mai 22 vom Mitglied: LivinBreezy
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What kind of cheese, and how do you make eggplant cream?!
18 Mai 22 vom Mitglied: purple_rose_3
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I am intrigued by the eggplant and pumpkin spreads. I really want to know more.
18 Mai 22 vom Mitglied: JohnZerne
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@purple_rose_3 @JohnZerne of course! 🙂
I make the eggplant cream by cooking them with tofu. When they are cooked, I add paprika and chilli, garlic, pepper, salt and mint and then blend the mixture. If it is not smooth, I add a little oil and blend again. I make the pumpkin cream by steaming the pumpkin. Then I blend it with pepper, garlic, salt and almonds. If it's not smooth, I add some water. I don't add oil in this case because the taste of extra virgin olive oil is stronger than that of pumpkin.
19 Mai 22 vom Mitglied: @boutMe
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@Erq1 @LivingBreezy Thanks 🤩
19 Mai 22 vom Mitglied: @boutMe
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@purple_rose_3 in the salad i use feta. I love this cheese. Baked feta is one of my favorite dishes, but it tastes great in salads too. Have you ever tried it?
19 Mai 22 vom Mitglied: @boutMe
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Sounds good. I may have to try that soon.
19 Mai 22 vom Mitglied: JohnZerne
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Looks delicious! You put a lot of work into that. Very nice!
19 Mai 22 vom Mitglied: losingtowin1
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