INGREDIENTS
- Pasta au gratin:
- – Penne rigate c/n.
- – 1 small or medium cauliflower.
- – Kale c/n.
- – Smoked bacon in cubes 100 g.
- – 1 clove garlic.
- – Bechamel sauce (35 g of butter, 35 g of flour and half a liter of milk.
- Season with salt, pepper and nutmeg to style).
- – Salt and pepper.
- – Mozarella c/n.
- – I need grated c/n.
- Chips the bald:
- – Kale.
- – Cumin.
- – Olive oil.
- – Garlic powder.
- – Salt and pepper.
- Kale Tempura:
- – Blonde beer 200 cc.
- – Wheat flour 200 g.
- – Floor black pepper c/n.
- – Sal c/n.
- – Porridge starch 200 g.
- – Garlic powder 1/4 tbsp.
When you’ve got KALE, listed below are 3 recipes to take pleasure in it! With gratin pasta, kale chips and kale tempura… Which one do you want greatest? I adopted the steps beneath
PROCEDURE:
For the gratin pasta:
1. Prepare dinner the pasta al dente in loads of boiling water.
2. Sauté the cauliflower florets with olive oil, salt and pepper till tender and golden.
3. Sauté the kale with bacon and garlic. Combine with the sauce together with the pasta and cauliflower, add grated cheese and, if you’d like, mozzarella.
For the kale chips:
1. Wash and take away the rib, place in a bowl and season.
2. Combine effectively and place on a plate.
3. Place in an oven at 180°C for about 10/quarter-hour. Combine like this so it does not burn.
For the kale tempura:
1. Combine the dry components and steadily add the beer to lighten it.
2. Relaxation for 20 minutes and, if obligatory, lighten with somewhat extra beer.
3. Flour the kale and dip them within the tempura.
4. Fry in loads of sizzling oil.
5. Drain extra oil.
6. Serve the tempura with candy chili sauce.
