Learn to make Almond Nougat Egg Kale and enjoy an exotic food feast!

Almond nougat ?

Ingredients

? 200 grams of whole almonds.

? 200 g sugar

? 2 egg whites

1 teaspoon honey

? 1/2 tsp lemon peel

? Paper or baking paper

Preparation

1. Preheat oven to 180 °C.

2. Spread almonds on a baking sheet and bake in the oven for about 8-10 minutes, stirring occasionally, until golden brown. Let it cool.

3. In a large bowl, beat the egg whites until firm.

4. While continuing to beat the egg whites, add a little white sugar at a time until a soft peak is formed.

5. Add honey and lemon peel to the egg whites and gently stir well.

6. Add toasted almonds to the egg white mixture and stir until fully incorporated.

7. Line a cake tin with piping paper or baking paper, pour the nougat mixture into the tin and smooth the surface with a spatula.

8. Leave the nougat for at least 6 hours until completely set.

9. After the nougat solidifies, cut it into small pieces and serve.

10. Enjoy a delicious Almond Nougat over Christmas! ? ?

Egg and kale muffin ? ?

Ingredients

6 large eggs

1 cup fresh kale, washed and chopped

1/2 cup shredded cheese (cheddar, mozzarella or your preferred shredded cheese)

1/4 cup milk (almond milk or any vegetable substitute can be used)

1/4 cup chopped onion

1 clove garlic, finely chopped (optional)

Salt and pepper in an appropriate amount

Olive oil or non-stick cooking spray for greasing baking sheets

Production instructions

Preheat the oven: Preheat oven to 180 °C (350 ° F) and grease muffin tins or place paper cups in each cavity.

Stir-fried vegetables: In a saucepan add olive oil and saute onions and garlic (if you choose to use garlic) over medium heat until tender and fragrant. Add the kale and saute until tender. Remove from heat and allow to cool slightly.

Mix ingredients: In a large bowl, whisk together eggs with milk, salt and pepper. Add the cheese crumbles and mix well.

Add the beets: Add the beet and onion mixture to the egg wash, making sure everything is well combined.

Ready to bake: Pour the mixture into the muffin tin, filling almost each cavity.

Roasting: Bake for 20-25 minutes until muffins are golden brown, just inserting them through the center with a toothpick.

Serve: Cool in a pan for a few minutes before demolding-can be enjoyed warm or at room temperature!

Perfect for a nutritious breakfast! ? ?

Butter cookies

Ingredients

-100 g of butter

-100 g of rock sugar

-8 g vanilla sugar

-a pinch of salt

-50 ml sunflower oil

-1 egg

-300 g of flour

-1 tsp baking powder

Production instructions

1. Preheat oven: 170 °C.

2. Stir: In a bowl add 100 grams of butter, 100 grams of rock sugar, 8 grams of vanilla sugar and a pinch of salt.

3. Add liquid: Add 50 ml sunflower oil and 1 egg. Mix well.

4. Add dry ingredients: Add 300 g of flour and 1 teaspoon of baking powder. Knead until the dough is even.

5. Make cookies: Make the dough into small balls and place them on the baking sheet.

6. Bake: Bake at 170 ° C. for 20 minutes.