Sanne Skovmose

Sanne Skovmose

Sanne Skovmose
Flere idéer fra Sanne
INGREDIENTS1 large head of cauliflower½ cup panko½ cup parmesan½ teaspoon salt½ teaspoon rosemary, minced½ teaspoon oregano, minced½ teaspoon thyme, minced½ teaspoon basil, minced2 eggsPREPARATION1. Preheat oven to 400˚F/200˚C.2. Break the head of cauliflower into bite-sized florets.3. In a large bowl, combine panko, parmesan, salt and herbs.4. In a small bowl, whisk the eggs. 5. Coat each floret in egg, then the parmesan-herb mixture and place on a parchment-lined baking sheet. 6. Bake for…

INGREDIENTS1 large head of cauliflower½ cup panko½ cup parmesan½ teaspoon salt½ teaspoon rosemary, minced½ teaspoon oregano, minced½ teaspoon thyme, minced½ teaspoon basil, minced2 eggsPREPARATION1. Preheat oven to 400˚F/200˚C.2. Break the head of cauliflower into bite-sized florets.3. In a large bowl, combine panko, parmesan, salt and herbs.4. In a small bowl, whisk the eggs. 5. Coat each floret in egg, then the parmesan-herb mixture and place on a parchment-lined baking sheet. 6. Bake for…

cucumber-avocado-rolls-easy-appetizer

cucumber-avocado-rolls-easy-appetizer

Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

Quick and delicious!

Quick and delicious!

Fiberflutes - opskrift på glutenfrie flutes med få kulhydrater - low carb/LCHF

Fiberflutes - opskrift på glutenfrie flutes med få kulhydrater - low carb/LCHF

Tomato Basil Artichoke Baked Chicken

Tomato Basil Artichoke Baked Chicken

Servings: 4-6INGREDIENTS¼ cup strawberries¼ cup blueberries¼ cup raspberries¼ cup blackberries2 cups Greek yogurtToppings:StrawberriesBlueberriesRaspberriesBlackberriesPREPARATION1.In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed.2.Pour mixture into a baking pan lined with parchment paper. Add desired amount of toppings. 3.Freeze for 6 hours, or overnight, until frozen solid. 4.Break yogurt bark into desired numbers of pieces. 5.Serve cold, or…

Servings: 4-6INGREDIENTS¼ cup strawberries¼ cup blueberries¼ cup raspberries¼ cup blackberries2 cups Greek yogurtToppings:StrawberriesBlueberriesRaspberriesBlackberriesPREPARATION1.In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed.2.Pour mixture into a baking pan lined with parchment paper. Add desired amount of toppings. 3.Freeze for 6 hours, or overnight, until frozen solid. 4.Break yogurt bark into desired numbers of pieces. 5.Serve cold, or…

Inspired by our very popular chickpea cookie dough recipe, these gluten-free bars are the perfect sweet and salty balance to satisfy...

Inspired by our very popular chickpea cookie dough recipe, these gluten-free bars are the perfect sweet and salty balance to satisfy...

How to Make a Sweet Potato Crust

How to Make a Sweet Potato Crust

Asparagus & new potato frittata

Asparagus & new potato frittata