Prawns Bergamot

Ingredients:

- 500 g large prawns

Marinade:

- 5 drops pure CAPRI essential oil intermixture

- 1 small onion

- 1/2 crushed garlic clove

- 1 handful flat leaf parsley

- 3 scallions

- Juice of a lemon

- 2 drops pure BERGAMOT essential oil

- 1/2 teaspoon fennel seed

- 6 tablespoons olive oil

- Salt and fresh pepper

- 3 tablespoons BERGAMOT-GRAND MANIER vine no. 3.

Preparation: Prepare and wash the prawns as usual. Slice the onions and garlic, chop the parsley finely and cut the scallions into quarters. Take a teaspoon of lemon juice and emulsify the essential oils in it and mix in the rest of the ingredients. Let the prawns soak in the marinade and keep it in the fridge for 1 h. Then separate the prawns from the marinade; filter the marinade and keep the parts separately. Fry the prawns inside of the liquid parts of the marinade, then add the rest.

Stir it well for another minute, season with salt, pepper, and BERGAMOT vine and let it simmer slowly. Nice to serve with baguette or the crispy wild rice chapatis and vegetables like green asparagus tips.

Dessert, Cakes, and Baked Goods Apple Cake Rose

This classic combination is an apples favorite destiny. Suited even for diabetics.

Ingredients:

- 250 g spelt flour

- 120 g finely sliced cold butter

- 1 organic or free range egg

- 1 tablespoon CAPRI essential oil seasoning no. 1

- 50-100 mL warm water

- 1000 g sweet ripe apples

- Juice of a half lemon

- 1 tablespoon organic rose water.

For the topping:

- 250 ml cream

- 1 egg yolk of an organic or free range egg

- 5-7 drops MAGIC ORANGE pure seasoning intermixture

- 1 tablespoon organic rose water

- 50 g sliced almonds to garnish the top of the cake.

Preparation: Sift the flour, butter, egg, warm water, and the CAPRI seasoning no. 1 into a large mixing bowl. Mix everything together until combined; then store the cake mixture in the fridge for a half hour. In the meanwhile, peel and core the apples, slice them into wedges, and slice the wedges thinly. Combine lemon juice with rose water and splash it over the apples. For the topping, beat the egg yolk with the cream and the pure essential oil intermixture MAGIC ORANGE. Then pour the cake mixture into the prepared pan, smooth the surface, then make a shallow hollow in a ring around the edge of the mixture. Arrange the apple slices on top of the cake mixture. Pour the topping carefully above the apple slices and garnish the sliced almonds above. Cover the cake with aluminum foil. Bake for 30-40 min, until firm and the mixture comes away from the side of the pan. Lower the heat, remove the foil, and bake it for another 5 min. Serve warm.

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