The ripening of Finnish apples gave the idea to use them in food making. Chocolate and chili are a splendid combination as such, but together with Finnish apples they form already a Finnish-Mexican alliance. Some added fructose is needed, however, to balance the acidity of the apple.
Ingredients:apple, cocoa
chili, cheyenne pepper
white balsamic vinegar
fructose
turnip rape oil, sesame oil
chicken, rosemary
tomato, spring onion
ice berg lettuce
cottage cheese
pine seeds
olive oil
black pepper
basmati rice
Peel the apples and remove the seeds. Stir-fry the apple cubes in turnip rape oil and flavor with cocoa and the peppers. Add some fructose and let simmer for about half an hour, check the taste.
Sauté the chicken slices in turnip rape oil and spice them with rosemary. Boil the rice according to the package instructions. Cut the ice berg lettuce to thin slices, rinse in ice cold water and spin dry. Cut the green parts of the spring onions to the salad. Toast the pine seeds on a dry pan, and add to the salad. Finalize the salad with a dash of olive oil, a couple table spoonfuls of cottage cheese and some black pepper. Chop tomatoes and the white parts of the spring onion and mix them together. Add some white balsamic vinegar and olive oil.
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