Esta es una exhibición prevé de cómo se va ver la receta de 'EDAMAME yogurt spread' imprimido.

Receta EDAMAME yogurt spread
by Foodessa

EDAMAME yogurt spread

Here's a very tasty and very versatile soybean spread.
It's great on bread and crackers...grains...fish, meat and poultry...or even thinned out as a salad dressing.

For a detailed post...refer to:
http://www.foodessa.com/2010/10/edamame-spread-on-vegetable-shrimp.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Canada Canadian
  Raciónes: 3 cups

Ingredientes

  • . > (American / Metric measures) <
  • . 2 cups (300g) Edamame (de-shelled frozen soybeans)
  • . 1/2 cup (125ml) plain yogurt (2%+ fat content)
  • . 1/8 cup (25ml) pickled ginger
  • . 1 tbsp. (15ml) capers
  • . 2 tbsp. (30ml) lemon juice
  • . 1 tbsp. (15ml) rice vinegar
  • . 1 tbsp. (15ml) Dijon mustard
  • . 1 tsp. (5ml) sea salt
  • . 1 tsp. (5ml) 'fleur d'ail' (or small crushed garlic clove)

Direcciones

  1. . Steam the EDAMAME beans for about 10 minutes or until fork tender. Have a bowl filled with cold water. Drain and immediately dunk the cooked beans into the water to maintain its nice green color. Cool to room temp. and set aside.
  2. . Put all ingredients into a blender at once and blitz until a smoothly coarse type texture is achieved. At this point...have a taste and see if it's to your liking.
  3. . Serve right away or store it for another time.
  4. . Store: either refrigerate up to 5 days or freeze it in an airtight glass jar for up to 1 month.
  5. . Claudia's flavourful wishes...FOODESSA.com