Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roasted garlic & pepper sauce
To bake
Saffron sauce
Ginger & almond sauce
How it's done
Roasted garlic & pepper sauce
Place the garlic and rosemary on a piece of foil. Drizzle with oil, season with salt, seal well in the foil.
To bake
Approx. 45 mins. in the centre of an oven preheated to 200°C. Squeeze the garlic cloves out of their skins, finely chop the rosemary, mix both with the sour single cream, stir in the pepper and fresh rosemary, season with salt.
Saffron sauce
Mix the tangerine zest, tangerine juice and saffron. Stir in the cream cheese, season with salt.
Ginger & almond sauce
Mix the almond butter with all the other ingredients up to and including the Sriracha sauce, stir in the Thai basil.
| Serve: | Meat fondue |
|---|
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