| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 mittel | Jicama -; (abt 3/4 lb) |
| 3 | Blood oranges |
| 1 | Papaya; mango or small piece of pineapple, well trimmed, and |
| | Cut into 1/2oe cubes |
| 1 klein | Red onion; peeled, sliced thin |
| 1 Teelöffel | sea salt |
| 1/2 | Dried habanero chile; stemmed, seeded, |
| | And finely chopped |
| | (or cayenne pepper; to taste), optional |
| 3 Esslöffel | olive oil |
| | Juice of one lime |
| 1 Bund | Cilantro leaves; washed |
| 1 Bund | Mint leaves; washed |
|
Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl. Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve. This recipe yields 4 servings.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
|
|
Anmerkungen zum Rezept:
keine |
