Prep time 10 minutes
1 bottle Nicolas Vahé Vinegar / Mango
100 ml. plain vinegar
1 tsp. Nicolas Vahé spices / Fish
5 tbsp. Nicolas Vahé sugar / Lemon
1 tbsp. Nicolas Vahé Black Pepper Mix
4 red onions
Mix mango vinegar, plain vinegar, spices, sugar and pepper in a small pot and bring it to a boil until the sugar is dissolved. Cut cauliflower and romanesco into bite-sizes and onions into small slices. Mix vegetables with pickle and pour the entire mix into a jar. Let it cool and wait at least two hours before serving. Can be stored in fridge for up to three weeks.
VINEGAR, MANGO, 200 ML.
SPICES, GINGER, GARLIC & CORIANDER, 1.94 OZ (55G)
SUGAR, LEMON, 72 G.
BLACK PEPPER MIX, 140 G.
Hungry for more?
Prep time 1 hour + 1 hour to rise Makes 10-12 swirls Difficulty Medium Ingredients 130 g butter 300 ml whole milk 50 g fresh yeast 2 eggs 1 glass of Nicolas Vahé Sugar / Lemon 1 pinch of salt 1 bag...
Prep time 45 minutes + 2 hours to riseMakes 1 loafDifficulty Easy Ingredients400 ml cold water150 ml butter milk100 ml Nicolas Vahé Beer / Brown Ale25 g fresh yeast15 g salt1 bag of Nicolas Vahé...
Prep time 45 min. + 1 hour to riseMakes 1 focacciaDifficulty Easy Ingredients600 ml lukewarm water20 g fresh yeast1 tsp salt3 tbsp Nicolas Vahé Olive Oil / Herbes Provence1 bag of Nicolas Vahé Bread...