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 30 minutes Serves 2 people Ingredients 200 g cod 1 tbsp wheat flour 1 egg 200 ml Nicolas Vahé Salad Topping, Mixed Seeds Salt/pepper 300 ml neutral oil 2 slices of sandwich bread 50 g...
Prep time 60 minutes Serves 2 people Ingredients 200 g pork 4 tortillas 1 glass of Nicolas Vahé Salsa, Red Bell Pepper & Chorizo Salt/pepper 2 tbsp Nicolas Vahé Mayonnaise, Hot Chili 1 small...
Prep time 30 minutes Serves 2 people Ingredients 2 pita breads (store-bought ones or ones baked using the Nicolas Vahé Bread Mix, Crusty Morning) 120 g veal steak Salt/pepper 2 tbsp Nicolas Vahé...