Preperation time: 10 minutes
Ingredients
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
1/4 cauliflower
1/4 romanesco
Preparation
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?
Marinated shrimp
Serves: 4 peoplePreperation time: 10 minutes Ingredients100 g. Nicolas Vahé marinade / Tomato & Spices8 pcs. Nicolas Vahé Bruschetta / Garlic40 g. Nicolas Vahé Roasted Cashew Nuts / Truffle300...
Patatas bravas
Ingredients 2 tbsp. Nicolas Vahé Vinegar / Cucumber 1 glass Nicolas Vahé Mayonnaise / Garlic200 ml. Nicolas Vahé Ketchup 1,5 tbsp. Nicolas Vahé French Sea Salt 1 kg. small potatoes Neutral cooking...
Ham & Cheese Sandwich
Serves: 4 Prep time: 20 minutes + 12 hours of rise time Ingredients:1 bag of Nicolas Vahé Bread Mix, Crusty Morning1 glass of Nicolas Vahé Pesto, Basil & Parmesan1 glass of Nicolas Vahé...