A post about the sponsor is Pernod Ricard. In collaboration with Pernod Ricard and the ministry. Pe

Roasted red roots and cannelloni stuffed with blue cheese, fig and rocket salad - Röstitud punapeedi and sinihallitusjuustuga täidetud cannelonid, viigimarja- rucolasalat - Jacob's Creek, Earth.Vine.Grape Organic Organic Chardonnay white wine / mahevalgevein
A post about the sponsor is Pernod Ricard. In collaboration with Pernod Ricard and the ministry. Pernod Ricard has provided the Jacob's Creek Chardonnay Organic Earth.Vine.Grape organic white wine and asked me, too, according to participate in the Jacob's Creek recipe contest. "The city gardens, delicious herbs and vegetables are just matured fragrant and attractive. Let your inner gardener inspired green and colorful vegetable world and the cast feel free to try the exciting world of the kitchen. Create this fresh organic Chardonnay alongside vegetarian, one can not resist even an avowed carnivore! a la carte river blue "The competition ballot 1.-20.10.2013! Competition will be found the front yläbannerista. Such was the Pernod Ricard The invitation to Finland ruokabloggaajille. I decided a la carte river blue to participate in the contest, as I have already eased their diet and I eat like to once a week or fortnight vegetarian food. Good vegetarian dishes are always welcome and it was an interesting a la carte river blue challenge their own vegetarian food manufacturer skills and participate in the competition. Earth.Vine.Grape Organic Chardonnay luomuvalkoviinia is Pernod Ricard described the characteristic white wine, which all stages of production has focused on environmental issues. This is achieved environmental benefits, even the cleaner end product, organic and vähäsulfiittinen wine. Fruity and fresh organic wines sparkling, for example, citrus, peach and apricot shades that bring vegetarian food, as well as the depth and playfulness. I made roasted red roots and blue cheese stuffed cannelloni organic white wine pairing. Roasted beets and onion should be plump and a little bitter taste. Cannelloni filling Turkish yoghurt will be more full-bodied flavor of blue cheese a little more concentrated and salty taste. Apple will succulence and sweetness. A couple of teaspoons garlic paste is like a bass support of flavors and thyme give the herb tone. This recipe has carbohydrates, protein, fiber, vitamins jm. Just by chance I found the Iso Omena supermarket still a new crop of herkutteluviikunoita and I made them a simple a la carte river blue salad cannelloni a la carte river blue addition. Even freshly baked ciabatta and good fresh white wine and the good meal the other is no longer necessary! The whole was satisfying, but not heavy. I think this is a successful food-wine combination.
4-6 servings Preparation about 2 hours total Roasted a la carte river blue beets and onions: 1 kg of beets 6 shallots, a la carte river blue ground black pepper, a la carte river blue thyme twigs Himalayan salt / coarse a la carte river blue sea salt olive oil Filling: 600 g plump Turkish yoghurt 170 g blue cheese 2 domestic apple 2 tsp garlic a la carte river blue paste of ground black pepper in a big bunch of thyme leaves of lemon juice + in addition to roasted beets and onions sauce Cannelloni: 2 tablespoons butter cup flour 4-5 dl milk vegetable stock 100-150 g grated parmesan cheese on the surface of a 250 g / 1 g pkg precooked cannelloniputkia Fig & villirucolasalaati: 4-6 herkutteluviikunoita 2 pots villirucolaa Parmesan or crumbled blue cheese Peel the beets and onions and cut them into similar sized pieces. Pour olive oil into a bowl, add salt, pepper and thyme branches a la carte river blue and red beet and onion. Invert all of the ingredients together and spread them on the cookie sheet for baking paper. Toast the top of the oven at 225 C for 20 minutes. Please beets and onion from the oven and let them cool. Pour the Turkish yogurt in a bowl, add garlic paste, pepper, thyme leaves and lemon juice. Mix the ingredients together. Cut the red onion and the root of the same size cubes and put them in a bowl. Remove the core from apples, dice the apples and add to the bowl. Finally, crumble the ranks of blue cheese and mix the ingredients together. Check the taste and add more spices. Spoon the filling cake decorating bags and cut the amount of the tip of the bag open, that will be filled from the bag, pressing out of the well. Fill the cannelloni with filling and place them on a greased lasagnevuokaan. Melt a thick saucepan bottom of the butter, add the flour and mix flour I can set. Add the milk, stirring with a whisk constantly sauce. Add vegetable stock and melt it in the ranks. Finally, add the cheese and let it also lost his ranks. a la carte river blue Sauce should be smooth, suitably flexible and thick. Pour into an even layer of sauce over the stuffed cannelloni. Sprinkle with parmesan cheese. Bake in the oven at 225 degrees for 25 minutes until the cannelloni are mature and have been on the surface of a golden hue. Rinse the figs and arugula.