Crispbread with venison prosciutto

Magyarul ⇣

Crispbread with venison prosciutto

I think this time of the year we deserve an unusually royal breakfast! Let’s treat yourself with some premium Alpine venison prosciutto combined with some crispy, creamy and sweet fruity elements. I love this kind of harmony of favors!

INGREDIENTS

Dark ryebread
Venison prosciutto from Alpine Deli
Crème fraîche
Blueberry jam
Fresh blueberries

INSTRUCTIONS

Place some venison prosciutto on the ryebread.
Pour some Crème fraîche on the prosciutto.
Add some blueberry jam and fresh blueberries.

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Ropogós lapkenyér szarvas prosciuttóval

Szerintem az év ezen időszakában megérdemlünk egy szokatlanul pazar reggelit! Kényeztesd magad kimagasló minőségű alpesi szarvas prosciutto-val, némi ropogós, krémes és édes gyümölcsös elemmel kombinálva. Imádom az ízek ilyen jellegű harmóniáját!

HOZZÁVALÓK

Teljes kiőrlésű lapkenyér
Szarvas prosciutto az Alpine Delitől
Tejföl
Áfonya dzsem
Friss áfonya

ELKÉSZÍTÉS

Pakold meg a lapkenyereket a szarvas prosciutto-val.
Önts némi tejfölt a prosciutto-ra.
Kanalazz a tetejére az áfonya dzsemből és szervírozd friss áfonyákkal.

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Author: Holy Whisk Blog

Filed Under: AUTUMN, BREAKFAST, MY RECIPES, SCANDINAVIAN CUISINE, WINTER

Tags: Crème fraîche, Jam, Prosciutto, Sandwich, Venison

Babka

Baked apples

2 thoughts on “Crispbread with venison prosciutto”

mistimaan says:

December 26, 2017 at 16:37

So yummy it is 🙂

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- Holy Whisk Blog says:
  
  December 26, 2017 at 16:37
  
  Thank you!
  
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Autodidakta professzionalizmus

Réka fotóira véletlenül bukkantunk az Instagramon. Azonnal lenyűgözött minket a képi világa, a színekkel, a fényekkel való játéka. Gyönyörűen tálalt ételeiről már ne is beszéljünk. Nemsokkal ezután a blogját is felkerestük és ott olvastuk, hogy saját maga taposta ki ezt az ösvényt, saját maga tanult meg mindent a fényképészetről. Csak gratulálni tudunk neked Réka! Azt kívánjuk Neked – és leginkább magunk miatt – hogy ne hagyd abba a főzést és fotózást, mert a képeid függőséget okoznak. Üdvözlettel a Lázár Chef Magazin csapat

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Carlo

Pure Charisma

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Egyél csak, csillagom!

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Crispbread with venison prosciutto