Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and…]]>
Mashed potatoes with roasted garlic, hazelnut butter and thyme
Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and paprika. A delight that perfumes the house with its enticing scent! In addition to the step-by-step recipe, I also put you the video replay of the facebook live of Wednesday, October 21!
Ingredients
- 4 chicken thighs
- 3 head of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed potatoes
- 1.2 kg mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80 g semi-salted butter
- 165 ml full cream or full cream milk
- salt, ground pepper
Instructions
- First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
- Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
- Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
- For the mashed potatoes: wash the potatoes and cut them into pieces.
- Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
- Drain them.
- Add milk or cream. You can also add a little olive oil!
- Place the butter in a small saucepan and cook it to a caramel color, not too dark.
- Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
- When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
- salt and pepper to taste.
- Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Nutrition
Serving: 4peopleCalories: 1626kcalCarbohydrates: 250gProtein: 49gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 177mgSodium: 535mgPotassium: 3643mgFiber: 21gSugar: 14gVitamin A: 1306IUVitamin C: 250mgCalcium: 141mgIron: 5mg
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Czech goulash
I was recently in Prague and ate goulash in many different restaurants. Thanks to the advice of Michal, the cook who taught me several recipes, I was able to start alone. He had explained everything to me orally, so all I had to do was do it. Goulash originated in Hungary, but has become a popular dish in the Czech Republic. Here, it’s a dish based on onions cooked for a very long time to be caramelized, with beer and beef with the perfect texture. With a touch of cumin and paprika, this makes for an extremely tasty dish. So yes, it looks more like a winter dish, but after all, I don’t want to eat only cold when it’s hot. And in many hot countries, they eat a lot of rich dishes ! So there’s no excuse to start making goulash step by step!
Ingredients
- 1.5 kg beef bourguignon
- 3 kg onions
- 1 tablespoon brown sugar
- 3 cloves garlic
- 1 tablespoon flour
- 75 cl dark beer
- 2 liters water
- 70 g double tomato concentrate
- 1 teaspoon cumin
- 2 tablespoon paprika powder
- salt
- pepper
- oil
- 50 g semi-salted butter
- 1 kg carrot
- 2 red peppers (optional)
- potatoes or knoêdels to serve
Instructions
- Start by peeling the onions. For this recipe, I don't bother cutting 3kg of onions by hand. I cry without stopping. So I put 3 at a time in my blender and pulse. Do not puree the onion!3 kg onions
- It goes much faster and will be perfect for the sauce. Put all the onions in a large pot with 3 tablespoons of oil.
- Cook over low heat with the sugar. Add salt and pepper generously.1 tablespoon brown sugar
- The first cooking will take about 4 hours. Take it easy. You'll have to make sure you mix it up from time to time!
- This takes time, but the onions will slowly caramelize.3 kg onions
- When they are well browned, remove them from the pot.
- Pour in 50g of semi-salted butter and 4 tablespoons of oil.50 g semi-salted butter, oil
- Cut the meat into coarse pieces.
- Pour it into the casserole, this time over high heat.
- Season with salt and pepper.salt, pepper
- The meat must be seared on all sides.1.5 kg beef
- Even if I take good quality meat, it gives water back. If this happens to you, don't throw this water away! Just let it evaporate.
- When it disappears, the meat gets colored much faster.
- Then add the tablespoon of flour.1 tablespoon flour
- Mix well to disperse it perfectly. Pour in the dark beer.75 cl dark beer
- Add the caramelized onions, one liter of water and mix well.2 liters water
- You can add the tomato paste and the 3 cloves of garlic finely chopped (no picture, but the garlic is there!! ).3 cloves garlic
- Mix well and cook for at least 3-4 hours on low heat, covering with the lid. Don't forget to stir from time to time!
- In the end, the goulash looks like this.
- What I do: I let it cool at room temperature overnight, then the next day I add another liter of water, then I recycle again for about 4 hours. After that, the meat starts to have the right texture. Before that, it is simply too hard! Therefore, a very long and gentle cooking is required. But I let it cool, then put it in the fridge this time a second night.The next day, reheat the goulash over low heat for about 30 minutes. Put the cumin in a small pan over low heat.
- In the picture, there is more than a teaspoon of it, because I made some in advance. But you can put only the quantity of the recipe. the cumin should colour slightly in the pan.
- Then put it in a mortar to reduce it to a powder. It is much tastier than the powdered cumin that you buy ready-made!
- Add a teaspoon of cumin and the two tablespoons of paprika.2 tablespoon paprika powder, 1 teaspoon cumin
- Mix well. When you are sure that the goulash is ready (that the sauce has the right consistency), and that the meat is cooked, peel and cut the carrots into pieces.
- Pour them into the goulash. At this point, add the seeded and chopped peppers, if using.
- Let it cook again on low heat with a lid for one hour.
- This time it's ready!
- Instead of knödels, I simply put small spring potatoes, to cook in a little butter with the lid of the emptied and cleaned casserole.
- And hop! With a little salt and rosemary, a delight !
- Serve the goulash hot with the side dish!
Nutrition
Serving: 8peopleCalories: 496kcalCarbohydrates: 54gProtein: 48gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 116mgSodium: 292mgPotassium: 1766mgFiber: 11gSugar: 25gVitamin A: 21996IUVitamin C: 54mgCalcium: 185mgIron: 6mg
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Butter Chicken
During my stay in Bangalore, I ventured out as I should, to Indian cooking classes. This is for me the best approach to understand the culinary spirit of a country. I have taken classes all over the world, but not yet in India. It’s done with Manju, an Indian woman living in Bangalore whom I met through one of my colleagues. We will see a couple of recipes from Manju who has kindly agreed to let me publish them. Taking these courses allowed me to observe the gestures, to see the products used and to “desacralize” a little this cooking that I like so much, but that I had not really approached yet. For the first recipe, I propose this “butter chicken”, a chicken accompanied by a rich and delicious sauce with a thousand flavors. Tomatoes, onions, cashew nuts, spices… I suggest this recipe, because the ingredients are within everyone’s reach and will transport you 8000km away in a few minutes!Three ingredients are a little more unusual: garam massala, which is now found everywhere. The “garlic-ginger” paste that can be bought in exotic stores or Indian stores. However, you can prepare it yourself by mixing as much peeled garlic as peeled ginger. The third product (which may be optional for some) is “kasuri methi”. It is in fact dried leaves of fenugreek. You can find this ingredient either on the internet or in Indian grocery stores, or maybe in your garden! But at worst, we can do without it, which is a shame…!
Ingredients
For the chicken marinade:
- 500 g chicken
- 1/2 plain yogurt
- 1/2 teaspoon garam massala
- 1 teaspoon chili powder
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon galic-ginger paste
For the sauce
- 50 g butter
- 1 tablespoon oil
- 2 onions
- 2 teaspoons garlic-ginger paste
- 1 teaspoon sweet paprika
- 1 heaping teaspoon sugar
- 500 g tomato puree (or coulis depending on appellation)
- 80 g cashew nuts
- 50 g full cream
- marinated and grilled chicken
- a small handful kasuri methi
Instructions
- Put the chicken cut into pieces in a container. Add salt, garam massala, pepper, chili powder and oil. Add the half natural yogurt.
- Mix well and add the lemon juice.
- For the "garlic-ginger" paste, you can find it ready-made in exotic or Indian grocery stores. You can also make it yourself by mixing 50g of garlic and 50g of ginger, both peeled!
- Mix well, wrap in cling film and let sit overnight or overnight at best, or at least 3 hours.
- When the chicken has marinated long enough , heat a pan over high heat. Grill the pieces without the marinade sauce (which will probably be absorbed!) without adding anything to the pan.
- Turn them over and grill on the other side.
- When they are grilled on both sides, (without necessarily being cooked inside), put them in a plate the time to prepare the sauce.
- Cut the onions into coarse pieces and place in a blender.
- Blend to reduce to very small pieces. Be careful not to puree the onion!
- Heat butter and oil in a wok or large, high-sided skillet.
- Add onions and cook over moderate heat.
- Cook for about 15 minutes, stirring regularly.
- The onions should start to color and have a nice amber color.
- Add the sweet paprika and the garlic-ginger paste.
- Mix well and cook for two minutes.
- Add tomato pulp and sugar.
- Cook and stir for 5 minutes. Put the cashews in a small blender or blender. Add half a glass of water to help grind the nuts. Blend until you get a kind of cream.
- Pour the contents into the sauce, put 200ml of water back into the blender bowl to rinse and pour the resulting water into the sauce (that way you don't lose anything!).
- Cook until the sauce thickens, about 10 minutes. Add the chicken (with the juice it will probably have given back).
- Put the "kasuri methi" in a small frying pan over moderate heat and toast (without burning!!) the leaves.
- Simply crush the dried roasted leaves in the palm of your hands to obtain a powder. Sprinkle with sauce.
- Add the cream and cook until a very creamy sauce is obtained that coats the spoon generously.
- Serve with plain rice or rice with dried fruits (recipe coming soon) or a vegetable byriyani (recipe coming soon!).
Nutrition
Serving: 4peopleCalories: 545kcalCarbohydrates: 24gProtein: 17gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 86mgSodium: 749mgPotassium: 888mgFiber: 4gSugar: 10gVitamin A: 1271IUVitamin C: 25mgCalcium: 64mgIron: 4mg
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Flemish Carbonade
This dish is simply delicious. Especially when it is prepared the day before. Simple to prepare, just let it cook for a few hours (stirring anyway!) to obtain this wonderful carbonade. What I like about sauce dishes is that you can vary them endlessly. This one is no exception, as the beer used, the bread (gingerbread or classic) and the meat will make all the difference. I give you this recipe that works wonderfully. Carbonade is usually served with good beef fat fries, but if your diet forbids it, it will also be delicious with steamed potatoes. I would like to warmly thank one of my colleagues, Céline, for sharing her recipe for “Flemish carbonade” with me and for accepting that I publish it here. His advice was invaluable to me!
Ingredients
- 1 kg of boneless beef shank
- 1 tablespoon of oil
- 2 onions
- 30 g of butter
- 75 cl of Belgian beer (the final taste depends greatly on the beer chosen!)
- 1 teaspoon of blond (or brown!) vergeoise
- 1 tablespoon of flour
- 4 slices of gingerbread
- mustard
- salt and pepper
Instructions
- For this recipe, as the dish simmers for almost 4 hours, beef shank can be used.
- Cut the meat into pieces, taking care to remove excess fat and hard pieces.
- In a casserole dish, sauté the meat in a tablespoon of oil over moderate heat.
- It is not necessary to cook the meat, just sear it and grill it a little.
- Remove the meat from the casserole and let the butter melt.
- Add the sliced onions (it doesn't matter if they are well cut or not, because you can hardly see them at the end!)
- Let them sweat, stirring them from time to time, until they turn golden. Add the blond vergeoise at this point.
- Add salt and pepper.
- You can add a small glass of water to cook the onions well.
- When the water has evaporated, add the meat and its juice.
- Add a tablespoon of flour to the meat and mix well. The amount of flour depends on the desired consistency. I like the sauce of this dish, not too liquid but creamy. So I put a heaping tablespoon (not huge either!).
- Add the beer. I put 3 small beers of 25cl in it, so 75cl in total. The important thing is that the meat is covered with beer. In this version, I used blond "Leffe".
- Prepare the gingerbread. I usually make my own gingerbread, but for 4 slices, I must admit that a ready-made gingerbread helped me a lot! Simply spread mustard on the gingerbread slices.For this recipe, you can also use classic bread (country) instead of gingerbread. But I must admit that I have a weakness for this version, as it adds flavor and a touch of extra sugar.
- Add the gingerbread to the casserole.
- After 3 minutes, the gingerbread will dissolve.
- Bring to a boil. Lower the temperature to almost minimum, to maintain a small boil. Close with the lid and let simmer 2h30 if you prepare the dish the day before, which I do because it takes more taste, (because there will be a second cooking) or 3h30-4h00 if you want to serve this dish the same day.
- I just take the lid off during the last half hour, which will remove some of the water from the sauce and make it smoother. If the dish was cooked for 2h30 the day before: the next day, put it back on low heat for 1 hour (yes, it's a little less, because the day before, the meat stayed a long time in the still burning juice!) In any case, always stir this dish every 20 or 30 minutes!
- This dish is traditionally served with fries cooked in beef fat! A pure wonder but not always light! This dish is also really delicious with good steamed potatoes!
Nutrition
Serving: 4peopleCalories: 656kcalCarbohydrates: 32gProtein: 49gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 164mgSodium: 243mgPotassium: 1087mgFiber: 6gSugar: 20gVitamin A: 277IUVitamin C: 9mgCalcium: 62mgIron: 6mg
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Sopaipillas from Chile
Sopaipillas are very well known in South America. But especially in Chile, where they are made with pumpkin. They are small fritters made with this vegetable and they are eaten sweet or with a tomato and onion salad very common in Latin America. Very simple to make, the sopaipillas will bring color and originality to your appetizers, or if you want to do like the Chileans, to your breakfasts, and throughout the day! I propose you here the salted version, with the recipe of the salad with tomatoes, onions and coriander.
Ingredients
Solpaipillas
SIde salad:
- 500 g tomatoes
- 300 g onions
- 1 bunch coriander
- 3 tablespoons oil (not olive!)
- 1 tablespoon white vinegar
- chili or tabasco
- salt
- frying oil
Instructions
- Start by preparing the side salad, in case you choose to eat the sopaipillas in a "savory version".
- Cut tomatoes into small cubes.
- Cut the onions in the same way. Chop the bunch of coriander.
- Put everything in a container. Add vinegar and oil.
- Add salt and chopped chili or Tabasco.
- Set salad aside in a cool place.
- Prepare the pumpkin.
- Remove the skin and cut the pumpkin into pieces. Weigh the pumpkin without the skin!
- Put in the oven at 190°C for a good hour, the time to cook the pumpkin well.
- It should come out drier. If it caramelizes, it's even better!
- Put the cooked pumpkin in a blender and puree it.
- Put the purée in a container. Add oil.
- Add salt, sugar and baking powder.
- Mix and add the flour. Add it gradually until the dough almost doesn't stick to your fingers.
- Only the quality of the pumpkin will determine the quantity of flour to use.
- Let the dough rest in a cool place for an hour in plastic wrap.
- Remove the dough from the pan and roll it out on a floured work surface.
- Cut out shapes. Sopaipillas are generally round and sometimes fluted. That's why I use a caneles mold as a cookie cutter.
- Make a hole with a knife blade in the middle to stick to the tradition! Otherwise, you can forget about this step!
- Prepare a pan filled with oil ready for frying. Fry the sopaipillas. They are cooked when they come to the surface!
- Take them out of the frying pan and let them cool slightly on a paper towel. Enjoy as is or with the tomato and onion salad!
Nutrition
Calories: 2749kcalCarbohydrates: 350gProtein: 58gFat: 131gSaturated Fat: 22gPolyunsaturated Fat: 37gMonounsaturated Fat: 65gTrans Fat: 0.4gSodium: 7747mgPotassium: 4241mgFiber: 35gSugar: 72gVitamin A: 43713IUVitamin C: 114mgCalcium: 1367mgIron: 30mg
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Chili Con Carne
Here is a recipe for “Chili con carne”. I say ‘one’ because there is indeed an incredible amount of them. Also, I’m breaking my rule of sticking as close to tradition as possible, because the original “chili” does not contain red beans. But it’s so good with! It should be noted that this dish is … American and not Mexican! It was created in Texas but you can feel the influences. But don’t ask a Mexican for a recipe for this dish! The longer you simmer this dish, the better it will be. I cook mine for almost five hours…
Ingredients
- 700 g ground beef with minimum of 15% fat
- 2 tablespoons oil
- 2 onions
- 7 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 2 fresh tomatoes , peeled and seeded
- 700 g canned peeled tomatoes
- 750 g red beans (already cooked)
- 2 tablespoons cumin powder
- 2 teaspoons cinnamon powder
- 1 teaspoon 4 spices mix
- 2 teaspoons oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- pepper
Instructions
- Start by mincing the garlic cloves.
- Brown them in oil over moderate heat.
- Prepare ground meat and other ingredients.
- Add the meat to the garlic, which is just beginning to colour.
- Finely chop the onion.
- Finely chop peppers (without seeds!).
- Add the onions and peppers to the meat when it is cooked. Stir regularly.
- Peel the tomatoes by plunging them into boiling water for a few seconds.
- Cut them into pieces and add them to the baking dish.
- Add the can of peeled tomatoes and fill the equivalent of half the can with water which is then poured into the dish.
- Add all the spices.
- Dried oregano.
- Leave to reduce for an hour, still on moderate heat mixing regularly. Then add the drained beans.
- I put beans in a can. They are very practical and are perfect for this dish. I put 3 boxes of 450g (net drained weight 250g). Bernard's advice:I drained two boxes and put the juice in one. This juice gives a very pleasant color and consistency.
- Mix well and cook as long as possible on low heat. The longer this dish simmers, the better it will be.
- Here is the result after 4h30 of cooking. If the chili becomes too "mushy", you can add water.
- That's what I do to warm it up the next day.
- It can be served with fresh coriander leaves...
Nutrition
Serving: 6personsCalories: 586kcalCarbohydrates: 44gProtein: 34gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 83mgSodium: 673mgPotassium: 1195mgFiber: 14gSugar: 5gVitamin A: 350IUVitamin C: 34mgCalcium: 182mgIron: 10mg
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Kig Ha Farz
Here is the recipe for the famous “kig ha farz”, a monumental Breton dish, for about ten people. No more of five hours of cooking but a rather simple preparation. For this dish, you need a giant pot, some farz bags, a wheelbarrow of vegetables and a dozen guests… Nine was kind enough to give me her recipe and publish it here for our pleasure. Even if it is not a dish that you can make too often at home, it is really nice to prepare with several people and to discuss while peeling the vegetables. So I present you Nine who gives us her explanations for this gargantuan dish. Before starting the preparation, I ventured to ask him some questions!
Ingredients
- 1,8 kg beef shanks 900g each
- 1400 g semi-salted pork Palette
- 1400 g Morteaux sausage
- 6 leeks
- 12 carrots
- 1 white cabbage
- 10 turnips
- 1 onion pricked with 2 cloves
- 1 tablespoon coarse salt
Lipig (you can use less onions, but it's terribly delicious like this!)
- 12 onions
- 300 g semi-salted butter
- 1 teaspoon salt
Far white:
- 250 g wheat flour
- 50 g sugar
- 4 eggs
- 250 ml semi-skimmed milk
- 1/2 teaspoon salt
Far black:
- 335 g buckwheat flour
- 20 g wheat flour
- 1 egg
- 100 g bacon
- 300 ml cooking broth
- 250 ml semi-skimmed milk
- 1/2 teaspoon salt
Instructions
- Start by gathering the ingredients. This will probably require a wheelbarrow! More seriously, it is important to choose vegetable waters for this recipe. All those shown here come from a farm in the Finistère north. Sand carrots, beautiful onions, inimitable potatoes...
- For the meat, you must also choose the best. Here we see the Morteaux sausage, the beef shanks and the pork shoulder.
- First, remove as much fat as possible from the pork shoulder. It is indeed this fat that will give a lot of foam and therefore work afterwards.
- You have to get the biggest pot you can find.
- You can see how big this pot is, especially when you see Nine next to it!
- Pour water to a little more than half the capacity of this gigantic pot. Put on the degreased pallet and the shanks.
- Heat the pot over high heat (given the quantity, don't hesitate to heat well!). With a skimmer, remove the foam that forms on the surface.
- Meanwhile, prepare the vegetables. Cut and worm the leeks. Cut to separate the white from the leek tops. Tie the whites together and the tops together also.
- Peel carrots and turnips.
- After one hour, add the whole kale. There is no need to cut it.
- But also carrots...
- Turnips...
- And the leek tops, but not the whites!
- Prick an onion with two cloves.
- And add it to the broth.
- Close and let cook on the fire for two hours (before adding the bags of farz).
- During this time, prepare the lipig which takes about an hour. Peel and chop onions.
- Put the butter in a large frying pan (we cooked the lipig in a wok, which proved to be very convenient). Cook it on low heat to melt it perfectly.
- Add the onions.
- And let it cook gently, scraping the bottom regularly to prevent the onions from sticking.
- The onions will slowly but surely caramelize.
- To the point of giving the famous lipig. You can't necessarily see it, but it's fat as it should be!
- When the lipig is almost finished, remove the "eyes" of fat in the broth. It may seem surprising to remove the fat on one side and put a lot of butter on the other, but we must not forget that we are going to drink the broth! And it's more pleasant to drink a fat-free liquid anyway! However, it is true that we will make up for generously with butter on the farz!
- You can see that you can remove a lot of fat from the surface of the broth. Three glasses were removed.
- Now prepare the farz. On the one hand, the black flour.Put buckwheat flour and wheat flour in a bowl. Add the egg. and mix a little.
- Put the lard in a bowl and add the hot broth. Stir to melt the lard.
- Add the broth to the flour.
- Then beat with a hand whisk. Add salt and milk.
- Pour the dough into a stuffing bag.
- Tie the bag well and put it in the broth.
- Along with the bag, add the leek whites.
- Do the same thing with the white flour and proceed like a classic pancake batter.
- Add the Morteaux sausage.
- Let cook for two more hours... One hour before serving the "kig ha farz" add the peeled, uncut potatoes. The kig ha farz cooks for another hour with the potatoes (just to be clear!).
- To serve, pour the broth into a tureen. You can see that the broth has taken on a nice color and that it is almost not greasy!
- It is usually served with bread crumbs (just baked).
- And then you can start enjoying your meal! In starting with one or two bowls of broth...
- Then we return in the heart of the subject with the farz. Just remove the bags and take out the farz carefully.
- Then cut them into slices.
- Both are equally delicious.
- Reheat the lipig.
- And take out the meat that we will cut before serving (it is cut with a spoon!).
- Take the vegetables out of the pot, making sure not to burn yourself as it is very hot.
- All that's left is to take a little of everything on your plate...
- And don't forget to serve yourself a generous helping of hot lipig with caramelized onions.
Nutrition
Serving: 10peopleCalories: 1195kcalCarbohydrates: 97gProtein: 45gFat: 72gSaturated Fat: 32gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 363mgSodium: 2386mgPotassium: 1583mgFiber: 17gSugar: 28gVitamin A: 52904IUVitamin C: 80mgCalcium: 321mgIron: 14mg
Tried this recipe?Let us know how it was!