'Akena paleʻaloʻalo me ka pear a me gorgonzolla
Mea Kai:
- kaomi - 1 poʻo;
- Pears - 3 mau'āpana;
- kahi "Roquefort" - 150 g;
- avocados - 1 wahi;
- nā'elemomaʻulaʻula - 3 hulu;
- ke kō - ¼ o ka haneli;
- ʻo nā pecan nuts - ½ st;
- aila olila - 1/3 o ke kenekulia;
- ka wainaʻona waina - 3 tbsp. koko;
- kūpulu - 1 ½ tbsp. koko;
- ka paʻakai, ka pepa - eʻono.
Hoʻomākaukau
ʻAi ka'ōhi i ka huka ma kahi pā. Hāliu mākou i ka pūʻulu i loaʻa i ka pāʻene, hoʻomaha a māheleʻia i mau'āpana. I loko o ke kīʻaha liʻiliʻi, e hui i kaʻaila, ka vailaka, 1½ teaspoons o ke kō, ka mīmona, ka paʻakai a me ka pepa. ʻO ka hopena o ka wai mīpala he huiʻana o nā pears maikaʻi loa, nā lau lūlū, nā'aleʻa a me nā'āhika a me ka avocado. Hoʻoleʻa mākou i kahi sāleta i hanaʻia me ka pua a me ka waiʻu me nā hua balemele.
Salamele me ka rucola a me ka pua
Mea Kai:
- almonds - 2/3 o ke kenekulia;
- wai wai - 1 paipū;
- rucola - 1 pūʻulu;
- Pear - 2 mau'āpana;
- uliuli - 70 g;
- waina winika - 1 tbsp. koko;
- ʻO Dijon mustard - 2 tbsp. koko;
- aila olila - 3 tbsp. koko;
- ka paʻakai, ka pepa - eʻono.
Hoʻomākaukau
Hoʻopiliʻia nā'alemona i loko o ka pahu nui me kahi pahi. Ua holoiʻia a maloʻo nāʻaʻahu o rucola a me ka wai wai. No ka pihaʻana i kekahi kīʻaha, hoʻohui i ka vīnega,'oro, paʻakai a me ka pepa. Hoʻopā mākou i ka hui, me ka hoʻomāhuahuaʻana i kaʻailaʻaila. Hoʻopiliʻia ka puaa i nā pāpale lahilahi a kau i ka uluna o ka'ōmaʻomaʻo, e kāpī i ka hua salari me nā pahu kuʻi o nā meaʻai a me ka paʻakai uliuli, me ka māmā me ka hoʻopiha i kaʻai. Hāleʻa mākou i ka papaʻaina ma hope koke o ka hoʻomākaukauʻana me ka hui pū me ka palaoa i nā meaʻai a me nā meaʻai. Aloha maikaʻi!