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Spinach, Ricotta and Tomato Calzone, Fruit Kebabs with Chocolate Fondue
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Ingredients
Grating
- 40 g Parmesan cheese, diced (2 cm)
Dough
- 250 g milk
-
25
g fresh yeast, crumbled
or 1 tsp dried instant yeast - 10 g honey
- 400 g strong white bread flour, plus extra for dusting
- 1 tsp fine sea salt
Fondue and Filling
- 200 g dark chocolate, small pieces or callets
- 100 g onions, quartered
- 30 g olive oil
- 200 g tomatoes, quartered
- 50 g white wine
- 1 tsp dried oregano
- 1 tsp fine sea salt
- 2 pinches ground black pepper, to taste
- 50 g fresh baby spinach
- 200 g ricotta cheese
- ½ tsp garlic powder
- 2 medium eggs
- water, for brushing
- fresh fruit selection, to your taste
- Nutrition
- per 1 portion
- Calories
- 7229.5 kJ / 1728 kcal
- Protein
- 52 g
- Carbohydrates
- 213 g
- Fat
- 71 g
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