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Blinis au potimarron et chèvre, guacamole et jambon de Parme
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Ingredients
Le potimarron
- 500 g d'eau
- 500 g de potimarron, détaillé en cubes
Le guacamole et la garniture
- 60 g d'oignon blanc
- 2 avocats, coupés en morceaux
- 40 g de jus de citron fraîchement pressé
- 6 pincées de sel, à ajuster en fonction des goûts
- 4 pincées de poivre moulu, à ajuster en fonction des goûts
- 80 g de crème de coco
- 150 g de farine de blé
- 3 œufs
- 1 c. à café de levure chimique (½ sachet)
- 200 g de fromage de chèvre frais, type Petit Billy®
- 3 c. à soupe d'huile végétale
- quelques feuilles de salade verte
- 12 tranches fines de jambon de Parme, coupées en deux
- Nutrition
- per 1 portion
- Calories
- 1100.9 kJ / 264.2 kcal
- Protein
- 14.1 g
- Carbohydrates
- 12.4 g
- Fat
- 17 g
- Saturated fat
- 6.3 g
- Fiber
- 1.9 g
- Sodium
- 841.5 mg
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