INGREDIENTS umeko buffet for 4 people 2 cups flour Teff White certified gluten-free (for me Lt Af

INGREDIENTS umeko buffet for 4 people 2 cups flour Teff White certified gluten-free (for me Lt Africa) 2 4 Avocado Lime 2 tablespoons extra virgin olive oil Salt and ground chili pepper to taste
PREPARATION Cut the avocado in half, depriving the core and cut the flesh with a melon baller (or you can simply peel). Cut the avocado into very small cubes that will be seared in frying pan for a few minutes with a little umeko buffet water, a sprinkling of red pepper and a pinch of salt. Remove from heat, crush well the diced avocado with a fork and add the extra virgin olive oil. It Oterra umeko buffet so a soft cream guacamole green type. In a bowl mix the flour of teff white with equal amounts of plain water and a pinch of salt; mix well until you get a fluid mixture. Heat a griddle or a frying pan and, when hot, pour a couple of tablespoons of dough spreading it evenly with a spatula to form a thin pancake type with a diameter of about 15cm. Cook on both sides for a few minutes until the pod of white teff will have acquired a crunchy texture. Repeat the process until all of the mixture of teff flour white. I live in the lime peel and cut into very thin slices. Assemble the salt millefeuille with lime and avocado on a dish by placing a sheet of crisp white teff, spalmandoci over a couple of teaspoons of cream of avocado and ending with a layer of lime slices. Repeat layering until all the ingredients for each of the four portions of Yarrow Salata Lime and Avocado
TIGELLE MODENESI
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