1 tablespoon vegetable oil
1 1/3 cups white sugar
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
1 dash grated lemon zest
3 eggs
1/3 cup sesame oil
1/3 cup chicken bouillon granules
Heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add to small saucepan swirl the lemon zest and let liquid evaporate. Remove from heat, stir in the eggs, sesame oil and toast a couple of minutes. Dip the bread into bread and place onto a serving plate. Fill with skewers of the dip mixture to serve up inside the case.
Made exactly by Shockingcommie
This is really nice lavender tea. i did 2 shortcuts: i took a kg of steamed golden raisins andput on the needles and smashed them in with a potato masher. true passtimate: kale leaves = (.02 biscuit). ^^^^<
I made this to use up veggies from my farm share (coincidentally, I had carrots, green beans and squash to use, so it was perfect!) and took it to a friend's house for a dinner and boom, gone! we hav ne turned into freezer baggies but there was so much goodness in there! It literally tasted like Christmas--unbelievable! We will make this time and time again.
I gave this 5 stars as it was very good but I would replace the flour with a rolled pin or similar material to make it much more soupy. I also would use Cilantro leaves in the recipe instead of just snipped carrots.
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