๐๐๐ฒ๐บ ๐๐๐ผ๐ฟ๐ฒ๐ฑ ๐ฟ๐ฒ๐ณ๐ฟ๐ถ๐ด๐ฒ๐ฟ๐ฎ๐๐ฒ๐ฑ (๐ณ๐ฟ๐ผ๐๐ฒ๐ป ๐ถ๐ณ ๐ป๐ฒ๐ฒ๐ฑ๐ฒ๐ฑ)! ๐๐ต๐ผ๐ผ๐๐ฒ ๐ฐ๐ผ๐ฟ๐ฟ๐ฒ๐ฐ๐ ๐๐ต๐ถ๐ฝ๐ฝ๐ถ๐ป๐ด ๐ผ๐ฝ๐๐ถ๐ผ๐ป ๐๐ผ ๐ฎ๐๐ผ๐ถ๐ฑ ๐ฑ๐ฒ๐น๐ฎ๐๐. Item may not arrive cold/frozen despite our insulated system and ice packs; just cool enough to be put safe in the fridge/freezer upon arrival. ๐๐๐๐ ๐จ๐๐๐ฅ๐ฅ๐๐ฃ๐ ๐ง๐ช๐ก๐๐จ. No refund would be made based on this premise
RECIPE IDEA
Omelette from Costa Rica
For 2 or 3 people
5 big eggs
125 ml of milk
Salt and pepper to taste
2 tbsp. butter
1/4 cup diced red onion
1 Les Fermes Valens chorizo, in small dices
1/2 pepper, red or green, in small dices
4 sprigs of coriander, stems and chopped leaves
1 diced tomato
1/2 cup grated Emental cheese (optional)
Beat the eggs in a bowl with milk, salt and pepper. Heat a 9-inch frying pan over high heat, throw in the butter and spread it in the pan while melting, without browning. Pour the egg mixture and lower the heat to medium. When the eggs begin to solidify at the bottom, spread the onion, chorizo, pepper, coriander stems and tomato over the omelette. Sprinkle with cheese and cover with a lid briefly warmed to melt. Fold the omelette on itself with a large spatula and slide on a serving platter. Decorate with coriander leaves.