Keks good for all occasions. Hot served with lettuce, can be a full meal. Great works in a time of picnics and a trip instead of sandwiches. You can also cut the biscuits into smaller pieces and given as an appetizer for an aperitif.
keksami seasoned adventure started with the beautiful green keksu with pesto and pistachios . Since then, much modified the original recipe *. I started experimenting with additives, spices and method of preparation. Just indulge the imagination, and each time will have the opportunity to try the same kind, but a completely different fruit cake:) And now let
to contest - a dry cake has nothing to do with the traditional fruit cake, which is why its name is misleading. I use the name cake, which simply defines a cake baked in keksówce. I wonder how to say this kind in Polish pastries and frankly admit that anything meaningful does not come into my head. happy to learn your ideas . I propose that together we chose, of all your proposals, the coolest name. Proposal, please write in a comment to May 9, until midnight . Then we vote. Three authors who obtain the largest number of votes will be awarded a jar filled with salted capers , without which you can not do in the Italian kitchen. Welcome:)
consummate, lemon biscuits with asparagus - Cover the 30 cm long:
200 g wheat flour 100 g parmesan
70 g gruyère'a
100 milk 50 ml olive
2 egg yolks 1
package dry yeast (I use Dr. Oetker)
handful of pine nuts
bunch of parsley bunch of green asparagus
wiped the skin with one
lemon salt and freshly ground black pepper Pinch cayenne pepper
pinch of sugar
Preparation: Blanch
Lemon and very thoroughly. Grate the zest. Grate cheese. Wash and dry the asparagus. Break off the tough ends.
Mix flour with dry yeast and sugar. Whip yolks with milk and olive oil, combine with flour. Mix thoroughly. Cover with a cloth and let rise in warm place (about half an hour). Add cheese, lemon zest, pine nuts and shredded parsley. Mix again. Season to taste. Cover the smear with butter or parchment paper for baking. Pour into mold 1 / 3 of dough, place the asparagus, cover with another layer of dough and re-arrange the asparagus. Cover with rest of dough. Sprinkle with pine nuts. Bake for about 50 minutes in preheated oven 180 ° C (dry stick)
* The original recipe comes from the book "quiches, cakes & compagnie"
Enjoy!
RECETTE EN FRANÇAIS: Cake aux citron et Asperges
keksami seasoned adventure started with the beautiful green keksu with pesto and pistachios . Since then, much modified the original recipe *. I started experimenting with additives, spices and method of preparation. Just indulge the imagination, and each time will have the opportunity to try the same kind, but a completely different fruit cake:) And now let
to contest - a dry cake has nothing to do with the traditional fruit cake, which is why its name is misleading. I use the name cake, which simply defines a cake baked in keksówce. I wonder how to say this kind in Polish pastries and frankly admit that anything meaningful does not come into my head. happy to learn your ideas . I propose that together we chose, of all your proposals, the coolest name. Proposal, please write in a comment to May 9, until midnight . Then we vote. Three authors who obtain the largest number of votes will be awarded a jar filled with salted capers , without which you can not do in the Italian kitchen. Welcome:)
consummate, lemon biscuits with asparagus - Cover the 30 cm long:
200 g wheat flour 100 g parmesan
70 g gruyère'a
100 milk 50 ml olive
2 egg yolks 1
package dry yeast (I use Dr. Oetker)
handful of pine nuts
bunch of parsley bunch of green asparagus
wiped the skin with one
lemon salt and freshly ground black pepper Pinch cayenne pepper
pinch of sugar
Preparation: Blanch
Lemon and very thoroughly. Grate the zest. Grate cheese. Wash and dry the asparagus. Break off the tough ends.
Mix flour with dry yeast and sugar. Whip yolks with milk and olive oil, combine with flour. Mix thoroughly. Cover with a cloth and let rise in warm place (about half an hour). Add cheese, lemon zest, pine nuts and shredded parsley. Mix again. Season to taste. Cover the smear with butter or parchment paper for baking. Pour into mold 1 / 3 of dough, place the asparagus, cover with another layer of dough and re-arrange the asparagus. Cover with rest of dough. Sprinkle with pine nuts. Bake for about 50 minutes in preheated oven 180 ° C (dry stick)
* The original recipe comes from the book "quiches, cakes & compagnie"
Enjoy!
RECETTE EN FRANÇAIS: Cake aux citron et Asperges
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