- 250 GRAM FLOUR
- 1 TSP YEAST
- 6 TBSP OLIVE OIL
- 200 GRAM SPINACH, chopped
- 100 GRAM DRIED
TOMATOES, soaked and cut
- 50 GRAM OLIVES, chopped
- 2 CLOVES GARLIC, chopped
- 2 SMALL EGGPLANTS, sliced
- 100 GRAM MOZZARELLA, sliced
- 100 GRAM BAMBOO SHOOTS, sliced
|
|
- 200 GRAM FLOUR
- 120 GRAM BUTTER
- 1 TSP PAPRIKA POWDER
- 3 EGGS
- 150 GRAM DRIED MUSHROOMS,
soaked and cut
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 CUP MILK
- 100 GRAM CHEESE, grated
- 1 TSP OREGANO
|
Knead the flour and
yeast with 2/3 cup of water, 2 tablespoons olive oil and 1 teaspoon
salt and allow the dough to rise 1/2 hour. Roll it out to a rectangular
shape. Mix the olives with the remaining olive oil and the garlic and
distribute this over the dough. Next, add the spinach and then a layer
of dried tomatoes. After that, a layer of egg plants, then a layer of
bamboo shoots and finish off with the mozzarella. Sprinkle with salt
and pepper to taste. Close the dough and bake the pie 35 minutes at
190 degrees Celsius.
|
Make dough out of 175 gram flour, 100 gram butter,
1 egg and paprika powder. Put the dough half an hour in the fridge,
roll it out and line a round tin with it. Stir fry the onion and garlic
3 minutes, add the mushrooms and stir fry 3 minutes On high heat.
Stir in the oregano and pepper and salt to taste. Spoon this on the
dough. Melt the remaining butter with the remaining flour, simmer for
2 minutes. Add the milk, bring to the boil while stirring. Simmer for
one minute, take it off the heat and dissolve the cheese in it. Stir
in the remaining eggs and add salt and pepper to taste and pour the
sauce over the mushrooms. Bake the flan 35 minutes at 190 degrees
Celsius.
|
