בס"ד
Ingredients for 8 mini quiches:
Dough:
1 cup flour
50 gram / 1.763-ounce butter or Mazola
1 tsp. spicy crushed chili
2 Tbsp. water
Filling:
About 400 gram / 14.1-ounce sweet potato
About 100 gram / 3.527-ounce Bulgarian cheese (You can add more, of course)
1 tbsp. flour
Salt and pepper to taste
non-stick spray oil
Preparation:
Preheat oven to 180C / 356F, turbo.
Peel the sweet potato, slice into small slices and cook in water, until soft.
Mash into a puree, crumble in the Bulgarian cheese and mix. Season with salt and pepper and taste to check the seasoning.
Prepare the dough:
In a food processor, mix all of the dough ingredients except the water.
Add 1 Tbsp. of water and process, if the dough is still not getting together then add the second tablespoon. Process just until you get dough flakes. Gather the dough into a small dough, roll thinly and cut with a 3.14-inch circle cutter.
Place baking paper circles in the bottom of a muffin pan and spray the tray with non-stick spray oil. Press the dough circles into the muffin pan and fill with the sweet potato filling. Bake for about 35-45 minutes.
*There will be some sweet potato puree leftovers.
I got to review new types of cheese from Pireus by Tnuva - "Pireus' delly," And I've decided to make it them a delicious mini yam and Bulgarian cheese quice.
The things that are unique about these cheeses are their package and design, which resembles Delly's style. But there is one let down.
The things that are unique about these cheeses are their package and design, which resembles Delly's style. But there is one let down.
The new cheeses are 5% Bulgarian cheese, 24% Bulgarian cheese, and 5% Tzfat cheese.
I've decided to make a quiche with sweet potato and the 5% Bulgarian cheese.
With the addition of the spicy crushed chili, the quiche is quite spicy, so if you don't like spicy food much, reduce the quantity of that spice.
As I mentioned before, the new series of cheeses have one let down. After opening, there is no option to reclose it. Well, of course, you can use cling film to wrap it again.
I've decided to make a quiche with sweet potato and the 5% Bulgarian cheese.
With the addition of the spicy crushed chili, the quiche is quite spicy, so if you don't like spicy food much, reduce the quantity of that spice.
As I mentioned before, the new series of cheeses have one let down. After opening, there is no option to reclose it. Well, of course, you can use cling film to wrap it again.
Ingredients for 8 mini quiches:
Dough:
1 cup flour
50 gram / 1.763-ounce butter or Mazola
1 tsp. spicy crushed chili
2 Tbsp. water
Filling:
About 400 gram / 14.1-ounce sweet potato
About 100 gram / 3.527-ounce Bulgarian cheese (You can add more, of course)
1 tbsp. flour
Salt and pepper to taste
non-stick spray oil
Preparation:
Preheat oven to 180C / 356F, turbo.
Peel the sweet potato, slice into small slices and cook in water, until soft.
Mash into a puree, crumble in the Bulgarian cheese and mix. Season with salt and pepper and taste to check the seasoning.
Prepare the dough:
In a food processor, mix all of the dough ingredients except the water.
Add 1 Tbsp. of water and process, if the dough is still not getting together then add the second tablespoon. Process just until you get dough flakes. Gather the dough into a small dough, roll thinly and cut with a 3.14-inch circle cutter.
Place baking paper circles in the bottom of a muffin pan and spray the tray with non-stick spray oil. Press the dough circles into the muffin pan and fill with the sweet potato filling. Bake for about 35-45 minutes.
*There will be some sweet potato puree leftovers.
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