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Stuffed corncake cakes

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Stuffed corncake cakes

Pepper
Salt
0.5tspChili strong, encountered
0.5tspPaprika
1bundleDill, fresh
1tspHoney
1cloveGarlic
1tbspWhite wine vinegar
1tspCoriander seeds
1dlWhipped cream
1Red bell pepper
1tspMustard. Brown. ready made
100gCorn flour
100gGrated cheese, mozzarella 45 +
2Cucumber
2tbspWheat flour
2Salad onions
2dlWhole milk
200gFeta. 50 +
25gButter
250gMushrooms
3Eggs
3tbspOlive oil
4Shallots
70gTomato puree

Instructions for Stuffed corncake cakes

To prepare the Stuffed corncake cakes recipe, please follow these instructions:

Dough:
Mix the two kinds of flour and whip the milk together with the eggs. Let the dough rest in the fridge while cooking the filling.

Filling:
Clean the mushroom and cut them into slices. Chop peel and peel the pepper in the tern. Melt the butter in a saucepan. Season onions and mushrooms with high heat. Add the peppers and the other ingredients, except the cheese. Boil the filling for approx. 3 min.

Behind the pancakes.

Distribute fill and half of the cheese on the pancakes. Roll the pancakes together, put them in a greased ovenproof dish and sprinkle with the rest of the cheese.

Gratin pancakes at 225 degrees C. alm. Oven for 10 min.

Feta Salad:
Dip the feta and cut it into the tern. Cut the cucumber into the tern and chop the onions nicely. Mix feta cheese with cucumber, onion and chopped dill.

Stir dressing of oil, vinegar, crushed garlic, mustard and honey and season with salt and pepper. Pour the dressing over the salad and it can be served.

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