I’m breaking the silence with a recipe from among the dozens to be written. Since the birth of writing rain is just a recipe when I realised, I decided to edit this recipe and add it immediately. They are written long after leaving, I’m switching to the tariff.
Sister Nevil had made for breakfast Blog on one of our dates, we all fondly we didn’t forget to take the recipe and we ate immediately. It is often done in the kitchen of our home ever since that day, you come home and waiting for the Met took priority of our favorites recipe, winter onions and cheese, recipe follows;
Ingredients: (for a 26 cm tart mould)
For The Dough:
– 1 egg yolk
– 1/2 cup warm milk
– 2 + 1/3 cup flour
– 2 teaspoons dry yeast
– 50 g butter (melted)
– 1 teaspoon granulated sugar
– 1 teaspoon salt
– 2 medium onions
– 2 tablespoons olive oil
– 2 eggs
– 200 ml cream (1 package)
– Salt, pepper
– 100 gr grated old cheddar cheese
– 100 gr grated Izmir jumpsuit
– 100 g grated cheese
All the ingredients for kneading the dough until will not stick to hand, we relax and we’ll leave it frizz. As it is we have around 1 hour in a warm place covered dough swells. If she instead of dry yeast if you are going to Maya pre-agitating with milk and sugar, really knead the dough.
While the dough is resting, roast chopped onion 2 tablespoons olive oil on a low flame in our piyazlik we’re beginning to. The most laborious part of these people, fry the onions, stirring constantly until caramelized without burning for a long time. Roasted onions and a little mild when it gets inside fluttering in a separate bowl 2 eggs, cream, salt and pepper and mix thoroughly add the mixture we provide you.
Our meat dough in a greased roller with the help of that we are we’re opening the size of our pattern. We also then fry the dough for 10 minutes in the mould, as well as with Old Slut rendelemis that we are izmir we are serpistiriyo and cheese bag. Cheese, onion, blend of cheese to cover herself with a pour of cream, previously heard, we’re baking in the oven at 180 degrees for 35-40 minutes. Bon Appetit…
Note: the recipe I got from my sister münevver, but snow eggs adapted by…