Cooking 1. Start by preparing the dough crepes. In a bowl add the flour and milk to taste (the doug

I love to make entries and whenever the weather permits enjoy a meal with quieter, preceded by a good entry, tasty but light, as is the case with these crepes basil paté trout and cream cheese. It is a suggestion. Recipe for 6 crepes Difficulty - Medium Cooking time - 35 m Ingredients 2 cans of trout pate with port wine La Gondola Cream Cheese 1.b. 1c. soup with bacon strips Edge - Lamego pickle olives qb qb 3 1 Paris mushrooms olive oil salt to taste black pepper to taste lettuce Suldouro Crepes skimmed milk 1 egg qs 100 g flour 1 pinch of salt 8 basil leaves
Cooking 1. Start by preparing the dough crepes. In a bowl add the flour and milk to taste (the dough should be neither too liquid nor too thick) and finally add the egg. Beat well with a wire rod, add a pinch of salt and finely chopped basil. Check the consistency of the dough should not be too thick nor too liquid. Let stand for half an hour. 2. While the dough rests prepare the filling. Cut sliced mushrooms and sauté them in a little olive oil. After losing the water when they start to brown and and season them with salt and ground box lunch black pepper to taste. Remove the mushrooms and set aside. In the same pan without any fat sauté the bacon bits. After they are browned remove and set aside. 3. Mix the cream cheese mushrooms and mix well. Spice slightly salt. Reserve. 4. Heat a frying pan and non-stick and when very hot add a ladle of batter. Let it cook on one side and when you make bubbles, turn and cook the other side. Repeat until the dough runs out. 5. In each crepe put some mackerel paté and over a little cream cheese with mushrooms. Wrap the crepes. Arrange lettuce on plates and in each set one or crepes halved. sprinkle with sauteed bacon, olives and pickled cucumber box lunch vinegar sliced. Garnish with basil leaves box lunch and serve. Note For this recipe I used the following products:
Posted by Five senses in the kitchen (s) Friday, October 18, 2013 Labels: bacon, Beira - Lamego, mushrooms, crepes, entrees, Factory Canned la Gondola, basil, trout pate with port wine, peppers, cheese, box lunch Suldouro-Spices and herbs
But that delicious suggestion! box lunch Kiss, Susana Note: See the hobby in progress on my blog: http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html Delete Reply
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