Slankoti.

Dear English readers,  for recipe please scroll down.

Tokrat so na sporedu slankoti. Slani muffini, ki so lahko pravzaprav iz česar koli. Moji so iz mlade špinače, suhih paradižnikov in parmezana. Lahko bi dodala tudi popražene pinjole, če bi jih imela. Najpomembneje – so enostavni, brez packanja pa umažemo le eno skledo, metlico za stepanje, nož in dilco.

Za nekje 8 slankotov potrebuješ:

– 4 jajca

–  ščep soli

– 15 dag naribanega parmezana in še malo za po vrhu

– lonček posušenih in drobno narezanih paradižnikov (sama sem imela ta vložene v olju)

– dobro pest narezane mlade špinače

– malo olivnega olja

– par listov sveže bazilike

– okoli 6 žlic moke, v katero smo vmešali žličko pecilnega

– veliko ljubezni

Postopek:

Najprej kar na roko z metlico stepeš jajčka, nato pa postopoma dodajaš sestavine. Tri žlice moke sem dodala že takoj, ko sem stepla jajčka, potem pa dodatne tri/štiri na koncu, da sem dobila želeno gostoto. Ne sme biti preredko. Z maso do 3/4 napolniš modele za muffine, posuješ malo naribanega parmezana in pečeš na 175°c nekje 25 min. Do zlatorumene barve.

Muffins with young spinach, sun-dried tomatoes and parmesan cheese.

Ingrediends for 8 muffins:

– 4 eggs

– pinch of salt

– 15 dag grated parmesan cheese and some more for toping

– a handful of young cutted spinach

– a cup of  sun-dried tomatoes, cutted in small chunks (I used tomatoes in olive oil)

– glug of olive oil

– few fresh basil leaves

– around 6 tablespoons flour with 1 teaspoon baking powder

– lots of love

Method:

Whisk eggs, add 3 tablespoons of flour and then step by step add other ingrediends (at the end add the other 3 or 4 spoons of flour, so that you get the right thickness). Fill up muffin baking tin with 3/4 of mixture. As you know, muffins rise up. Bake for around 25 min at 175°C or till golden yellow color.
You can also add roasted pines in it. Anything you love, let your imagination have free rein.

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