Makes : 1 strudel
Preparation time : 40 minutes (plus time for resting, sautéing and baking)
Ingredients :
Preparation time : 40 minutes (plus time for resting, sautéing and baking)
Ingredients :
1) 250 g wholemeal flour
2) 1/2 tsp salt
3) 4 tbsp olive oil
For the filling
4) 2 onions
5) 300 g carrots
6) 1 kg spinach leaves
7) 2 tbsp olive oil
8) salt, pepper
9) 50 g toasted pine nuts
10) 200 g cottage cheese
11) 2 egg yolks
12) 3 tbsp oats
13) 2 tbsp butter
14) flour for the cloth
15) fat for greasing
2) 1/2 tsp salt
3) 4 tbsp olive oil
For the filling
4) 2 onions
5) 300 g carrots
6) 1 kg spinach leaves
7) 2 tbsp olive oil
8) salt, pepper
9) 50 g toasted pine nuts
10) 200 g cottage cheese
11) 2 egg yolks
12) 3 tbsp oats
13) 2 tbsp butter
14) flour for the cloth
15) fat for greasing
Preparation Method :
1) Mix the flour and salt. Make a hollow
in the middle and gradually pour in the oil and about 10 tablespoons of
water. Using your hands, make a smooth dough. Knead the dough flat,
cover and allow to rest in a warm place for 60 minutes.
2) In the meantime, peel and dice the onions and carrots. Wash the spinach and shred. Heat the oil in a large frying pan and sauté the onions in it. Add the carrots and sauté for 3 minutes. Add the spinach and briefly sauté. Season the vegetables and allow to cool. Pour off the liquid and fold in the pine nuts.
3) Mix the cottage cheese with the egg yolks and oats, and combine with the vegetable mixture. Roll the dough out thin and lay on a floured cloth. Pull out the edges a little.
4) Brush a little melted butter on the dough and put the vegetable mixture on top. Using the cloth, roll the strudel up.
5) Place on a greased baking sheet, brush with the remaining butter and bake in a preheated oven at 190°C (Gas Mark 5, fan oven 170°C) for approx. 45 minutes.
2) In the meantime, peel and dice the onions and carrots. Wash the spinach and shred. Heat the oil in a large frying pan and sauté the onions in it. Add the carrots and sauté for 3 minutes. Add the spinach and briefly sauté. Season the vegetables and allow to cool. Pour off the liquid and fold in the pine nuts.
3) Mix the cottage cheese with the egg yolks and oats, and combine with the vegetable mixture. Roll the dough out thin and lay on a floured cloth. Pull out the edges a little.
4) Brush a little melted butter on the dough and put the vegetable mixture on top. Using the cloth, roll the strudel up.
5) Place on a greased baking sheet, brush with the remaining butter and bake in a preheated oven at 190°C (Gas Mark 5, fan oven 170°C) for approx. 45 minutes.
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