28 June 2021
- 1 frying pan
- 1 saucepan
- 1 hen bowl
- 1 Colander
- 1 Tart mold
- 1 Cutting board
- 1 Slicer
- 1 Glass
- 1 Brush
- 1 Wooden spatula
- 1 Paring knife
- 2 Puff Pastry Plates
- 900 g Ground beef
- 2 Pieces Onions
- 4 Pieces Fresh tomatoes
- 5 Cl Sunflower oil
- 1/2 Bunch Parsley
- 15 Pieces Ice cubes
- 20 g. Camel milk powder
- 2-3 Pinches Salt and freshly ground pepper
- 1 Piece Egg yolk
-
- Finely slice the onions then set aside
- Wash, mince the parsley then set aside
- Put the pan on high heat then add the sunflower oil
- When the oil is steaming add the chopped onions
< li>
When the onions are colored add the ground beef then mix with the wooden spatula
- Add the ground beef and mix with the spatula and add salt and pepper from the mill
- Add the chopped parsley and set aside off the heat
- Add water to the saucepan and put on high heat
- Put cold water with ice cubes in the bowl and add coarse salt
- Once the water in the simmering pan, mark the skin of each tomato with a cross and put them in the pan
- Leave the tomatoes 20 at 30 seconds and with the help of the colander put the tomatoes in the bowl
- Peel the tomatoes
- Cut the tomatoes into quarters then set them aside
- Spread the first pastry on the bottom pie
- Add the quartered tomatoes, then the beef
- Sprinkle with camel milk
- Put the second puff pastry on top and with your fingers stick it to the first
- Put the egg yolk in the glass and add half of the water level, mix with the brush
- Brush the pie with the egg yolk
- Make a hole one centimeter in diameter in the center of the quiche
- Bake in a hot oven, 180 ° C and cook for 35 minutes
- Remove from the oven, cut then enjoy hot
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM
Leave a Reply
13