| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | vegetable oil |
| 1 | Onion chopped |
| 6 x ca. 30 g | String beans; cut into 1/2in / |
| | 1cm pieces |
| 8 x ca. 30 g | Chestnut mushrooms; quartered |
| 10 x ca. 30 g | Open cup mushrooms; sliced |
| 5 Teelöffel | flour |
| 1 | 200 gram car virtually fatree fromage frais |
| 10 x ca. 30 g | Open cup mushrooms; sliced |
| 2 Teelöffel | dijon mustard |
| | salt |
| | pepper |
| 2 x ca. 30 g | margarine |
| 5 x ca. 30 g | flour plain |
| 2 Teelöffel | Fresh mixed herbs; chopped |
| | Cold water to mix |
| | Beaten free range egg or milk |
|
1. Heat oil and cook onion and beans in a covered pan over a gentle heat for about 4 minutes.
2. Stir in all the mushrooms, cover and continue cooking for another 5 minutes.
3. Stir in flour and cook for a minute.
4. Gradually stir in fromage frais, mustard and seasoning. Bring to the boil, stirring. Turn mixture into a pie dish and allow to cool.
5. Rub margarine into flour until mixture resembles fine breadcrumbs. Stir in herbs and enough water to form a fairly stiff dough.
6. Roll out and use to cover pie in usual way. Decorate with pastry leaves cut from frimmings Brush with egg or milk, then cook in oven 400°F/200 °C/gas mark 6 for about 35 minutes.
|
|
Anmerkungen zum Rezept:
keine |
