Sand-poppy seed cake with chicken and cauliflower
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Recipe from Oli Martirosyan - the wonderful wizard of cooking. However, in her broccoli recipe provided, but at us in Arkhangelsk broccoli can come is that once a year, and the price of it sky-high, so I adapted the recipe to our conditions. The result pleased her daughter and especially her husband. I personally think that the Mac in the absence of sugar, imparts some bitterness. In General, impressions the most pleasant. Go to the light.
Ingredients for Sand-poppy seed cake with chicken and cauliflower
- Flour - 250 g
- Butter - 125 g
- Water - 50 ml
- Mac - 2 tbsp
- Yolk egg - 1 piece
- Salt - 1/2 tsp.
- Soda - 1/3 tsp
- Lemon - 1/2 PCs
- Chicken fillet - 2 PCs
- Cauliflower - 1 piece
- Cherry tomatoes - 10 PCs
- Mascarpone - 250 g
- Sour cream - 250 g
- Chicken egg - 4 PCs
Step by step instruction of cooking Sand-poppy seed cake with chicken and cauliflower
To prepare products to the test.
Sift the flour with soda. Add poppy seeds, mix well.
Then add the butter pieces and RUB the mixture until a homogeneous crumbs. Put into the refrigerator for 10 min.
In the water dissolve the salt, mix with the yolk and 1 tbsp of lemon juice.
Pour the liquid fraction in the butter-flour mixture and quickly knead. Put into the refrigerator for 1 hour.
At this time, lightly boil 2 chicken fillets and allow to cool.
Broccoli or cauliflower to divide into medium-sized florets and blanch in boiling water with the stalks down 1 minute. Drain the water. Cover with lid that came on a couple.
The form is better to lay baking paper and grease it.
Meat is divided into small pieces, the tomatoes to remove from the stems, wash and dry.
Roll the dough to a thickness of 4 mm (I usually slightly roll the dough, and then just knead it with your hands). Put them bottom and sides of the form in diameter 24 see
On the basis of lay hen
then mixed the cabbage and tomatoes.
To prepare products for fill.
Mix with a mixer on the lowest speed all ingredients, whisking is not necessary. Add salt, pepper and herbs to taste.
Gently pour the cake egg-sour cream mixture.
Bake at 180*C for 45-50 minutes. To remove the cake, give it to cool slightly.