skip to main |
skip to sidebar
1 bunch flat-leaf parsley, 200g flour, 2 eggs, 150ml milk, 150ml mineral water, 1 tsp salt, 2 tablespoons oil, 8 slices of mountain cheese, 6 Wiener, 150ml of water, 50ml cream, 1 sachet MAGGI fix & fresh ham & mince rolls
Preheat oven to 200 ° C. Chop finely the parsley.
From flour, eggs, milk, mineral water, salt, oil and parsley make a smooth dough. Let it rest for 10 minutes. Fry in a pan 6 thin pancakes .
Allow the pancakes to cool sligthly and top it with a slice of mountain cheese. Put 1 wiener in eacg pancake and roll it up. Place it in a baking dish.
In a pot mix the water and cream with MAGGI fix & fresh ham rolls Hack, let it boil for 2 minutes, then pour it over the pancakes. Cut the rest of the cheese in strips and sprinkle over the pancakes. Put it in the oven for about 15 minutes .
2 rolls (à 270 g) puff pastry, 2 small zucchini (about 250 g), 2 tbsp oil, salt and pepper, 200 g Gruyère cheese, 1 egg, 2-3 tbsp mustard, 200 g cooked ham , thinly sliced
Take puff pastry from the refrigerator and let it rest for about 10 minutes. Wash, clean and coarsely grate zucchini. Heat oil in a pan. Sauté zucchini in it. Season with salt and pepper, let cool slightly . Cut cheese into thin slices. Whisk egg .
Unroll dough. Lightly press dough sheet in an oval shape. Spread a little egg on the edge of the dough. Spread the mustard on the dough. Distribute ham , zucchini and cheese on the mustard cream. Preheat the oven (electric oven : 225 ° C ).
Put the second sheet of dough over the filling, press it to adjust the shape of the top of the lower sheet of dough. Spread over the rest of the egg. Cook it for 15 minutes in the oven. Allow to cool briefly, then cut into pieces and serve.
