Description
It's difficult to give a specific characteristic to this dish... Appetizer? The side? Sauce? Fit any of these categories, since it depends only on you how and what you eat this dish. The meat - well, the chicken is great, and just on toast - wonderful! Happy holiday to you, lovely girl!
Ingredients
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Tomato
2 piece
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Onion
1 piece
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Pepper
0.5 piece
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Garlic
3 piece
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Zucchini
0.5 piece
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Rosemary
1 piece
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Basil
4 piece
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Thyme
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Brown sugar
2 Tbsp
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Olive oil
2 Tbsp
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Oregano
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Yolk egg
2 piece
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Cream
100 ml
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Paprika sweet
1 tsp
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Chili
0.333 piece
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Salt
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Black pepper
Cooking
Here's a picturesque still life of the products I made. When all the ingredients are assembled and weighed, it is much easier to prepare - all at your fingertips.
Vegetables cut into small pieces, fold into shape, sprinkle with salt and sugar.
Bake at T 200 degrees for 30 minutes.
If you have a good blender, the skin from tomatoes and peppers can be worn. Fold the roasted vegetables and herbs into the blender, add all the spices, the egg yolks and cream, add salt, pepper and grind into a homogeneous mass.
Form grease with butter and place them in the vegetable mass. Bake in the oven at 160 degrees. Small forms can be done in 15 minutes for large, increase cooking time to 30 minutes.
The creme brulee cool slightly and put to cool in the fridge. Sprinkle any brown sugar and put in a couple of minutes under the grill or caramelize the sugar with the torch. Do not skip this step - a combination of sweet caramelized crunchy crust and delicate spicy vegetable soup simply delicious!
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