Description
Crispy corn cheese garlic wafer, with olives and a refreshing tomato juice, very well in tune in one "bottle", glass. This appetizer was served at the Banquet as an aperitif. Liked the idea, decided to reproduce as accurately as possible. In the original, instead of parsley was Basil, which I was not.
Ingredients
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Chicken egg
1 piece
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Cheese
30 g
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Salt
1 piece
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Sugar
0.5 tsp
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Flour
1 tsp
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Corn flour
5 tsp
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Garlic
2 tooth
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Oil corn
2 tsp
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The juice of a freshly squeezed
400 ml
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Salt
-
Black pepper
1 piece
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Green olives
15 piece
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Parsley
1 coup
Cooking
1. Grate cheese on a medium grater, place in a bowl. In the same bowl beat the egg, squeeze through garlic press. Add sugar, salt. Wheat flour, corn flour and corn oil.
2. Mix well to get a fairly thick batter.
3. Preheat the waffle iron. I have a waffle iron to the Soviet times. On one waffle, spread 1 teaspoon of the dough. In one run I got 3 waffles.
4. From this dough quantity left is the number of wafers indicated in the photo.
5. Tomato squeeze the juice. I used the juicer.
6. To pour the juice into a container, season with salt and pepper, and boil. Chill in the fridge.
7. Further 5 toothpicks to pin 3 olives. In each glass
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