Description
It's a shame-forgotten dish that was tasted by our ancestors during the Great Lent. Easy to make, but at the same time interesting and tasty. Why is it called a pudding, though the consistency is quite liquid and not - we did not understand) But now the pea soup to take to work in solid form)
Ingredients
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Peas
1 cup
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Onion
3 piece
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Water
500 ml
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Salt
1 tsp
Cooking
Finally - the last week before Easter. Holy week. Decided to surprise my husband. Dish without any frills, minimum products, maximum free time, but delicious and nutritious.
Take a glass of dry peas and carefully grind it into flour. You can find already prepared pea flour, but who knows what there dimesale... I choose a proven and high quality products.
Our pea powder, slightly dilute with water and stir. Pour in boiling water. Cook stirring constantly for 20 minutes. Salt. When carefully cooked, ready casecompany jelly just poured into the chosen dish and left to cool and solidify... Time it will take a bit - I had everything ready in 20 minutes - and no gelatins-pectin.
Meanwhile, cut onion rings and fry until Golden brown.
Now gently extracted our pea jelly-jelly from forms and serve with onions.
I decided to diversify dinner and gave my husband a pea pudding like this. What is not Shawarma
Kids, too, not wasting any residues from cereals Mistral (luckily I got the full product line during the competition), made such beautiful plates.
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