Description
As a nice evening together over dinner, to sit and chat about anything, joke, laugh... And when on the table this cake, it is a double pleasure! A riot of colors, flavors, flavors! Very useful, satisfying and delicious! All products are harmoniously connected with each other, and the result was excellent! This cake is a biscuit in a provençal style, you can safely offer not only family every day. It will take a worthy place on the holiday table. The filling can be changed to your taste, you can experiment all you want! In the post we have to abandon animal products that contain a lot of protein. So it need to be replaced with protein of plant origin. And here we come to the aid of Mistral. Red lentils from this company is very good, I recommend! By the way, protein, lentils, like all legumes, is not complete, so it always needs to be supplemented with grain. That's what we did by placing our lentils together with vegetables in grain biscuit. So eat properly and with benefit to the body!!! And lentils are very filling, so this dish can be safely attributed to the basic...
Ingredients
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Wholegrain wheat flour
150 g
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Buckwheat flour
50 g
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Flour
50 g
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Vegetable oil
60 g
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Water
120 ml
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Lentils
0.5 cup
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Zucchini
2 piece
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Cherry tomatoes
6 piece
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Pumpkin
200 g
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Mushrooms
150 g
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Pepper
1 piece
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Carrots
1 piece
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Garlic
4 tooth
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Olive oil
3 Tbsp
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Thyme
0.5 tsp
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Rosemary
0.5 tsp
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Basil
0.5 tsp
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Marjoram
0.333 tsp
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Pepper Cayenne
0.5 tsp
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Salt
1 tsp
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Brown sugar
1 Tbsp
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Olives
10 piece
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Bread crumbs
1 Tbsp
Cooking
Gather in the bunch all of our products... Here is a colorful picture with me...
Mix the olive oil with herbs. If you happen to have fresh thyme or rosemary, of course, take the fresh grass, finely chopped, the flavor will be much stronger and brighter!
All the vegetables and mushrooms cut into large cubes... cherry cut into 4 parts... All folded up in a large bowl, add to the already fragrant oil with herbs, salt and pepper and mix gently...
Put all the stuffing in a baking dish, top evenly sprinkle with sugar. Sugar I took brown, because it gives the vegetables extra flavor... the Garlic, peel, wrap in foil...
Vegetables, mushrooms and garlic bake in preheated to 200 degrees oven for 20 minutes...
While the vegetables are roasting, make the dough... Cookies, of course, are different. So don't despair if you don't have buckwheat or whole wheat flour. Buckwheat can be safely replaced by rye and whole wheat to grind in a coffee grinder a mixture of flakes 5 cereals from Mistral... of Course, it will be another biscuit;)) But will still be very tasty and healthy! So, back to the dough... Mix separately the dry ingredients, and separately a liquid. Now merge them into a single entity, actively vimosewa... it Turns out that kind of dough, a little bit... If you have the dough to disintegrate, then simply add a spoon or two of water. If, on the contrary, it will be too wet, so adjust the consistency of wheat flour... These nuances may occur due to the fact that the flour is all different, and therefore the degree of gluten will be more or less. The finished dough to pack in a bag and set aside...
It was the turn of lentils. Boil for 8 minutes. She then "comes" when baking biscuits...
The stuffing is ready. Get it out of the oven. If the vegetables have given a lot of juice, it must be drained out of shape... Baked in foil garlic mash with a fork. Add to stuffing lentils, sliced into circles olive and garlic, gently stir and allow to cool (until warm)...
Sprinkle the wheat flour table, roll out the dough with a diameter of about 40cm, thickness of about 5mm. If you want to bring beauty, then cut the dough along the edges scalloped pizza cutter, using a big plate, so that the circle was smooth. Circle of dough placed on a baking tray lined with parchment... I Have a silicone Mat, but then I regretted that I had not picked up the parchment, because it then easier to transfer the breadcrumbs to the dish...
Because the filling is very juicy, in avoidance of "leak," the middle of the circle sprinkle with breadcrumbs. Then put the filling, not reaching the edges of the 5-7cm, and wrap the biscuits in a circle...
Open sprinkle the stuffing with olive oil, and coat the biscuit with water and sprinkle with sea salt. Bake at 200 degrees for 40 minutes... Let cool 15 minutes, cut into portions and serve! Before serving you can sprinkle the pie with greens, I have arugula... by the Way, very interesting flavor addition to the biscuit!
You know, for me always the most important criterion of my dishes – it is the opinion of my men (husband and two sons). This time I cautiously watched their reactions... the fact that my boys only eat pumpkin in soup, but here it slices and it pretty much... and lo And behold!!! Eating everything from small to big! Eating, Yes, praised! Dinner passed in a warm atmosphere of love and harmony!!! Try to cook your loved ones is a very healthy, flavorful and hearty dish! You will not regret it!!!
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