sobota, 15 lutego 2014

Finger food-salty shortbread cookies stuffed with avocado, tomato and hummus


Dough: 
2 cups plain flour 
150g hard butter 
1 medium egg 
salt
Avocado Filling:
1 avocado
2 tablespoons sour cream 30%
2 cloves garlic
freshly ground black pepper, salt

Tomato Stuffing:
2 tablespoons tomato puree home with basil
100 g white cheese
1 tablespoon butter
6 green olives
2 tablespoons finely chopped chives

Chickpea Filling:
0.5 cup soaked chickpeas
2 tablespoons finely chopped fresh piertuszki
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons cream 12%

In a food processor knead the dough with flour, butter, eggs, about 0.5 teaspoons of salt, I added 1 tablespoon chopped still fine chives. 

then roll out the dough (like a very sticky it podsypać flour). Cut glass circles, wheels put into muffin molds and knead the bottom of the glass. Prick with a fork.

Bake for about 15-20 minutes at 200 degrees. 

FILLING Avocado:
Avocado Peel, pit pull mix with the garlic cloves, 30 percent cream, season with salt and pepper. 

FILLING TOMATO:
Tomato puree own production of basil (if you do not puree with basil simply You can add a few fresh basil leaves) mix with cottage cheese stamped with excess water, olives and chives. At the end, add the butter and mix again with salt and pepper seasoning. 

FILLING chickpeas:
Chickpeas should soak in water for at least 12 hours. Then cook it for about 40 minutes in lightly salted water. Strain and allow to cool. Roasted sesame seeds on a dry frying pan. Blend the chickpeas with parsley, sesame oil, sesame uprażonym, at the end add the cream and season to taste with salt and pepper and mix again.

Fill the cookies :D


1 komentarz:

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