This pie filling is made with juicing
residue: carrot, apple, celery and kiwi.
1. Make pie crust (150gm flour, a big pinch
of salt, 75gm butter, one egg), line a baking dish.
2. Mix vegetable with 50gm almond powder, 2
eggs and 100gm sour cream, season with salt, pepper and 5 spices powder.
3. Pour into baking dish, cover the top
with grated Gruyere cheese, bake at 200˚C until golden, around 25 minutes.
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