Mini oven cookbook: Over 120 creative recipe ideas for your toast oven by Dylan Kelly

Author:Dylan Kelly [Dylan Kelly]
Language: eng
Format: epub, pdf
Published: 2021-06-25T00:00:00+00:00

INGREDIENTS

» 6 Chinese cabbage leaves, about 20 centimeters long

» 2 tablespoons of olive oil for brushing

» 2 tablespoons of chopped almonds

“Some water

Chickpea filling:

» 2 tablespoons of low-fat ricotta

» 150 grams of chickpeas (garbanzos), drained and mashed

» 1 teaspoon lemon juice

» Salt and pepper to taste

PREPARATION

1. Line an 8 "x 8" x 5 - cm baking dish with the cabbage leaves. Then add a little water so that the leaves are lightly covered with it.

2. Now bake the leaves for 5 minutes at 180 degrees Celsius in your mini oven. Then turn the leaves over and bake for another 5 minutes.

3. Then place the leaves on paper towels so that the liquid is sucked out.

4. Mix the ingredients in a medium bowl and season the mixture with salt and pepper.

5. Then evenly fill the Chinese cabbage leaves with the chickpea mixture, then roll them up. Fold the edges to prevent the filling from running out.

6. Lightly oil your baking dish. Then place the rolls in the baking dish with the edges down. Then sprinkle the almonds over the rolls and cover the baking dish with aluminum foil.

7. Now bake the filled rolls for 30 minutes at 200 degrees Celsius in your mini oven until the almonds and cabbage leaves are lightly browned.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.