I offer an unusual recipe for rye-wheat pie with bacon. It can be used simply as a festive bread without decoration. Or garnish with ricotta glaze, ham and quail eggs. Surprise your loved ones this spring!
The dough with the addition of rye flour goes well with the filling. A hearty, but not “heavy” biscuit is especially good in a warm form – delicious juice flows out of it. But the next day it was great, the dough remained soft.
I like biscuits, open pies or jelly pies. I like this little dough, and by the way, my favorite dough is shortbread and lots of fillings. I offer a recipe for delicious lean shortbread cookies with vegetables. To be honest, I fell in love with this dough, I liked it more than butter. Very tender, crumbly and with vegetables.. just a story.
Since mushroom abundance continues in our region, and traditional methods of cooking mushrooms have been exhausted, I decided to bake galetta with mushrooms.
Wonderful pastries on fast days – biscuits made of rye-wheat dough on water with stewed cabbage, fried onions and buckwheat porridge. Simple, sincere and delicious.
Lean wheat-rye biscuits with mashed potatoes, fried Peking cabbage, onion, garlic, basil and soy sauce. Delicious and healthy, crispy, good both hot and cold.
If you love cabbage, be sure to try to cook this biscuit! The dough turns out almost smooth, a lot of cabbage filling, pleasant cranberry sourness – just a song!!!
There are just a great many recipes for biscuits, but I decided to cook from rye flour and bran and say that it turned out delicious – to say nothing. This is a delicate, crumbly dough combined with a filling of apples, I really liked it! Such a crazy riot of tastes. I would never have thought that sweet pastries would go so well with rye flour. In general, I recommend, no, I encourage you to cook!!!
