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Print Recipe
Air Baskets with Julienne Recipe
A hearty snack, very interesting. Not ashamed put on the table. Very tasty and warm and cold. Julien, you can use any.
Instructions
  1. The dough is not much defrost, cut it into squares.
    The dough is not much defrost, cut it into squares.
  2. Half of the squares to cut out the middle. Fold them in pairs, one without the middle, the other whole. (For the best adhesion possible to miss the mark with the beaten egg)
    Half of the squares to cut out the middle. Fold them in pairs, one without the middle, the other whole. (For the best adhesion possible to miss the mark with the beaten egg)
  3. Put in the oven and bake until half cooked.
    Put in the oven and bake until half cooked.
  4. Boil the chicken breast and cut it.
    Boil the chicken breast and cut it.
  5. Chop onions and mushrooms.
    Chop onions and mushrooms.
  6. Fry onion in vegetable oil, add mushrooms and a little water. Simmer until the water has evaporated. Add chicken fillet and stir. Fry the flour separately until creamy and mix with half the cream, put the mixture into mushrooms and add the remaining cream, salt and pepper, bring to a boil. To extinguish and cool. At the middle of the baskets to lower and fill with julienne. Sprinkle with grated cheese.
    Fry onion in vegetable oil, add mushrooms and a little water. Simmer until the water has evaporated. Add chicken fillet and stir.
Fry the flour separately until creamy and mix with half the cream, put the mixture into mushrooms and add the remaining cream, salt and pepper, bring to a boil. To extinguish and cool.
At the middle of the baskets to lower and fill with julienne. Sprinkle with grated cheese.
  7. Bake at 200 degrees for 10 minutes. Enjoy your meal.
    Bake at 200 degrees for 10 minutes.
Enjoy your meal.

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