Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
Frightening fast meal, easy to prepare, and good for you. Mix and match veggies as you see fit. Don't give in to the temptation to add cheese, it does not need it. 6-10 small to medium mushrooms 3 Tbl butter 3 zucchini, shredded 1 pepper (red, green, orange, you choose) diced 1 onion, diced 1 Tbl olive oil 4-6 eggs, lightly beaten Salt Pepper 2-3 Tbl chopped parsley Slice the mushroom into thick slices Saute in butter in a small saucepan until they largely lose their juices and become soft While mushrooms are cooking, shred the zucchini use the large holes in a box grater (or slice into long thin ribbons). Salt generously and put in a colander to drain. Dice the peppers and onions, and saute them in a large oven proof skillet until soft. Add the mushrooms and ground fresh pepper and stir with the onion mixture. Press the zucchini mixture against the colander with a paper towel to squeeze out most of the water, and then add to the mushrooms mixture and saute fo...