Pancakes cooked with fragrant herbs, combined with tender mashed tomato soup create a unique dish. It will decorate and casual and festive table thanks to bright colors and appetizing look. Each ingredient is valuable because it brings the dish special notes.
The author of the recipe is Hans Rockenwagner, an Austrian chef.
Time: Сложность:easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/2 tbsp. flour
- 1/3 Art. milk
- 1/3 Art. cold water
- 1 egg
- 1 egg white
- A pinch of salt
- 1 tbsp. l finely chopped green onions
- 2 tsp finely chopped parsley
- 2 tsp finely chopped tarragon
- 3 tbsp. l ghee
- 2700 gr. very ripe plum tomatoes sliced quarters
- 7 lightly beaten egg whites
- 1 tsp salt
- Freshly ground white pepper
Recipes with similar ingredients: premium flour, milk, eggs, green onion, parsley, tarragon, ghee oil, plum-like tomatoes
Recipe preparation:
- Place flour, milk, water, egg, egg white in a blender, salt and beat until smooth. Pour into a measuring cup and mix with herbs. Cover and leave for 10 minutes. On moderately high heat, heat a large non-stick pan and add 2 tsp. ghee. Pour a quarter cup pancake dough in a pan and spread in a thin layer, gently turning the pan. Fry until the bottom of the pancake is browned. Raise the edges to check if the pancake is ready, then flip fry it for another 15 – 20 seconds. Remove the finished pancake from pans, add a little oil and do the same next pancake. Cook until the dough is over. Roll each pancake into a tube and cut into thin slices. Set aside side.
- Now in a food processor with metal blades do mashed tomatoes. Grind the tomatoes for 3 to 4 minutes. Mashed potatoes should be very tender and watery. Finished mashed potatoes put in a saucepan, add egg whites, salt and whisk it all. Cook slowly over medium heat, stirring constantly to contents did not stick to the bottom of the pan. When the mash starts boil, reduce heat so that the contents are barely boiling. Then let the soup cool for 5 minutes.
- On a sieve, put wet gauze, folded in two layers. Without touching the resulting egg white layer, gently pour the soup through strainer into a clean pan. The peel, seeds and egg white will remain on sieve. Gently warm before serving.
- Add pepper to taste and serve mashed tomato soup in heated cups with chopped pancakes with herbs.
