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Asparagus
Small breads with strong Cheddar and asparagus
Author:
Les Cultures de chez nous
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Preparation
15
Baking
32
Portions
-
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
375 ml (1 1/2 cup) of white flour
125 ml (1/2 cup) of buckwheat or wheat flour
15 ml (1 tablespoon) of baking powder
3 eggs
250 ml (1 cup) of milk or cooking cream
30 ml (2 tablespoons) of dried tomatoes pesto
250 ml (1 cup) of asparagus cut into small chunks of 1 cm
1/3 package of 250 g (1 cup) of Les Cultures de chez nous sliced leeks
250 ml (1 cup) of grated strong Cheddar or Parmesan cheese
Salt and pepper
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Small breads with strong Cheddar and asparagus
From
Sep 26
to
Jan 01
Preparation
Preheat oven at 350 °F (180 °C).
In a bowl, mix dry ingredients. In another bowl, mix eggs, Les Cultures de chez nous sliced leeks, milk (or cream), pesto and cheddar (or parmesan cheese), then add dry ingredients to the mixture. Afterward, blanch asparagus into salted boiling water for 2 minutes and cool down with icy water then add to the mixture.
Stir lightly and oven bake into buttered muffins mold for 30 minutes (prick with a toothpick to verify cooking). Serve hot, with a soup or a salad.
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