Beignet from garden peas, risotto and feta Recipe























Turn 80 g garden peas, with short bursts from the blender, into a coarse (so: not smooth) emulsion. 

Add 20 g ricotta, half of a beaten egg and 1/2 tsp lemon zest. Mix well

Then add 1/2 tbsp za'atar, 17 g flour and 1/4 tsp baking powder. Mix well.

Finally and carefully add 3 gr hacked mint and 35 g small cubes of feta cheese.

Use 2 spoons to make quenelles.

Deep fry for 3 to 4 mins.

Serve with lemon

(Ottolenghi in Simple)


from simple food, looking good
Beignet from garden peas, risotto and feta Recipe

from Sweet Cake

Beignet from garden peas, risotto and feta Recipe https://sweetteabiscuits.blogspot.com/2020/07/beignet-from-garden-peas-risotto-and.html

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