Fragrant, gentle and very saturated cheese flat cake is a fresh idea for a nourishing breakfast, fast having a snack or a family dinner. It is formed and baked very quickly, but also quickly and eaten as in hot, and cold.
It is required to you
- 200 g of a hard cheese;
- 300 g of any cottage cheese;
- 100 ml of any kefir;
- 3 eggs;
- 4 tablespoons of semolina;
- 1 bunch of fennel;
- 3 zubk of garlic;
- 1 pinch of mix of pepper;
- 1 tablespoons of sunflower oil;
- salt.
Instruction
1. Pour out semolina in a drinking bowl, fill in 3 tablespoons of kefir, mix and leave before swelling of grain.
2. Grate cheese, and garlic – on small. Swept fennel to chop a knife. Mash cottage cheese hands in homogeneous mass. Connect all prepared ingredients in one capacity. There to hammer eggs. Carefully to mix capacity contents to uniformity, having filled with salt and pepper to taste.
3. After mixing in a cheese curd to lay out the bulked-up semolina and once again to mix everything. The mobile dough has to turn out.
4. Warm an oven to 180 degrees. To lay a form for roasting food paper. If a form non-stick, then this step has to be passed. Paper oil and strew 1 tablespoon of semolina.
5. Over semolina to pour out a cheese curd and to send it for 25-30 minutes to an oven for roasting. We will note that time of roasting is specified approximate as each oven has the features which need to be considered.
6. As soon as cheese flat cake rose and properly blushed, the oven needs to be switched off, and to take a form in an oven of 5-7 more minutes.
7. Meanwhile to wash, shake off the remained greens of fennel and to chop small.
8. Take out cheese flat cake from an oven, shake out from a form, strew with greens and cut flank steaks.