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Recipe of Polenta Cake with Sweet Tomato Chutney

Recipe of  Polenta Cake with Sweet Tomato Chutney


Attempt this simple to make and intriguing canapé formula made with polenta and olive oil.

Fixings: 


Sugar 110 grams

Eggs 1

Lemon juice 25 grams

Lemon get-up-and-go 2 grams

Flour 113 grams

Lemon Juice 25 grams

Vanilla beans 1 grams

Flour 113 grams

Polenta 30 grams

Additional virgin olive oil 160 grams

Egg white 110 grams

Ocean salt 8 grams

Sugar 82 grams

Tomato 550 grams

Olive oil 10 grams

Panch phoron 4 grams

Grain sugar 250 grams

Dark Paper 5 grams


Strategy: 


Consolidate 110 gms sugar, egg yolk, lemon juice, vanilla bean seeds, and lemon pizzazz in blender bowl with whisk it. Blend on medium speed.

Sieved the flour step by step, while blending it on a medium speed. In a moderate stream, pour in olive oil.

Once altogether blended, exchange the blend to an expansive bowl, and put it aside.

Include egg whites and 8 gms of salt to the bowl of stand blender.

Blend on fast until eggs are light frothed and afterward include sugar.

Utilizing a spatula, delicately overlay the egg whites into the hitter, 33% at once.

Pour the blend in a grassed shape heat at 150.c for 20 minutes.

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