Читать книгу Vegetable Kitchen - Bernhard Long - Страница 29

Ingredients for 6 meals

250 grams of red currants

Liquid sweetener (as desired)

3 eggs (size M)

4 tablespoons icing sugar (as the. 40 grams)

1 pinch of allspice

Pinch of salt

½ lemon

130 millilitres of milk (1.5% fat)

130 grams of flour

4 tablespoons almonds (so to. 50 grams)

The preparation sequence

Wash the currants with water and drain well in a colander.

Stripes with a fork from the stems and place in a bowl. If desired with sweetener sweet.

The eggs with the whorls of a hand mixer to beat for 4-5 minutes until fluffy.

Icing sugar, allspice and salt and embezzled.

Rinse the lemon half-hot, dry and grate the peel finely. (Use any remaining lemon otherwise.)

Stir 2 teaspoons lemon zest with milk and flour among the beaten egg.

Pour the mixture into a large casserole dish.

Distribute currants and almonds over. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) bake 35-40 minutes and serve warm