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APPLE PANCAKES
Ingredients for 4 servings: 5 apples, 2 eggs, 100 g flour, 200 g skimmed milk yoghurt, cinnamon powder,
sugar, butter.
Using a whisk, beat the eggs in a bowl with 4 tablespoons of sugar until obtaining a light and fluffy mixture.
Add the sifted flour, 1 pinch of cinnamon powder and mix. Wash the apples and process them. The juice can
be stored in a glass bottle and placed in the refrigerator, to be enjoyed as a drink. Take the processed apple
pulp and fold it into the egg, flour and sugar mixture with a wooden spoon. Add yoghurt and mix. The mixture
must be soft, and should drop fairly easily off the spoon. If it is too thick, add a little milk. Melt 1 knob of butter
in a pan and pour a few spoonfuls of mixture. Cook the pancakes for 2 minutes on each side, flipping them
over with a spatula. Dust with icing sugar and serve immediately.
APPLE SAUCE
Ingredients to obtain approx. 300 g of sauce: 4 apples, 1 onion, acacia honey, cinnamon powder, clove
powder, dry white wine, butter, salt.
Wash, peel and cut into small cubes the apples and onion. Process and pour the juice and pulp into a pan.
Add 1 tablespoon of honey and cook for approximately 10 minutes. Add salt to taste, 1 pinch of cinnamon
powder and 1 pinch of clove powder. Pour the hot mixture into a glass jar, close the lid, place the jar upside
down and allow to cool. The contents of the jar will be hermetically sealed. The sauce can be stored in the
refrigerator for approximately 1 month.
It is best eaten with roast or braised meats.
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