This delicious appetizer, if served in greater quantities, can also be a fresh main course summer, or a delicious filling for some sandwiches.
The characteristic of these pretzels is that they must be very crumbly and melt in the mouth: this is why, in addition to flour, I also used cornstarch.
On the market there are now many types of ready-made puff pastry, you can choose the classic, but also the wholewheat or the one with seeds. To you the choice!
If you want to use this plum-cake for a pleasant outdoor picnic, you can avoid preparing the hard-boiled egg, but bring the mayonnaise in a separate container. When you cut the slices of plum cake, place a mayonnaise dollop on each one.
In the mix to thicken it I used raw couscous, but the original product is called Trahana (very easy to find in all supermarkets in Greece, not known in Italy).
This phyllo is not difficult to make, it is only long to spread very thin, but its elastic consistency lends itself very well to this operation.
This jam is perfect for consuming tomatoes that are at the end of the season and they are no longer mature (if you cultivate them) and you can serve it, like a mustard or a chutney, with boiled or roasted meat.
Mayonnaise is always considered a very difficult sauce to prepare, but following a few rules is very easy: 1. leave the eggs out of the fridge for half an hour so they are not too cold; 2. pour the oil or citrus juice thinly and continuously while whipping; 3. use the hand blender in the high-speed position so the mayonnaise incorporates as much air as possible.
These brioches, even though less buttery than the French ones, are an original starter and blend Mediterranean flavors, such as the dried tomatoes, with more unusual flavors such as coriander. It’s a perfect match because the harmony of flavors is unique and well-balanced.
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