Овощной пирог «Полосатик»
Vegetable Cake
Courgette and Carrot Torte
solianka.nethttp://solianka.net/ovoshhnoy-pirog-polosatik-koronnoe-blyudo-elviryi-shherbakovoy/
Translation from babylon.com
http://translation.babylon.com/russian/to-english/
Courgette and Carrot Torte.
This recipe and the photos are from solianka.net.
It looks so fantastic, I've just got to give it a try!
The original recipe is in Russian, which I do not speak, read, or understand. I was struggling to make the best sense I could of the translation babylon.com gave me of the original Russian recipe (see the original translation here - click on "See all comments" at the bottom), but now I have fantastic instructions given by an anonymous commenter. Thank you so much, whoever you are!
Go to the original post to follow the beautiful photo tutorial.
It looks so fantastic, I've just got to give it a try!
The original recipe is in Russian, which I do not speak, read, or understand. I was struggling to make the best sense I could of the translation babylon.com gave me of the original Russian recipe (see the original translation here - click on "See all comments" at the bottom), but now I have fantastic instructions given by an anonymous commenter. Thank you so much, whoever you are!
Go to the original post to follow the beautiful photo tutorial.
1 courgette (aka yellow summer squash, yellow zucchini)
1 zucchini
3 carrots
4 eggs
2-3 cloves of garlic
160 g of butter (5.6 oz, or 11 Tbsp ie one 1/4 lb stick plus 3 Tbsp)
160 g of cheese (5.6 oz, or 1/3 lb)
300 ml of milk (10.14 oz, or 1 1/4 cups)
salt
for shortcrust pastry:
300 g of flour (10.5 oz, or 2 cups)
7 tablespoons cold water
1 teaspoon salt
Thank you, Anonymous Commenter, for the cooking instructions!
1. Preheat oven to 180ºC (365ºF). Line a 26cm round baking dish with parchment paper.
2. DOUGH: sift flour, and 1 tsp. salt over butter and chop it all with a knife until combined.
3. Rub with hands to create uniform crumbs and add water slowly until you have the right consistency, and knead dough well.
4. Use dough to cover bottom and sides of the baking dish. Place in fridge to cool.
5. Use a veggie peeler to thinly slice squash, zucchini and carrots; then arrange them in the dough in a circular pattern, working your way to the center, alternating the 3 vegetables.
"Such a beautiful vegetable cake already begins to emerge at this stage."
6. FILLING: whisk eggs and milk; then add garlic and cheese, salt to taste and mix well.
7. Pour filling over vegetables and spread grated cheese over the top and pat the surface so as to fill in any gaps between the vegetables.
8. Bake in a preheated 180ºC (365ºF) oven for 1 hour and 10 minutes.
Depending on your oven, you may have to choose the closest temperature increment; beware that this will affect baking time.
"When done, do not cut immediately, but give it approximately 10 minutes to "relax", and then you can put it on the table!"
"Such a beautiful and bright meal is obtained. And, in principle, is not difficult. The longest part is the strips. Your family and guests, I think, will appreciate your diligence. Vegetable cake, Эльвирочка", so good there's no translation, " - simply заглядение", so good there's no translation. "And don't you want a piece.? One remarkable dish."