3 tbsp balsamic vinegar
30 g butter
5 piece eggs
20 g flour
60 g gorgonzola
1 pinch nutmeg (ground)
1 tbsp potato flour
2 piece potatoes (floury)
250 g quark
0.5 tsp salt
50 g soft goat’s cheese
Boil the potatoes in a small pan until soft, then rinse them in cold water and peel them.
Brush the dishes with butter and dust them with flour. Refrigerate for 30 minutes.
Line a sieve with a cheesecloth, put the quark on top, press and leave to strain.
Ingredients
2 piece potatoes (floury), 30 g butter, 20 g flour, 250 g quark
Separate two eggs. Beat the egg yolks with the remaining eggs, salt and nutmeg until frothy.
Stir the potato flour and quark into the egg mixture. Grate the potatoes and fold them into the mixture with the goat’s cheese.
Whisk the egg whites into stiff peaks and fold in.
Transfer the bake mixture to the prepared dishes.
Ingredients
5 piece eggs, 0.5 tsp salt, 1 pinch nutmeg (ground), 1 tbsp potato flour, 50 g soft goat’s cheese
Start the "Potato and cheese bake" programme and follow the steps.
Once the BORA X BO has heated up, insert the oven rack in the middle of the oven and put the dishes on top.
Cut the gorgonzola into slices.
Remove the dishes from the oven, drizzle with vinegar and garnish with the gorgonzola slices.
Ingredients
60 g gorgonzola, 3 tbsp balsamic vinegar
411
21.65 g
26.56 g
20.64 g
