3 tbsp balsamic vinegar
10 g butter
3 piece eggs
10 g flour
60 g gorgonzola
1 pinch nutmeg (ground)
1 tbsp potato flour
4 piece potatoes (floury)
250 g quark
2 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
250 g quark, 4 piece potatoes (floury), 10 g butter, 10 g flour
Separate two eggs. Beat the egg yolks with the remaining eggs, salt and nutmeg until frothy.
Slice the gorgonzola and stir it into the egg mixture together with the potato starch and quark. Grate the potatoes and fold them into the mixture along with the goat cheese.
Whisk the egg whites into stiff peaks and fold in.
Transfer the bake mixture to the prepared dishes.
Ingredients
1 pinch nutmeg (ground), 1 tbsp potato flour, 50 g soft goat’s cheese, 3 piece eggs, 2 tsp salt, 60 g gorgonzola
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.
Remove the dishes from the oven, drizzle each casserole with a little vinegar, and serve.
Ingredients
3 tbsp balsamic vinegar
307.5
15.87 G
14.91 G
26.15 G
