LaDissertation.com - Dissertations, fiches de lectures, exemples du BAC
Recherche

Translator

Fiche : Translator. Recherche parmi 297 000+ dissertations

Par   •  1 Novembre 2015  •  Fiche  •  737 Mots (3 Pages)  •  728 Vues

Page 1 sur 3

PEROGIES

Dough

1 ¾ cups (425 ml) warm milk

1 egg*

2 tbsp (30 ml) oil

½ tsp (2.5 ml) salt

3 ½ - 4 cups (875 – 1000 ml) flour

Warm the milk. Mix the flour with the salt. Add half the milk to the flour mixture then add the egg mixture (whisk egg in bowl then add the oil). Add the remaining milk to form a sticky dough. Cover the dough with oil then let it rest for an hour.

*If you double the recipe, only use 1 egg

Potato and Cheese Filling

2.5 lbs of potatoes

4 oz of Velveeta cheese

175 ml of sharp cheddar cheese

Salt and pepper to taste

Boil potatoes with a little bit of salt. Once the potatoes are cooked drain in a colander and put the potatoes back in the pot. Mash the potatoes then add the cheeses until they are well blended. Salt and pepper to taste.

Roll out the dough to about ¼ mm and cut use a circle cutter to cut into circles. Fill the circle dough with filling and pinch the edges. In a stockpot, boil water with a little bit of oil. Once the water is boiled, put the perogies in the water and when they float, boil them for another 3 – 5 minutes. Transfer to another container. Ensure you brush them with butter between each layer as the dough or the perogies will stick to each other. They are ready to eat or you can fry them. Eat with sour cream, bacon and fried onions.

To freeze: once the perogies are cool, put in layers in a cookie sheet with plastic wrap between each layer. Put in freezer until completely frozen then you can put them in bags.

To cook frozen perogies: Heat non-stick frying pan on medium heat, add butter then frozen perogies, add in water till it almost cover the perogies, cover and wait until water has evaporated. Once the water has evaporated, let perogies fry until golden brown, flip to brown other side till golden brown then ready to serve.

Other fillings: Sauerkraut, fried mushrooms and onions, blueberries, plums etc. For the fruit, serve with mixture of sour cream and brown sugar.

Pâte

1 ¾ T (425 ml) lait tiède

1 oeuf*

2 c. à table (30 ml) huile

½ c. à thé (2.5 ml) sel

3 ½ - 4 T (875 – 1000 ml) farine

Réchauffer le lait. Mélanger la farine avec le sel. Ajouter la moitié du lait au mélange de farine. Ensuite, ajouter le mélange d'oeuf (battre l'oeuf dans un bol et ajouter l'huile). Ajouter le reste du lait pour former une pâte collante. Couvrir la pâte avec de l'huile et laisser reposer 1 h.

*Si vous doublez la recette, mettre seulement 1 oeuf

Garniture de pommes de terre et

...

Télécharger au format  txt (4.2 Kb)   pdf (73.9 Kb)   docx (9.8 Kb)  
Voir 2 pages de plus »
Uniquement disponible sur LaDissertation.com