Cream soup with pumpkin and chickpeas
A soup that is both warming and filling, with very few calories.
At Easter we put a variety of egg dishes on the table. This time the egg - cheese pie.
Blend the egg with cottage cheese, melted oil, add salt, baking powder, flour and knead the dough
The dough is placed for ~ 20 minutes. in the refrigerator.
Remove divided into 2 parts.
Roll out one part of the plans (stirring the flour so that it does not stick) and cut out a circle of appropriate size.
The leftovers are added to the other half of the dough.
Put mixed, grated eggs with cheese and dill in the middle.
Roll out thinly the second part of the dough (use flour) Cut into strips.
Using a long knife, place one strip over the filling, press.
Roll the residue into a thin strip and wrap it around the filling.
Press with a fork to create a pattern, smear with egg yolk, sprinkle with sesame seeds.
Put in the oven at ~ 175-180 degrees and bake ready for ~ 25 minutes.
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Finished product weight 590
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
A soup that is both warming and filling, with very few calories.
Not only our own holiday, but also the anniversary of the rebirth of our beloved Latvia! And celebrate with a fantastically delicious cherry pie
Delicious, self-baked sweet fruit bun!
Pumpkin time has begun. I have caught a huge, 15 kg of berries…. And well, it has to be put into practice!