brand Soignon organizes a contest of friendly recipes, a database of goat cheese course.
Unleash your imagination a greedy, put your recipe here by inviting your friends to vote for her attempt to win the book I ♥ the goat!
The cheese is a bit like chocolate for me, I can taste it without getting bored, all alone, with a piece of bread and a little butter or cooking. So when Soignon asked me to imagine a basic recipe of one of its goat cheeses I was gone! By which to choose cons ? The log Saint Maure has emerged from it even for my samboussas Rwanda. The samboussas are small triangles filled widespread in countries of East Africa, Swahili-speaking, very similar to Indian samosas.
Recipe Samboussa Rwandans
Ingredients:
-200g flour
-100ml water
-1 tablespoon of sunflower oil
-1 teaspoon baking powder or baking
-1 pinch salt 1 pinch of sugar
-oil for frying
100g of bacon-honey-
-1 log Saint Maure Soignon
- a little flour and water paste to
Preparation:
1 - Combine flour, salt, sugar and yeast . Add the sunflower oil and then a little water while mixing with hands.
2 - Form a ball and let sit at room temperature under a towel for 30 minutes.
3 - Form 4 small balls. Flatten them on a map Work flour with a rolling pin.
4 - Fry the bacon. Book.
5 - Heat patties obtained a munter on each side. Book.
6 - Cut into 4 patties.
7 - For each 1 / 4 stick a wafer using the flour mixture over the water side rounded on itself to form a cone. The filling of bacon and a slice of goat cheese.
8 - Close the cone and glue.
9 - fry for a few minutes aside on absorbent paper placed on a plate.
10 - Serve by covering with a little honey.
PS: may be canned fried a few days in the fridge, heat up the oven to 150C
If you like my recipe, you can vote for it here
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