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The salty (and sane) hail pudding version
Giving Chopin a version with a little less guilt for his favorite hail pudding.
He replaces the challah with sourdough bread, the cream with milk and together with mushrooms, green onions and kashkabal, a pastry is so brown and delicious that it is now going to be the star at dinners and even at the weekend brunch.
Tags
Hail pudding
Lost bread
mushrooms
recipe
Providing Chopin
Monday, October 19, 2020, 8:00 p.m.
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The new star of dinner.
Salty pudding icing with mushrooms and green onions (Photo: Matan Chopin)
A saltier version, and a little more sane, for hail pudding - or if you will, a lost bread pie.
Instead of cream with a high fat content, I use milk here and the bread is slices of dry sourdough bread (but can completely be converted to white bread or challah).
Perfect for dinner or weekend brunch.
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Hail pudding with green onions and mushrooms
Recipe By: Matan Chopin, Walla!
Food
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10 minutes work
100 minutes total
Easy to prepare
Pie pan diameter 24 cm
English
vegetarian
milky
Pastries
Breads
cheese
Dinner
kosher
What to do with leftover dry bread?
A delicious brown pastry of salted pudding (Photo: Matan Chopin)
Conversion calculator
Ingredients
4 eggs
1 cup of milk
1 tablespoon ricotta or cottage cheese (heaped tablespoon)
8 slices of light bread / dry sourdough
Pinch of salt
Black potato
4 green onion stalks
8 Champignon mushrooms
100 g grated kashkaval cheese
2 cloves crushed garlic
Olive oil
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Preparation
How to make a recipe for salty pudding with green onions and mushrooms?
1 Beat the eggs well with the milk, ricotta, salt and black pepper.
2 Tear the bread slices into small-medium pieces and add to the egg mixture.
Mix well to wrap all the bread in the batter.
Leave for at least an hour so that the bread absorbs the batter and softens.
Stir occasionally to make sure all the bread cubes are absorbed into the batter.
3 Preheat oven to 180 degrees.
4 Finely chop the green onion stalks (the green and white part) and slice the mushrooms into quarters.
Add to the bowl with the bread cubes together with the crushed garlic and half the amount of kashkabal.
Mix well.
5 Lightly grease a pan and pour the mixture inside.
Sprinkle over the rest of the cheese, cover well (dedicated lid or foil) and place in the oven for an hour until the pastry solidifies.
6 Remove the cover and continue to bake for another 15 minutes until browned.
Remove, cool slightly and serve.
Mushroom icing, mushrooms and green onions
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