Yorkshire pudding with Sulguni, mint and tarragon.

30-60 Min

Average

Heavy

201-500 Kcal

My name is Evelina Shaginova. I am an English teacher by profession. Currently, I work in Caritas of Georgia as a social cafe coordinator. Cooking became my passion thanks to my mother's influence. At the age of 10, I independently baked small tarts with apple puree and meringue. I participated in Masterchef at my son’s insistence. I met many interesting people and had a great experience, it was an emotional adventure in my life. Cooking is my hobby, I am fascinated by food photography.

ingredients

6 6 piece eggs

300 300 ml. milk

300 300 gr. flour

4 4 gr. salt

500 500 gr. Sulguni

200 200 gr. sour cream

1 1 clove garlic

150 150 gr. tarragon

50 50 gr. mint

100 100 ml. oil

3 3 gr. pepper

step 1

Beat the eggs with a hand whisk for 1 minute. Slowly add milk, sifted flour and salt.

step 2

The mass should be uniform. It is better to keep the dough in a fridge for 3 hours.

step 3

Prepare baking molds: pour about 20 ml of oil into each mold, place the molds on a baking tray and put them in a preheated oven at 200 degrees for 10 minutes.

step 4

Then carefully remove the tray and slowly pour our liquid dough so that 1/3 of the mold is filled. Put it back in the oven and bake for 25-30 minutes. (Do not open the oven!!!)

step 5

Cheese filling: grate Sulguni, add sour cream, grated garlic, chopped mint, tarragon, salt and pepper.

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