Yorkshire pudding with Sulguni, mint and tarragon.

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.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Appetizer

Goes with

Limonati by Borjomi citrus

Recipe author

Evelina Shaginova

Ingredients

Egg

6 piece

Milk

300 milliliter

Flour

300 gram

Salt

4 gram

Sulguni

500 gram

Sour cream

200 gram

Garlic

1 clove

Tarragon

150 gram

Mint

50 gram

Oil

100 milliliter

pepper

3 gram

step

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

step

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

step

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

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

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

Serve

Bon Appetite!

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