Today another one of “these” dishes. When you have no idea what to serve to… like now, what to serve with mushroom soup.
This creamy soup is so delikate in taste that really nothing goes well with it. Rice or pasta are too overwhelming, potatoes or bread are boring.
Yeast dough I used here not require growing, so making roses is really quick. You can serve roses as separate snack, of course. They are delicious served both hot and cold.
We will need mold for muffins. Whole sheet is best, but single molds will be good enough.
for the dough:
Flour 250g – 200g spelt flour, 50 g wheat flour
1 egg yolk
50 g olive oil (I used olive oil flavored with garlic and tomatoes )
1 tsp dried tomatoes with garlic and basil
1 tablespoon aivar (you can use tomato concentrate instead)
1/3 teaspoon dried lovage
1/4 teaspoon smoked sweet pepper
100g thick cream (12%)
25 g of fresh yeast
2 teaspoons of buckwheat honey (you can use sugar – cane or regular)
sausage – the best will be good sausage
- Mix yeast with honey until it becomes liquid. Put aside for a moment.
- Mix flour, salt, aivar, spices and olive oil.
- Add the egg yolk, liquid yeast and about 3/4 of cream. Knead the dough .
- Roll out your pastry, then cut into strips with a width of 4 cm and a length of 15 cm.
- Put sliced meats on pastry strips, so that fourth slice protrude over the edge of the pastry.
- Wrap – tightly at the bottom, where there is no meat – and so formed roses put on a muffin mold.
- Sprinkle with the rest of the cream.
- Heat the oven to 180 °.
- Bake roses for 25 minutes.
Enjoy it !