Ingredients
Vegetable mix
carrots, coarsely grated
spinach, chopped
onions, sautéed
garlic, chopped, sautéed
grated cheese
Butter mixture (Austrian style)
butter, melted (approx. 80°C)
egg yolks
Herb & spice blend
oregano, dried
thyme, dried
pepper, black, ground
nutmeg, ground
Flour mix
wheat flour 400
baking powder
herb & spice blend
Egg whites
egg white
table salt
Liquid
whole milk
For topping
artichoke hearts, canned (approx. 32 pieces, halved)
Production
Vegetable mix
Mix all ingredients thoroughly.
Butter mixture (Austrian style)
Beat the egg yolks at room temperature. Slowly pour in the hot, melted butter (approx. 80°C) while continuously stirring, then whisk to a smooth, homogeneous mixture.
Herb & spice blend
Mix everything and store in a sealable container.
Flour mix
Mix all ingredients thoroughly.
Base mixture
Alternately fold the flour mixture and the milk into the butter-egg yolk mixture. Then gently fold in the prepared vegetable mix. Finally, carefully fold in the egg whites by hand until just combined.
Filling and topping
Pour the mixture evenly into greased frames and smooth the surface. Evenly distribute the halved artichoke hearts on top and lightly press them in.
Baking
Bake in a gentle oven with closed vent until lightly golden.
Finishing
Allow to cool slightly, then cut into squares (approx. 5×5.5 cm) and serve warm.
Evaluation