Profiteroly - roasted beetroot, meatballs, cucumber, cheddar
16. March 2012
Inspiration to fill home cheese profiterols ..
Baked beetroot salad, beef and bulgarian meatballs, sour cucumber and cedar make up an excellent combination.
Postup
Beet the beef in the alobalu whole and with the skin and bake in the oven at 200 ° C about 50 minutes, depending on the size, you will know it is done when it softens .. Let cool, remove the peel, cut into the slice (if it leaves juice, , mix with homemade or purchased mayonnaise, add salt, pepper, lemon juice according to taste.
Bulgur rinse, put in a pot with a thick bottom, pour double the hot water and leave it for 10 minutes on a light fire to pull, then put it off and do not open for another 15-20 minutes. It has a perfect hazelnut taste.
Otherwise, most manufacturers on the packaging indicate how to prepare bulgur ..
Now you can mix all the ingredients in the meatballs, the resulting mass is easy to shape and does not stick. Fry the pan on both sides to gold.
I filled the profiteroles first with a beetroot salad, a meatballs, a slice of cheddar and thin slices of pickled sour cucumbers. I helped my toothpicks to fix the fill a little.
