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Linzleel
Ribbed celery pie with fennel and olives
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Ingredients
Directions
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Knead the bread mix with 150 ml lukewarm water, the butter and Italian herbs into a dough. Allow to rise for about 30 minutes in a warm place under a damp cloth.
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Boil the celery and fennel, without the leaves, for 6-8 minutes. Drain, rinse cold water and drain. Preheat the oven to 220 ° C. Scoop the olives through the vegetables.
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Beat the eggs with the milk, curry, salt and pepper. Sprinkle the work surface with a little flour and roll out the dough into a round piece, slightly larger than the shape.
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Line the shape with the dough and make a raised edge. Spoon the vegetable mixture on top, sprinkle with the cheese and pour in the egg mixture.
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Bake the cake in the middle of the oven for 35-40 minutes. Sprinkle the celery pie for serving with some finely chopped celery leaves and fennel greens.
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Nutrition
352Calories
Fat26% DV17g
Protein36% DV18g
Carbs11% DV32g
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