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Savoy cabbage scones with goat cheese
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Ingredients
Directions
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Blanch the cabbage leaves for 1 minute in boiling water with salt. Take them out of the pan and put in cold water. Let dry on a clean cloth and cut out the hard core.
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Rub the butter with the flour, baking powder and herbs into a crumbly dough. Add the spring onion, garlic, salt and pepper to the crumble dough. Add the buttermilk and knead to a smooth dough.
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Form 8 equal balls of dough and cut them in half. You now have 16 pieces of dough. Preheat the oven to 200ºC.
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Put a piece of dough on the center of each cabbage leaf. Put a piece of goat cheese on top and cover with another piece of dough. Press a little so that the cheese is no longer visible and wrap the coals loosely around it. The dough will expand slightly during baking.
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Place this package in a cavity mold cavity with the seam of the coal down. Make 8 packets and lightly brush them with oil at the top. Cover loosely with aluminum foil and bake the scones in the oven for about 20 minutes.
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Meanwhile, melt the butter with the honey and ketjapmarinadé for the sauce. Beat to a smooth sauce and season with a pinch of salt and pepper. Do not let it boil.
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Let the scones rest for about 5 minutes before serving. Roast the almonds golden brown in a dry, hot frying pan.
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Cut the scones diagonally. Sprinkle with the roasted almonds.
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Nutrition
605Calories
Fat45% DV29g
Protein34% DV17g
Carbs22% DV66g
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