On May 12, 2017, the Society for Rural Development Laz is in the premises of PGD Breg under the mentorship of chef Mr. Robert Merzel organized a culinary workshop.
Mentor Mr. Robert Merzel. He is the head of the kitchen and culinary consultant at Brdo pri Kranje. It prepares menus for the largest protocol visits to Slovenia. He also holds culinary workshops in his little finger.
It was interesting this time too. For this purpose, he put together 8 different recipes for asparagus dishes (risotto, roast potatoes with green asparagus, bacon and cheese; frtajla with green asparagus and herbs, green asparagus with bacon from Grill, toasted homemade bread with green asparagus, butter, ham and cheese).
We entrust you with another recipe: pie with green asparagus and homemade cottage cheese
- shortcrust pastry:
- 350g of flour
- 150g of butter
- 10g salt
- cold water
Roll out the fragile dough, put it between two baking papers, put it in a greased baking pan, bake it over baking paper and bake it weighted blindly at 180-190˙C, approx. 20 – 25 minutes. Bake for the last 5 minutes without weighing down. Then we fill the model with the filling from:
- 250g of grated cheese
- 4 slices of sliced and soaked sun-dried tomatoes
- Spread 100g of cottage cheese over the pie
- 200 g of quickly fried green asparagus and cover with the mixture:
- 100g sour cream
- 200g sweet cream
- 100g of milk
- 2 spoons of flour
- 5 eggs
- 20g salt
- nutmeg
The stuffing: Fry the asparagus halves in butter, salt, white pepper. Beat the eggs and cream, add flour, salt, pepper, nutmeg. Pour over the pie, you can add asparagus on top. It is baked in ½ hour. Cut lukewarm.
In order to make the workshop as varied and productive as possible, the participants prepared all the dishes themselves and tried them at the end. The taste buds were grateful to them, because the tastes of all the prepared asparagus dishes were excellent. The reactions of the workshop were good, so in the future we expect a different culinary experience for us and the new participants.