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Method:
Mix flour, butter, egg, salt and
water; allow to rest. Divide into 12 equal portions and roll
out. Cut out 12 circles with about 13 cm diameter and line into
buttered muffin form. Wash stinging nettle leaves and cover with
boiling water for about 1 minute. Drain and squeeze gently. Mix
sour cream, ricotta, cream cheese, eggs, crushed garlic, salt
and pepper. Chop stinging nettle leaves, chives and garlic, add
to mix and stir. Place into form and bake for 35 minutes at 200°C.
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