Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, creamy flats over a vegetable egg cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Creamy flats over a vegetable egg cake is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Creamy flats over a vegetable egg cake is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook creamy flats over a vegetable egg cake using 25 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Creamy flats over a vegetable egg cake:
- Make ready I. Flats:
- Get 2 pounds ground meat, I used ground sirloin
- Prepare 3 large eggs
- Prepare 1 teaspoon salt
- Get 1 teaspoon granulated garlic powder
- Take 1 teaspoon paprika
- Take 1/3 cup vegetable oil
- Get II. Cream sauce:
- Get 1 U.S. pint of heavy cream
- Make ready 2 cups sour cream
- Make ready 1/2 teaspoon salt
- Make ready 1/2 teaspoon freshly ground black pepper
- Make ready 1/4 cup parsley
- Prepare 1/2 teaspoon onion powder
- Make ready 1-1/2 arrowroot powder
- Prepare III. Vegetable egg cake:
- Get 6 large eggs
- Make ready 2 tablespoons double acting baking powder
- Prepare 2 pounds mixed frozen vegetables, I used broccoli, cauliflower, yellow, and orange carrots
- Prepare 1 teaspoon onion powder
- Get 1 teaspoon granulated garlic powder
- Make ready 1 teaspoon freshly ground black pepper
- Take 1 teaspoon salt
- Take 1 teaspoon paprika
- Get as needed nonstick spray
Add the egg whites, sour cream, milk, vanilla, and melted or very room temperature butter to a medium bowl. Whisk together, but don't worry if the butter clumps up a bit. Remove cake pan from water bath to cooling rack; remove foil. First beat the eggs until fluffy.
Steps to make Creamy flats over a vegetable egg cake:
- Preheat oven 400° Fahrenheit
- Cut all the vegetables small and same size
- Mix the vegetables, baking powder, spices and eggs
- Spray an oven safe pan and heat the pan
- When pan is hot pour the vegetable mixture into pan. Level it out and put into oven for 30 minutes or till done.
- Take out and set aside till needed
- Mix the spices, eggs, and ground meat
- Form into flat disc about 1/2 an inch thick or 13mm set into hot oil and fry
- Turn as needed when the first turn is done cover and fry for 3 minutes
- I cooked in batches, it makes about 30 flats. As they get done move to a paper towel to absorb excessive oils
- Add heavy cream to a pan heat add spices and parsley
- Add sour cream and blend in well. make sure it gets incorporated in good no lumps
- Add arrowroot powder to thicken. Be careful to incorporate it, the powder may try to lump
- Add the flats mixwith the creamy sauce.
- Serve over the vegetable cakes. Hope you enjoy!
Drip the oil in literally drop for drop until it emulsifies. If you skip the drop for drop method your egg and oil will seperate (split). Next, if it is a shortened cake, the (cold) eggs are added gradually in stages, with the mixer on low. The yolks help emulsify and hold moisture within the formed air cells and create a water-in-fat emulsion. NOTE: If the eggs are cold, the batter will curdle slightly.
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