Spinach and feta ebelskivers 250g chopped spinach 180g spent starter (80% hydration) 45g Tipo 00 flour 10g rice flour 25g butter, melted & cooled 2 eggs, separated 1/4 teaspoon salt 1 !/2 tablespoons sugar 1/2 teaspoon baking powder freshly ground black pepper bit of grated nutmeg (optional) crumbled feta Squeeze all excess liquid out of the spinach. Whisk egg yolks with milk and melted butter. Mix the spent starter, flour, rice flour, salt , sugar, pepper and nutmeg. Add the milk mixture and spinach and mix to a smooth batter. Leave it to stand for about an hour. When ready to cook, beat the baking powder into the batter. Whisk the egg whites to soft peaks. Stir about a third of the beaten whites into the batter, then gently fold the remaining egg whites in. Set the ebeskiver pan on low heat. Brush with melted butter. Put about a tablespoon of batter into each hole. Drop about a teaspoon of crumbled fetta in the middle. Then cover with about 1/2 tablespoon of batter (enough to fill the hole). Cook about 5 minutes - or until you see bubbles forming on top of the batter. Gently loosen the ebelskiver with 2 skewers and flip over. Cook another 3 - 4 minutes or until golden brown.
Posted on: Tue, 15 Apr 2014 10:38:56 +0000
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