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Vol au vent recipe with cabbage and potatoes from of 31-05-2016 [Updated on 19-01-2017]
The recipe for preparing vol au vent with cabbage and vitelotte potatoes guess what occasion it was created for? Well, if you've read about my collaboration with Coca-Cola, I guess you already understand. Well, this is my recipe with the V where i vol au vent of puff pastry they are the casket for a filling made with cabbage, purple potatoes and cheese ... Valdostano obviously;)
I admit that at the beginning this story of making recipes using a single letter of the alphabet put me in a bit of a crisis, but then it teased and amused me a lot because it gave me the opportunity to work my way up by combining ingredients that had in common only their initial letter, not easy;)
Anyway, while waiting to see my recipe published with the F, I leave you to these vol au vent and give you the link to the playlist where you can find the video recipes of the other foodbloggers. Please, the next video is mine, stay tuned!
But moving on to something else, then do you like the new Misya Style? I love the new graphic design of the blog, I think it fits me perfectly and I am happy to have read in your comments yesterday, my own enthusiasm. Now I greet you and leave you with the recipe of the day, a basin and we will read later: *
How to make vol au vent with cabbage and potatoes
Clean the potatoes and cut them into very small cubes.
Clean the onion, chop it finely and sauté it in a non-stick pan with a drizzle of oil. Add the potatoes to the onion and cook for 5 minutes.
Then cut the cabbage into strips and add it to the pan, and let it all flavor for a couple of minutes.
Season with salt and pepper, cover with broth and cook over medium-high heat until cooked, about 15-20 minutes (depending on the size of the cubes).
Cut the cheese into very small cubes and use it to garnish the vol au vents.
When the filling is ready, place the vol au vents in a baking dish lined with parchment paper and fill them with a teaspoon.
Then cook for a maximum of 5 minutes, just long enough to melt the cheese well, in a convection oven preheated to 200 ° C.
Serve the vol au vent with cabbage and potatoes hot.
Here you can find the video with the passing of the baton.