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Lassi and Grissini with Le Guérandais Guérande Salt

Pour 4 personnes

Difficulté

Moyen

Préparation

25 min

Cuisson

min

Budget

Abordable

Ideal avec Moist coarse salt

Ideal avec Fleur de sel

Ingrédients

Pour 4 personnes

  • 500 G GREEK YOGURT
  • 20 G LE GUÉRANDAIS COARSE GUÉRANDE SALT
  • 2 BUNCHES MINT
  • 120 CL OF WATER
  • FLEUR DE SEL DE GUÉRANDE LE GUÉRANDAIS
  • ESPELETTE PEPPER
  • GROS SEL DE GUÉRANDE LE GUÉRANDAIS
  • 100 G RED TAPENADE WITH SUN-DRIED TOMATOES
  • 100 G CANDIED TOMATOES
  • 425 G MULTIGRAIN FLOUR
  • 1 C. TABLESPOON HONEY
  • 21 G BAKER'S YEAST
  • 175 ML OF WATER
  • 2 C. TABLESPOONS SESAME SEEDS
  • 2 C. TABLESPOONS SEEDS

Préparation

  1. Salted lassi :

    Blend the yogurt, coarse Guérande salt and mint with the water for 2 min. Chill before serving in glasses with a pinch of Fleur de Sel de Guérande and Espelette pepper. Drink chilled! This kind of non-alcoholic beverage goes very well with spicy dishes, as the dairy products soften the heat.

  2. Grissini with tomato (about 50) :

    Mix the water, 30 g multigrain flour, honey and yeast in a bowl. Leave to rest for 15 min. Add remaining flour, red tapenade and diced tomatoes. Knead for 5 min to obtain a smooth, elastic dough. Cover with a clean kitchen towel and leave to rest for 1h30 to 2h, until the dough doubles in volume.

  3. Preheat the oven to 200°C and line 4 baking trays with baking paper. Cut the dough into 4 equal parts and roll each part into a rectangle. Sprinkle with a tablespoon of Guérande salt, as well as the sesame and poppy seeds, then run the rolling pin lightly over them to press the seeds into the dough. Cut into thin 1 cm-wide strips.

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