Gluten-free nettle porridge and smoked leek filling
Gluten-free nettle porridge and smoked leek filling
Smoked porridge filling finishes off the Gluten Free Nettle Syrup Cookies for a festive treat! Here's a great idea for a Christmas party, a Christmas Eve party or a New Year's Eve party!
Ingredients
- Visionaries
Gluten-free nettle and semolina flour mix
- Stuffing
150 g smoked paprika powder
2 prk sour cream (240g)
2 tsp horseradish paste
1 tbsp chopped fresh thyme
0,5-1 tsp black pepper
0,5-1 red onion depending on the size of the onion
Preparation
- Prepare the nettle soup according to the instructions on the packet, but don't sprinkle salt on top! Use a pizza cutter to make lines on the pizza dough before putting it in the oven. This will give you neat pieces to serve. Watch the easy instruction video here.
- Finely chop the thyme and onion. Whisk the sour cream with a hand blender or in a blender until smooth. Add the other ingredients and mix. Save some of the smoked lemon curd for garnishing! Spoon or pour the smoked leek filling over the cooled and chopped nettle sprouts. Sprinkle the smoked paprika powder and thyme on top.
- You can prepare these starters in the fridge a few hours in advance. The longer the starters wait to be served, the softer they will get in the fridge.
