Sastojci: za proju: 3 jaja, 250 ml jogurta, 100 ml ulja, 200 g kukuruznog brašna, 100 g pšeničnog brašna tip400 ili tip500* (ili integralnog), 5 g praška za pecivo, 2 g soli (prstohvat), za fil - 4–6 kuvanih jaja, 150 g feta sira ili sira u salamuri, 2 kašike kisele pavlake ili jogurta (tečni), 2 g bibera (prstohvat), ½ kašičice belog luka u prahu, 1 kasika svežeg lista peršuna (sitno seckanog) ili ½ kašičice suvog peršuna, prstohvat muskatnog oraha.
Brasno po zemljama US, UK, FR, IT, DE
1. Pšenično belo glatko brašno T-400 US: all-purpose flour UK: plain flour FR: farine T45/T55 IT: farina 00 DE: Weizenmehl Type 405 2. ...
Priprema:
0. Pomešaj brašno, prašak za pecivo i so.l i promešaj.
1. Umuti jaja
2. Dodaj jogurt i ulje i promesaj.
3. Dodaj mešavinu brašna i sve dobro sjedini.
Dobices gustu smesu.
4. Peci u prethodno zagrejanoj rerni na 180°C oko 35–45 minuta.
Proveri čačkalicom - u sredinu ubosti cackalicom, Ako izadje suva - pečeno je, ako izadje sa testom peći još nekoliko minuta
5. Ohladi je potpuno.
6. Proju preseci horizontalno na 2 dela (donja i gornja kora)
7. Za fil - jaja iseći na cetvrtine, feta sir izmrviti ili iseci na kocke. Staviti u blender. Dodati kiselu pavlaku ili jogurt i začine. Blendati dok ne dobije te kremastu teksturu. Ili, jaja dobro izgnječiti viljuškom, dodati kiselu pavlaku ili jogurt i promešati da se sjedini. Dodati začine i još jednom promešati.
Fil treba da bude kremast, ali ne previše redak
8. Donju polovinu proje namaži filom.
9. Poklopi gornjom polovinom.
Saveti plus:
– blago premazati spolja mešavinom kisele pavlake i belog sira ili kačkavalja, ili samo sa kiselom pavlakom,
- posuti svežim listom peršuna (sitno seckanim),
– ili dodati malo rendanog kačkavalja odozgo.
Mali trikovi:
- Ako želiš mekšu proju → dodaj malo više jogurta
- Ako želiš jači ukus → dodaj više bibera i belog luka
- Možeš dodati i malo rendanog kačkavalja na vrh (edamer, trapist, provolone, cedar sir - blagi ili srednje jak, gauda sir). Ili kombinacijq belog sira i kackavalja, npr. 100 g feta sira + 50 g trapist ili edamer ili provolone.
- Nemojte koristiti grčki jogurt previše gust — menja teksturu; kefir jer menja ukus i bude kiseliji.
- Po želji dodaj još sitnije seckanih kuvanih jaja u fil. Ako budete koristili 6 jaja u fino kremasti fil stavite 4 plus 2 jaja sitno seckana.
Kako poslužiti proju sa filom od kuvanih jaja?
- Odlična je topla ili hladna uz jogurt ili kiselo mleko, Bugarski jogurt, kiselu pavlaku, grcki jogurt, kefir.
- Idealna za Uskrs kao slana opcija.
Ingredients: for the corn bread: 3 eggs, 250 ml of buttermilk (yogurt), 100 ml of oil, 200 g of corn flour, 100 g of wheat flour type 400 or type 500* (or whole wheat flour), 5 g of baking powder, 2 g of salt (a pinch), for the filling - 4–6 boiled eggs, 150 g of feta cheese or cheese in brine, 2 tablespoons of sour cream or buttermilk (liquid yogurt), 2 g of ground pepper (a pinch), ½ teaspoon of garlic powder, 1 tablespoon of fresh parsley leaves (finely chopped) or ½ teaspoon of dry parsley, a pinch of nutmeg.
Flour by country US, UK, FR, IT, DE
Preparation:
0. Mix flour, baking powder and salt and stir.
1. Beat the eggs
2. Add buttermilk - yogurt and oil and stir.
3. Add the flour mixture and mix everything well.
You will get a thick mixture.
4. Bake in a preheated oven at 180°C for about 35–45 minutes.
Check with a toothpick - poke a toothpick in the middle, If it comes out dry - it's baked, if it comes out with dough, bake for a few more minutes.
5. Cool it completely.
6. Cut the corn bread horizontally into 2 parts (lower and upper crust)
7. For the filling - cut the eggs into quarters, crumble the feta cheese or cut it into cubes. Put in a blender. Add sour cream or buttermilk - yogurt and spices. Blend until you get a creamy texture. Or, mash the eggs well with a fork, add sour cream or buttermilk - yogurt and stir to combine. Add spices and mix again.
The filling should be creamy, but not too thin
8. Spread the filling on the lower half of the corn bread.
9. Cover with the upper half.
Tips plus:
- lightly coat the outside with sour cream and white or yellow cheese mixture or sour cream only,
- sprinkled with a fresh parsley leaf (finely chopped),
– or add some grated yellow cheese on top.
Little tricks:
- If you want a softer taste → add a little more buttermilk - yogurt.
- If you want a stronger taste → add more ground pepper and garlic.
- You can also add some grated yellow cheese on top (edam, trappist, provolone, cheddar cheese - mild or medium, gouda cheese). Or a combination of white cheese and yellow cheese, e.g. 100 g of feta cheese + 50 g of trappist or edam or provolone.
- Do not use Greek yogurt because it is too thick — it changes the texture; kefir because it changes the taste and becomes more sour.
- If desired, add more finely chopped boiled eggs to the filling. If you plan to use 6 eggs, put 4 eggs in the filling plus 2 finely chopped eggs.
How to serve corn bread with boiled eggs filling?
- It is excellent warm or cold with buttermilk or sour milk, Bulgarian yogurt, sour cream, Greek yogurt, and kefir.
- Ideal for Easter as a savory option.
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