Last week with a couple of friends we inaugurated the coming of autumn with the first cheese fondue of the season. That would be the first of a long weekend of fun celebratory events. Continue reading
Recipe for 4
Prep time: 15-20 min
Cook time: 35 min
130 cooked lentils (if you still have to cook them, the equivalent is 50 g raw lentils)
2 small zucchini
2 tbsp. of thyme leaves
20 cl of fresh cream
4 tbsp. flour
100 g grated hard goat cheese (or any other cheese you like)
Salt and pepper
Preheat the oven th.6 (180°C).
Cut the tomatoes in half and remove the seeds, then cut them into small cubes of about 1 cm. Now take the zucchini and make zucchini spaghetti using a spiralizer. Alternatively, if you’re using a knife, cut the zucchini by its length into thin slices and then cut each slice into spaghetti like strings. A third alternative is to cut them into cubes of 1 cm. Chop the onion.
Mix all the vegetables, the thyme, the lentils and the grated cheese and place everything in a greased baking dish.
Add the flour to a bowl; add the cream and mix; then add the eggs, salt and pepper, blend all the ingredients together. Pour on the vegetables and gently move them to make sure the egg mix fills any gaps.
Bake in the oven for 35 min. Once done, use a knife to detach the flan from the edges. This dish can be made ahead. Serve hot or at room temperature.