Buckwheat flan with savoy cabbage and tomato vegetables in cheese
easy
60 mins
60 mins
Ingredients
- 200 g medieval Gouda cheese
- 4 Eggs (size M)
- 200 g Whipped cream
- 1/2 bunch Parsley
- 40 g Buckwheat flour
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Grease
- 1 Head Savoy cabbage
- 7-10 Tbsp (about 750 g)
- 20 g Butter or margarine
- 4 medium-sized tomatoes
- 1/8 l Porcini mushroom broth (instant)
- 2 tablespoons (40 g) Sesame seeds
Directions
- 1
Finely grate the cheese. Separate eggs. Mix the egg yolks, 6 tablespoons of cream and 150 g of cheese. Wash parsley and chop finely except for something to garnish. Beat the egg whites until stiff. Mix the egg yolk mixture, buckwheat flour and chopped parsley and season with salt and pepper. Fold in the beaten egg white
- 2
Grease four ovenproof moulds and pour in the egg mixture. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes
- 3
In the meantime, clean and wash the savoy cabbage and cut out the stalk. Cut the savoy cabbage into wide strips. Heat the fat and steam the savoy cabbage for about 10 minutes. Season with salt and pepper. Carve tomatoes crosswise, blanch with boiling water, skin and remove seeds. Cut tomatoes into slices
- 4
Add stock, remaining cream, cheese and tomatoes to the savoy cabbage and cook for about 5 minutes. Season to taste with salt and pepper. Meanwhile roast the sesame seeds in a dry pan until golden
- 5
Take cheese soufflés out of the oven, remove from the edge with a knife and turn them out of the mould. Arrange the soufflés and savoy cabbage on plates. Sprinkle with sesame seeds and serve garnished with parsley
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