Spring Cheese Crow

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, 1/2 teaspoon salt and olive oil in a mixing bowl. Dissolve yeast in 125 ml lukewarm water, add and knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Meanwhile clean the cauliflower, divide into florets and wash. Clean and peel the carrots and cut them in half lengthwise. Cook the carrots in salted water for about 10 minutes.

2. 2

   Cook the cauliflower for the last 5 minutes. Take out and let cool down. Knead the dough again and roll out into a rectangle (25 x 33 cm) on a floured work surface. Place the dough sheet in a greased, flour-dusted, rectangular Lift-Off mould (19 x 27 cm), pressing the edge firmly. Spread the cauliflower and carrots evenly in the mould. Cover and leave to rise for another 15 minutes. Meanwhile grate the cheese. Clean and wash spring onions and cut into fine rings. Wash chervil, shake dry, pluck leaves from the stems and chop finely. Whisk eggs and whipped cream. Season with salt and pepper. Add cheese, spring onions and chervil and mix.

3. 3

   Clean and wash spring onions and cut into fine rings. Wash chervil, shake dry, pluck leaves from the stems and chop finely. Whisk eggs and whipped cream. Season with salt and pepper. Add cheese, spring onions and chervil and mix. Pour the egg cream into the pan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. In the meantime, roast almonds in a pan without fat until golden brown. Remove from the oven and garnish with flaked almonds

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
690 kcal

CARBS
52 g

FATS
41 g

PROTEINS
26 g