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Vegetable & Quinoa Crust Bake
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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A good main course that you can make ahead of time and looks really good when presented to your friends.
750g (1.5lbs) grated courgettes
Juice and zest of lemon
lOOg (4oz) butter
Good handful fresh chopped tarragon (or parsley)
4 large eggs separated
4 tbsp parmasan or strong cheese
450g (llb) cream cheese
250g (8oz) grated carrot
some more parsley or tarragon
Line swiss roll tin with paper, grease. Preheat oven 180°C, 170° Fan, 350°F, Gas 4.
Whisk egg whites until they form soft peaks and reserve.
Melt butter in a pan and stir in courgette and carrot, cook for 2-3 minutes, remove from heat. Allow to cool for 5 minutes. Add the lemon, herbs, parmesan and egg yolks, mix well.
Fold in the egg whites slowly and carefully. Pour mix onto the baking tray and bake for 20-25 minutes. Remove and cool covered with a damp cloth which aids rolling later.
When cool carefully spread with the cream cheese (dip your knife in hot water to help) and roll up to form a swiss (jelly) roll shape. This may split but sprinkle with a few more fresh herbs to disguise.
Serve cold with lots of salads.