Lentil Bake Experiment

individual portion

70g Puy Lentils, cooked 20min
40g toasted Pine Nuts
1 Albumen, lightly whisked
2 sheets Filo pastry (previously wrapped in cling film and frozen) thawed
30ml Sunflower Oil
300g Celeriac, sliced into thinnish strips
30g Table Cheese, grated finely
260g Asparagus, broken where the stem breaks on bending and halved longways
lemon peel (previously finely peeled, in thin slivers and parboiled 15min then frozen) thawed
garlic finely chopped
pepper(gr)
basil ground in pestle and mortar
15ml Plum jam, eg St Dalfour Mirabelle

BAKE (25-30min)
Preheated oven to 180°C
Mixed first three ingredients together
Immediately before baking placed the Filo sheets on rectangular oven dish lined with parchment paper with only a little coming up the sides
placed the Lentil mixture in this
baked initially 15min
Took out of oven

CELERIAC (15min)
In small frypan, fried the Celeriac in 10ml Sunflower Oil for 15min
pureed with hand blender adding 15ml hot water
placed on top of the Lentils

ASPARAGUS (15min)
In medium large frypan cooked the Asparagus 15min in 10ml Sunflower Oil
10min before the end added the lemon peel
8min before the end added the garlic and let blond before stirring all together
placed on top of the Celeriac on the bake

Added 10ml Sunflower Oil to the small frypan, stirred the basil and Plum jam in this briefly before spreading on top of the Asparagus

Baked again for 5min, and returned half to oven another 10min

complete protein 24.2g
saturated fats 11.5g