Fennel Cavolo Nero Lentil Plato Bake

individual portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen
30g Doux de Montagne thinly sliced
30ml Sunflower Oil
300g Fennel thinly sliced bulb longways, stem across, fronds set aside
200g Cavolo Nero thinly sliced

Preheated oven to 180°C

In medium large frypan fried the Cavolo in 15ml Sunflower Oil for 12min

PLATO (10min)
Prepared the Plato by stirring together the first three ingredients
Right before baking, spread the Plato onto 21x16x6cm thick oven dish fully lined with baking paper
Baked 10min

FENNEL (10min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 10min
2min before the end added the fennel fronds

PLATO BAKE (15min)
After cooking
Spread the Cavolo on the Plato and flattened
Spread the Fennel on the Cavolo and flattened
Placed the Cheese slices evenly on top
Baked 15min

complete protein 20g
saturated fats 10.3g
uncompleted legume protein 6.8g

W 287 abcd

Sable round brushes, colours and paper:
n.9 Turner’s Yellow
n.8 Phthalo Turquoise (unused)
n.10 Permanent Magenta
Watercolour paper NOT 280gsm 38 x 28cm

additional exercise using all materials above:


red the colour of the written word perhaps
letters of the alphabet perhaps
none in particular
in Turner’s Yellow, Gold, God, Faith
abstract perhaps
not an actual word
letters that look like something

ocean of delight perhaps
light perhaps
lots of light perhaps
in Phthalo Turquoise, Duck
unreal perhaps
like the light of the moon

God’s worlds wherein joy can live perhaps
circles perhaps
in Permanent Magenta
shapes therefore, spheres perhaps

letters in Yellow in 9
moonlight in Turquoise in 8
spheres in Magenta in 10