Another bright and sunny weekend behind us. Half of it on the road to and fro Jyväskylä in Central Finland and the other half out in the garden. It was so foggy on Saturday morning that I had to count my blessings to stay on the road. On the way back I could then enjoy the beautiful agrarian and lake landscapes bathing in the afternoon sun.
Today my recipe is simple and it is vegetarian dish with seasonal ingredients. The broccoli and cauliflower are local produce that a colleague took over the other week. We have had various dishes of them for a week or so now.
This is what you need for four portions:
1 small cauliflower
1 largish broccoli
1 dl grated black-label Emmenthal or other strong flavoured cheese
1 dl Philadelphia cheese
1 tbsp chopped mint leaves, salt, pepper
Pre-heat the oven to 180 C.
Clean and rinse the broccoli and cauliflower. Chop into small chunks.
Start the cooking with the stems that take slightly longer to cook, and add the rest. Let cook on medium heat for 5-10 minutes being sure not to overcook.
Separate the egg white and whip it. Mix together the yolk, Parmesan and Philadelphia. Turn in the egg white and season with mint, salt and pepper.
Grease an oven form with olive oil. Place the vegetables in the form and cover them with the cheese sauce.
Cook for 15-20 minutes or until the dish is golden brown.