FINALLY FIND OUT WHAT A REAL FRENCH WOMEN COOKS AT HOME!
BRIGITTE & FRANCOISE WILL BE CHARING WITH YOU
“THEIR CUISINE FROM THE NORTH TO THE SOUTH OF FRANCE!”
INSPIRE YOUR COOKING SKILLS.
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CASHEW NUTS AND ALMONDS SUMMERY VEGGIES CAKE
Preparation time: 25min
Cooking time: 55min
- 1 minced Onion
- 1 grated Carrot
- 1 grated Zucchini
- 1 minced Red Pepper
- 2 tablespoons of Olive Oil
- 150g tapered Almonds
- 100g of Grilled Cashew Nuts
- 150g cooked Rice
- 90g of grated Cheddar cheese
- 2 Eggs
- 1 teaspoon of minced candied Ginger
For this recipe you should prepare your ingredients before starting:
Cook the Rice, minced Onion and Red Pepper, sliced Tomato, grated Zucchini and Carrot.
Preheat the oven at 180c.
Put the Zucchini with some salt in a trainer and leave it for 20min (for the water to reduce) then use a clothe to absorb the remain water.
In a hot pan with Olive Oil cook slowly the onion for 4/5min.
Add the Red Pepper and the Tomato and slowly cook until the Red Pepper become tender (the Onion and Pepper needs to be a bit caramelised)
Crush the Almonds and Cashew Nuts.
In a big bowl mix the Eggs, the Veggies, the Nuts , the Rice, the Cheese, Ginger Salt and Pepper.
Buttered a oven cake mould and then some cooking paper.
Then put the mix in the mould and put in in the oven for 40min.
ENJOY IT WARM OR COLD!