Roasted pointed cabbage

For ➍

1 pointed cabbage (+/- 500 g)

4 tbs olive oil

2 tbs mustard

1 tbs lemon juice

pinch of salt

75 g grated Emmenthal

handful of pine nuts *

 

Preheat the  oven to 180 ° C.  Grease an oven dish.

Make a dressing with olive oil, mustard, lemon juice and salt.

Cut the pointed cabbage in half lengthwise and cut in half so that you get nice pointed quarters. Remove unsightly leaves and the hard core.

Coat the quarters with the dressing, use your hands or a brush to get it between the leaves as much as possible. Place the pointed cabbage in the oven dish and grate cheese over it.

Bake the cabbage quarters 30 m in the oven or until done and the cheese is crispy. Put if necessary 5 m per quarter in the microwave.

Roast pine nuts or other nuts or seeds of your choice briefly in a dry frying pan and chop roughly.

Sprinkle the roasted seeds, nuts or seeds over the cabbage just before serving. Serve with chicken meat balls as a main course.

*optionally

Quiche with fennel & smoked salmon

For ➍

150 g smoked Atlantic salmon strips 

1 fennel 

200 g snack tomatoes 

1 roll puff pastry 

100 grated Emmenthal cheese 

1 dl milk 

4 eggs 

1 tbs butter 

1 ts dill black pepper & salt 

140 g arugula, lamb's lettuce, beetroot 

2 tbs olive oil 

1 tbs white wine vinegar

Cut the fennel in 2. Remove the hard core and cut into strips.

Cut the snack tomatoes into 2.

Preheat the oven to 180 ° C.

Melt the butter in a pan and stew the fennel for 5 m. Season with salt and pepper.

Break the eggs and mix in the milk. Season with salt and pepper.

Place the puff pastry with baking paper in a cake tin. Press the edges well and remove the excess dough. Prick the pastry base several times with a fork.

Divide the fennel over the puff pastry and sprinkle with the grated cheese. Divide the salmon strips over it and cover with the egg mixture. Place the halved tomatoes on top, cut side up. Sprinkle with the dill and place 45 m in the preheated oven.

Mix the olive oil with the white wine vinegar and season with salt and pepper. Mix into the salad mix.

Cut the quiche into wedges and serve with the salad.