Replacement Bulbs Stranne Lamp Ikea

greens

Time passes too quickly the weeks are filled and that I continue to prepare dishes and take pictures not enough time to publish them.
Here is a pie with green vegetables full of antioxidants and freely inspired by Alain Ducasse in his last book kind.

Vegetable Pie

2 rolls of pastry
400 g of spinach
100 g coppa
6 hearts of artichokes
1 zucchini
50 g of shelled peas
400 g green beans
1 red onion
1 clove garlic
2 tbsp olive oil
2 thyme sprigs parsley


chervil chives

2 tablespoons Parmesan
1 egg yolk
2 tablespoons pitted black olives Optional

Wash zucchini. Cut zucchini into cubes.
Cook the green beans and peas in the English that is to say, in salt water. Keep them slightly firm. Book
Peel onion and slice it as well. Peel and crush garlic.
Heat a pan with olive oil and sauté zucchini. Book. Skip the artichoke hearts. Book. Sweat the onion, put the zucchini, artichokes, the garlic with the thyme leaves for 10 minutes. Then add spinach, peas and green beans, salt and cook over low heat for 5 minutes.
During the cooking, rinse, dry, peel off and chop the parsley and chervil. Wash and chop the chives.
In a bowl, mix cream with egg yolks.
After 15 minutes of cooking, remove the pan from heat and stir in all ingredients, stirring well. Also add the parmesan
grated. Mix well
Taste and adjust seasoning with salt.
Preheat oven to 180 ° C (gas mark 6).
Line a tart ring of 26 cm with the pastry, place the cooled vegetables, cut into strip coppa. Moisten with a brush the dough overhang to weld the lid.
Cover with second pastry. Cut the remainder. Good soldering and fold the edge of the pie.
Mix egg yolk with a little water and brush, glaze the entire surface of the pie. Drill a hole in the center of the pie to allow steam to escape and leave a stack of cardboard so that it does not close.
Bake the pie for 35 to 40 minutes at 210 degrees. Then let it rest 15 minutes.

Serve on a pretty dish.

Bon appetite