Brie and pear flowers with lentil salad

Brie and pear flowers with lentil salad

The strudel dough arranged in a flower arrangement with brie and pears is placed on the lentil salad. Prepared in advance, it is ideal for delighting guests. try also this pastel de nata recipe too.

Ingredients

Main course For 8 people

for 8 baking dishes of 2 l

butter for the molds

240 g strudel dough, 8 sheets

400 g of brie

2pere, for example Kaiser

1 tablespoon of lemon juice

4 tablespoons of walnuts

2 tablespoons of liquid honey

500 g of green lentils

400 g of leeks

1 dl of olive oil

8 tablespoons of apple cider vinegar

salt

pepper

pepper with flowers

Freind's kitchen recipes, Baked raclette cheese sandwiches.

How to proceed

Preparation:

ca. 30 minutes

Finish:

ca. 30 minutes

Total time:

1 h

Preparation max. 1 day in advance: butter the molds. For each mold, divide 1 sheet into four parts and arrange them in the molds one on top of the other, staggering them slightly. Cut the brie into cubes of approx. 2 cm. Halve the pears and remove the core. Cut them into wedges and sprinkle them with a little lemon juice. Distribute the brie and pears in the molds. Wrap in cling film and refrigerate. Coarsely chop the walnuts and toast them lightly. Mix them with honey and set aside. Boil the lentils in plenty of water for approx. 20 minutes. Drain and let them drain. Meanwhile, cut the leeks into strips. Mix the leeks with the lentils, oil and vinegar. Season with salt and pepper. Cover the salad with cling film and refrigerate.

Finishing: heat the oven to 170 ° C. Remove the foil and cook the brie flowers in the center of the oven for approx. 25 minutes. Remove from the oven and unmold carefully. Sprinkle with walnut honey. Season with flower pepper. Heat the lentil salad and serve it with the brie and pear flowers. You may be interested to read chestnut cookies recipe/ sago coconut cookies.

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