Many of us already know the history of Lance Armstrong, a professional biker who, after successfully fighting against cancer, has beaten every record of success at the mythic Tour de France. An inspiring story of perseverance and courage.
Lance began some years ago an association to rise founds against cancer. Symbol of his campaign has became the by now world famous yellow wristband with the word LIVESTRONG in it.
Every year there is a Live Strong Day even in the web and for us foodie bloggers there is the A Taste of Yellow event: foodie bloggers are invited to cook something yellow, possibly with the wristband in sight and here is my small contribution!
Lance began some years ago an association to rise founds against cancer. Symbol of his campaign has became the by now world famous yellow wristband with the word LIVESTRONG in it.
Every year there is a Live Strong Day even in the web and for us foodie bloggers there is the A Taste of Yellow event: foodie bloggers are invited to cook something yellow, possibly with the wristband in sight and here is my small contribution!
All my gratitude fly to Winosandfoodies for hosting. Thank You, dear!
Ingredients:
100 g cauliflower
100 g zucchini
1 leek, medium size, finely sliced
2 eggs
100 g flour
Parmesan cheese, grated
300 ml milk
100 g cauliflower
100 g zucchini
1 leek, medium size, finely sliced
2 eggs
100 g flour
Parmesan cheese, grated
300 ml milk
20 g butter
Veg broth
Salt, pepper, marjoram (or mint, if you like better)
Whisk eggs, flour, melted butter salt and pepper and add milk to form a liquid batter. Put in the refrigerator for at least 1 hour.
Cook the leek in a pan with some (extra virgin olive) oil until tender (5 minutes). Don’t let it burn.
Chop cauliflower and zucchini and add to the leek. Pour in the pan half a glass of vegetable broth and let it simmer until the vegetables are tender (about 20 minutes).
Add salt, pepper and spice, to taste. Set aside to cool, then process the vegetables in a mixer, until smooth. Add the cheese.
Pour a ladle of the eggs mixture in a hot pan, oiled, and form a subtle omelette, let it cook 2 minutes and then turn the omelette and allow to cook in the other side (1 minutes). Set aside and proceed with the omelettes until you have finished the batter.
Place a spoonful of vegetable puree at the centre of every omelette and close it as a bundle with a stalk of chives or a band of leek leave.
Serve hot or warm. Enjoy!
Veg broth
Salt, pepper, marjoram (or mint, if you like better)
Whisk eggs, flour, melted butter salt and pepper and add milk to form a liquid batter. Put in the refrigerator for at least 1 hour.
Cook the leek in a pan with some (extra virgin olive) oil until tender (5 minutes). Don’t let it burn.
Chop cauliflower and zucchini and add to the leek. Pour in the pan half a glass of vegetable broth and let it simmer until the vegetables are tender (about 20 minutes).
Add salt, pepper and spice, to taste. Set aside to cool, then process the vegetables in a mixer, until smooth. Add the cheese.
Pour a ladle of the eggs mixture in a hot pan, oiled, and form a subtle omelette, let it cook 2 minutes and then turn the omelette and allow to cook in the other side (1 minutes). Set aside and proceed with the omelettes until you have finished the batter.
Place a spoonful of vegetable puree at the centre of every omelette and close it as a bundle with a stalk of chives or a band of leek leave.
Serve hot or warm. Enjoy!
1 commento:
What a lovely recipe Silvia. Thank you for supporting LiveSTRONG With A Taste OF Yellow.
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