Cheesy Veggie Cake

Name: Cheesy Veggie Cake
Yield: 8 ppl
Cuisine: American
Ingredients: 2 boxes strudel pastry; 150 g butter; 2 carrots; 100 g brussels sprouts; 150 g camambert cheese; 100 g parmezan cheese; 100 g broccoli; 2 red peppers; 3 tbs hungarian sweet paprika; 50 g walnuts or almonds; salt and spices like oregano,basil, anything you like; some nutmeg; some fresh parsley and/or basil; handful ruccola or fresh spinach; little fresh garlic; 100 g sour cream; lemon zest; 3 tbs green pesto; 2 tbs honey

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

I won a prize of a magazine with this recipe. It made me proud because its totally my invention. I was spending many days to cook it over and over in my head before i made it in real.
Feel free to substitute any ingredients as long as they fit in the picture. Remember that we need 2-3 different veggie purees and we need a sour cream type of layer too. We need a lot of cheese and roasted nuts, and different green leafy spices.

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

Saved

Ingredients

8 ppl

2 boxesstrudel pastry
150 gbutter
2carrots
100 gbrussels sprouts
150 gcamambert cheese
100 gparmezan cheese
100 gbroccoli
2red peppers
3 tbshungarian sweet paprika
50 gwalnuts or almonds
salt and spices like oregano,basil, anything you like
some nutmeg
some fresh parsley and/or basil
handfulruccola or fresh spinach
little fresh garlic
100 gsour cream
lemon zest
3 tbsgreen pesto
2 tbshoney

Saved

Steps

1

Take a big rounded metal cake shape (the one which has the removable bottom) and butter up the inside of it.
2

Melt some butter in the microvawe and put it with a brush on your first layer of strudel pastry. Then put the next layer of strudel pastry on it. Carefully put these layers of strudel pastry in the cake shape. (you might need like 4 layers for the bottom of the "cake")
3

Next create 2 or 3 different veggie purees. I cooked carrots in water till half ready then i baked them in the oven packed in aluminium foil, covered in honey and a mix of green spices. Then i pureed the carrots with peppers which i also baked in the oven.
4

Next create a green veggie puree. Cook broccoli and/or brussels sprouts and spice them up with nutmeg, oregano etc.
5

Add roasted nuts cut into small pieces into each puree.
6

Next make the sour cream: mix sour cream with lemon zest and some greens of the onion and/or garlic
7

Start layering the cake: we already have strudel pastry in the shape,now put one of the veggie purees and put two layers of pastry, put sour cream on it,then a layer of cheese, then strudel pastry and the other layer of veggie puree.
8

The top layer must be strudel pastry and camambert on top of that. Bake it in the oven till ready.
9

Cut shapes like stars etc of paper and decorate the top of cake with sweet paprika using the cut out shapes.

Saved

Cooksnaps

Saved

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on July 22, 2017 17:14

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.