I am revisiting one of my favorite cooks and cookbook authors ~ Rachel Khoo!
This recipe is from her 'The Little French Kitchen' - pages 64-65
Millefeuilles aux tomates et lentilles
aka Tomato and lentil mille-feuille
First time cooking this type of lentils from scratch,
I was prepared to soak them overnight but found them to be
soft enough after two hours - only need to boil them for twenty minutes
and they were ready to be used.
The buckwheat crepes - batter need to be made and kept in the fridge for
at least an hour and best if overnight
I made half the recipe for the crepe batter and have enough crepes
leftover, which I am sure hubby will enjoy with whatever filling he likes.
I used my mini non-stick pan (4" diameter) and used my 4" diameter
spring form pan too. Lined the bottom with parchment paper.
Starting with one crepe at the bottom and ending with crepe on top
in between - cover the crepe with the lentils and diced red peppers,
zucchini (I used cucumber without the seeds), onions and cherry tomatoes
topped with (in my case - sliced red and yellow cherry tomatoes)
scatter chopped thyme (I used chopped Thai basil)
drizzled with olive oil
baked for 20 mins
at first I thought this was lacking grated cheese
for the taste for one thing and to help bind
the layers together...
but after the first taste.... everything was good!
Now why did I wait so long to make this? LOL
my collection of Rachel Khoo's cookbooks:
The Little Paris Kitchen
My Little French Kitchen
RK's Kitchen Notebook
and the latest additions to my collection:
|Rachel Khoo's 'sweet & savory pates'|
and Rachel Khoo's 'muesli & granola'
***I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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