Ingredients
For lentil, beet and feta salad:
- 200g of lentils
- 100g of beets, diced
- 50g of feta cheese, diced
- Olive oil
For gorgonzola and squash cannelloni:
- 200g of cannelloni
- 200g of squash, diced
- 1 onion, chopped
- 1 garlic clove, chopped
- 50g of gorgonzola, diced
- 50g of grated Emmental cheese
- Olive oil
For invisible apple cake:
- 2 eggs
- 40g of sugar
- 20g of vegetable oil
- 8cl of milk
- 50g of flour
- 1 packet of baking powder
- 1 pinch of salt
- 3 apples, thinly sliced
Instructions
For lentil, beet and feta salad:
Cook the lentils in boiling salted water for 15 minutes, then let them cool.
In a salad bowl, mix all the ingredients, season with olive oil and sprinkle with parsley.
For gorgonzola and squash cannelloni:
In a saucepan, sauté the onion with a drizzle of olive oil, then add the diced squash and garlic. Cook for 5 minutes.
Then, add half a glass of water and cook covered for 20 minutes, until the ingredients soften.
Using a skimmer, collect the ingredients and mash them with a fork to obtain a purée. Add some of the cooking water if necessary.
Add the gorgonzola and some salt.
While the squash is cooking, cook the cannelloni in boiling salted water for 12 minutes (depending on the instructions on the package). Using a teaspoon, stuff the cannelloni with the squash purée.
Arrange the cannelloni vertically in a baking dish and cover them with grated Emmental cheese.
Place it in the oven, in the grill position for 5 minutes.
For invisible apple cake:
Preheat the oven to 180 °C.
In a bowl, mix the flour, baking powder, salt, sugar, eggs, vegetable oil and milk. Add the apple slices.
Pour the mixture into a buttered baking dish and place it in the oven for 20 minutes.
Unmold immediately and pour some powdered sugar on top.
