Goat cheese casserole

Ingredients for 3 servings:

• 160 g millet, 1 cup
• 320 g water, 2 cups
• 200 g leek, frozen
• 1 tbsp margarine
• ½ tsp vegetable broth, granulated
• 150 g cheese, (goat cheese) grated
• 400 g tomatoes
• 1 tsp herbal salt
• 1 pinch(s) of sugar
• 10 peppercorns, ground
• ½ tsp paprika granules
• 2 eggs
• 200 g low-fat curd cheese
• Fat, for the casserole dishes
• 200 g cheese, goat cheese roll well aged
• 3 tsp cranberries, ad jar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, vegetarian

3 a 1 liter casserole dishes with lids Rinse 3-4 portions of millet in hot water to remove any bitterness, add to two cups of boiling water, reduce heat to low, close lid, cook for 5 minutes, turn off heat and let swell for about 10 minutes, then it will be almost white and dry. Briefly sauté leek with 1 tbsp margarine and 0.5 tsp granulated vegetable stock and add finely chopped tomatoes, reduce heat, add cooked millet, mix to combine, stir in herb salt, sugar, pepper, paprika granules, egg and quark. Divide between three 1 liter greased casserole dishes, smooth down, cut goat cheese roll into about 12 slices, divide between the dough, add the cranberries in the empty middle, close lid. Place in a cold oven and bake at about 160°C fan/convection oven for about 60-70 minutes, it should bubble well inside. Place the drip pan at the very bottom of the oven in case it overflows. Serve hot. My own recipe.