A new recipe from Layla - Boutique de Madagascar!
Cheesecake leek cabbage kale turmeric
Cut 750 g of leeks into small sections and a few kale leaves from which you have removed the central groove and cut into small pieces.
In a cast iron pan, heat sesame oil and add 3 tbsp of freshly ground turmeric, salt and freshly ground pepper.
Sauté the vegetables in the oil until tender.
Grind 200g of almonds or mix in a blender 200g of ground almonds with 4 tbsp of almond puree, 3 tbsp of oatmeal, 2 eggs; add salt and mix until you obtain a paste that separates from the bowl.
Line a springform cake tin with baking paper and roll out the dough to a height of 1cm. Sprinkle sparingly with a few grains of Fleur de Sel.
In the mixer, mix 500 gr of white cheese, 4 eggs, then quickly the melted vegetables. Adjust the seasoning.
Spread this preparation on the bottom of the dough. Bake in a preheated oven at 200°; cooking depends on the oven (allow 40 to 60 minutes).