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Ms. Chef Esh
Cream cheese cake with vegetables and thyme
Savory pie with celery, red peppers, sliced leeks, thyme, cream cheese, eggs, whipped cream and grated cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Let the dough thaw. Lubricate the spring form with the oil. Line the shape with dough patches.
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Cut the celery into slices. Cut the bell pepper into strips.
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Heat olive oil in the frying pan. Fry the celery, peppers and leeks together with the thyme while shoving on high heat 5-6 min.
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Season with salt and pepper.
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Puree the cream cheese, eggs and whipped cream into a smooth sauce with a hand blender. Season with salt and pepper.
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Scoop the cheese through the vegetables. Spoon the vegetables into the dough-covered mold.
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Pour the egg-cream mixture over it and sprinkle the rest of the cheese over it. Fry the cake in 25-30 minutes until golden brown and done.
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Nutrition
635Calories
Sodium28% DV675mg
Fat69% DV45g
Protein44% DV22g
Carbs11% DV33g
Fiber16% DV4g
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