Solar recipe: crunchy vegetables with goat’s cheese
Here’s a tasty recipe for crunchy vegetables with goat’s cheese, made under the Swedish sun by our Solar Sister Francine using a parabolic solar cooker. Francine also shares her tips and tricks for successful solar cooking.
Recipe suggested by : Francine – Solar oven: parabolic type, SunGlobe – Preparation time: 10 min – Cooking time: 2 hours
- A cauliflower
- Two carrots
- Two medium-sized zucchinis
- Goat’s cheese
- Three tablespoons of water
- Salt and pepper
Preparation of the crunchy vegetables with goat’s cheese recipe
- After washing and cutting the vegetables into larger or smaller pieces (depending on the desired crunchiness), cook them with the 3 tablespoons of water for 1h20.
- Arrange the slices of goat’s cheese on top.
- Leave to melt for 0h30.
- Season to taste.
- Eaten hot, the melted cheese imitates a béchamel sauce.
- Can be eaten cold as a salad with vinaigrette.
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Recipe made with a parabolic solar cooker
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