In the December issue of Santé you will find an interview with chef Yvette van Boven including this recipe:the vegetable spiral pie.
Yvette van Boven (50) is a chef, cookbook writer, columnist and TV presenter. She lives partly in Amsterdam and partly in West Cork (Ireland). In 2006 she started restaurant Aan de Amstel. While at home due to surgery, she wrote her first cookbook:Home made (2010). The cookbook was a bestseller and was named Cookbook of the Year. She also presented the TV program Koken met Van Boven for five
seasons from her own kitchen. Now Yvette works as a culinary editor for Libelle and as a food columnist and illustrator for Volkskrant magazine and delicious.. She is also working on a new cookbook with her husband Oof.
Read also: ‘Recipe:Thai green curry soup with parsnips’
For the crust:
For the filling:
To go with it:
Preheat the oven to 180°C. Cut a piece of baking paper to the size of a 22 cm cake tin. Grease everything, including the paper. • Grate the sweet potatoes in a food processor or on a coarse grater. Beat an egg with salt and pepper and mix it with the grated potatoes. Press the potato mixture into the pie pan so that there is an even layer on the bottom and around the edges. • Pre-bake the crust in the bottom of the oven for 25 minutes, until the edges are brown and the bottom is half cooked. Let cool slightly on a rack. • Increase the oven temperature to 200°C.
Meanwhile, slice the vegetables as thinly as possible into round slices.
The carrots and parsnips can be sliced on a vegetable peeler. The aubergine with a large chef's knife. • Beat the eggs with the whipped cream, garlic, curry and caraway. Season with salt and pepper. • Place the vegetables all around in the mold and alternate with colours. Continue until everything is gone. Pour the egg mixture over it, divide it nicely and bake the tart in the oven for at least 45 minutes. Let it rest for ten minutes before removing it from the mold. Let it cool and keep the cake covered in the fridge until use. • Make the avocado cream. Puree the avocado in the food processor with the curry and the grated zest and juice of half a lemon. Stir in the crème frache. Cover and store in the refrigerator until use. • To serve? Let the cake come to room temperature first. Preheat the oven to 200°C. Bake in the oven for about 15 minutes or until nicely cooked and warm through. Serve with the cold avocado.
Would you like to know more about Yvette van Boven? Read an extensive interview with Yvette in the new December issue of Santé.
Source:Santé December 2019
