Torta Salgada de Liquidificador (Savory Brazilian Blender Casserole)

Name: Torta Salgada de Liquidificador (Savory Brazilian Blender Casserole)
Cook time: 20 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 teaspoon butter, softened; 1 teaspoon all-purpose flour; 1 cup milk; 1 cup all-purpose flour; 2 eggs; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil; 1 tablespoon baking powder; ½ teaspoon ground nutmeg; 2 tablespoons olive oil; 1 tablespoon butter; 2 leeks, green parts discarded, white parts thinly sliced; 1 cup chopped fennel bulb; salt to taste; 1 cup cubed Brie cheese

It can be served at lunch, for an afternoon snack, or for dinner.

INGRIDIENT

1 teaspoon butter, softened

1 teaspoon all-purpose flour

1 cup milk

1 cup all-purpose flour

2 eggs

2 tablespoons grated Parmesan cheese

1 tablespoon olive oil

1 tablespoon baking powder

½ teaspoon ground nutmeg

2 tablespoons olive oil

1 tablespoon butter

2 leeks, green parts discarded, white parts thinly sliced

1 cup chopped fennel bulb

salt to taste

1 cup cubed Brie cheese

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch springform pan with 1 teaspoon butter. Dust with 1 teaspoon flour, shaking out excess.

Step: 2

Combine milk, 1 cup flour, eggs, Parmesan cheese, 1 tablespoon oil, baking powder, and nutmeg in a blender; blend until batter is smooth, about 1 minute. Pour into prepared pan.

Step: 3

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter is melted. Add leeks, fennel, and salt; cook and stir until softened, about 2 minutes. Spoon over batter in the pan. Arrange Brie cheese on top.

Step: 4

Bake in the preheated oven until center is firm and edges start to brown, 18 to 20 minutes. Let cool in the pan, 10 minutes. Run a knife around the edge of the pan to loosen edges and release the sides. Cut into slices.

NUTRITION FACT

Per Serving: 475 calories; protein 17.9g; carbohydrates 36.7g; fat 29g; cholesterol 146.4mg; sodium 777.9mg.

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