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Fancy a tasty savory autumn cake? With this recipe you make a cake with mushrooms from the Texelse Paddestoelenkwekerij, vegetables and soft curd cheese. A tasty vegetarian dish! Delicious as a lunch or starter.
Fresh local produce is sold in roadside stalls all over the island. The vegetables and eggs for this dish can be bought at a farm stall along the road.
250 grams of white beans / lemon beans from farmer Lap (stall at Amaliaweg, Den Hoorn)
1 sprig of thyme
1 sprig of rosemary
Olive oil or butter
400 grams of mushrooms: oyster mushrooms / chanterelles / mushrooms or a mix
1 clove of garlic
1 large onion
200 grams of carrot
100 grams of full quark from Novalishoeve
150 grams of bread or rusk crumbs from Novalishoeve or Bakker Timmer
Pepper and salt
Soak the beans overnight and boil them afterwards in fresh water with a sprig of thyme and rosemary for an hour. Puree the beans half fine and then add salt and keep this.
Preheat the oven to 160˚C. Wash or brush the mushrooms and cut them into strips. Cut the onion into small pieces and the carrot into small pieces or cubes. Fry the garlic and onion in butter / oil and then add the carrot. Then remove it from the pan and let it cool. Then fry the mushrooms.
Mix the beans with the mushrooms, carrot, onion, beaten eggs, cottage cheese and bread / rusk crumbs. Add salt and pepper to taste.
Put the dough in a buttered cake tin, sprinkled with rusk crumb, and press well. Bake the cake in the oven for 40 to 50 minutes, let it cool down and cut the cake into slices.
This article was made possible in part by Annette van Ruitenburg, author of the cookbook De Smaak van Texel.