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.
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.
Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.
Another delicious recipe from Annette van Ruitenburg’s cookbook: A Taste of Texel [De Smaak van Texel].
With this easy recipe you can conjure up a tasty dish with cod, Texel mushrooms, potatoes from the island, seaweed and a sauce with Texel whiskey. View
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