Holiday Food · Vegetable sides

Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts

Belinda

Recipe from the Ottolenghi Test Kitchen (OTK)
“This festive side would make a wonderful addition to your Thanksgiving table, but would equally be great at a Sunday roast, alongside a roast chicken or baked pumpkin. Get ahead by making the chestnut topping and garlic yoghurt the day before, bringing them back up to room temperature. Be sure to leave your browned butter to just before serving though, as it will solidify as it sits.”

Serves 4-6 as a side

750g brussel sprouts, trimmed and halved
60ml olive oil
200g cavolo nero, stems removed and leaves roughly torn (110g)
2 tbsp apple cider vinegar
1½ tsp maple syrup
10g parsley, finely chopped
5g sage leaves, picked

Chestnut topping:
1½ tbsp olive oil
1 onion, peeled and finely chopped (180g)
½ tsp ground cinnamon
½ tsp ground allspice
120g chestnuts, ready-peeled and cooked, finely chopped into roughly ½-1cm pieces
1 tbsp maple syrup
3 tbsp pomegranate seeds (from ½ pomegranate)

Cinnamon butter yoghurt:
250g Greek yoghurt, at room temp
1 garlic clove, peeled and crushed
35g unsalted butter
1/8th tsp ground cinnamon
Fine sea salt and black pepper

1. Preheat the oven to 220C (425F).

2. Start with the topping. Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until lightly coloured and softened, about 6 minutes. Add the spices, chestnuts, maple syrup, 1/8th teaspoon salt and a good grind of pepper and cook for another 3 minutes, stirring all the while, until fragrant and glossy. Set aside to cool. Once cool, stir in the pomegranate seeds.

3. Line a large baking tray with parchment paper and add the brussel sprouts, 2 tablespoons oil, ¾ teaspoon salt and a generous grind of pepper and mix everything together. Spread the sprouts out and roast for 12 minutes. Add the cavolo nero and another ¼ teaspoon salt, stir to combine then return to the oven for another 10-12 minutes, or until everything is nicely browned and cooked through. As soon as they’re out of the oven, while still warm, stir through the vinegar, maple syrup and parsley.

4. Meanwhile, to a small frying pan add the remaining 2 tablespoons of oil and place over a medium heat. Once hot add the sage leaves and cook for about 4 minutes, stirring often, until deeply green and translucent. Use a slotted spoon to transfer the leaves to a plate lined with absorbent paper. Wipe out the pan, discarding the oil.

5. Add the yoghurt, garlic and ¼ teaspoon salt to a medium bowl and mix to combine. Spread out onto a large serving platter.

6. Once the brussels sprouts are ready, make the browned butter. Add the butter and cinnamon to a medium frying over a medium heat. Once melted, cook for 3-4 minutes more, stirring occasionally, until nutty and nicely browned. Remove from the heat and let cool for a minute then pour this all over the yoghurt. Spoon the brussel sprouts mixture all over the top then follow with the chestnut topping and the fried sage. Serve right away.

Appetizer Vegetarian · Holiday Food

Whipped Goat Cheese with Bacon & Dates

Belinda

Creamy whipped goat cheese topped with crispy bacon, sweet dates, caramelized shallots, and fried rosemary…served with toasted bread for dipping

Serves 8-10
6 oz raw bacon slices
12 oz crumbled goat cheese, at room temperature
½ cup greek yogurt
4 tbsp honey, split
2 tbsp olive oil, plus more for drizzling
1 tbsp water
¼ tsp kosher salt
freshly cracked black pepper
2 sprigs fresh rosemary
2 large shallots, thinly sliced
12 medjool dates, pitted + roughly chopped (about 6 oz chopped)
2 tbsp apple cider vinegar
toasted bread or crackers, for dipping

Preheat the oven to 400°F.
Lay the bacon in one, even layer in a 12” cast-iron skillet. Bake for about 25 minutes, or until crisp.
Meanwhile, combine the goat cheese, greek yogurt, 2 tablespoons of honey, olive oil, water, salt, and a few cracks of black pepper in a food processor. Process until smooth, scraping down the sides of the bowl as needed. Spoon the whipped goat cheese out onto a large plate or into a shallow bowl. Set aside.
Transfer the bacon onto a plate lined with paper towels to drain. Place the skillet (with all of the bacon drippings) over medium heat. Add the rosemary sprigs. Allow the rosemary to fry on both sides until crisp. Transfer it to the plate of bacon to drain.
Add the shallots to the skillet. Cook for a few minutes until caramelized and tender. Stir in the dates, apple cider vinegar, and remaining 2 tablespoons of honey. Bring the mixture to a simmer and cook for just about a minute until reduced and sticky.
Spoon the date mixture over the goat cheese. Crumble the bacon and rosemary leaves over top. Drizzle with a little more olive oil and a few more cracks of black pepper. Serve with toasted bread or crackers alongside for dipping.

Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

Sesame cucumber and avocado salad

Belinda

Recipe by Hetty McKinnon for the NYT
Something light in this time of heavy Holiday food and expanded waistlines!

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don’t worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.

Serve 4

For the Sesame Dressing
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp toasted sesame seeds
1 tbsp granulated sugar
1½ tsp soy sauce or Tamari
½ tsp red-pepper flakes
For the Salad
2 ripe avocados
1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
2 green, red or purple scallions, trimmed and thinly sliced
Kosher salt (such as Diamond Crystal) and black pepper
Toasted sesame seeds, for topping

Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)

When you’re ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into ½-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.

Add the cucumbers and scallions and toss everything together.
Season with salt and black pepper, top with more sesame seeds, and serve immediately.

Baking · Chocolate · Dessert · Gluten Free · Holiday Food

Flourless chocolate, prune and Armagnac cake

Belinda

Recipe c/o the wonderful, fail-safe Delia Smith

For the cakes:

6 large eggs, separated
150g golden caster sugar
50g cocoa powder, sifted

For the filling:
400g pitted prunes, soaked overnight (or longer if possible) in 120ml Armagnac
1 level tablespoon crème fraîche

To finish:
150g dark chocolate (75 per cent cocoa solids), broken into pieces
1 level tablespoon crème fraîche

Pre-heat the oven to 350F/ 180°C. Grease 2 x 8″ (20cm) loose-based sandwich tins, 1.5″ (4cm) deep and line the bases with baking parchment.

Place the egg whites in a large, clean, grease-free bowl. Put the yolks in another bowl, along with the sugar, and whisk them until they just begin to turn pale and thicken – be careful not to thicken them too much; they need approximately 3 minutes’ whisking. After that, gently fold in the sifted cocoa powder.

With a clean whisk, beat the egg whites until stiff but not too dry. Using a metal spoon, fold a heaped tablespoon of the egg white into the chocolate mixture to loosen it up a little, then carefully and gently fold in the rest of the egg white, slowly and patiently trying not to lose any air.

Divide the mixture equally between the prepared sandwich tins and bake near the centre of the oven for 15 minutes. They won’t appear to be cooked exactly, just set and slightly puffy and springy in the centre, so when they’re taken out of the oven they will shrink (but that’s normal, so don’t panic). Leave the cakes to cool on a rack in their tins, then slide a palette knife around the edges, gently invert them on to a board and carefully strip off the base papers.

To make the filling for the cake, first of all set aside 10-12 of the largest prunes, then place the rest, plus any remaining soaking liquid, in a food processor, along with the crème fraîche, and whiz to a purée.

Place one of the cakes onto a serving plate and transfer the purée straight from the processor on to one half of the cake, then spread the purée out carefully and place the other half of the cake on top.

For the chocolate topping, place the broken-up pieces of chocolate in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 5 minutes to become smooth and glossy. Then remove it from the heat and give it a good stir, then let the chocolate cool for 2-3 minutes.

Take each one of the reserved prunes and dip it into the melted chocolate so that half of each one gets covered. As you do this place them on a sheet of parchment paper to set. When all the prunes are done, stir the crème fraîche into the chocolate, then use this mixture to cover the surface of the cake.

Spread it over carefully with a palette knife, making ridges with the knife as you go. Decorate the cake with the chocolate prunes. Cover the whole thing with an upturned, suitably sized bowl or cake dome, and keep it in the fridge until about an hour before you need it.

NOTES:

Because the cake is flourless, it is good for coeliac guests, but apart from that it has a wonderful texture – not so much cakey as almost mousse-y. The Armagnac-soaked prunes mean that the cake is never too sweet and has a very definite grown-up feel to it, and it does look spectacular when it arrives at the table. I don’t think it needs to be served with anything, but if you insist, I would serve it with a little creme fraiche.

Asian flavors · Dairy-free · Do-ahead · Holiday Food · Soup · Vegan

Caramelized parsnip and coconut soup with parsnip bhajis

Belinda

Recipe c/o the Great British Chef’s website
Chantelle Nicholson’s comforting parsnip soup recipe is given a creamy lusciousness by coconut milk, all the while staying both vegan and gluten-free. Served with beautifully crispy parsnip bhajis, this dish is the perfect winter warmer.

2 tbsp of coconut oil
4 large parsnips, peeled and diced
1 onion, finely sliced
1/2 tsp cumin seeds
1 bay leaf
1 2/3 pint (800ml) of vegetable stock
2/3 pint (300ml) of coconut milk
sea salt
freshly ground black pepper

PARSNIP BHAJIS
2 parsnips, peeled and grated
1 shallot, finely diced
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tbsp of coriander, chopped
2 tbsp of gram flour
2 tbsp of chickpea water, (aquafaba)
2 tbsp of coconut oil, plus extra for greasing
salt
freshly ground black pepper

GARNISH
cumin seeds, toasted
coriander cress, (optional)
beetroot cress, (optional)
rapeseed oil

To make the parsnip soup, heat the coconut oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well and cook until lightly caramelised, for approximately 25 minutes
After this time, add the onion, cumin seeds and bay leaf and cook for a further 5 minutes until the onion is soft
Add the vegetable stock to the pan and simmer for 20 minutes until the parsnip is cooked through
Meanwhile, make the parsnip bhajis

Preheat the oven to 350F/180°C/gas mark 4

Mix all of the bhaji ingredients together in a large bowl, apart from the coconut oil. Season the mix with salt and pepper then heat the coconut oil in a non-stick frying pan
Using two spoons, shape the bhaji mixture and fry off until golden. Place on a greased baking sheet and cook the bhajis for 8–10 minutes until golden cooked through

To finish the soup, remove the bay leaf, add the coconut milk and blitz in a blender until smooth and reheat on the hob if necessary. Divide the soup between bowls and sprinkle with cumin seeds and cress (if using). Drizzle with rapeseed oil and serve with the hot crispy bhajis on the side, or in the soup as croutons

Baking · Do-ahead · Holiday Food

Parsnip and sage scones with Stilton butter

Belinda

Recipe c/o the Great British Chef’s website
Parsnips have a natural, gentle sweetness which works well in baked goods like these scones. We’ve combined the parsnips with sage for a festive spin, but you could also use other herbs such as thyme, chives or parsley. They are delicious served warm, piled with Stilton butter, and will keep well for a few days in a tightly sealed container.

16 oz self-raising flour
1 tbsp Baking Powder
1 oz caster sugar
1/2 tsp salt
5 oz unsalted butter, softened
7.5 oz parsnips, peeled and coarsely grated
1 egg
1/2 pint whole milk

STILTON BUTTER
4 oz of Stilton, at room temperature
4 oz of butter, softened

Preheat the oven to 400F/gas mark 6
Whisk together the flour, baking powder, sugar and salt. Add the butter, rubbing it in with your fingertips until the mixture resembles fine breadcrumbs
Add the grated parsnips and stir them into the flour and butter mixture
Add the egg and milk and stir again until just combined. Overworking the mixture will prevent the scones from rising as much, so stop mixing as soon as you have a shaggy dough. Add a little more flour if the dough is too wet to handle
Tip the dough onto a floured surface and gently roll or pat it out until it is around 1 in thick
Use a 2 in round cutter to cut out the scones, taking care not to twist the cutter as you push down. Instead, try to push the cutter straight down – this will help the scones rise better
Bake the scones for 12-15 minutes or until risen and golden. Remove them from the oven and transfer to a wire rack to cool

Make the Stilton butter by mashing together the Stilton and butter until well combined
Serve the scones with generous amounts of Stilton butter on top

Asian flavors · Breakfast · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable-related

Sticky coconut rice cake with turmeric tomatoes

Belinda

In this dish from Ixta Belfrage’s ‘Mezcla’ cookbook, sticky coconut rice cakes are served with a delicious turmeric tomato sauce

Notes
I use Thai Taste brand sticky rice, which doesn’t need to be soaked. If you’re using another brand, check the instructions on the side of the packet, as the rice may need to be soaked overnight.
Make ahead
Both parts of the dish can be made the day before and reheated in a warm oven.

SERVES 4

FOR THE RICE CAKE
400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained (see notes above)
400g tin of full-fat coconut milk (at least 70% coconut extract)
250g water
2 small cloves of garlic, finely grated/crushed
2 tsp finely grated fresh ginger
2 spring onions(scallions), very finely chopped
1 1/2 tsp fine salt

FOR THE TURMERIC TOMATOES
400g sweet, ripe cherry tomatoes
15g fresh ginger, peeled and julienned
15g fresh coriander (cilantro), stalks and leaves
3 cloves of garlic, peeled
70g olive oil
2 tsp maple syrup or honey
1⁄2 tsp ground turmeric
1 1⁄4 tsp cumin seeds
1⁄2 tsp fine salt

TO SERVE
2 spring onions, finely sliced
5g fresh coriander
1 lime, cut into wedges

Preheat the oven to 230°C fan/250°C/475F. Line a 23 x 23cm baking tin (or a similar- sized ovenproof dish) with non-stick parchment paper.

Whisk all the ingredients for the rice cake together, making sure to get rid of any lumps of coconut milk. Pour into the prepared tin and flatten the top.

For the tomatoes, put all the ingredients into an ovenproof dish that’s just big enough for them all to fit snugly in a single layer.

Put both dishes in the oven – the tomatoes on the top shelf and the rice on the bottom shelf (or preferably both on the top shelf, if they’ll fit). Bake for 30 minutes. The tomatoes should be soft and slightly charred and the rice should be cooked through and golden-brown on top.

Remove both dishes from the oven. Cover the tomatoes to keep them warm. Leave the rice to rest for 20 minutes. Turn the oven grill to its highest setting.

After 20 minutes, lift the rice cake on to a flat baking tray lined with the paper. Tear away any overhanging parchment that could burn under the grill. Grill for 5–8 minutes near the top of the oven, or until the rice is crisp and golden- brown on top.
All grills are different so this could take more or less time. If you have a blowtorch, use it to crisp up and lightly char the surface a little more.

Leave to cool for 5 minutes before slicing into squares. Serve with the warm tomatoes and garnish with the spring onions (scallions), coriander (cilantro) and lime wedges.

Baking

Greek orange and honey syrup cake with yoghurt and pistachios

Belinda

Recipe from Delia Smith
The sharp acidity of the orange in this cake combines beautifully with the sweetness of the Greek mountain honey.
Because the cake is soaked in syrup, you can make it well ahead and just whip it out when you’re ready to serve.

Serves 12

For the cake:
2 small oranges (weighing about 9 oz/250 g)
4½ oz (125 g) ground almonds
6 oz (175 g) well-softened butter, plus a little extra for greasing
6 oz (175 g) golden caster sugar
3 large eggs, beaten
9 oz (250 g) semolina
4½ level teaspoons baking powder

For the syrup:
8 fl oz (225 ml) Greek mountain honey
5 tablespoons orange juice
1½ tablespoons lemon juice
1½ inch (4 cm) cinnamon stick

For the topping:
7 oz (200 g) Greek yoghurt
1½ oz (40 g) unsalted, shelled pistachio nuts
2 tablespoons Greek mountain honey

*You will also need an 10 inch (25.5cm) round loose-based cake tin, greased, with a non-stick base liner

Pre-heat the oven to gas mark 6, 400°F (not fan assisted)

First, cut the oranges into chunks, removing the pips.
Then tip the whole lot – flesh, pith and zest – into a food processor and whiz it to a thick purée. Now all you do is simply put all the other cake ingredients into a large bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. After that, fold in the orange purée, spoon the mixture into the prepared tin and smooth the top with the back of the spoon.

Now place the cake on the centre shelf of the oven and bake it for an initial 10 minutes. Then lower the temperature to gas mark 4, 350°F (180°C) and bake for a further 40-45 minutes, or until it is golden brown, springy in the centre and has shrunk slightly from the sides of the tin.

Meanwhile, make the syrup. To do this, simply combine the honey and 5 tablespoons water with the cinnamon stick in a small saucepan, place it over a gentle heat, bring it up to simmering point and let it simmer gently for about 5 minutes. After that, take the pan off the heat, remove the cinnamon stick and stir in the orange and lemon juices. Leave the cake aside to cool for 5 minutes, then remove it from the tin to a wire rack to cool, with a large plate underneath. Make a few holes all over it with a skewer before pouring the syrup over it. (It will look like there is far too much, but don’t worry, the cake will absorb more than you think, and any that is not absorbed can be poured from the plate back over the cake.)

Then, when the cake is absolutely cold, place it on a serving plate, cover it and leave it in a cool place overnight. Just before serving, spread the top of the cake with the Greek yoghurt, sprinkle over the pistachios, drizzle with the honey and serve cut into chunky slices.

Note: This cake can also be made to serve 8-10, in an 8 inch (20 cm) tin, using 1 orange, 3 oz (75 g) ground almonds, 4 oz (110 g) each softened butter and sugar, 2 large eggs, 6 oz (175 g) semolina and 3 level teaspoons baking powder.

For the syrup, use 5 fl oz (150 ml) honey, 3 tablespoons each water and orange juice, 1 tablespoon lemon juice and 1 inch (2.5 cm) cinnamon stick. For the topping, use 7 oz (200g) Greek yoghurt, 1 oz (25 g) pistachios and 1½ tablespoons honey.

Bake the cake for 10 minutes at the higher temperature and 25-30 minutes at the lower temperature.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Ina’s parsnip puree

Belinda

Recipe from Ina Garten.
Would be wonderful for the Holidays and can be done ahead of time. Love that!

“This is about as easy as a side dish gets. Parsnips are really delicious and so under-appreciated. It’s the essence of parsnip-ness with just a little butter. So good with any fish, meat, or poultry. —Ina Garten

4 servings

1½ lb. parsnips, scrubbed, sliced ¾” thick
Kosher salt, freshly ground pepper
2 Tbsp unsalted butter, diced

Place 1½ lb. parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 Tbsp. kosher salt, and add enough water to cover the parsnips.
Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife.
Don’t drain the pot!

With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips.
Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture.
Add 2 Tbsp. unsalted butter, diced, and ½ tsp. freshly ground black pepper and purée until combined.
Taste for seasonings and serve hot.

Pasta · Vegetarian pasta

Butternut squash lasagna pie

Belinda

Recipe by Yotam Ottolenghi.
This would be super as a Holiday main course for vegetarians.

“This comforting dish lands somewhere between a lasagna and a pie. Thinly sliced butternut squash and broken dried lasagna noodles are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple béchamel topping is made while your pie is in the oven, leaving you ample time to get on with assembling a big salad or a side dish of your choosing.”

Serves 6

For the Pie
¼ cup olive oil, plus more for greasing the pan
8 garlic cloves, roughly chopped
2 tbsp tomato paste
1 tbsp cumin seeds, roughly crushed in a mortar and pestle
1 tbsp coriander seeds, roughly crushed in a mortar and pestle
2 tsp Aleppo chile flakes
1 (12-oz) jar red peppers, drained
1 tsp light brown sugar
Fine sea salt and black pepper
1 small butternut squash (about 1 ¾ lbs), peeled, halved, deseeded and cut into ⅛-inch-thick slices
8 oz dried lasagna noodles, each roughly broken into 3 or 4 pieces
7 oz baby spinach (10 lightly packed cups)
1 packed cup basil leaves, torn in halves
1 cup crumbled Greek feta
Heaping ½ cup finely grated Parmesan

For the Béchamel
3 tbsp unsalted butter
⅓ cup all-purpose flour
1½ cups whole milk, plus more if needed
2 garlic cloves, minced
Fine sea salt
¼ cup finely grated Parmesan

Step 1
Make the pie: Heat the oven to 400F degrees.
Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches; set aside.

Step 2
Add the oil to a small frying pan and heat over medium-high. Once it’s hot, add the garlic and cook for about 1 minute, stirring until fragrant but not browned. Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly, then add to a small food processor with the red peppers, sugar, ½ teaspoon salt and a good grind of pepper; blitz until smooth.

Step 3
Empty the mixture into a very large bowl and add the squash, lasagna sheets, spinach, basil, feta, Parmesan, 1¼ teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated. Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact. Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on a baking sheet and bake for 1 hour.

Step 4
Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn. Slowly pour in the milk ½ cup at a time, whisking with each addition until fully incorporated. Turn the heat down to medium then add the garlic and ¼ teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth. Off the heat, stir in the Parmesan. If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.

Step 5
After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top. Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)

Step 6
Turn the oven temperature up to 450 degrees, place the cake pan back on its baking sheet and bake for another 15 to 20 minutes, rotating halfway through, until nicely browned on top. Set aside to cool for at least 15 minutes.

Step 7
Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.