You need:
- 15 french beans
- 2 carrots
- one large onion
- one courgette
- 2 eggs
- 210 ml of cream (we use single cream)
- salt
- black pepper
- 2 table spoons of olive oil
For the sauce:
- a bowl of mayonnaise ( see our 2 minutes mayonnaise recipe)
- 2 piquillo peppers
Preheat the oven at 170 degrees.
Dice all the vegetables (see size in the picture below). Parboil the beans and carrots during 6 minutes in boiling water. In a separate pan heat the oil and fry the onion for 5 minutes under low heat, then add the courgette over medium heat for another 4 minutes and then get rid of the oil.
Beat the eggs, add the cream, the add all the vegetables and the salt and pepper. Put the mixture into a loaf tin covered with baking paper (no need to grease it) . Bake 5for 40-4 minutes at 170 degrees. When you take it off the oven wait until the cake gets cold before you un-mould it.
For the sauce, blitz the mayonnaise with the piquillo peppers either in a food processor or with a hand held blender.
