Složenac od hleba, lisnatog kelja i šampinjona / Bread,kale and mushrooms casserole

Lisnati kelj obožavam i vrlo često ga koristimo u ishrani, nekada svež, nekada samo malo izdinstan na belom luku a nekada i u kuvano jelo.

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Sastojci:

250 g sušene slanine ili šunke
200 g lisnatog kelja
400 g šampinjona
2 veće ljutike
pola struka praziluka
prstohvat majčine dušice
1 kašika seckanog peršuna
500 ml mleka
4 jajeta
1 francuski hleb
150 do 200 g cheddar sira ili bilo kog žutog sira
4-5 čena belog luka ili po ukusu
2 kašike kisele pavlake
po ukusu so,biber,vegeta
kašika dve ili po potrebi ulja za prženje

Priprema:

U dublji tiganj staviti kašiku-dve ulja i staviti sitnije sečenu slaninu, malo propržiti, izvaditi je i ostaviti na stranu.

U to isto ulje dodati sitno naseckanu ljutiku ( shallots ) i pržiti dok ne postane staklast,dodati dobro opran i sitnije isečen praziluk te i njega ispržiti dok ne omekša.

Dok se luk prži, vi očistite i operite šampinjone i iseći ih na malo deblje listiće, dodati ih luku i ispržiti ih dok tečnost, koju šampinjoni ispuste, uvri. Dodati sitno seckanu majčinu dušicu i pasirani beli luk i tek na kraju dodati lisnati kelj, koji ste prethodno oprali i očistili od debelih žila i sitnije iseckali.Pržiti samo dotle dok kelj malo ne uvene.

Pobiberiti, posoliti i povegetiti po ukusu i ostaviti na stranu da se malo prohladi.Dodati sitno seckan peršun.
Vatrostalnu posudu 20cmX20cm ili sličnih veličina malo podmazati sa puterom ili uljem. Francuski hleb iseći na tanke parčiće i naređati po dnu posude preko staviti trećinu smese od šampinjona i kelja i preko posuti sa trečinom propržene slanine…ako imate ostatke uskršnje šunke iskoristite je za ovaj ručak i preko narendati četvrtinu žutog sira.

Tako uraditi još dva puta i završiti sa hlebom.

Umututi jaja u tiganj, u koji ste pržili nadev,dodati kiselu pavlaku i mleko i sve dobro umutiti da razbijete grudvice od kisele pavlake i preliti svuda preko hleba.Spatulom pritiskati na dole da hleb bolje upija tečnost.
Ostaviti 15 minuta da odstoji a za to vreme uključiti rernu na 180*C da se rerna zagreje.
Narendati ostatak sira preko prelivenog hleba,Pokriti sa folijom, dobro zatvoriti i staviti u rernu da se peče pola sata, otkriti i peći još pola sata ili malo duže dok vam gornja kora ne porumeni.

Prohladiti i poslužiti sa zelenom salatom.


Ja ne znam tačan izraz za ovaj lisnati kelj na našem jeziku i ostavila sam vam link da vidite šta je to.

Ideju sam preuzela sa gornjeg linka ali sam pravila po mom ukusu.

Prijatno!!!!!


Ovaj recept prijavljujem za igricu "ajme, koliko nas je",čestitam našoj novoj domaćici Neveni sa bloga " Hleb i lale",koja nam je zadala novu namirnicu za mesec maj,hleb

Ingredients:

250 g bacon or ham

200 g kale

400 g mushrooms

2 shallots

white part of a leek

2 sprigs of thyme

1 spoon fine chopped parsley

4 eggs

500 ml milk

1 baguette

150 to 200 g cheddar cheese

2 spoons sour cream

salt, black pepper,Mrs Dash

olive oil

Directions:

In a deeper frying pan put one spoon of  oil and add bacon, which is previously cut in a smaller pieces.Fry it for about 5 minutes, drain on a paper towel.

Chopped shallots put in a pan, if you need you can add little bit more oil,cook it until shallots are translucent, about 5 minutes,add chopped white part of a previously washed leek.Cook it until is soft.

Wash mushrooms, slice it little bit thicker pieces and add to onion.Cook it, stirring frequently,until all the moisture is gone from mushrooms. Add chopped thyme, finely minced garlic and kale, which is washed,center rib removed and leafs thinly sliced.Cook it only until kale is just wilted.

Season to taste with salt,b lack pepper and Mrs Dash spice.

Casserole pan 20cm X 20cm spray with PAM or oil.

Slice baguette in a thinly slices. Line baking dish with baguette slices.Spread one third of mushroom and kale mixture,sprinkle with third of bacon or you can use ham cut up in a small pieces, on top sprinkle with quarter of grounded cheddar cheese.

Continue until you have ingredients. Finish with thinly slices of baguette.

In a medium bowl, whisk together the milk,sour cream and eggs. ( Mix it well so you do not have lumps from sour cream )

Pour the milk mixture over the baguette pressing down with spatula so milk is absorbed by the casserole layers.

Preheat the oven on 175*C  ( 350F )

Let it casserole sit  for 15 more minutes so casserole layers can absorb more milk mixture.

Sprinkle last quarter of ground cheese,cover with parchment paper first ( cheese will not stick on, if you put foil directly over cheese and bread it will stick to it ) then cover  with foil ,close around dish and bake for about 30 minutes, remove foil and bake another 25 to 30 minutes or until cheese is golden and bubbly.

Let it cool for 5 – 10 minutes and serve it with green salad or salad of your choice.

Idea for this dish is from here but I made it some changes.

Bon Appetit!!!!