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Artículos de December 2011

Goat cheese & coconut milk lentils millefeuille














NOTA: Esta receta está disponible en español abajo

Hi Everybody!

Wow! Times flies…

I didn’t realize how much time has passed since my last post. I thought that it was about a year ago but… it is almost two!!!.

Before I start with the recipe, I would like to apologize to all my followers for this long period of inactivity. I’m going to try to be back to doing my hobby and writing at least one post per month. It is one of my New Year resolutions for 2012. Will see if it gets done…..

The recipe that I am presenting today is a recipe discovered here in Montreal. One day we (my wife & I) went to have lunch to an amazing restaurant and we ordered this plate. As soon as I arrived at home, I tried my own version obtaining pretty much the same result.

Ok, let’s go with the recipe.

Goat Cheese & coconut milk lentils millefeuille


(2 millefeuilles x 2 persons)

  • 4 tablespoons of olive oil
  • ½ red pepper (chopped)
  • 1 small onion (chopped)
  • 1 garlic clove (chopped)
  • 1 tablespoon of fresh ginger chopped
  • 2 Italian tomatoes (chopped in cubes)
  • 1 tablespoon of fresh coriander (chopped)
  • 1 cup of lentils
  • Salt
  • 1 teaspoon of curry
  • ½ cup of water
  • 1 can of coconut milk (400 ml)
  • 1 pastry shell
  • 6 – 8 slices of goat cheese
  • 1 egg yolk (optional)

How to prepare:

The secret of this recipe is to prepare the lentils a little bit thicker than usual replacing 2/3 of water for the coconut milk.

Put the olive oil in a casserole and when it is hot add pepper, onion, garlic and ginger. Remove for a while until they become tender. Add tomatoes and coriander, remove and add the cup of lentils.

Remove and add salt, curry, ½ cup of water and the coconut milk.
Cover and leave boiling at medium heat 25 -30 minutes (or until the lentils are tender). Reserve.

Use a rolling pin to extend the pastry shell. Cut it in half.
Now, take one piece of pastry shell, put lentils in the middle, add 3-4 slices of goat cheese and fold over to close the pastry like an envelope. Repeat the process with the rest of the pastry shell.

Preheat oven to 200º C and bake them during 20-25 minutes (best option: follow the instructions of the pastry envelop because it depends on the brand)
If you want a nicer look and a crispy taste, you can paint the pastry with a beaten egg yolk before baking it.

And… that’s all!. This recipe is an exotic way to eat lentils. This plate is perfect for vegetarians.

Note: I use to do more than 2 (4-6) and freeze them. That way, if one day I have no time to cook or I’m tired the only thing to do is take one for the freezer and bake it for 20 minutes.

Ok guys, see you soon (I hope so). Kisses for the ladies and hugs for the men.

Papa Rafa


¿Como describirme?
Complicado. Además, siempre me ha parecido una horterada eso de hablar de uno mismo. Soy simplemente papi.

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