Hearts of Palm Lasagna
Ingredients
• 28 oz of hearts of palm, drained and rinsed in cold water.
• 1 package lasagna noodles
• 2 onions
• 3 cloves of garlic
• 3 celery stalks
• 2 tomatoes
• 3 tablespoons of olive oil
• fresh parsley
• marjoram or fresh or dried oregano
• 3 oz of grated Gruyere cheese
• salt and pepper
Filling
• 1 egg
• 1 teaspoon of fresh cream
• a little water
• salt and pepper
Chop the onions and the celery. Brown them in a pan in
olive oil. Add the diced tomatoes, the crushed garlic, and
the chopped parsley or marjoram. Add the salt and pepper.
Generously season so it has a lasagna flavor. Once the
tomatoes have broken up, remove them from the heat. Chop the
hearts of palm in thin slices. In a baking dish, add the ingredients
in layers, as well as the hearts of palm and lasagna noodles.
Beat an egg, the cream and a little water. Season with salt
and pepper. Add the liquid to the baking dish. It should be
one centimeter above the last layer. Allow the lasagnas to
plump up and soften for at least for 1 hour. Continue to add
water until the desired volume has been reached. Bake at
160°C, making sure that the lasagna noodles slowly plump
up. When the liquid has been absorbed, sprinkle with
cheese and cook another 15 minutes at the same temperature.
Serve when the cheese has browned.
Rice and Hearts of Palm
Ingredients
• 1/2 bar of margarine
• 1/2 medium onion, finely chopped
• 3 minced garlic cloves
• 9 ounces of Mozarella cheese (or cheese that melts)
• 3 cups of pre-cooked rice
• 7 ounces of cooked or smoked ham, diced in cubes
• 1 small can of sweet corn
• 1 greased baking dish
• 2 liters of water
Dressing
• 1 tablespoon of corn starch
• 1 cup of cream
• 1 14 oz jar of hearts of palm
• salt to taste
Add water to precook rice and let it cook until the rice has puffed,
but remains somewhat crunchy. Melt the margarine in a
pot over low heat. Add the finely chopped onion and garlic
and let them brown. Next, add the cream with a tablespoon
of dissolved corn starch and the chopped hearts of
palm. When it comes to a boil, add a pinch of salt. In another
pan, add a tablespoon of margarine and sauté the
cubed cooked or smoked ham. When browned a little, take
it off the heat, add the sweet corn and then add it all to the
sauce. Next, in the baking dish, lay down a layer of rice, add
a little of the hearts of palm sauce and a layer of cheese.
Repeat until all the ingredients are used up. Finish with a
layer of cheese and then bake.
Hearts of Palm Quiche
Ingredients
• 1 can of hearts of palm sliced, drained and rinsed in
cold water
• 1 roll of puff pastry
• 2 tablespoons of oil
• 1 tablespoon of flour
• 3 oz of grated swiss Gruyere cheese
Filling
• 3 eggs
• 10 tablespoons of cream
• salt and pepper to taste
• 1 large onion
• fresh parsley
• 1 garlic clove
Dice and brown the onion, mash the garlic and chop up the
parsley. In a large bowl, whisk the eggs, cream, garlic and
parsley. Add the salt and pepper. Add the browned cooled
onion and the hearts of palm in chunks. Grease a baking
dish and dust it with flour before laying down the puff pastry.
Add the filling and bake at approximately 180°C. When
the filling is firm and the edges are a little puffed up (about
15 minutes), sprinkle with the grated cheese. Let it bake another
30 minutes approximately, lowering the temperature
to 160°C. Serve piping hot.