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Serves : 4 people / Preparation Time : 30 minutes / Cooking Time : 20 minutes
La Cornue® elements used:

Château : Burner or induction module and Gas or Electric oven
Cornufé : Burner or induction module and Gas or Electric oven

Cooked cheeses: Tome de brebis, Comté, Cheddar
Fresh Cheese Dip
Fresh Cheese
1 bunch
Olive Oil
Courgette Dip:
Green Zuchinni
Fresh Thyme
Olive Oil
Mini carrots with cumin:
Baby Carrots
Olive Oil
Cumin Seed
Fleur de Sel

Fresh cheese dip

  1. Finely chop the chives
  2. Zest half the lemon
  3. In a salad bowl, mix the cheese, chives, lemon zest, olive oil, salt and pepper with a fork.

Courgette dip

  1. Peel the zuchinni and cut them into 2 cm pieces.
  2. Cook over low heat in a saucepan with the olive oil, thyme and 2 tablespoons of water, add salt and cover for about 20 minutes.
  3. Remove the thyme and put it in a salad bowl.
  4. Chop the shallot and add it to the mixture.

Mini carrots with cumin

  1. Place the carrots in an oven dish, drizzle with olive oil, sprinkle with cumin and salt.
  2. Cook for 5 to 8 minutes in the oven at 210°C.


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