- 250 GRAM PUFF PASTRY
- 400 GRAM MINCED BEEF
- 2 ONIONS, chopped
- 1 CLOVE GARLIC, mashed
- 1 TBSP GINGERROOT, grated
- 100 GRAM PEANUTS, chopped
- 2 TBSP SOY SAUCE
- 2 CARROTS, chopped
- 1 CUP COCONUT MILK
Roll out the puff pastry to a circle, and line a
greased quiche mold with it. Stir fry the onions, garlic and ginger
5 minutes. Add the minced beef and stir fry 5 minutes more. Add the
ginger, peanuts, coconut milk and soy sauce and hat well; put this mixture
into the quiche. Bake the quiche 35 minutes at
Melt the butter with
the sugar and fry the endives in this mixture, 5 minutes on each side.
Pour the butter/sugar mixture in the quiche mold and arrange the endives
in it. Roll out the puff pastry to a circle, the size of the quiche
mold, and put the circle on top of the endives. Bake the quiche
35 minutes at 200 degrees
Celsius. Turn it on a plate.
For more upside down cakes, look at the recipe for
rhubarb tarte tatin and
pear spice cake.