Carrot and ginger flan with cottage cheese

Ingredients

For 1 serving

• Carrots250 g
• Eggs1
• Cottage cheese150 g
• Ginger5 g
• Multigrain bread2
• Extra virgin olive oil1 teaspoon
• Chives3 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Peel the carrots and slice them into rounds about 5 mm thick. Steam for 15 minutes, until they mash with a fork. Meanwhile preheat the oven to 170 °C (conventional) and heat water for the bain-marie.
2. Peel the ginger and grate it finely. Blend the carrots with the egg, ginger, half the well-drained cottage cheese and a pinch of salt until smooth.
3. Grease a ramekin with the oil and pour in the mixture. Set it in a baking tin and pour hot water halfway up the sides of the ramekin.
4. Bake in the bain-marie at 170 °C for 25 minutes, until the flan is firm in the centre and a skewer comes out clean. In the last few minutes toast the multigrain bread.
5. Turn out the flan by running a knife round the edge and serve with the remaining cottage cheese, snipped chives and the toast.