Millet Cake with Chive Sauce

Sauté the millet in the olive oil, add the soup and bring to a boil. Stir in the curd cheese, season with bell pepper, paprika powder and sea salt. Cook for 20 minutes at low temperature. Cool down.

Rinse the peppers and leeks and dice or slice them. Separate the eggs. Fold the yolks with the vegetables into the millet. Beat the egg whites until stiff and fold in.

Grease a cake pan, pour in the millet mixture and bake in a heated oven at 200 degrees (gas mark 3) for about 50 minutes. Turn out.

Grind the feta cheese and yogurt until creamy. Chop chives and fold in with crème fraîche. Season with pepper, paprika powder and sea salt.

Serve the millet cake with the sauce.

Barbara Furthmüller

Our tip: Fresh chives are much more aromatic than dried ones!

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