Cheesy Lentil Bake Recipe | Food Diaries | Zarnak Sidhwa | Baked Item

Method:
Boil the lentils with water, bay leaf, stock cubes, salt and pepper. Dry and leave very little water so lentils turn pasty. Remove from heat and add the spinach. It will wilt in the heat of the lentils. Add the drained and cubed cottage cheese, grated parmesan cheese. Put the peeled and sliced potatoes in a pan of salted water and bring to a boil but they should be partially cooked. Rinse them in cold water to prevent further cooking. Grease a deep pyrex dish and add the mixture. Layer the potatoes over the top overlapping them in concentric circles. Brush the potato slices with milk and season with salt and pepper. Sprinkle over the grated cheddar cheese and bake in the oven at 180° for 30-40 minutes. The top should be well browned and the mixture bubbling.

Method:
Place the yolks in a heatproof bowl. Fill a pan with 2 inches of water. Place over the stove and bring to a simmer. Add 1/4 cup sugar, cooled coffee and sea salt to the egg yolks and whisk to combine. Place in the bowl of gently simmering water, and whisk constantly until the yolks almost double in volume, and reach a temperature of 160 degrees, about 1 minute. Remove the bowl from heat and add the chopped chocolate, whisking until melted and fully incorporated. Set aside and allow the mixture to come to room temperature. Once the egg whites reach room temperature, fit a stand mixer with the whisk attachment and beat at medium speed until frothy. With the mixer still running, add the remaining 2 tablespoons of sugar a little at a time. Increase the speed to medium high and whip until stiff, glossy peaks form. Beat the cream until it forms stiff peaks. Reserve 1/2 cup for garnish, and store covered in the refrigerator until ready to use. Fold the egg whites into the chocolate mixture gently, then fold in the remaining whipped cream until just incorporated. Pour into glasses, mugs or ramekins, cover, and chill a minimum of 2 hours, and up to one day in advance. Whisk the reserved 1/2 cup whipped cream briefly before serving, and garnish the mousse with the cream and grated chocolate.