Mimi’s Vegetable Tian and Buckwheat Pancakes


Yes, we’re all in love with Mimi. Girl’s got it going on!

But we’re just as equally into her ‘mesmerizing, too-good-to-be-true, how does she do it?!’ recipes.

Here are two out of the 4 she made for the lunch gathering she had with some of her friends and family… Just another typical day for Mimi.

Make these tonight, tomorrow night, this weekend, next week, for Thanksgiving, Christmas, next year, etc… You get the point.


Vegetable Tian

-4 tomatoes
-3 large zucchini
-2 aubergines
-2 garlic cloves
-A handful of finely chopped parsley
-3 bay leaves
-5 sprigs of fresh thyme
-3 tbsp olive oil
-salt and pepper for seasoning

Preheat the oven to 210°C/400°F. Clean all vegetables and slice them
finely into equal ‘rondelles’ (round slices). Sprinkle the aubergines
with coarse salt for 20 minutes, then rinse them with boiling hot
water. Drain. Rub garlic all over roasting pan, then align the slices
tightly alternating with each vegetable. Sprinkle sliced garlic all
over, place the sprigs of thyme and bay leaves on top, drizzle with
olive oil, season with salt and pepper. Cook in oven for 30 minutes.
When ready, sprinkle with fresh parsley and serve immediately.

Squash, Green Cabbage and Roquefort Buckwheat Pancakes

For the filling:
-1 pound/ 450g butternut squash
-1/3 cup/ 80ml vegetable stock
-1 cup/ 150 g green cabbage (chopped)
-1/4 pound/ 100 g Roquefort cheese
-Butter or olive oil for frying

Chop squash into small cubes and fry in olive oil until golden for 4-5
minutes. Add stock, cover and simmer for ten minutes until cooked and
tender. Drain any excess liquid and set aside. In a pan, fry in olive
oil the chopped cabbage for 5 minutes on a high heat. Add salt and
pepper. Cabbage must be slightly al dente. Set aside.

Buckwheat pancake batter (sarrasin):
-2 cups/ 250 g buckwheat flour
-2 eggs
-2 tbsp/ 30 grs melted butter
-1 pinch salt
-2 cups/ 500 ml milk

In a large bowl, mix the buckwheat flour and make a well in the
middle. Add the eggs in the center, slowly combine and stir the milk,
melted butter and salt. Make sure to stir constantly and firmly so you
won’t get lumps in the batter. Cover with a plate and leave to rest
for at least an hour.
Heat your oven on a low heat so you can place your pancakes to keep
warm. When the batter is ready, melt a teaspoon of butter in a frying
pan. Add one ladle of batter to form a pancake. Fry approx 2-3 minutes
on a medium heat until golden. Flip sides and repeat. In one corner of
the pancake, place a enough squash, cabbage and crumbled Roquefort.
Fold pancakes in half and fold again to form a triangle. Leave on heat
30 seconds to gently melt the Roquefort. Serve immediately.