50 g butter
1 onion, chopped
1 red bell pepper, chopped
300 g pearl barley
900 ml vegetable stock
150 ml dry white wine
2 garlic crushed cloves
Salt and freshly ground black pepper to season according to taste
450 ml Bechamel Sauce
225 g Emmental (Swiss) cheese, grated
25 g/1 oz/0.5 cup fresh breadcrumbs
30 ml/2 tbsp snipped chives
30 ml/2 tbsp chopped parsley
A pinch of grated nutmeg
3 eggs, yoke and white separated
1 boiled medium potato, sliced
2 tomatoes, skinned, seeded and sliced cucumber, sliced
4 radishes, sliced
15 ml/1 tbsp powdered gelatine
Dissolve the butter and saute the bell pepper and onion until
they are soft but not too brown. Add the barley and fry for another 1 minute, then stir
in 600 ml of the vegetarian stock, the wine and garlic. Season to taste
with salt and pepper as to your preference. Bring to the boil, cover with
a lid and simmer for about 40 minutes, then remove the lid and boil until all the liquid has evaporated. Leave
Add in the Bechamel Sauce, cheese, breadcrumbs, chives, parsley and
nutmeg and season to taste with salt and pepper. Stir in the egg yolks.
Whisk the egg whites until it becomes stiff, then add them into the mixture. Spoon
the mixture into a greased 20 cm/8 in cake tin (pan) and bake in a
preheated oven at 200°C/400°F/gas mark 6 for 40 minutes. Leave to cool.
Decorate the cake with the potato, tomatoes, cucumber and radish slices.
Dissolve the gelatine in the remaining stock and pour over the top.
Leave it to cool before serving.