2 eggs
30 mL (2 tbsp.) olive oil
30 mL (2 tbsp.) 2% milk.
50 g Emmenthal cheese, grated
125 mL (½ cup) whole wheat flour
5 mL (1 tsp) baking power
80 g cooked chicken, cubed
5 mL (1 tsp.) curry powder
2.5 mL (½ tsp.) herbes de Provence
1 mL (¼ tsp.) salt
Carrot salad:
6 carrots, peeled and grated
30 mL (2 tbsp.) raisins
45 mL (3 tbsp.) hazelnuts, chopped
30 mL (2 tbsp.) lemon juice
10 mL (2 tsp.) olive oil
1 pinch cumin
Salt and pepper
