Gemüse – Seite 7 – Coconut & Vanilla

Couscous-Avocado-SalatCouscous-Avocado-Salad

Update: Für das deutsche Rezept nach unten scrollen!

Just another comfort food. Just another perfect summer dish. Just a perfect snack. Just a perfect everyday dish. Just a perfect picnic dish. Just a perfect side dish for grilling. Just so many options for eating this wonderful, delicious and easy salad.

It hasn’t deserved the word salad. I mean salad is something, that involves some lousy leaves of some green plant. It’s something, that doesn’t saturate. Attributes that have nothing to do with that „salad“. You can serve the salad immediately warm, or cold or at room temperature. So versatile again.

This dish involves only delicious ingredients. Couscous, avocado, pine nuts, mint, honey. The product has to be luscious. And it is! So next time you go by an avocado, buy it and remember this dish.

I’m looking forward to tomorrow, since then we’ll be going to the market again. Maybe I’m making some photos then and a bit of story telling about it next time. We will definitely go to our favourite market stall again, buy vegetables, especially those great tomatoes, buy some bread at the bread stall, cheese and maybe some flowers. Some of the flowers, which we bought last Saturday and I showed you in the last post are still vivid, like the beautiful orange lilies and the gerbera.

Vor einem Jahr: Death by Chocolate

Couscous-Avocado-Salat

nach einem Rezept aus Keine Zeit zum Kochen von Donna Hay

für 2 Personen

Zutaten

200 g Couscous
300 ml kochend heiße Hühnerbrühe
1 EL Butter
1 Avocado
1 EL Zitronensaft
2 EL Pinienkerne
eine kleine Handvoll frischer Minze
1 EL flüssiger Honig
Pfeffer, Salz

In einer Schüssel den Couscous mit der Butter und einer Prise Salz mischen. Die kochende Hühnerbrühe dazugeben und verrühren. Mit einem Teller oder Deckel abdecken und 5 Minuten ziehen lassen.

Währendessen die Avocado halbieren, den Kern entfernen und das Fleisch in Würfel schneiden. Die Pinienkerne in einer Pfanne ohne Öl rösten. Die Minze hacken oder mit den Fingern zerreißen.

Wenn der Couscous gezogen hat, gut umrühren. Honig und Zitronensaft unterrühren und mit Salz und Pfeffer würzen. Die Avocado, Pinienkerne und die Minze unterheben.

This dish involves only delicious ingredients. Couscous, avocado, pine nuts, mint, honey. The product has to be luscious. And it is! So next time you go by an avocado, buy it and remember this dish.

One year ago: Death by Chocolate

Couscous-Avocado-Salad

adapted from No Time To Cook by Donna Hay

serves two

Ingredients:

200 g couscous
300 ml hot chicken broth
1 Tbsp. butter
1 avocado
1 Tbsp. lemon juice
2 Tbsp. pine nuts
a small handful of fresh mint
1 Tbsp. honey
pepper and salt

In a medium bowl combine the couscous with the butter, a splash of salt and the hot chicken broth and stir. Cover with a plate or a lid and let it steep for 5 minutes.

Meanwhile half the avocado, remove the pit and cut the flesh into pieces. Roast the pine nuts without oil in a medium pan over medium heat. Chop the mint, if you like or just tear it into pieces with your fingers. I prefer the second choice, because I’m to lazy to chop and it’s feeling better doing it the hands.

After steeping, give the couscous a good stir. Add the honey, lemon juice and season to your taste with salt and pepper. Add the avocado, pine nuts and the mint and fold them in.

Enjoy!

Bruschetta Bruschetta – perfect summer snack

Update: Für das deutsche Rezept nach unten scrollen!

As we are all drooling over some easy light and cold! snack, I made some bruschetta today. You only have to take yourself 10 minutes and a toaster! I made mine classic. But if you have some goats cheese or mozzarella hanging ‘round in your fridge, feel free to add some. Sounds nice to me. I love goats cheese, but do you think I have ever some at home…?

I paired mine with some green salad with a simple dressing containing quince vinegar. If you’re living in Germany I urgently recommend you to go to Vom Fass. There you can get all sorts of vinegar and oils and a lot more liquids. They are really really good. And everything you are interested in, you can taste. So you won’t buy things, that you won’t use, because you don’t like the taste. I know, that there are similar shops existing in Germany, but down here it’s first choice.

Bruschetta

für 1 Persone

3 Scheiben Sauerteigbrot
3-4 mittelgroße Tomaten
Salz, Pfeffer
1 kleine Knoblauchzehe, geschält
Olivenöl oder Basilikumöl

Die Tomaten in kleine Würfel schneiden und mit Salz und Pfeffer würzen.

Das Brot toasten, so dass es etwas knusprig und leicht gebräunt am Rand ist. Naja, ich denke ihr wisst wie man Brot toastet… Mit dem Knoblauch das Brot einreiben, do dass es das Knoblaucharoma in sich aufnimmt. Man braucht dazu nicht unbedingt die ganze Zehe. Etwas Olivenöl auf das Brot träufeln und die Tomaten darauf verteilen.

Bruschetta

Serves one

3 slices sourdough bread
3-4 medium tomatoes
salt, pepper
one small clove garlic, peeled
olive oil (I used basil olive oil, which gave the bread a slight taste of basil)

Chop the tomatoes into small cubes. Season with salt and pepper. Toast your bread in the toaster, so it is crispy and slightly browned on the edges. I think you know, how toasting works. Rub the garlic on the toasted bread, so it gets infused with the garlic flavour. It is not necessary to use the whole garlic clove. Drizzle some olive oil on the bread and spread the tomatoes on it. Eat!

Überbackene Tofunocken mit TomatensauceTofuballs with Tomato Sauce

Update: Für das deutsche Rezept nach unten scrollen!

Since I’m really a bit out of time… with EVERYTHING, I hardly find the time to blog.

Actually I want to write about icecream, but I haven’t seen through the photos yet and some are still on the camera waiting to be downloaded.

Actually I have to learn. Don’t say something! Foodmicrobiology… Right. Slightly unmotivated, but interested. That’s what I am at the moment. Difficult mixture. But if you could see how much it is to learn and how slooooowly I’m getting forward…

Actually I really would like to give you the recipe of the cake in the kitchen. Freshly baked, warm and smelling of lemons all the way through. Mmmh yummy. It’s an old recipe of my grandma. And I would tell you, but it’s for work tomorrow and it’s not nice to cut one piece out. People would ask where the one piece is gone. And if I say then „Oh I had to photograph it.“, they would think I’m gone crazy. The other way would only be… well I could’nt wait and ate the piece. So no options for me. And for you. Until I bake it again. Or if there’s a rest tomorrow. Haha, you don’t know my collagues at work ;)!

Actually I have promised some people out there, that I will post that recipe soon, because it’s so delicious. Even if you don’t like tofu! Ok, that was about 6 weeks ago.

Actually the time has come to share this recipe with you, which I adapted from the lovely book Meine Sonnenküche by Virginie Besançon. It’s a book full of vegetarian recipes from the region of south France or just with the typical ingredients. First I just wanted the book, because of it’s pictures ;). But what I really like, is that there are recipes with ingredients typical for every season.

I know there are lot of people out there, who say „urgh tofu, don’t eat/like it“. But believe me, try this recipe and you will be surprised , how good tofu can taste. And it’s not just the taste, that is convincing, it’s also the texture of the balls. The balls come along with a tasty tomatoe sauce a la provençal. I made my own one, but you can also use bought one in glasses or your canned own one, if you have.

Überbackene Tofunocken mit Tomatensauce

aus Meine Sonnenküche von Virginie Besançon

Zutaten:

1 Zwiebel, fein gehackt
Olivenöl
500 g Tofu, grob gehackt
2 Knoblauchzehen, fein gehackt
3 Stängel Minze, Blätter gehackt
10 Stängel Petersilie, gehackt
2 Stängel Basilikum, gehackt
30 g Pinienkerne
Salz, Pfeffer
100 g Semmelbrösel
40 g geriebenen Parmesan, oder anderen Käse nach Belieben
500g Tomatensauce/Tomatenpüree (verfeinert mit Zwiebel, Knoblauch, Kräutern, Salz und Pfeffer)
Pinienkerne zum Bestreuen

Die Zwiebel in einem Topf in etwas Olivenöl anbraten. Knoblauch und Tofu dazugeben und kochen bis die meiste Flüssigkeit verdampft ist. Die Kräuter und die Pinienkerne dazugeben und alles pürieren. Mit Salz und Pfeffer würzen.

Den Tofu mit den Händen ausdrücken, so dass er möglichst trocken ist. Meiner war nach dem Pürieren schon so trocken, dass ich kaum mehr drücken musste.

Den Ofen auf 200° C vorheizen.

50 g Semmelbrösel unter die Tofumasse kneten. Längliche Nocken formen und in den restlichen Semmelbrösel wälzen.

Die gewürzte Tomatensauce in eine Auflaufform geben und die Nocken hineinlegen. Mit Käse und den Pinienkernen bestreuen

25 Minuten backen.

Wir haben dazu Pasta gegesssen, aber auch Polenta oder Couscous würden gut passen.

Since I’m really a bit out of time… with EVERYTHING, I hardly find the time to blog.

Actually I want to write about icecream, but I haven’t seen through the photos yet and some are still on the camera waiting to be downloaded.

Actually I have promised some people out there, that I will post that recipe soon, because it’s so delicious. Even if you don’t like tofu! Ok, that was about 6 weeks ago.

tofuballs mit tomato sauce

from Meine Sonnenküche by Virginie Besançon

Ingredients:

1 onion, peeled and finely diced
olive oil
500 g tofu, coarsely chopped
2 cloves of garlic, peeled and chopped
leaves of three stalks of mint, coarsely chopped
leaves of ten stalks of parsley, coarsley chopped
leaves of 2 stalks of basil, coarsely chopped
30 g pine nuts
salt, pepper
100 g breadcrumbs
40 g grated parmesan or other cheese you like
1 glass of tomatoe sauce or 500g tomato puree (refined with some diced onion and garlic, as well as your preferred mix of herbs, salt and pepper)
additional pine nuts for sprinkling

Braise lightly the onion in some olive oil. Add the garlic and tofu. Cook until most of the liquid is evaporated. Puree the mixture with the herbs and the pine nuts. Season with salt and pepper. Squeeze the tofu with your hands out, so it’s mostly dry. Mine was already dry after pureeing, I didn’t need to squeeze that much.

Preheat the oven to 200°C.

Knead 50g breadcrums into the tofu. Give the rest of the breadcrumbs on a plate. Form balls out of the tofu mixture and roll them in the breadcrumbs.

Give the tomatoe sauce in a casserole dish or prepare your own (braise lightly some diced onions and garlic in olive oil a small pot, add the tomatoe puree and season with herbs, salt, pepper and chili to taste) and give it in a casserole dish. Put the balls in the tomatoe sauce and sprinkle with cheese and pine nuts. Bake for about 25 minutes.

We ate it with pasta, but couscous or polenta would be fine, too.

Blätterteigtarte mit WurzelgemüsePuff Pastry Tart with Root Vegetables

Update: Für das deutsche Rezept nach unten scrollen!

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

Blätterteigtarte mit Wurzelgemüse

für 2 Personen

Zutaten:

250 g Blätterteig
300-500 g Wurzelgemüse (je nach Größe eurer Form), z.B. Sellerie, Fenchel, Kohlrabi, Möhren
2 Schalotten
1 Knoblauchzehe
etwas frischen Ingwer
Butterschmalz
150 g Crème fraîche
2 Eigelbe
Petersilie, fein gehackt
Salz und Pfeffer
Pinienkerne

Den Ofen auf 200° C vorheizen.

Die Backform einfetten. Den Blätterteig auspacken und die Form damit auslegen. Mit einer Gabel mehrmals einstechen.

Das Gemüse waschen, evtl schälen und in kleine Würfel schneiden. Den Knoblauch und Ingwer schälen und fein hacken.

In einer großen Pfanne das Butterschmalz erhitzen und das Gemüse 5 Minuten anbraten. Auf dem Teig verteilen. Zum Rand 1 cm Platz lassen, da der Teig dort hochgeht und einen schönen Rand bildet.

Die Eigelbe mit der Crème fraîche mischen und über dem Gemüse verteilen. Mit Petersilie und Pinienkernen bestreuen.

Die Tarte 15-20 Minuten backen.

Die Tarte nach Belieben mit frischen Tomaten, Parmesanspänen, frischem Basilikum oder Rucola garnieren.

Puff Pastry Tart with Root Vegetables

serves two

Ingredients:

puff pastry 250 g (I used refridgerated, which you just unwrap and then put it in the baking pan – like this one)
300-500 g root vegetables (depending on the size of your baking pan), like celery root, fennel, carrots, kohlrabi
2 shallots
1 clove of garlic
a little bit fresh ginger
clarified butter or just butter
150 g crème fraîche
2 egg yolks
fresh parsley, finely chopped
salt and pepper
some pine nuts

Preheat the oven to 200°C.

Grease your baking pan. Unwrap the puff pastry and press into it. Prick the dough several times with a fork.

Wash the vegetables and dice them into small cubes. Peel the garlic and ginger and dice them fine.

In a large non-stick pan heat the butter oil and stew the vegetables with the ginger and garlic for about 5 minutes. Spread it on the dough. Leave 1 cm to the edges, because there the dough will rise and make a crispy rim.

Mix the egg yolks with the crème fraîche and give it over the vegetables. Sprinkle it with the parsley and some pine nuts.

Bake the tart for about 15-20 minutes.

Garnish your tart with fresh tomatoes, grates of parmesan, fresh basil or arugula.

Gemüse mit QuinoaVegetables with Quinoa

Update: Für das deutsche Rezept nach unten scrollen!

Feeling like spring is coming over. Unfortunately winter in Germany is not thinking the same. We had a lot of problems with the masses of snow in Germany, up to the icebound island of Hiddensee. I’m sick of winter and snow and the cold!

Since I cannot do anything about that, I make myself a little bit warmer with food feeling like spring. Less meat, more vegetables.
And I’m juggling with trying new things, like quinoa. So it occurs, that this dish is gluten-free. Just another coincidence. If you do not have quinoa, you can also make some rice, maybe some wild rice? But I recommend you the quinoa. It gives you another flavour. A slightly flavour of nuts. Also it’s kinda lighter. I can’t describe it really, you have to taste!

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

You can vary the vegetables you use. Also available and fitting now are mushrooms, fennel or some squash for example. In summer you can use zucchini, tomatoes or cucumber and you can eat it cold as a salad with some fruit vinegar like quince vinegar. See, I’m already dreaming of summer!

Gemüse mit Quinoa

Zutaten:

180 g Quinoa
Gemüsebrühe
Olivenöl
2 Knoblauchzehen, fein gehackt
1 gelbe Paprika, klein gewürfelt
1 rote oder orange Paprika, klein gewürfelt
eine Handvoll Erbsen (TK)
2 Möhren, klein gewürfelt
2 Schalotten oder eine milde kleine Zwiebel, fein gehackt
Meersalz, Pfeffer
Petersilie, fein gehackt
Spritzer Zitronen- oder Limettensaft
etwas Zitronenschale
Basilikum, etwa 10 Blätter
frischer Oregano
Minze

Den Quinoa in einem feinen Sieb unter kaltem Wasser abspülen. Quinoa mit der doppelten Menge Wasser in den Reiskocher geben, wer mag gibt noch etwas Gemüsebrühe dazu. Den Reiskocher anschalten. Wenn ihr keinen Reiskocher habt, könnt ihr den Quinoa natürlich auch auf dem Herd im Topf kochen.

Währendessen einen Schuss Olivenöl in einer großen tiefen Pfanne erhitzen. Die Schalotten, Knoblauch, Möhren und Erbsen dazugeben und andünsten bis sie etwas weicher sind. Die Paprika dazugeben und unterrühren. Mit Salz und Pfeffer würzen. Den Zitronensaft, die Zitronenschale und Kräuter nach Geschmack zugeben.

Den Quinoa dazugeben und verrühren. Olivenöl dazugeben, bis der Quinoa lockerer wird und leicht mit Öl überzogen ist.

Sofort servieren.

For making the quinoa I used my rice cooker, which worked perfect. But if you don’t have one, you can just make it in a saucepan on the stove.

Vegetables with Quinoa

Ingredients:

180g (1 cup) quinoa
vegetable broth
olive oil
2 cloves garlic, finely chopped
1 yellow bell pepper, finely diced
1 red or orange bell pepper, finely diced
one handful of peas (frozen)
2 carrots, finely diced
2 shalotts or a small mild onion, finely diced
sea salt, ground pepper, to taste
fresh chopped parsley, to taste
squeeze of lemon or lime juice
some lemon zest
fresh basil, about 10 large leaves
fresh oregano
mint to taste (fresh or dried)

Rinse the quinoa in a fine sieve in cold water. Put the rinsed quinoa in your rice cooker and add the double amount (up to 2,5) of water. (If you put one cup quinoa in the cooker, you add 2- 2,5 cups water.) If you like, you can add some vegetable broth, too. Turn on the rice cooker.
If you don’t have a rice cooker, cook the quinoa in a saucepan on the stove, just like rice.

While cooking the quinoa, heat a splash of olive oil in large skillet over medium heat. Add the shallots, garlic, carrots and peas and stir until slightly softened. Add the bell pepper and stir again. Season with salt and pepper to taste. Add the lemon juice, to taste, as well as the herbs and the lemon zest.

Add the quinoa, when ready and give it stir. Add more olive oil to your taste. I added a good splash, until it got more loose and the quinoa had a light coating of the olive oil.

Selbstgemachte GemüsebouillonpasteHomemade Bouillon Paste

Upate: Für das deutsche Rezept nach unten scrollen!

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

In my ill-time I had a lot of time to read lots of blogs, recipes and other interesting things. I got hold on a simple recipe making your own bouillon paste of vegetables. Since I’m very into making everything on my own, I was thrilled.

Since I’m not a fan of glutamate in food, I’m using only organic granulated bouillon, because it never contains glutamate. But it can contain other things that you don’t want in there, for example gluten or allergens. So making your own paste, disposes this problem. And of course it’s just great to make your own bouillon, without making a real stock!

I adapted the recipe from 101 Cookbooks. You can vary, which vegetables you use and also the ratio. I do not like celery stalks. But I like the root. So I just used that. Equally I do not like cilantro, thus I used just parsley. However It would be interesting to add some basil the next time or parsnips.

It’s recommended to use a food processor. As I do not have one, I thought optimistic and use my blender. Hmmm… wasn’t that good idea. It didn’t get the leek and the carrots alright. Celery was good with it. In the end I used my immersion blender. It took some time longer I think (since I can’t compare), but it worked very well and I got a moist paste. I didn’t used as much salt, as stated in the „original“ recipe. Maybe that leads rather to a „creamy“ paste, than a loose paste. For me it’s salty enough and if not, adding salt is less a problem, than to withdraw some.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

I put one jar of the bouillon in the fridge and froze the rest in portions. If you are not using that much bouillon, you can freeze it in ice cube trays, so your portions to thaw are very small. I froze the rest in three portions, every equal to the amount in my fridge. It yields about four 200ml jars.

Selbstgemachte Gemüsebouillonpaste

nach einem Rezept von 101 Cookbooks

Zutaten:

150 g Lauch
200 g Fenchel
200 g Möhren
200 g Sellerie (ich nehme Knollensellerie)
30 g getrocknete Tomaten
100 g Schalotten, geschält
3 Knoblauchzehen, geschält
150 g feines Meersalz
80 g glatte Petersilie

Das Gemüse waschen.

Den Lauch halbieren und in Scheiben schneiden. Den Sellerie schälen und in Stücke schneiden. Ebenso Möhren, Knoblauch und die Schalotten. Die Petersilie grob hacken.

Wenn ihr einen Pürierstab verwendet, ist es leichter, wenn man das Gemüse in kleine Stücke schneidet.

Die ersten 4 Zutaten in die Küchenmaschine geben und etwa 20 Mal pulsen. Alternativ mit dem Pürierstab pürieren. Die anderen Zutaten dazugeben und pürieren bis man eine feuchte Paste bekommt. Mit dem Pürierstab kann das länger als 5 Minuten dauern.

Die Paste in ein kleines Glas füllen und den Rest portionsweise einfrieren.

2,5 TL auf 250 ml kochendes Wasser verwenden.

Die Paste hält sich sehr lange im Kühlschrank.

As I was ill the last two weeks, I wanted to do more for my blog. I made some things – I swear! But it happened, that those things were not good enough for my blog. Unfortunately.

Now that I’m back to work, I’ve done some great things and even more great photos of it! But just no time to write. So this evening I just take the time.

My recommendation is to dissolve 2,5 tsp. per 250 ml (1 cup). It dissolves very good, if you wonder ;-).

Homemade Bouillon Paste

adapted from 101 Cookbooks

Ingredients:

150 g leeks
200 g fennel
200 g carrots
200 g celery (I prefer roots)
30 g sun-dried tomatoes
100 g shallots, peeled
3 cloves garlic, peeled
150 g fine grain sea salt
80 g flat-leaf parsley

Wash the vegetables.

Slice the leeks. Peel the celery. Chop the fennel, carrots, celery, shallots and garlic. Chop the parsley loosely.

If you are using an immersion blender, it’s easier for you to cut the vegetables into smaller pieces. Place the first four ingredients in your food processor and pulse about 20 times. Or puree with your immersions blender. Add the other ingredients and puree as long as you get a moist paste. If you use an immersion blender it can take over 5 minutes.

Fill in a jar and keep it in the fridge. Freeze the rest in portions.

Use 2,5 tsp. of bouillon per 250ml (1 cup) boiling water.

Mini Hokkaido Kürbis Quiches und nussiger FeldsalatRed Kuri Squash Mini Quiches and nuttily lamb’s lettuce

Update: Für das deutsche Rezept nach unten scrollen!

Autumn is coming finally. The leaves are falling from the trees, it’s not so warm anymore (but not cold yet) and everywhere you get the typical autumn food, like apples, pears, fennel and pumpkin. I love every kind of pumpkin or squash. Everytime I see another type, I have to buy it. Some weeks ago I bought a cooking magazine, which is all about pumpkins. I picked out one recipe, which I adapted. The combination of pumpkin and pastry is great. Ok I admit, combination with pastry is always great! And quiches are one of my favourites. Besides I made some field salad with caramelized walnuts and a hazelnut vinaigrette.

The quiches are filled with very small diced red kuri squash, onion, parsley and bacon. But if you like it vegetarian you can just leave the bacon. Also you have a stronger flavour of the squash then. Over that you give some eggs mixed with milk, mustard, salt and pepper and top it with cheese. I used gouda and mozzarella, because I hadn’t enough gouda. But it tasted very good. You can use the sort of cheese you like best. Gorgonzola would be also nice I think. The recipe originally goes for 12 pieces to bake in a muffin-pan. But I made it in my tartelettes pans, so I got 6 pieces (I only have 6 tartelette pans) and had some filling left. I was also generous with the dough. So if you have more pans, the dough and the filling is enough for more than 6 pieces. Just double the amount of the eggmilk for more tartelettes.

Mini Hokkaido Kürbis Quiches

ergibt: 6 Mini-Quiches

Zutaten:

für den Teig

250 g Mehl
100 g weiche Butter
1 Prise Salz
100 g Frischkäse
1 Eigelb

für die Füllung

300 g Hokkaido
1 Zwiebel
50 g Speck, gewürfelt
Olivenöl
2 EL Petersilie, fein gehackt
2 Eier
100 ml Milch
1 TL Senf
Salz, Pfeffer
100-150 g Käse (z.B. Bergkäse), gerieben

Die Zutaten für den Teig mischen und zu einem glatten Teig verkneten. In Folie wickeln und eine Stunde kalt stellen.

Den Kürbis waschen und die Kerne entfernen. Fein würfeln.

Die Zwiebeln schälen und fein würfeln.

Das Öl in einer großen Pfanne erhitzen. Die Zwiebeln mit dem Speck anbraten. Abkühlen lassen, dann mit dem Kürbis und der Petersilie mischen.

Den Ofen auf 200° C vorheizen (Umluft 180° C). Die Tarteletteförmchen ausbuttern.

Den Teig in 6 Stücke teilen und ausrollen. Die Förmchen mit dem Teig auslegen. Die Kürbismischung auf die Förmchen verteilen.

Die Eier mit der Milch und dem Senf verquirlen. Großzügig würzen. Die Eiermilch auf die Förmchen verteilen. Die Tartelettes mit dem Käse bestreuen.

30 Minuten backen.

Feldsalat mit karamellisierten Walnüssen und Haselnussvinaigrette

Zutaten:

250 g Feldsalat
50 g Walnüsse
Zucker

Vinaigrette:

20 ml Haselnussöl
20 ml Weißweinessig
40 ml Wasser
1 TL Senf
1 TL Zucker
1/2 TL Salz
1 TL Petersilie, fein gehackt
1,5 TL Zwiebel, fein gehackt

Den Salat waschen und trocken schleudern.

Die Walnüsse grob hacken. Eine Pfanne erhitzen und die Walnüsse und etwas Zucker dazugeben. Die Walnüsse karamellisieren. Auskühlen lassen.

Die Zutaten in einem gut schließenden Glas mischen.

Kurz vor dem Servieren den Salat mit der Vinaigrette mischen und mit den Nüssen bestreuen.

Mini Red Kuri Squash Quiches

yields: 6 mini-quiches

Consider: the dough has to cool for 1 hour

Ingredients:

for the dough

250g flour
100g butter, at room temperature
1 pinch of salt
100g cream cheese
1 egg yolk

for the filling

300g red kuri squash
1 onion
50g bacon
olive oil
2 Tbsp. finely chopped parsley
2 large eggs
100ml milk
1 tsp. mustard
salt, pepper
100-150g cheese, grated or diced (depends how much you like and what sort you like)

Combine the ingredients for the dough and knead until smooth. Wrap it in plastic wrap and refridgerate 1 hour. In the meantime wash the red kuri squash, remove the seeds and dice it finely. Also the onion and the bacon (dicing). Heat the olive oil in a pan and roast the onions and bacon gently. Let it cool. After cooling mix it with the squash and the parsley. Preheat you oven to 200°C. Butter your tartelette pans. Divide the dough into 6 pieces. Press it into 6 small circles and when they have the size of your pans, press them into the moulds. Portion the squash-filling out in the moulds. Mix the eggs with the milk and mustard. Season generously with salt and pepper. Pour the eggmilk over the squash-mixture and sprinkle with cheese. Bake the quiches 30 minutes.

Lamb’s lettuce with caramelized walnuts and hazelnut vinaigrette

Ingredients:

250g field salad
50g walnuts
sugar

vinaigrette:

20ml hazelnut oil
20ml white wine vinegar
40ml water
1 tsp. mustard
1 tsp. sugar
1/2 tsp. salt
1 tsp. finely chopped parsley
1,5 tsp. finely chopped onion

Wash the field salad and spin it dry. Chop the walnuts coarsley. Heat a pan, add the walnuts and some sugar (imagine the walnuts have to be covered by the sugar). Caramelize the walnuts. Let them cool. Mix the ingredients for the vinaigrette in a shaker or a good locking preserving glass. Right before serving, mix the walnuts with the field salad and pour over the vinaigrette.