vegetarisch – Seite 6 – Coconut & Vanilla

Fenchel-Zwiebel-PizzaFennel-Onion-Pizza

Update: Für das deutsche Rezept nach unten scrollen!

Time flies by. And in between, we were ill for a whole week. Both. Bah! We ate nearly nothing the whole week. We didn’t need to go to the farmer’s market the weekend after, because it was everything still there from the weekend before.

I have to get rid of those winter vegetables, which are going on my nerves, as well as this whole winter thing. I mean after half the winter, I’m sick of all the winter vegetable „variety“. But after the summer I’m NEVER tired of the summer fruits and vegetables. I want asparagus and raspberries and tomatoes throughout the year. I want to live in Florida, if it comes to fruits and vegetables. But I am willing to compromise on this… southern Spain or Italy may be as well nice.

After leaving the dreams alone on their sunny meadow… sorry dreaming again… I needed to get rid of some cute baby fennel. So we created this delicious pizza, which is easy and made with our favourite pizza dough (recipe from the great Jamie Oliver). The pizza is made with winter vegetables, but a reminder of the sun. Because pizza is always a reminder of the sun, because… well it’s Italian.

The dough is enough for a pizza with thick base. Which we like! But from time to time it’s also good to take a bit of the dough and make some garlic bread as a starter and use only the rest (maybe 4/5) for the pizza.

Vor einem Jahr: Gemüse mit Quinoa

Fenchel-Zwiebel-Pizza

ergibt: 1 Blech

Teig:

500 g Weizenmehl 550 Type
1 Päckchen Trockenhefe
1/2 TL feines Meersalz
1 TL brauner Zucker
280 ml lauwarmes Wasser

Belag:

4 Baby Fenchel oder 2 normale Fenchel
2 große Zwiebeln
125 g Mozzarella
Meersalz und Pfeffer
frischer (oder getrockneter) Rosmarin oder Thymian

außerdem:

Butter für das Backblech

Wasser, Zucker und Hefe mischen bis sich alles aufgelöst hat. Mit dem Mehl und dem Salz verkneten. Mit Folie oder einem feuchten Tuch abgedeckt 1 Stunde gehen lassen.

Währenddessen den Fenchel putzen und die Haut der Zwiebeln entfernen. Die Zwiebeln und evtl auch den Fenchel halbieren (je nach Größe). In sehr dünne Scheiben schneiden oder hobeln. Den Mozzarella in kleine Würfel schneiden. Die frischen Kräuter fein hacken.

Das Blech einfetten.

Den Ofen auf 180° C vorheizen.

Den Teig mit den Händen auf dem Blech verteilen. Fenchel- und Zwiebelscheiben mischen und gleichmäig auf dem Blech verteilen. Kräuter drauf und mit Salz und Pfeffer würzen. Den Mozzarella verteilen.

15-20 Minuten backen, bis die Ränder goldbraun sind.

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One year ago: Vegetables with Quinoa

Fennel-Onion-Pizza

dough:

500g flour (550 Type)
1 sachet of dried yeast
1/2 tsp. sea salt
1 tsp brown sugar
280g lukewarm water

topping:

4 baby fennels or 1-2 normal sized fennels
2 large onions
125g mozzarella
sea salt and pepper
fresh (or dried) rosemary or thyme

additional:

butter for the baking sheet

Add the sugar and the yeast to the warm water and stir with a whisk, until dissolved. Mix flour and salt and add the water-yeast-mixture. Knead with your hands or the stand mixer, until you have a smooth dough. Cover with a kitchen towel and let it rise for about an hour or doubled in size.

In the meantime clean the fennel and remove the skin of the onions. Half the onions and eventually the fennel, too (depending on their size). Cut into very thin slices. Cut the mozzarella into small cubes. Chop the fresh herbs.

Grease the baking sheet with butter.

Preheat the oven to 180°C.

When the dough has risen, use your hands to flatten the dough and to adjust it to the pan. Mix the fennel and onion slices. Spread them evenly on the dough. Season with the herbs and salt and pepper. Spread the mozzarella cubes.

Bake the pizza for about 15-20 minutes, until the rims are golden brown.

Pasta mit PilzenMushroom Pasta

Update: Für das deutsche Rezept nach unten scrollen!

There is not much to say about this dish. It’s easy and quick. It’s light. It’s one of those dishes, that are great for evenings, when you don’t want to stand in the kitchen for an hour or even a half. Just because you don’t want. Or because you are that hungry, that you cannot concentrate on something else than being hungry. Well that’s me… sometimes.

It’s also one of those dishes, that are great, when you have nothing at home, unless some mushrooms (I take it for granted, that pasta and cream are always in the pantry/fridge).

For those occasions one needs to have something up the sleeves. Like mushroom pasta.

As I have nothing more to say about this wonderful emergency dish, I recommend you to have a look in Shauna’s new cookbook, which I just received as a belated Christmas gift. As I’m flipping through the sites and looking at recipes like „potato-mushroom-tart“ or „chicken braised in red-wine“ or „chocolate-peanut butter brownies“, I’m really glad I already prepared some of the dinner tonight. Because hungry cooking is not my kind of style, as you already may’ve guessed. Anyway the cookbook is full of delicious recipes, which are in addition to that all gluten-free – naturally or intended. Altogether great compositions.

So if you have now spend too much time reading food blogs, instead of making dinner/lunch, go ahead for some mushroom pasta!

Vor einem Jahr: Heidelbeer-Buttermilch-Panna Cotta

Pasta mit Pilzen

für 2 Personen

Zutaten

300 g Pilze, z.B. Champignons
250 Pasta
Meersalz, Pfeffer
2 Knoblauchzehen
ein kleiner Bund Petersilie, fein gehackt (Ich habe 2-3 EL TK-Petersilie genommen)
2 EL Olivenöl
100 g Sahne
1 TL Zitronensaft
10 g getrockente Steinpilze (optional), für 30 Min. in etwas warmes Wasser eingeweicht

Wenn du die getrockneten Pilze verwendest, abtropfen lassen, dabei das Wasser aufheben und die Pilze klein hacken.

Die Pilze putzen und die Enden abschneiden. Je nach Größe vierteln oder achteln.

Die Pasta in Salzwasser al dente kochen.

Den Knoblauch schälen und fein hacken. Das Olivenöl in einer Pfanne erhitzen, die Steinpilze und die Champignons dazugeben. 5 Minuten bei mittlerer Hitze anbraten, dabei häufig umrühren. Wenn die Pilze Wasser verlieren, weiterbraten, bis das Wasser verdampft ist. Den Knoblauch und die Petersilie dazugeben. Dann die Sahne und den Zitronensaft, mit Salz und Pfeffer würzen. Wenn die Sauce zu dick ist, etwas von dem Steinpilzwasser dazugeben.

Die Pasta abseihen und mit der Pilzsauce mischen.

It’s also one of those dishes, that are great, when you have nothing at home, unless some mushrooms (I take it for granted, that pasta and cream are always in the pantry/fridge).

For those occasions one needs to have something up the sleeves. Like mushroom pasta.

So if you have now spend too much time reading food blogs, instead of making dinner/lunch, go ahead for some mushroom pasta!

One year ago: Blueberry and Buttermilk-Panna Cotta

Mushroom Pasta

serves 2

Ingredients:

300g mushrooms
250g pasta
salt, pepper
2 garlic cloves
a bunch of parsley, finely chopped (I used frozen, about 2-3 Tbsp.)
2 Tbsp. olive oil
100g cream
1 tsp. lemon juice

nice if you have on hand, but not necessary :

10g dried porcini, soaked in warm water for about 30 minutes

If using dried porcini, drain and chop them. Save the porcini water!

Clean the mushrooms and cut the ends off. Cut them into quarts or eights, depending on the size of the mushrooms.

Bring a pot with water to the boil. Add salt and the pasta. Cook until al dente.

Meanwhile peel the garlic cloves and chop them finely. Heat the olive oil in a large pan. Add the porcini and mushrooms. Roast them at middle heat for about 5 minutes. Stir often. If the mushrooms are losing some water, roast them until it evaporates again. Add the garlic and the parsley, as well as the cream and the lemon juice. Season with salt and pepper to your taste. If you do want your sauce more fluid, add a bit of the porcini water.

Drain the pasta und mix it with the mushrooms.

Bon Appétit!

Kürbis-Apfel-SuppeWinter Squash-Apple-Soup

Update: Für das deutsche Rezept nach unten scrollen!

8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this squash-apple-soup helps. And it’s fast and easy done. Especially if you are using a squash, that softens in minutes.

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a red kuri squash. red kuri squash softens fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a squash soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

Vor einem Jahr: Apfeltarte

Kürbis-Apfel-Suppe

für 3-4 Personen

700 g Kürbis
200 g Zwiebeln
1 Apfel
1 EL Butterschmalz
1 EL Zucker
Meersalz
weißer Pfeffer
3 EL Weißweinessig
400 ml Gemüsebrühe
Kürbiskernöl (optional)
4 Scheiben Sauerteigbrot

Den Kürbis in Viertel schneiden, die Kerne entfernen und schälen (außer es ist ein Hokkaido). In dünne Scheiben schneiden. Die Zwiebeln schälen und hacken. Den Apfel ebenfalls schälen, das Kerngehäuse entfernen und achteln. Die Achtel in dünne Scheiben schneiden.

Das Butterschmalz in einem Topf schmelzen, die Zwiebeln zugeben und 2 Minuten andünsten. Kürbis, Apfel und Zucker zugeben und weitere 2 Minuten andünsten. Essig, Brühe und 500 ml Wasser dazugeben. Kochen bis Kürbos und Apfel weich sind.

Die Brotscheiben toasten.

Die Suppe pürieren und mit Salz und Pfeffer würzen.

Die Suppe mit Kürbiskernöl beträufeln und mit dem Brot servieren.

8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this pumpkin-apple-soup helps. And it’s fast and easy done. Especially if you are using a pumpkin, that softens in minutes.

We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a hokkaido. Hokkaido’s soften fast, too, taste delicious and the best: you don’t need to peel them!

The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a pumpkin soup. Because of the apple it’s a whole new soup. Something special.

Make a large batch. Double the recipe below, so you have more soup the next day.

One year ago: Apple Tart

Squash-Apple-Soup

Serves 3-4

700 g squash
200 g onions
1 apple
1 Tbsp butter
1 Tbsp. sugar
salt
white pepper
3 Tbsp. white wine vinegar
400 ml vegetable broth
pumpkin seed oil for drizzling (optional)
4 slices of sourdough bread

Cut the squash into quarters. Remove the seeds and peel it, if not using a red kuri. Cut into thin slices. Peel and chop the onions. Peel the apple and divide into eight pieces. Remove the core. Cut the apple pieces into thin slices.

Melt the butter in a medium pot. Add the onions and braise lightly for 2 minutes. Add squash, apple and sugar and braise again two minutes. Season with salt and pepper. Add the vinegar, broth and 500ml water. Cook until the squash and apples are softened (they are done, if you can mash them with your wooden spoon). It took 5 minutes for me, but depending on the sort of the squash it can take up to 20 minutes.

Toast your slices of bread in the toaster.

Puree the soup with an immersion blender. Eventually season again with salt and pepper. Serve the soup and drizzle with some pumpkin seed oil. Eat with toasted sourdough bread.

Tomaten und ÄpfelTomatoes and Apples

Update: Für das deutsche Rezept nach unten scrollen!

Summer ending and autumn beginning. That is what tomatoes and apples are standing for, right now. That is how I feel. I’m yearning for the warm summer air and long nights, but I also like when it rains all day and the sky is cloudy. It’s a good excuse to cozy up and eat meals, that warm from inside. And it’s a good excuse to drink glühwein, yet. Yeah, I already had my first some days ago…

For enjoying the last summer bits and preserving it until autumn and winter, make some good old homemade pasta/pizza sauce and can it. It’s a bit of work chopping all the tomatoes, but the rest is just easy going. And there’s definitely no need to peel the skin off them! I made sauce of 2 kilos of tomatoes and it looked a lot in the pot. But afterwards it ended in 5 jars. That’s good, don’t get me wrong. But if you have access to a lot tomatoes, don’t be shy or scared of the amount, you will be rewarded with a lot of yummy pasta sauce, that will bring you through the summer-less seasons.

For enjoying the first autumn bits, I give you a simple apple compote on the way, which can be spiced up with your favourite spices or made with additionally pears. This compote is just perfect as a topping on arroz con leche, creams or the flan tart, I will post next time. It can also used as a filling for a sweet snack made of puff pastry or enjoyed with pancakes. Make a lot, it disappears fast!

Diese Rezepte sind nur Richtlinien. Lasst Zutaten weg oder fügt andere hinzu, wenn ihr möchtet.

Wenn ihr Pastasauce einmachen wollt, müsst ihr vorher die Gläser und Deckel sterilisieren. Hier gibt es gutes und sehr witziges Video darüber und wie man ganze Tomaten einmacht.

Selbstgemachte Pasta Sauce

Zutaten:

2 kilo reife Tomaten, gewaschen und gehackt
5 mittlere Zwiebeln, fein gehackt
3 Knoblauchzehen, fein gehackt
Meersalz, Pfeffer
frische Kräuter, wie Basilikum Thymian, Oregano, Salbei, Minze, Rosmarin
Olivenöl

In einem großen Topf einen großzügigen Schuss Olivenöl erhitzen. Zwiebeln und Knoblauch dazu, 1-2 Minuten andünsten, aber nicht braun werden lassen. Die gehackten Tomaten dazu und köcheln bis alles weich und sämig wird. Das dauert etwa 20-30 Minuten. Währendessen die Kräuter hacken.

Wenn du die Sauce einmachen willst, jetzt die Gläser und Deckel vorbereiten und auf ein sauberes Geschirrtuch legen.

Mit den Kräutern, sowie Salz und Pfeffer abschmecken.

Während die Sauce noch heiß ist, in die Gläser füllen. Aufpassen dass die Ränder sauber sind! Gut verschrauben und abkühlen lassen.

Apfelkompott

4 säuerliche Äpfel
1 Vanilleschote, Mark herausgekratzt
1 Sternanis
50 ml Wasser
50 g Zucker

Die Äpfel entkernen und in kleine Würfel schneiden. Äpfel, Zucker, Vanilleschote und -mark, Sternanis und Wasser in einem Topf erhitzen. Köcheln lassen, bis die Äpfel zerfallen sind oder sich leicht mit einem Löffel zerdrücken lassen, etwa 10-15 Minuten.

Die Gewürze entfernen und gleich verwenden oder im Kühlschrank aufbewahren. Innerhalb von 2-3 Tagen verbrauchen.

Note: That is just a guideline. Feel free to add and leave things, how you prefer it.

If you want to can the pasta sauce, you need clean jars with lids, that you’ve sterilized before. Here’s a really good and also funny video about sterilizing jars and canning whole tomatoes from The Bitten Word. They put it in a nutshell.

Homemade Pasta Sauce

2 kilos ripe tomatoes, unpeeled washed and chopped
5 medium onions, chopped
3 garlic cloves, chopped finely
salt, pepper
herbs, such like basil, thyme, oregano, sage, mint, rosemary; preferably fresh, otherwise dried
olive oil

In large pot heat a good splash of olive oil and add the onions and garlic. Cook a minute or two, but don’t let it brown. Add all the chopped tomatoes. Cook until tender and everything gets mushy. That takes about 20-30 minutes. Meanwhile chop your fresh herbs.

If you want to can your pasta sauce, prepare now the jars and lids. Place them on a dish towel.

After that, add the herbs to the sauce and season it with salt and pepper.

Now as the pasta sauce is still hot, fill your jars with the sauce. Make sure that the rims of the jars are clean, when you seal them with the lids. Let them cool.

Apple Compote

4 acidic apples
one vanilla bean, split open and seeds scraped
one small star anise
50 ml water
50 g sugar

Core the apples and cut them into small cubes (0,5×0,5cm). Heat a small saucepan. Add apples, sugar, vanilla bean and seeds, star anise and water. Let it simmer, until mushy or until you can mash the apples with your spoon easily. It takes about 10-15 minutes. Remove the spices, eat immediately or store in the fridge for 2-3 days.

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.