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 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.
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.