vegetarian – Seite 4 – 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.

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!

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.