Category Archives: vegetarians

pic, rec, Salate, savoury, vegetarians

tomaten-nektarinen-salat mit huettenkaese

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seit letztem weihnachten bekomme ich regelmaessig die effilee und eine rubrik die ich darin besonders mag ist der schnelle teller, meistens (immer?) kreiert vom herrn paulsen.  diesmal war der tomaten-nektarinen-salat dabei und da ich schoene tomaten aus omas garten vorraetig hatte habe ich den gleich mal ausprobiert. hat sehr fein geschmeckt und macht auch optisch ganz schoen was her.

Zutaten:

  • 500 g Tomaten
  • 2 Nektarinen
  • 1.5 EL Weißweinessig
  • 2 TL flüssiger Honig
  • 4 EL Olivenöl
  • Salz
  • Pfeffer
  • 1 Zweig Basilikum
  • 200 g Hüttenkäse

tomaten waschen und in scheiben schneiden, nektarinen in spalten schneiden, auf tellern anrichten. vinaigrette anruehren, mit salz und pfeffer kraeftig wuerzen.

basilikum grob zupfen und ueber den salat streuen, huettenkaese leicht salzen und verteilen. alles mit der vinaigrette betraeufeln.

Kuchen und Plätzchen, pic, rec, sweet, vegetarians

welcome baby girl cake

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our neighbour’s second daughter arrived two nights ago. to welcome her, i made a lemon cake (adapted from chili und ciabatta).

ingredients:

dough:

  • 240 g flour
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 170 g butter, at room temperature
  • zest of one lemon
  • 115 g cream cheese
  • 215 g sugar
  • 3 eggs, yolk and white separated
  • 3 Tbsp lemon juice
  • one pinch of salt

icing:

  • 70 g icing sugar
  • lemon juice
  • red food color, white icing pen

sift flour, cream of tartar and salt into a bowl.

cut butter in small pieces, beat until creamy. add lemon zest and cream cheese, continue beating. add sugar by the tablespoon, continue beating. add the egg yolks, one at a time, beating well after each addition.

add half of the flour mix into the cream, stir a few times. then add lemon juice, stir. add remaining flour, stir again (do not overwork the dough).

beat egg whites with a pinch of salt until stiff. first fold 1/3 of the egg white carefully into the dough, then the remaining 2/3.

bake at 160°C. the original recipe was used for a rectangular form and needed 70 minutes baking time. i made two cakes of 18 and 12 cm diameter, which needed 40 resp. 50 minutes.

in case you’re wondering: the wrapping is made of sandwich paper, two paper plates and a bit of silver ribbon.

Hauptgerichte, pic, rec, savoury, vegetarians

halloumi vegetable skewers

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ingredients:

marinade:

  • juice of one lemon
  • 5 Tbsp olive oil
  • 1 clove of garlic, minced
  • 2 tbsp parsley, minced
  • 1/4 tsp chili flakes
  • 1/4 tsp salt
  • pepper

other:

  • 1 red bell pepper
  • 1 zucchini
  • 200 g halloumi

mix ingredients for marinade together.

cut bell pepper, zucchini and halloumi in bite size pieces, put in a bowl and cover with marinade. chill in the fridge for 4 hours.

Skewer the vegetables and the halloumi. put on a baking tray and brush with remaining marinade. grill at 200°C for 20-30 minutes. (you may want to reduce to 175°C for the last minutes).

we ate it with a taboulé-style salad and a yoghurt dip.

Beilagen, pic, rec, savoury, vegetarians

white asparagus with orange butter and almonds

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it’s still asparagus season! today we had white asparagus for the first time this spring and i learned a great trick to make it even more tasty – cook the asparagus in stock that is made of its trimmings.

ingredients:

  • 1 kg white asparagus
  • 1.5 tsp salt
  • 1.5 tsp sugar
  • 50 g butter
  • 2 tbsp orange juice
  • 3 tbsp slivered almonds
  • more salt, pepper

wash, trim and peel the asparagus. put asparagus skins plus trimmings in a pot with 1.8 l cold water, add salt and sugar. bring to boil and let it simmer for about 15 minutes. remove skins and trimmings.

put asparagus into the stock, bring to boil then let it simmer for 10-15 minutes (until al dente).

meanwhile toast almonds in a dry pan until they start to turn golden. add butter and orange juice, cook for a few minutes at medium heat (until butter starts to brown). remove from heat, season with pepper and salt.

transfer asparagus on a prewarmed platter,  cover with orange butter.

Beilagen, pic, rec, savoury, vegetarians

green peas with onion and parsley

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a very simple dish.

ingredients:

  • about 250 g green peas (frozen)
  • 150 ml water (optional: 70 ml white wine + 80 ml water)
  • one onion, diced
  • 2 tbsp butter
  • parsley, pepper, salt

cook onion in 1 tbsp butter for a minute, add peas and cook for another minute, stirring constantly. add water (or water plus wine), cover and let it simmer until the peas are done. remove from heat, add the second tbsp butter, about 2 tbsp parsley, salt and freshly ground black pepper to taste.

pic, rec, savoury, Sonstiges, vegetarians

green sauce

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you can’t see much of it, but the green sauce was great, in particular with the early season potatoes and boiled eggs. i would not dare to call it frankfurter grüne sauce, since it does only contain two out of the seven herbs required for this speciality. in case you are interested: these are parsley, chive, borage, chervil, cress, garden burnet and sorrel. and if you want to know even more, you can go to the green sauce festival or visit the green sauce monument. (in frankfurt. crazy.)

ingredients:

  • one bunch of parsley, minced
  • one bunch of chive, cut in small rings
  • 150 g sour cream
  • 150 g crème fraîche
  • 2 tsp mustard (dijon, hot)
  • 1 tbsp sun flower oil
  • 2 tbsp lemon juice
  • salt, pepper

in a blender, mix all ingredients until smooth. keep in the fridge until use.

Hauptgerichte, pic, rec, savoury, vegetarians

green asparagus tart

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i made this tart in a hurry, and while doing so i found out that a few minutes in the freezer are for the pastry as good as an hour in the fridge. anyway the pastry was very nice – i tried a mixture of white flour and dark flour (whole grain). next i may try it with spelt, as suggested in various other recipes.

ingredients:

pastry:

  • 100 g flour (type 405)
  • 100 g flour (type 1050)
  • 1/4 tsp salt
  • 100 g butter, very cold
  • 1 egg

filling:

  • 500 g green asparagus
  • 1 tbsp butter
  • 1 tbsp fresh lemon juice
  • 4 cherry tomatoes
  • 200 g crème fraîche
  • 30 g fresh parsley, chopped
  • 2 eggs
  • 50 g grated cheese
  • salt, pepper

mix flour and salt, using a pastry cutter cut the butter into the dough. add egg and knead quickly. put for 10 minutes in the freezer.

transfer the dough in a 26 cm baking pan (unfortunately i do not have a proper tart pan – yet), spread and pat it into the pan. press it up the sides about 3 cm high. put the pan into the freezer for another ten minutes. bake in the preheated oven at 200°C for 10 minutes, afterwards let it cool a bit.

meanwhile prepare the filling:

wash and prepare the asparagus, remove and/or peel the end parts as needed. cut in pieces of 10cm. in a large pan, melt butter and cook asparagus for five minutes. season with lemon juice, salt and pepper.

mix crème fraîche with chopped parsley, then add eggs. stir well. season with salt and pepper.

arrange the asparagus on the tarte shell, cut tomatoes in three slices each and put on the asparagus. pour the egg mixture over it and bake at 175°C for 15 minutes.

remove from the oven and sprinkle with grated cheese. i used a mixture of parmesan and camembert. put the tart back in the oven and bake for another 10-15 minutes.

my plan was to have it for dinner with the family yesterday, and eat leftovers for lunch today. and yes, there were still leftovers.

but a quick check around midnight confirmed my creeping suspicion that they might not see the daylight again.

Kuchen und Plätzchen, pic, rec, sweet, vegetarians

estonian kringel for bbd #30

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i saw estonian kringel a while ago at the website things we make and found it so beautiful that i immediately put it on my list of things to make. bread baking day #30 – twisted breads – seemed a good occasion to give it a try. after checking some other recipes for kringel i made a few adaptions to the recipe (namely i left out the raisins since i find they burn to easily when on the outside of a loaf), and i also made only half the amount –  mine is a small kringel.

ingredients:

dough:

  • 20 g fresh yeast
  • 1/2 tbsp sugar
  • 125 ml lukewarm milk
  • 1 egg yolk
  • 25 g butter, melted
  • a pinch of fine sea salt
  • 300 g flour

filling:

  • 40 g butter, melted
  • 5 tsp sugar
  • 1/2 tsp cinnamon

other:

  • slivered almonds

crumble yeast into a large bowl, add sugar. dissolve yeast in milk and let stand for a few minutes until it bubbles. add egg yolk and melted butter. mix salt and flour, add and knead well. cover the bowl with a dish towel and let it rise for about 1.5 hours.

preheat oven to 200°C. mix sugar and cinnamon. on a floured surface, knead the dough a few more times, then roll it out (about 50 cm x 25 cm). spread 3/4 of melted butter for filling over the dough, then sprinkle with cinnamon-sugar-mix. roll the dough up, starting from the long edge, and cut in half. i left the first centimetres uncut at first, since it makes twisting easier. twist the dough together, with the cutting edges to the outside. shape into a circle and transfer to a baking tray lined with parchment paper. brush with the remaining butter, and sprinkle with slivered almonds (optionally). bake for about 20 minutes, make sure not to burn the edges (you may want to reduce the heat to 180° for the last minutes).

to serve, dust with icing sugar, or top with a sugar glace. or leave it as it is – as we did 🙂

i’m submitting the kringel to bbd #30, hosted at living in the kitchen with puppies.

BreadBakingDay #30 - last day of submission June 1st, 2010

Hauptgerichte, pic, rec, savoury, vegetarians

pierogi ruskie

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we went on a little roadtrip through poland early 2008, visiting wrocław and krakow. among the many nice things we ate were pierogi ruskie. i, and i guess most people,  thought this means russian pierogi, which is kind of funny since in russia pierogi (or rather piroshki) are something that is baked in the oven. but as i learned here, ruskie is actually an old Polish word meaning Ukrainian. In old Polish Ukraine was called Rus [from the word Ruthenia], and Ukrainians Rusini. Therefore the name pierogi ruskie would translate as Ukrainian pierogis. you live, you learn.

ingredients:

dough:

  • 200 g flour
  • 75 ml water
  • 1 tsp soft butter
  • 1/4 tsp salt

filling:

  • 200 g cooked potatoes
  • 120 g quark (white cheese)
  • 1 large onion, diced
  • 1 tbsp butter
  • salt and pepper to taste

to serve:

  • brown butter, or breadcrumbs fried in butter
  • sour cream or yoghurt

mix salt and flour, add butter and water and knead well for about 8 minutes. chill in the fridge for an hour.

cook onion in butter until soft and golden. mash potatoes with a fork, then mix with quark and onion. season with salt and pepper.

roll out the dough very thin, cut out round shapes, place a teaspoon of filling in the middle. then brush the edges of the circle with cold water, fold into a semicircle and seal. (i used my new set of pasta makers to do this, and it worked great.)

cook for 3-5 minutes in boiling salted water. the pierogi are done when puffed and floating atop.

put in a bowl and cover with brown butter to prevent sticking.

serve with breadcrumbs fried in butter and sour cream or yoghurt. another version is to serve them with onions and diced bacon, fried in oil.

Kuchen und Plätzchen, pic, rec, sweet, vegetarians

chocolate cake with fresh strawberries

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i found the idea for this chocolate cake at chili and ciabatta. it is very rich but goes perfect with fresh strawberries and whipped cream. i made 3/5 of the original recipe (without the raspberries), which was enough for a baking pan of 22cm diameter. the chocolate i used was 63% cocoa – so the cake was very chocolatey. but since it can never be chocolatey enough i also glazed it with a little bit ganache made from cream, chocolate and butter before topping it with strawberries.