Salmon-Fennel-Asparagus Tarte

Hey there :)

So this is the first time I post something that isn’t vegetarian. But I can say ahead, if you don’t eat salmon you can also leave it out at eat this tarte as a simple veggie tarte. But I personally really like the salmon in it, it pairs well with the fennel and asparagus.

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This is also my first time working with fennel, I have actually never used it before and also have only eaten it as a bonbon or drunk it as some tea. So I was actually a little concerned it may taste like some medicine. But it didn’t at all. I actually liked it so much that I made the tarte next time I got to buy some more salmon :)

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It is perfect for a light spring lunch, or fits well in a brunch as it has nicely fresh touch to it thanks to the fennel. It’s not too heavy on the stomach but still filling. And it’s kind of colorful plus it features the all-star asparagus that is finally ins season again  so in my book it fits the spring perfectly :)

 

Recipe Salmon-Asparagus-Fennel Tarte

prep time: 15 minutes + 45 minutes baking time +++ yields: one tart

Ingredients

  • 1 package puff pastry (or make your own if you are really motivated)
  • 200g smoked salmon
  • 5 spears green asparagus
  • 1 fennel
  • 1 medium red onion
  • 200g herbed crème fraiche (make your own my adding 2 tablespoons of herbs to plain crème fraiche)
  • 2 Tbsp. cream cheese
  •  3 eggs
  • 4 Tbsp .parmesan , grated + a bit more
  • 1 Tbsp. lemon juice
  • 2 tsp. sugar
  • salt and pepper, to taste

 

Instructions

Preheat the oven to 200°C.

Prepare the filling: Cut the salmon into fine strips.

Wash the fennel and asparagus. Cut off any hard ends of the asparagus.

Finely slice the red onion and the fennel (remove the stem!) into thin strips.  Cut the asparagus into about 3cm thick pieces, or however thick you prefer them.

In a pan, heat a tablespoon of oil over medium-high heat. Add the onions and sauté until soft, about 2 minutes. Then add the fennel strips and continue to cook for about 3 minutes. Add the asparagus and cook for another 3 minutes until slightly tender. You can add a bit of salt, sugar and pepper if you want. But there will be some in the crème filling as well so don’t go overboard.

In the meantime prepare the cream filling: Mix together the herbed crème fraiche, cream cheese, 3 eggs, lemon juice, 4 Tbsp. parmesan, sugar and some salt and pepper. As the salmon is already salty, go easy on the salt.

Place the puff pastry in a tart pan (I used a rectangular one). Cut off the ends that are overhanging.

First layer the cut salmon evenly on the bottom of the puff pastry. Then add the veggies and also evenly distribute them.

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Pour over the cream filling. If you want, you can add a bit more parmesan on top.

Bake for about 45 minutes, or until the center is set and the puff pastry is nicely golden brown.

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White Bean-Paprika Dip and Flat Bread

Looking for some no-fuss meal? Here is one. Well, the dip part at least. It basically is a variation of hummus, but with more or less all ingredients swapped it tastes noting alike. And even texture-wise is different. But nonetheless good. I mean it’s nothing overly fancy, but it makes a nice quick snack, with quite a load of protein.

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While this part is vegan, the flat bread is not. It also bread takes a bit of time though I have to admit. If you want to go for some other bread, the dip will work as well for them :) The steps by themselves are pretty easy. It tastes a bit different from normal flat bread due to the millet flour, but this one also gives the bread a nice protein boost :)

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So the bread and the dip do pair quite well, but it doesn’t hurt to add some avocado or tomato or so to the combo ;)

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Recipe White Bean-Paprika Dip

Ingredients

  • about 2/3 Cups / 220g cooked white beans
  • about ¾ Cup / 150g roasted paprika
  • 1 glove garlic
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 branch of fresh rosemary
  • salt, pepper, turmeric and cayenne pepper to taste
  • some chopped green onions for garnish (optional)

Instructions

Place all the ingredients except for the rosemary and the spices in a blender and blend until smooth or desired consistency is achieved.

Chop the rosemary finely. Add it to the dip and stir. Adjust spices to taste

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Recipe millet flat bread

Ingredients

  • ¾ Cup / 150ml milk
  • 2 Tbsp. sugar
  • 1 packet dry yeast
  • 3 ½ Cups / 450g flour, half whole grain millet and half whole grain wheat flour
  • 1 tsp. baking powder
  • 2/3 Cup / 160g yoghurt
  • 2 Tbsp. olive oil
  • 1 egg
  • 1 tsp. salt

Instructions

In a bowl mix together the milk, sugar and yeast. Set aside for about 30-45 minutes until the surface gets foamy.

In another bowl mix together the flours, baking powder and salt.

In yet another bowl whisk the egg, yoghurt and oil until everything softens up a bit. Then add the egg-yoghurt mixture and the milk-yeast mixture to the flour and knead for about 4 minutes and then form into a smooth ball. Cover with a clean damp towel and set aside for about 1 hour.

Divide the dough ball into 8-10 smaller pieces. Roll each of the out flat.

Heat a skillet to high heat and when hot place the flat discs in the pan. Bake each side for about 2 minutes or until nicely browned.

Warm Zucchini Salad with tomato pesto

Hey there :)

Sometimes I just need something light and quick. Something that doesn’t require a lot of preparation work. I tend to have my bigger meals in the morning and the evening and I do snack quite a bit so I barely eat anything big for lunch. It also makes me too tired afterwards, so I prefer something easy and not overly filling. I’d rather be hungry at noon so I have my justification for something sweet ;)

So this meal is one of those lighter meals I tend to eat for lunch. It is low on carbs, but still has some fiber to it and some vitamins and minerals. It’s really nothing big or spectacular, but like I said, I keep this for the evenings :)

The pesto I used here I made myself and I will include the recipe for it. It will leave you with much more than you need though. But pesto is great for everything so I’m guessing you don’t mind ;) However you can of course use any pesto you prefer.

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I also like to add some goat’s cheese to it, but if you want the meal so stay vegan you can just omit it obviously.

Recipe

prep time: 15-20 minutes +++ yields: one serving

Ingredients

  • 2 medium zucchini
  • ½ onion
  • 2 Tbsp. sunflower seeds
  • 2 Tbsp. lemon juice
  • ½ glove garlic
  • 1 Tbsp. pesto
  • 1 Tbsp. coconut oil
  • salt and pepper to taste
  • optional topping: goats cheese, lemon zest

Instructions

Wash the zucchini. Then use a potato peeler to cut the zucchini into long small pieces.

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Put them in a sieve and sprinkle some salt over them. Set aside, so they can lose some water during that time.

Meanwhile in a pan on medium heat roast the sunflower seeds for about 3 minutes. Set aside.

Cut the onions into fine rings. In the same pan where you roasted the sunflower seeds, heat about 1 tbsp. of coconut oil and sauté the onions in it for about 3 minutes. If you like your onions sweet, add a teaspoon of sugar.

Now back to the zucchini. Wash the salt of them and squeeze as much liquid as you can out of them. Then add the zucchini and the crushed garlic to the onions and stir fry everything for about 2 minutes.

Add 2 tbsp. of lemon juice and toss everything around. Add salt and pepper to taste. Then add the roasted sunflower seeds and the pesto and toss everything around a bit more so it gets more or less distributed.

Put on a plate and add some more pesto and sunflower seeds if desired.

If you want to, you can crumble some goat’s cheese and some lemon zest on top, but it’s totally optional.

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Dried tomato pesto

Recipe

Ingredients

  • ¼ Cup / 20g walnuts
  • ¼ Cup / 20g cashews
  • ¼ Cup / 30g pistachios
  • 3 Tbsp. shelled hempseeds
  • 1 Cup tightly packed / 45g basil leaves
  • 1/3 Cup tightly packed / 90g dried tomatoes
  • 1 glove garlic
  • ¼ Cup / 60 ml olive oil
  • 3 Tbsp. oil from the dried tomatoes if you have used them from a glass. if not, use more olive oil
  • 1 Tbsp. lemon juice
  • salt and pepper to taste
  • 1 tsp. coconut sugar (optional)

Instructions

Heat a pan without oil over medium heat and roast the walnuts, cashews and pistachios for about 4 minutes. Toss around a bit so they won’t burn.

Place all the ingredients in a high vessel and blend with an immersion blender. Add more oil if needed.

Cauliflower Nuggets

Hey there :)

Do you also sometimes hear all those phrases of people stating they don’t eat a lot of veggies because they find them boring? I sometimes do but I don’t really get it. Sure, broccoli on its own with no spices or sauce or whatever might become a bit boring or struck one as plain. But that’s just the same with almost every other food. Usually one would also flavor their meat to make it tasty. It’s basically all about mixing the ingredient with other ingredients and flavors in order to make something delicious and fun to eat.

Apple by itself – sure that works, but turned into an applecake? Scrumptious!

plain chia seeds? – meeh. but as chia pudding? Yummi :)

Nothing but quinoa – very plain and unexciting, but made into a nice patty or as a part of a nice big comfort bowl, so satisfying!

I mean come on, if you are being creative and experiment a bit, almost everything can add up to a nice overall dish. That’s why it sometimes makes me a bit sad if someone tells me, some sort of food (and in particular vegetables) would be too boring. Blah! They’re gorgeous :P

Just take a look at cauliflower. Just like that I’d agree.. plain cauliflower isn’t my favorite. But if you take a look around, you see people turning it into some sort of rice replacement, a pizzadough even. Look what an allrounder we have here :) Veggies are multi-talents :)

I personally decided to turn the cauliflower into nuggets which also worked really nice :) And with some sauces it’s a nice and light fingerfood. Not boring at all :) So, to all the people telling me vegetables are boring. Cut the crap :P

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Recipe

prep time: about 50 minutes +++ yields about 20 nuggets

Ingredients

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  • about ½ head cauliflower (I had a rather big one, about 700g / 6 Cups chopped. But no need to be super exact here)
  • 1 big red onion
  • 2 gloves garlic
  • 1 Cup / 100g rolled oats (+ some more if needed)
  • 2 Tbsp. chopped rosemary
  • 2 Tbsp. chia seeds + 6 Tbsp. water
  • ½ Cup / 60g nutritional yeast flakes
  • 1 tsp. smoked paprika powder
  • ½ tsp. cayenne pepper
  • salt and pepper to taste
  • some coarse corn meal
  • some oil

Instructions

Mix the chia-seeds with the water and set aside.

Chop the cauliflower so you can easily wash it and wash it.

Then grate the cauliflower until it resembles rice. You could also blend it in a mixer, just make sure you don’t blend too long. If you use a blender I’d work in batches and just pulse several times. But I find the grating, although it takes more time yields in better results. But both ways work. You choose your favorite :)

Chop the onion finely.

Sauté the chopped onion in a tbsp. of oil for about 3 minutes. Then add the grated cauliflower and two gloves of crushed garlic and stir-fry together with the onions for another 5 minutes. Let cool.

In the meantime chop the rosemary, pulse the rolled oats in a blender until you have coarse meal and start some washing-up ;)

When cooled a bit place in a bowl and add the chia-water-gel (chia-egg), the nutritional yeast, rolled oats, the spices and some salt and pepper to taste. Mix with your hands until you have a dough that holds together. If it is too wet, add some more ground rolled oats or some corn meal. Adjust spices to taste.

On a flat plate put some coarse corn meal. Form the cauliflower dough into small nuggets and roll into cornmeal until evenly coated.

In a pan over medium-high heat with a bit of oil fry the nuggets, each side for about 3-5 minutes.

Serve with some Ketchup or other sauces :)

Risotto with Herbs

Hey there :)

Last time I went to have some dinner I had a nice creamy risotto with herbs in it. It had a nice green color and a tasted like early summer. I totally loved it. That’s why I wanted to make it myself and I wanted to try a vegan version of it. But well, turns out the restaurant had a special fancy tool to turn the herbs into some very fine herb-powder. I clearly don’t have anything alike but I still wanted to make something alike. So my brother gave me the tip to use pesto instead. And this idea was worth gold – or should I say green? I worked perfectly fine and even added some more creaminess to the risotto. So hooray for my brother :) Sometimes he can be such a genius with those small things :)

As the pesto is the main ingredient her (next to the rise obviously), choosing a good one with pleasant taste is key here. You can basically use very pesto you like. Just make sure it isn’t a too dry one. I went for a parsley pesto and this was really nice. But if you prefer basil or arugula or nettle go for them. Or even some dried tomato pesto for a red risotto. Just make sure to use a vegan risotto if you want to keep the recipe vegan.

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Recipe

prep time: 30 mintues +++ servings: about 3

Ingredients

  • 1 big red onion
  • ¾ Cups / 190g Arborio Rice
  • ½ Cup / 125ml white wine (can be replaced by vegetable broth)
  • 2-3 Cups / 500-750ml vegetable broth
  • ¼ Cup / 50g pesto + 1-2 tbsp. to taste (I have used parsley pesto)
  • 3 Tbsp. freshly chopped herbs (basil, thyme, rosemary etc.)
  • 1 Avocado
  • 3 Tbsp. olive oil
  • 8 Tbsp. nutritional yeast (if you eat it you can also use parmesan)
  • salt and pepper to taste

 

Instructions

Cut the red onions into small pieces.

In a pot heat about 3 Tbsp. of olive oil. Add the chopped onions and sauté for about 2-3 minutes. Then add the rice and sauté together with the onions for another 2 minutes. Keep stirring while doing so.

Then add ½ Cup of the white wine. Stir until the liquid is absorbed by the rice. Then add another ½ Cup of the vegetable broth and let the rice absorb it. Continue to add vegetable broth ¼ Cup to ½ Cup at time and let the rice absorb it. Continue to do so for about 15-18 minutes. After minute 14 only add a bit of broth to insure the rice can absorb everything and the risotto won’t get to liquid-y.

You may not need all the vegetable broth. Just add as much as is needed for desired consistence. I used about 2 ½ Cup. Keep stirring the risotto time by time.

During this time smash the flesh of the avocado and chop the herbs.

When the rice is as soft as you want it to be, add the smashed avocado and stir into the risotto. This will give the risotto an extra creaminess.

Then add the herbs and the nutritional yeast and stir.

Serve with some more herbs.

Asparagus Tarte Flambeé

Hey there :)

So it has finally started. The asparagus season. For the next two months our pee will smell funny, we will see all those little stall selling them and our purse might suffer a bit. Hooh-ray.

I actually worked a stall selling asparagus some years ago. Back then we (my sister and I) often were given the left over asparagus (and strawberries, we had those, too :D). So back then I think I had asparagus 6 days a week. In all varieties I could think of, as soup, as gratin, as pesto, as salad … I think I almost turned into an asparagus myself. I was veeery close. I even dreamt of them.

Anyway, nowadays I have to buy them again. Or in this lucky case, my lovely grandma gave them to me. And then I had to think of what to do with them and because the weather was nice and sunny I wanted something that felt like spring to me. I went for asparagus tarte flambeé.

The thing I learnt here was if you are making something considering to also use for a blog it has to look pretty. At least a little bit. So I decided to leave the asparagus in whole spears. And yeah, it looked pretty to me. But it was hard to eat. It took a lot more effort to eat it them whole than when I would have just cut them into smaller bite size pieces. I don’t know… this feels like a dilemma. I want it to be nice to look at, but I also want it to be easy to eat… Also the fact that I had to count the number of spears used instead of just using as many as the dough allows… Cooking really becomes more work ^^° Still, I might be done with pretty ;)

Anyway, enough talking. Here’s the recipe. You decide for yourself whether to go for pretty or handy (I think handy still would look good) :)

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Recipe

prep time: 40 minutes + baking time 15 minutes   yields: two tarte flambeés

for the dough

Ingredients:

  • 1 Cup / 140g whole spelt flour
  • 1 Cup / 140g whole wheat flour
  • pinch of salt
  • 4 Tbsp. walnut oil
  • ½ Cup + 2 Tbsp / 155ml water

 

Instructions:

Place all the flours and salt in a bowl and mix.

Add the oil and the water and work with your hands until you have a smooth dough.

Divide into 2 parts and form into balls. Cover with a damp towel and set aside

for the topping

Ingredients:

  • ¾ Cup / 180g Sour Cream
  • 2-3 Tbsp. of herbs (I used chives, parsley, thyme dill)
  • 20 asparagus spears
  • 2 small rods of leek
  • 2 carrots
  • 14 cherry tomatoes
  • 3 Cups / 120g spinach
  • 1 big red onion
  • Parmesan to taste
  • honey, sugar, salt, freshly cracked black pepper

Instructions:

For the cream mix sour cream with herbs. Add some salt, pepper and honey to taste.

Wash all the vegetables.

Preheat oven to 220°C.

Quarter the leeks lengthwise and if necessary cut into smaller pieces. Set aside.

Peel the asparagus spears and cut off the ends if necessary. (Cut into pieces if need be). Peel the carrot and quarter it lengthwise. In a pan over medium heat with a bit of oil and a splash water and cook the asparagus and the carrot for about 7 minutes. Turn around frequently.

In the meantime roll out dough into to 2 flat rounds. Smear equally with the sour cream.

When the asparagus and carrots are done, divide equally and put on the dough together with the cut leeks. Arrange a bit.

Cut the cherry tomatoes in half and also put on the dough.

Salt and pepper lightly and drizzle about 2 tbsp. of honey over the assembly.

Put in the oven and bake for about 15 minutes. ( I chose to bake them separately on the upper rack)

In the meantime cut the red onions in very thin rings. With a bit of oil or a knob of butter and a teaspoon of sugar sauté in a pan over medium-high heat for about 3-5 minutes. Set aside.

In the same pan put the spinach. Cook until tender and wilted on medium heat, about 3-5 mintues.

Take the tarts out of the oven and evenly put the onion rings and spinach on top.

Grate some parmesan on top.

Serve still hot :)

Legumes Patties

Hey there :)

Do you like beans? I didn’t for the bigger part of my life. Beans and peas were totally on my “Avoid that”- list. The taste and the texture seemed so wrong to me. But I have grown from that disgust today. I think a big help was hummus. I don’t remember who first introduced it to me – anyway here’s a Thank you to the unknown person.

Because Legumes are actually a nice food to consume. They are super affordable, especially when bought dried and then cooked at home. They contain a good amount of protein (even though it is not a complete protein), are low in fat, a complex carbohydrate and fairly high in fiber, which is quite a good mix. Plus, the have a fair amount of iron. And if you want to reduce the flatulencies that might be caused by eating legumes, it is good idea to soak dried beans in water over night and then throw away the soaking water and use fresh water for cooking ;)

So, you might have guessed, today’s recipe will contain some legumes. Put together with some other vegetables and oats they make a nice patty for a burger or to just eat plain. I went for the plain version with some roasted marinated paprika.

Recipe

prep time: about 20-30 minutes + cooking time         yields: about 10 smaller patties

Ingredients

  • 1 small or half a big onion
  • ½ Cup / 150g mushrooms
  • 1 Cup / 170g cooked Chickpeas
  • 1 Cup / 190g cooked Kidney beans
  • 1 Cup loosely packed / 100g grated carrot
  • 5 pieces / 40g dried tomatoes
  • ½ Cup / 50g rolled Oats
  • ¼ Cup / 40g corn meal
  • 3 Tbsp. Chives
  • Salt, pepper, cayenne to taste
  • ¼ to ½ Cup / 25-50g grated cheese or crumbled feta (optional)

Instructions

Start by preparing the vegetables. Grate the carrots if they are not yet grated, cut the onion, mushrooms and dried tomatoes in small pieces. Cut the chives and put everything aside.

In a pan over medium-high heat sauté the onions and mushrooms until there is no water from the mushrooms left. Put aside to cool.

In a blender pulse the kidney beans and chickpeas until they are a more or less even paste. Mine still had some “chunks” in it, but overall you shouldn’t be able to tell the pieces apart. If you don’t have a blender you can also use a handmixer or fork. This will just take a little more time.

In a big bowl throw everything together. Start with the bean-pea-mass and then add the oats. Stir around with a wooden spoon, add the rest of the ingredients (all of them, including the cheese if you want some) and keep stirring until everything until everything is evenly distributed. You should have a sticky paste now. You can of course adjust the mass by either adding some more oats or a little water if you feel like you can’t work with it.

Season to taste.

Heat a pan over medium-high heat (I used the same pan as I have for the onion and mushrooms) and add a tablespoon of oil. Form the mass to patties that are about the size of your hand palm and fry for about 4-6 min on each side.