Monthly Archives: February 2025

Claire’s Chocolate Chip Cookies (ovo-lacto-vegetarian)

Ingredients for approx. 40 biscuits:

230 g butter
200 g light brown sugar, e.g. Rapadura, Sucanat…
100 g light brown sugar
1 sachet vanilla sugar
2 eggs
280 g spelt flour (80 %)
1 teaspoon cream of tartar baking powder
a pinch of whole sea salt
200 g chocolate chips

Preparation:

1. For the chocolate cookies, beat the butter with both types of whole cane sugar, the vanilla sugar and the eggs until the dough has a creamy consistency.
2. Mix the spelt flour with the cream of tartar baking powder, the pinch of whole sea salt and stir into the egg mixture.
3. Finally, stir in the chocolate chips and mix everything well.
4. Place the prepared dough in the refrigerator for about 15 minutes.
5. Take it out and form small balls.
6. Line a baking tray with baking paper and place the balls on the tray, leaving a little space between them.
7. Now bake them in the oven at 190 degrees C for 8 to 10 minutes.

My tips:

Product description:

The chocolate chips consist almost half of cocoa mass, cocoa butter, cane sugar, emulsifiers such as soy or sunflower lecithin and vanilla. With them, you can easily create wonderfully chocolaty pastries. They are ideal for making cookies, brownies, chocolates or as a cake and gingerbread icing. Simply melt in a water-bath and spread on the baked goods.

Seasonal Brussels sprouts stew with smoked tofu (vegan)

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Ingredients for about 4 people:

about 400 g Brussels sprouts
300 g potatoes
1 leek
300 g carrots
1 onion
1 pack of smoked tofu
1 tablespoon of coconut oil
curry powder
smoked paprika powder
savory
thyme
fennel seeds
cumin
1 bay leaf
1 litre vegetable stock
1 bay leaf
Tamari or Shoyu
herb salt
freshly ground black pepper
a few sprigs of parsley

Preparation:

1. For the Brussels sprouts stew, wash and trim the sprouts and make a small incision in the stalk.
2. Scrub the potatoes with the vegetable brush, clean if necessary and dice.
3. Clean the leek, wash and cut into coarse rings.
4. Scrub the carrots with the vegetable brush, clean and slice.
5. Peel and finely chop the onion.
6. Drain the smoked tofu and cut into large cubes.
7. Heat the coconut oil in a high-sided pan and fry the onion cubes in it until translucent.
8. Add the smoked tofu, curry powder, smoked paprika powder, savoury, thyme, fennel seeds, cumin and bay leaf and fry briefly.
9. Then add the potatoes, leeks, carrots and bay leaf, stir briefly to mix and deglaze with the vegetable stock.
10. Allow the whole mixture to simmer for about 20 minutes.
11. Then remove the bay leaf and season with the tamari or shoyu, the herb salt and freshly ground black pepper.
12. Wash the parsley, spin it dry, chop it finely and mix it into the stew.
13. Serve immediately in deep bowls.

My recommendations:

You can also substitute diced kohlrabi or turnip for the Brussels sprouts.

Product description:

Brussels sprouts, like all other types of cabbage, are full of nutrients such as vitamins, phytochemicals and minerals. Brussels sprouts and other varieties are a good source of vitamin C. However, not everyone tolerates cabbage equally well – bloating in particular can be an unpleasant but harmless side effect. There is an effective way to counteract this, as various spices such as thyme, caraway and fennel make cabbage easier to digest.

Shortcrust pastry muffins with chestnut filling (lacto-vegetarian)

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Ingredients for about 20 pieces:

150 g spelt flour (80 %)
100 g hazelnuts
125 g butter
1 tablespoon low-fat quark
whole sea salt
freshly ground black pepper
For the filling:
2 shallots
3 cloves of garlic
1 small red chilli pepper
1 tablespoon rapeseed oil
200 g chestnuts (jarred or vacuum-packed)
1 heaped tablespoon cumin seeds
½ teaspoon thyme
herb salt
freshly ground black pepper
In addition:
a little butter to grease the tins

Preparation:

1. For the dough, sieve the spelt flour into a bowl. Grind the hazelnuts finely and mix with the spelt flour. Fold in the butter with the low-fat quark, the whole sea salt and the pepper. Add 2-3 tablespoons of cold water and knead with the dough hooks of a hand mixer to form a smooth dough. Cover and leave to rest in the refrigerator for about 30 minutes.
2. Then roll out on a floured work surface and cut out circles of the same diameter as the muffin cases.
3. For the filling, peel and finely dice the shallots and garlic.
4. Wash the chilli pepper, cut it open, remove the seeds and membranes and finely chop.
5. Fry the shallots in rapeseed oil over a low to medium heat until translucent. Add the garlic and chilli and fry briefly.
6. Chop the chestnuts and add them to the shallot mixture along with the cumin, thyme and 2 tablespoons of water. Cook, stirring, for 3-5 minutes.
7. Puree everything with a hand blender. Season with herb salt and freshly ground black pepper.
8. Place half of the shortcrust pastry in the muffin tins. Divide the chestnut filling between the muffins. Cover with the remaining shortcrust pastry circles. Cut a hole in the centre of the top piece and bake the muffins in the oven at 180 degrees for about 20 minutes.
9. Cool slightly. Serve lukewarm or cold.

My recommandation:

Product description:

Chestnuts are sweet chestnuts and are among the oldest cultivated plants. They are nuts that sit in a fruit casing covered with spines. Each casing contains up to three nuts. The yellowish-white flesh is located under the brownish-red, woody-leathery shell and is surrounded by a seed coat; both must be removed before consumption.