Monthly Archives: August 2025

Puff pastry swirls with apple filling (vegan)

Ingredients for approx. 20 pieces :

80 g sultanas, or currants
2 tablespoons orange liqueur (optional), or apple juice
2 packs of puff pastry (egg-free)
4 apples
1 tablespoon vegetable margarine
Approximately 60 g whole cane sugar
Approximately 80 g ground and roasted nuts
1 tablespoon ground cinnamon
Additionnally :
Baking paper
2-3 tablespoons plant-based milk

Preparation :

1. Soak the sultanas or currants in the orange liqueur or apple juice.
2. Remove the puff pastry from the packet.
3. Preheat the oven to 180 degrees C.
4. Wash the apples, quarter them and remove the cores. Then dice the apple quarters into very small pieces.
5. Melt the plant-based margarine, add the whole cane sugar and brown. Then add the chopped apples and fry briefly.
6. Line a baking tray with baking paper.
7. Place one sheet of puff pastry on the baking paper. Sprinkle with the ground and roasted nuts. Then mix the apple filling with the soaked sultanas and currants and spread over the nuts. Dust the whole thing with cinnamon powder.
8. Cover with the second sheet of puff pastry and carefully roll up the whole thing lengthwise.
9. Cut the roll into finger-thick slices and place them back on the baking tray. Leave some space between the different rolls, as the puff pastry will spread a little.
10. Brush the rolls with plant milk and bake in the oven at 190 degrees for about 15 minutes.

My recommendations:

⇒ ⇒Other fruits are also suitable as a filling, e.g. strawberries, plums, pears, peaches, etc.

Product description:

Sultanas come from the Sultana grapevine and are therefore larger than raisins. They also have a thin skin and no seeds. They are very light brown in colour and still come from Turkey or Greece today. Sultanas are softer than raisins and have an intense fruity flavour. They have a high sugar content due to glucose and fructose, but are low in fat and rich in fibre. They also contain valuable minerals, especially magnesium.

Chickpea and cucumber salad with Manouri cheese (lacto-vegetarian)

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Ingredients for approx. 4-5 people:

200 g chickpeas (in a jar)
1 cucumber
2 tomatoes
approx. 100 g Manouri cheese
For the dressing:
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon linseed oil
2 tablespoons white wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon white balsamic vinegar
cumin
ginger powder
ground rosemary
Herb salt
Freshly ground black pepper
Additionally:
1 tablespoon each of sesame, sunflower and pumpkin seeds
A little fresh rosemary

Preparation :

1. For the chickpea and cucumber salad, drain the chickpeas, rinse and leave to drain.
2. Wash the cucumber, cut off the ends and peel off the skin in strips using a vegetable peeler. Quarter the cucumber and cut into cubes.
3. Wash the tomatoes, remove the core and cut into small cubes.
4. Remove the Manouri cheese from the packaging, pat dry and cut into cubes.
5. For the dressing, mix the olive oil, sesame oil and linseed oil with the white wine vinegar, apple cider vinegar and white balsamic vinegar.
6. Season with cumin, ginger powder, rosemary, herb salt and freshly ground black pepper.
7. Put the drained chickpeas in a bowl with the cucumber, tomato and Manouri cubes and pour over the prepared dressing. Mix everything together well.
8. Toast the sesame, sunflower and pumpkin seeds in a pan without oil. Sprinkle immediately over the raw vegetables.
9. Before serving, you can garnish the chickpea and cucumber salad with fresh rosemary.

My recommendations :

⇒ The manouri cheese can also be replaced with feta cheese.

⇒The chickpeas can also be replaced with white or red beans, runner beans, adzuki beans, etc.

Product description:

The cucumber plant belongs to the gourd family. Cucumbers are generally divided into two groups: salad cucumbers, also known as snake cucumbers, as used in our recipe, and pickling cucumbers. Outdoor cucumbers are in season from June to September. Important: do not store cucumbers in the refrigerator, as they will become soft and watery.

Green asparagus tagliatelle à la Josiane (lacto-vegetarian)

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Ingredients for 4 persons :

1 packet of wholemeal tagliatelle
1 pinch of sea salt
2 x 500 g green asparagus
100 g pine nuts
2 shallots
2 cloves of garlic
Approximately ¼ litre of olive oil
Approximately 80 g Parmesan cheese
Herb salt
Freshly ground black pepper
1-2 tablespoons rapeseed oil
Smoked paprika powder
Piment d’espelette

Preparation :

1. For the pasta, bring the water to the boil in a tall saucepan with a little whole sea salt and cook the tagliatelle until al dente. Drain, reserving the pasta water.
2. In the meantime, wash the asparagus, trim if necessary, cut off the tips and cook briefly in the pasta water. Then drain on kitchen paper.
3. Toast the pine nuts in a pan without oil.
4. Peel the shallots and garlic. Remove the germ from the garlic.
5. For the pesto, purée the shallots with the garlic, the lower parts of the asparagus and half of the roasted pine nuts with a little olive oil. Gradually add the remaining olive oil. Mix in the grated Parmesan cheese and season with herb salt and freshly ground black pepper. Mix everything well again.
6. Heat the rapeseed oil in a large frying pan. Fry the asparagus tips, then remove and set aside.
7. Add the drained tagliatelle to the pan, stir in the prepared pesto, bring to the boil again and mix well.
8. Season with herb salt, freshly ground black pepper, smoked paprika powder and piment d’espelette.
9. To serve, place the pasta in deep plates, top with the asparagus tips and the remaining pine nuts.

My recommandations:

The green asparagus pesto is also delicious as a side dish or dip.
Instead of pine nuts, you can use other nuts or seeds as desired, e.g. walnuts, hazelnuts, almonds, pistachios, sunflower seeds, hemp seeds or chia seeds.
For a vegan pesto, omit the cheese and replace it with yeast flakes.

Product description:

The name ‘pesto’ comes from Italian and means ‘stomped’. Pesto is a cold sauce that is traditionally served with pasta. It can be prepared in many different ways, i.e. with numerous vegetables, leafy greens or wild herbs, according to your own taste. Homemade pesto made from fresh, high-quality ingredients is very healthy, especially if you use high-quality oil. Conventional pesto often contains cheaper types of oil.