Monthly Archives: December 2025

Quark and clementine dessert with speculoos biscuits (lacto-vegetarian)

Ingredients for approx. 6 glasses:

Approx. 200 g speculoos biscuits
Approx. 8 clementines
¼ l cream
1 packet vanilla sugar
500 g low-fat quark
150 g Greek yoghurt
80 g whole cane sugar
Ground vanilla
2-3 tablespoons orange liqueur
In addition:
a few clementines for decoration

Preparation:

1. Crumble the speculoos biscuits by placing them in a freezer bag and crushing them with a rolling pin.
2. Peel the clementines, remove the skin and set aside a few pieces for decoration. Finely chop the remaining clementine slices.
3. Whip the cream until semi-stiff, add the vanilla sugar and whip until stiff, then chill.
4. Mix the quark with the Greek yoghurt, whole cane sugar, ground vanilla and orange liqueur until smooth.
5. Carefully fold in the whipped cream.
6. Now fill the dessert glasses in layers with quark cream, crushed speculoos biscuits and chopped clementines. Finish with a layer of quark cream and garnish the desserts with the reserved clementine pieces and some speculoos crumbs (you can also top with a blueberry (only in summer) and chill until ready to serve).tellen.)

My tips:

For children, the orange liqueur can be replaced with a little orange juice.

Product description:

Clementines are a real autumn and winter classic and also incredibly healthy, as these citrus fruits are considered vitamin C boosters. They are a healthy alternative to oranges. Clementines are a cross between bitter oranges and mandarins. They are sweet and contain few seeds.

Coconut biscuits (ovo-lacto-vegetarian)

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Ingredients for approx. 20 biscuits:

50 g butter
80 g whole cane sugar
½ teaspoon ground vanilla
1 pinch of whole sea salt
2 eggs
50 g spelt flour (80 %)
2 teaspoons cream of tartar baking powder
200 g desiccated coconut
Also:
Baking paper

Preparation:

1. For the coconut biscuits, cream the butter, whole cane sugar, ground vanilla and pinch of whole sea salt in a mixing bowl.
2. Add the eggs and continue stirring.
3. Mix the spelt flour, cream of tartar baking powder and desiccated coconut into a smooth dough.
4. Shape the prepared dough into walnut-sized balls.
5. Line a baking tray with baking paper.
6. Place the dough balls on the tray, leaving space between them, and flatten them slightly with a spoon.
7. Bake the biscuits at 170 degrees C for about 10 minutes.
8. Remove from the oven and leave to cool on a wire rack.

My tips:

- To intensify the coconut flavour, sprinkle toasted coconut flakes over the biscuits while they are still hot.
- If you like, you can glaze the biscuits with a little melted chocolate.

Product description:

Desiccated coconut is versatile and can be used in sweet or savoury dishes. After the coconut harvest, the fruits are first dried for several days, then cracked open. The flesh is removed, cleaned and soaked before being finely grated. It is then dried to improve its shelf life.

White beans with feta cheese and baked potatoes (lacto-vegetarian)

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Ingredients for approx. 4 people:

300 g white beans
2 bay leaves
400 g potatoes
2 shallots
3 cloves of garlic
1 red chilli pepper
1 piece of feta cheese
Rapeseed oil
Garam masala
Cumin
1 jar tomato sauce
Herbes de Provence
Ghee
Herbal salt
Smoked paprika powder
For the garnish:
As desired: a few dried herbs
Dried tomatoes

Preparation:

1. For the bean dish, soak the white beans in water the day before. The next day, drain the beans and cook them in fresh water with 2 bay leaves until soft.
2. For the baked potatoes, scrub the potatoes with a vegetable brush, clean if necessary and cook in water until soft. Then drain and set aside.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the chilli pepper, cut in half, remove the seeds and chop very finely.
6. Drain the feta cheese.
7. Heat the rapeseed oil in a deep pan, sauté the diced shallots, then add the chopped garlic and chilli pepper with the garam masala and cumin and fry briefly.
8. Add the drained white beans and tomato sauce, mix well and fill a baking dish with the mixture, placing the feta cheese in the middle. Sprinkle the cheese with spices and place the baking dish in the middle of the oven. Bake at 180 degrees C for about 20 minutes.
9. In the meantime, slice the potatoes and fry them in a frying pan with the ghee until crispy. Sprinkle with herb salt and paprika powder.
10. Before serving, serve the cooked bean dish with the fried potatoes. If desired, you can top the cheese with herbs and dried tomatoes.

My Tips:

You can replace the white beans with another type of legume, e.g. kidney beans, scarlet runner beans, adzuki beans, etc.
If you have any jacket potatoes left over from the day before, use these. This will make the fried potatoes even crispier.

Product description:

White beans are a source of protein that can be eaten at any time of year. They are available dried or in tins/jars. However, the dried variety contains more nutrients and is also more aromatic. Of course, the beans need to be soaked overnight before they can be used. White beans are very versatile and can be used in salads, soups, purées or as antipasti. They are rich in nutrients such as magnesium, potassium, calcium and phosphorus, and are above all an ideal source of protein.