Monthly Archives: May 2026

Rhubarb Tart with a lemon meringue topping (ovo-lacto vegetarian)

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Ingredients for a 28–30 cm diameter tart tin:

For the filling:
750 g rhubarb
For the shortcrust pastry:
1 lemon
80 g butter
80 g whole cane sugar
1 packet vanilla sugar
3 eggs
160 g spelt flour (80%)
1 teaspoon cream of tartar baking powder
6 tablespoons milk
For the meringue mixture:
200 g fine caster sugar or whole cane icing sugar
egg whites
Lemon juice
In addition:
A little fat for greasing the tin

Method:

1. For the rhubarb topping, trim and wash the fresh rhubarb, peel the stalks and then cut them into pieces about 2 cm long.
2. For the shortcrust pastry, wash and dry the lemon, grate the zest and squeeze out the juice.
3. Cream the butter with the whole cane sugar, vanilla sugar and grated lemon zest until light and fluffy.
4. Separate the eggs, keeping the egg whites chilled until needed.
5. Gradually add the egg yolks to the sugar mixture.
6. Mix the spelt flour with the cream of tartar baking powder. Add this mixture, along with the milk, to the egg and sugar mixture and stir until you have a smooth dough.
7. Grease a 28 or 30 cm springform tin.
8. Pour the prepared shortcrust pastry into the greased springform tin and arrange the rhubarb pieces on top.
9. Place the tart on the lowest shelf of the oven at 180°C and bake for about 45 minutes.
10. For the meringue topping, whisk the egg whites until semi-stiff, then gradually fold in the semolina or whole cane icing sugar. Finally, add a few drops of lemon juice.
11. Pipe the stiff mixture onto the slightly cooled tart and spread it evenly.
12. Return to the centre of the oven until the meringue mixture is lightly golden brown.
13. Remove from the oven, leave in the tin for about 10 minutes, then turn the cake out of the tin and leave to cool on a wire rack.

Product description:

Rhubarb is mainly used in cooking as a fruit and is popular in compotes, cakes and tarts. However, rhubarb is actually a stem vegetable. As a garden crop, rhubarb is very popular because it is straightforward to grow and the plant is low-maintenance. The only thing to bear in mind is that rhubarb requires a lot of space. When harvesting, the stalks should always be twisted out rather than cut with a knife. The tart stalks can be harvested until St John’s Day on 24 June. After that, rhubarb produces increasing amounts of oxalic acid, which can cause kidney damage in high doses.

Rice dessert with caramelised oranges (vegan)

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Ingredients for about 6 people:

For the rice pudding:
just under 3/4 litre plant-based milk, e.g. oat, almond or rice milk
a pinch of whole sea salt
a good 2 tablespoons of apple or pear syrup
150 g short-grain rice
1 lime
ground ginger
ground cinnamon
For the oranges:
2 oranges
80 g whole cane sugar
⅛ l orange peel liqueur
In addition:
120 ml soya cream
a little cardamom powder, if desired

Method:

1. For the rice pudding, bring the plant-based milk to the boil with the sea salt and the apple or pear syrup. Stir in the short-grain rice. Reduce the heat and simmer for about 20 minutes, stirring constantly.
2. In the meantime, wash the lime, grate the zest and squeeze out the juice.
3. Towards the end of the cooking time, stir the lime juice and zest into the rice pudding along with the ground ginger and cinnamon. Leave to cool slightly.
4. Wash and dry the oranges, segment them and cut in half. Cut thin strips from the orange peel and set aside.
5. In a small pan, melt the whole cane sugar over a high heat without stirring. Add the halved orange slices and strips. Toss briefly on both sides in the hot whole cane sugar and carefully deglaze with the orange peel liqueur. Simmer briefly.
6. Whip the soya cream and fold into the rice pudding.
7. Now divide this between 6 dessert bowls and garnish with the caramelised orange slices and strips.
8. Before serving, you can dust the orange rice with a little cardamom powder.

 

My tips:

          • Instead of short-grain rice, this dessert can also be made with millet, couscous or semolina.
          • The oranges can also be replaced with other seasonal fruit.
          • If there are children, replace the orange peel liqueur with orange juice.

 

Product description:

Short-grain rice has a grain length of around 5 mm and is round in shape. It releases a lot of starch during cooking and has a soft centre. This makes short-grain rice perfect for both sweet and savoury dishes such as risotto, paella or sushi. It is best not to wash short-grain, milk or risotto rice before cooking, or only to rinse it very briefly. If this starch is washed away, the important binding properties are lost. Due to its high starch content, it is often used for creamy and rich dishes. To achieve this, the rice must be stirred frequently during cooking, as stirring releases the starch, which significantly affects the consistency of the rice dish.

Puff pastry parcels filled with red onion and leek (vegan)

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Ingredients for approx. 4 people:

1 pack of puff pastry (vegan)
2 leeks
2 red onions
3 garlic cloves
cumin
smoked paprika powder
herb salt
freshly ground black pepper
2 tablespoons of hot mustard
Piment d’Espelette
2 tablespoons of soy cream
In addition:
Baking paper

 

Method:
1. For the puff pastry parcels, remove the vegan puff pastry from the packet and leave to rest at room temperature.
2. In the meantime, trim and wash the leeks, cut them in half and slice into fine rings.
3. Peel the red onions, cut them in half and slice into fine strips.
4. Peel the garlic, remove the central germ, then finely slice the garlic.
5. Heat a little rapeseed oil in a frying pan and briefly sauté the prepared vegetables. Season with cumin, smoked paprika, herb salt and freshly ground black pepper.
6. Line a baking tray with baking paper and place the puff pastry on top. Prick the base a few times with a fork.
7. Spread the hot mustard over the entire puff pastry base.
8. Spread the sautéed vegetables in the centre of the puff pastry base, fold the edges of the pastry over and press down firmly.
9. Sprinkle the whole thing with Piment d’Espelette, brush with a little soya cream and place immediately on the lowest shelf of the oven. Bake at 180°C for about 20 minutes.
10. To serve, cut the pastry parcel into 4 pieces and enjoy straight away.

 

My tips:

          • Served with a tasty green salad, this makes a nutritious main course.
          • Leeks should always be cooked briefly at a high temperature. If you blanch them, they lose their valuable nutrients.
          • This recipe also works wonderfully with other seasonal vegetables.
        • To serve as finger food, cut the pastry parcels into small squares or place the puff pastry in small ramekins.

 

Product description:

Leek is a member of the onion family and is packed with vitamins, minerals and fibre. It is a versatile vegetable that can be boiled, braised, steamed, grilled or finely chopped and used in raw vegetable dishes. As a general rule, the gentler the cooking method, the more of these valuable nutrients are retained in the leek.

Elisabeth’s Pecan Cookies (ovo-lacto vegetarian)

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Ingredients for around 40 biscuits:
150 g butter
130 g whole cane sugar
1 sachet of vanilla sugar
a pinch of whole sea salt
1–2 eggs
180 g spelt flour (80%)
a pinch of cream of tartar baking powder
150 g pecans
In addition:
baking paper


Method:

1. For the cookies, beat the butter until light and fluffy.
2. Add the whole cane sugar, vanilla sugar and the egg. Mix until creamy.
3. Stir in the spelt flour, cream of tartar and a pinch of whole sea salt using a spoon.
4. Finely chop the pecans and mix into the dough.
5. Line a baking tray with baking paper.
6. Using two teaspoons, place small balls of dough on the baking paper, leaving enough space between them, and flatten them slightly with damp hands. 7. Preheat the oven to 175°C and bake the cookies in the middle of the oven for about 10–15 minutes.

 

My tips:

  • The biscuits will keep for up to 2 weeks in a biscuit tin or metal container.
  • Bake the biscuits in batches or on separate baking trays, as they should be spaced well apart to prevent them from sticking together.

 

Product description:

Pecans have a delicate, buttery flavour and are very rich in valuable nutrients. They can be eaten raw as a small snack. Their mild flavour also goes well with salads. Pecan nuts also taste good in desserts or in your morning muesli. Despite their numerous health benefits, they are high in calories as they contain over 70 per cent fat. It is therefore recommended that they be consumed in moderation.