Monthly Archives: September 2026

Finger food: Asparagus crêpe rolls (ovo-lacto-vegetarian)

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Ingredients for about 30 pieces:

400 g green asparagus
1 pinch of whole sea salt
100 g cream cheese
30 g grated Parmesan
herb salt
freshly ground black pepper
Juice of ½ a lemon
For the crêpes:
200 g spelt flour (80%)
a pinch of whole sea salt
2–3 eggs
about 1/4 l milk
1 pinch of whole sea salt
In addition:
a little oil for frying the crêpes
fresh basil sprigs
a few slices of sun-dried tomatoes

Method:

1. For the asparagus filling, trim the asparagus and cook in boiling salted water for about 8 minutes. Then plunge into cold water. Cut the spears into pieces and purée finely in a food processor together with the cream cheese. Stir the Parmesan into the cream and season to taste with herb salt, freshly ground black pepper and lemon juice.
2. For the crêpes, place the spelt flour, eggs and a pinch of whole sea salt in a bowl and mix to form a smooth batter. Add the milk a little at a time and mix it into the batter and leave to rest in the fridge for 1 hour.
3. In a non-stick frying pan with a little hot oil, cook the crêpes one by one and leave to cool.
4. Spread the asparagus cream evenly and thinly over the crêpes and roll them up tightly. Chill the rolls for about 1 hour, then cut them into pieces about 2 cm thick using a sharp knife.
5. Pluck the fresh basil leaves and wipe them with a damp cloth.
6. Skewer them onto wooden skewers, adding one basil leaf and one dried tomato to each, and serve.

 

My tips:

  • The purée can also be made with white asparagus.
  • Replace the dried tomatoes with half a cocktail tomato.

 

Product description:

Unlike white asparagus, green asparagus grows in the light. As a result, its flavour is slightly stronger and more savoury

Lentil salad with capers and parsley (vegan)

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Ingredients for 4 people:

For the salad:
approx. 150 g mountain or Puy lentils
1 courgette
150 g cherry tomatoes
about 40 g pine nuts
For the vinaigrette:
1 bunch of spring onions
1 clove of garlic
2 tablespoons olive oil
1 tablespoon linseed oil
1 tablespoon nut oil
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
herb salt
freshly ground black pepper
thyme
curry powder
cardamom powder
Coriander powder
In addition:
1 bunch of fresh flat-leaf parsley
3–4 tablespoons of capers

Method:
1. For the salad, rinse the lentils and cook them in a saucepan with plenty of water for about 30 minutes. Leave them to soak in the saucepan for a little while, then drain and set aside.
2. Wash, trim and dice the courgette.
3. Wash the cherry tomatoes and cut them in half or into quarters.
4. Toast the pine nuts in a frying pan without any fat.
5. For the vinaigrette, wash the spring onions and slice them into fine rings.
6. Peel the garlic, remove the central germ and chop finely.
7. In a salad bowl, mix the olive, linseed and nut oils with apple cider vinegar and balsamic vinegar. Season with herb salt, freshly ground black pepper, thyme, and curry, cardamom and coriander powder.
8. Wash the fresh flat-leaf parsley, spin dry, chop finely and scatter over the salad along with the capers and the toasted pine nuts.

My tip:

  • You can prepare this lentil salad the day before and keep it chilled until ready to serve. It’s an ideal dish to take along to a summer gathering or barbecue with friends.

 

Product description:
Lentils come in five different varieties, such as plate lentils, mountain lentils (a collective term for various types of lentils grown in mountainous regions), Beluga lentils, Puy lentils and hulled lentils (the red and yellow varieties). Soaking isn’t essential for lentils, but it does shorten the cooking time and makes them easier to digest. This is because the starch is released into the water during soaking.

Leaf salad with raspberry dressing and tempeh croutons

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Ingredients for 4 people:

For the salad:
approx. 250 g mixed leaf lettuces (e.g. Lollo rosso, oak leaf, lettuce, etc.)
small courgettes
½ red and ½ yellow pepper each
100 g sprouts
200 g tempeh
50 g walnuts
For the dressing:
100 g raspberries
herb salt
freshly ground black pepper
1 tablespoon medium-hot mustard
2 tablespoons raspberry vinegar
2 tablespoons light balsamic vinegar
3 tablespoons olive oil
1 tablespoon nut oil
In addition:
a little sesame oil for frying the tempeh croutons
a few raspberries and fresh sprouts for garnishing

 

Method:

1. For the leaf salad, wipe the raspberries with a damp cloth, clean them, purée them and pass them through a sieve. Collect the juice.
2. Mix the raspberry purée with herb salt, freshly ground black pepper, the mustard, the raspberry and balsamic vinegars, and the olive and nut oils.
3. Wash the red and yellow peppers, remove the stalks, membranes and seeds, halve them and cut into thin slices
4. Rinse the sprouts briefly.
5. Cut the tempeh into thin slices. Fry on both sides in hot sesame oil, season with salt and pepper, then deglaze with the raspberry juice and allow to reduce.
6. Wash the salad leaves, spin-dry them and tear them into bite-sized pieces.
7. Toast the walnuts in a dry frying pan.
8. Divide the salad leaves between four plates and drizzle with the raspberry dressing. Arrange the toasted walnuts on top, along with the tempeh croutons, fresh raspberries, slices of pepper and sprouts.

 

  • My tips: 
  •  The tempeh slices can also be replaced with pan-fried tofu slices.

 

Product description:

Tempeh is a vegan source of protein made from soya beans. It consists of fermented soya beans. As a result, eating tempeh offers health benefits and can support a healthy and balanced diet.