Category Archives: Appetizer

Puff pastry turnover with vegetable filling (lacto-vegetarian)

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Ingredients for one pie:
one package puff pastry
about 40 g Parmesan cheese (grated)
1 onion
1 zucchini
some mushrooms
herb salt
freshly ground black pepper
Herbes de Provence
Piment d’espelette
1 tablespoon oil
100 g dried tomatoes (in oil)
herb salt
freshly ground black pepper
Herbes de Provence
some grated cheese
Furthermore:
baking paper
some milk for brushing the pie

 

Preparation:

1. For the puff pastry pie, allow the package of puff pastry to come to room temperature.
2. In the meantime, peel the onion, halve it and slice it.
3. Wash and trim the courgette, halve it and slice it.
4. Clean the mushrooms with a damp cloth and cut in half or quarters.
5. Place the prepared vegetables in a bowl and mix with the herb salt, freshly ground black pepper, Herbes de Provence, Piment d’espelette and olive oil.
6. Cover a baking tray with baking paper and place the puff pastry on it. Sprinkle with grated Parmesan cheese.
7. Spread the seasoned vegetable mixture with the dried tomatoes on top.
8. Pull up the puff pastry around the vegetables and press down a little.
9. Sprinkle the grated cheese over the top and brush with the milk.
10. Bake the puff pastry pie in the middle of the oven at 180 degrees C for about 20 minutes until light brown, and serve immediately.

 

My picks:

    • The puff pastry is perfect for filling with leftover vegetables. I got the idea when I had some vegetables left over from our cooking classes. Accompanied by a green salad, you can enjoy a quick and tasty main course.
    • Cut the puff pastry into small rectangles and top with very finely chopped vegetables. This makes a delicious starter or you can serve the pockets as finger food.
  •  If you like, you can replace the grated cheese with blue cheese.

 

Product description:

Puff pastry is easy to work with and can be used in a wide variety of ways. Since no sugar is used in puff pastry, it can be prepared to be both sweet and savoury. Many ingredients are suitable for this, for example, fruit or vegetables, nuts and dried fruit.

 

 

Potato and rutabaga soup (vegan)

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Ingredients for about 4 people:

about 400 g turnips
400 g potatoes (floury variety)
2 onions
1 tablespoon coconut oil
1 ½ l water
2 tablespoons vegetable stock granules
1 bay leaf
herb salt
freshly ground black pepper
nutmeg
cumin
marjoram
Tamari or Shoyu
1 bunch of parsley
⅛ l soy cream

Preparation:

  1. For the beetroot soup, clean and wash the beetroot and cut into medium-sized cubes.
  2. Scrub the potatoes with a vegetable brush and dice them as well.
  3. Peel and finely chop the onions.
  4. Heat the coconut oil in a high-sided pan and fry the onion cubes until translucent.
  5. Then add the beetroot and potato cubes and fry gently.
  6. Heat the water and add the vegetable stock granules. Add this vegetable stock to the beetroot and potatoes.
  7. Add a bay leaf and simmer for about 20 minutes, or until the vegetables are soft.
  8. Remove from the heat and puree finely with a hand-held blender.
  9. Season the soup with herb salt, freshly ground black pepper, nutmeg, cumin, marjoram and a little tamari or shoyu.
  10. Wash the parsley, spin it dry and chop finely.
  11. Pour in the soy cream and bring to the boil briefly.
  12. Finally, stir the finely chopped parsley into the soup and serve immediately.

 

My suggestion:

coriander lovers replace the parsley with fresh coriander and leave out the dried marjoram.

 

Product description:

The rutabaga is one of the finest turnips with a mild flavour. Turnip is actually a collective term, because not all turnips are the same. There are many varieties of turnip (carrots, Jerusalem artichokes, parsnips, parsley root, beetroot, etc.) and they can be used in many different ways in the kitchen. The rutabaga is a typical winter vegetable and is in season from September until spring. They can be prepared as a soup, stew, purée or chips.

 

 

Spinach tartlets with savoury ricotta filling (ovo-lacto vegetarian)

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Ingredients for a 26 cm Ø pie dish or 6 tartlets:

For the dough:
250 g wholemeal spelt flour (80 %)
100 g butter or vegetable margarine
1 egg
1 pinch of whole sea salt
For the filling:
about 400 g frozen spinach or 800 g fresh spinach
2 shallots
1 clove of garlic
Rapeseed oil
1-2 tablespoons of white wine
Herbal salt
Freshly ground black pepper
Nutmeg
250 g of ricotta cheese
40 g of blue cheese
2 tablespoons of sour cream
2 eggs
A little chilli powder
For the garnish:
A little fat to grease the mould(s)
A few cocktail tomatoes
some fresh herbs

 

Preparation:

  1. For the shortcrust pastry, knead the wholemeal spelt flour with the butter or vegetable margarine, the egg and a pinch of whole sea salt and chill for about 20 minutes.
  2. For the filling, defrost the spinach or wash, clean and spin-dry the fresh spinach and finely chop.
  3. Peel and finely dice the shallots.
  4. Peel the garlic clove, remove the centre germ and then finely chop the garlic clove.
  5. Heat the rapeseed oil in a pan and fry the finely diced shallot with the finely chopped garlic.
  6. Add the spinach and the white wine, stir and allow to wilt. Season with herb salt, freshly ground black pepper and nutmeg and allow to cool slightly.
  7. In the meantime, lightly grease the pie dish or tartlets and line them with the shortcrust pastry.
  8. Stir the ricotta and blue cheese with the sour cream and the eggs into the spinach. Season the mixture with herb salt, freshly ground black pepper and the chilli powder.
  9. Spread the filling evenly over the dough and bake the tartlets in the oven at 180 degrees C for about 25-30 minutes.
  10. Wash the cherry tomatoes, halve if necessary and spread over the pie or tartlets. Garnish with some fresh herbs.

 

 

My picks:

  • Swiss chard can be used as a substitute for spinach. The method is the same.
  • Likewise, you can replace the blue cheese with fresh goat’s cheese.

 

Product description:

Spinach comes in several varieties. Leaf spinach is available in the form of individual fine leaves with stems, while root spinach is harvested below the root collar. Spring spinach is particularly tender, finely leafed and light green and can be eaten raw with its stems. It tastes delicious in salads. The more robust winter spinach has thicker and harder leaves. It tastes distinctly more bitter and spicy and is eaten steamed. Spinach is healthy and rich in vitamins and minerals.