Category Archives: Eggs

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.

 

Gitta’s white wine cake with fresh apples (ovo-lacto vegetarian)

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Ingredients for a 28 cm Ø springform pan:
For the dough:
250 g wholemeal spelt flour (80 %)
100 g whole cane sugar
1 egg
1 teaspoon cream of tartar baking powder
For the filling:
½ l white wine
½ l apple juice
180 g whole cane sugar
1 sachet vanilla sugar
2 sachets vanilla pudding powder
1 kg apples
For the garnish:
⅛ l cream
some egg liqueur

Preparation:

  1. For the shortcrust pastry, mix the wholemeal spelt flour with the whole cane sugar, the egg and the cream of tartar until a smooth dough is formed. Immediately spread the dough evenly into the greased springform pan, forming a rim.
  2. Wash and clean the apples, remove the core, then finely slice or coarsely grate the apples and place on the pastry base.
  3. For the filling, prepare a pudding using the white wine, apple juice, vanilla pudding powder and whole cane sugar. After cooking, allow the pudding to cool slightly, then pour over the apples.
  4. Bake the cake for about an hour at 180 degrees C. Leave to cool in the tin, then remove from the springform tin and leave the apple cake to cool in the tin overnight.
  5. Before serving, whip the cream, add the egg liqueur and use it to garnish the apple cake.

 

 

 

Spicy loaf with smoked tofu (ovo-lacto vegetarian)

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Ingredients for a loaf tin:

For the dough:
250 g wholemeal spelt flour (80 %)
1 sachet cream of tartar
150 g rapeseed oil
150 ml white wine
1-2 carrots
100 g black olives
1 red chilli pepper
120 g smoked tofu
sesame oil
100 g grated cheese
4 eggs
thyme
dill sprigs
herb salt
freshly ground black pepper
Also needed:
grease for greasing the loaf tin

Preparation:

  1. For the dough, mix the wholemeal spelt flour with the cream of tartar, the rapeseed oil and the white wine.
  2. Scrub the carrots with a vegetable brush, clean them and grate them coarsely or cut them into very small pieces.
  3. Stone the olives and chop them up as well.
  4. Wash, halve and deseed the red chilli pepper, then cut into very fine strips.
  5. Cut the smoked tofu into small cubes and fry in a pan with the sesame oil until crispy.
  6. Add the grated or finely chopped carrots, chopped olives, chopped red chillies, fried smoked tofu cubes, grated cheese and eggs to the dough and mix well.
  7. Season with herb salt, freshly ground black pepper, thyme and dill sprigs.
  8. Beat the egg white until stiff and fold into the dough.
  9. Grease a loaf tin well and pour the prepared dough into the tin and smooth it out.
  10. Bake the cake at 160 degrees C for about 1 hour (test with a skewer!).

 

My suggestions:

  • Other chopped seasonal vegetables, such as kohlrabi, courgettes, celery, tomatoes, etc., also taste delicious in this savoury cake.
  • Put the dough into muffin tins, bake small muffins and serve with drinks. Or cut the cake into finger-thick slices and then into small squares.

 

Product description:

Smoked tofu is gently smoked with beechwood and refined with shoyu. Tofu, which is made from soybeans, is an excellent source of protein and also contains polyunsaturated fatty acids, iron and other minerals. Smoked tofu is usually very compact and has a tart, smoky aroma. Due to its firm consistency and taste, it can be enjoyed as a snack or crispy fried as a topping in salads. It also adds a savoury touch to vegetable dishes, goes well with potatoes and rice and makes a special pizza or flatbread topping.