Category Archives: ovo-lacto-vegetarisch

Coconut biscuits (ovo-lacto-vegetarian)

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.

Cream tartlets with blueberry jam (ovo-lacto-vegetarian)

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Ingredients for approx. 10 pieces:

For the dough:
400 g wholemeal spelt flour
1 pinch of sea salt
approx. 150 g whole cane sugar
200 g butter
2 eggs
1/8 l cold water
In addition:
Butter for greasing the moulds
Some flour for rolling out
For the topping:
1 vanilla pod
¼ litre milk
¼ litre cream
4 eggs
150 g whole cane sugar
Approximately 200 g blueberry jam
½ teaspoon ground cinnamon
2 tablespoons orange peel liqueur
Optional:
A little whole cane icing sugar for dusting, if desired.

Preparation:
1. For the shortcrust pastry, knead the spelt flour with the sea salt, whole cane sugar, butter, eggs and water to form a dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. Grease the tartlet tins with butter. Roll out the chilled dough thinly on a floured work surface and place in the tins, carefully pulling up the edges.
3. Preheat the oven to 180 degrees C. Prick the bases several times with a fork, cover with baking paper and weigh down with pulses. Blind bake for about 10 minutes, remove the baking paper and pulses, and bake the bases for another 5 minutes until golden brown. Remove from the oven and leave to cool.
4. Reduce the oven temperature to 160 degrees C.
5. In the meantime, slit the vanilla pod lengthways for the topping. Place the pulp in a saucepan with the milk and cream and heat until boiling.
6. Beat the eggs and whole cane sugar in a bowl until frothy.
7. Beat the milk mixture into the egg mixture and allow the mixture to cool slightly.
8. Pour the cream into the moulds and bake for another 20-25 minutes until set.
9. Mix the blueberry jam with a little cinnamon powder and 2 tablespoons of orange peel liqueur.
10. Remove the cooled tartlets from the moulds. Just before serving, spread 1-2 tablespoons of blueberry jam on top and dust with icing sugar.
11. The tartlets taste best when freshly prepared.

My tips:

- You can obviously use a different type of jam, depending on your taste.
- Leave out the orange liqueur if children are eating the cake and replace it with orange juice if necessary.

Product description:

The term marmalade comes from the Portuguese word ‘marmelo’ = quince, and is the traditional name for a spread. It is made from boiled fruit and sugar. This means that the term marmalade is actually only permitted for products made from citrus fruits and similar fruits, which may contain visible pieces of fruit, e.g. peel. Products made from other fruits are actually referred to as jam. However, the collective term marmalade is usually used for fruit spreads.

Green asparagus tagliatelle à la Josiane (lacto-vegetarian)

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Ingredients for 4 persons :

1 packet of wholemeal tagliatelle
1 pinch of sea salt
2 x 500 g green asparagus
100 g pine nuts
2 shallots
2 cloves of garlic
Approximately ¼ litre of olive oil
Approximately 80 g Parmesan cheese
Herb salt
Freshly ground black pepper
1-2 tablespoons rapeseed oil
Smoked paprika powder
Piment d’espelette

Preparation :

1. For the pasta, bring the water to the boil in a tall saucepan with a little whole sea salt and cook the tagliatelle until al dente. Drain, reserving the pasta water.
2. In the meantime, wash the asparagus, trim if necessary, cut off the tips and cook briefly in the pasta water. Then drain on kitchen paper.
3. Toast the pine nuts in a pan without oil.
4. Peel the shallots and garlic. Remove the germ from the garlic.
5. For the pesto, purée the shallots with the garlic, the lower parts of the asparagus and half of the roasted pine nuts with a little olive oil. Gradually add the remaining olive oil. Mix in the grated Parmesan cheese and season with herb salt and freshly ground black pepper. Mix everything well again.
6. Heat the rapeseed oil in a large frying pan. Fry the asparagus tips, then remove and set aside.
7. Add the drained tagliatelle to the pan, stir in the prepared pesto, bring to the boil again and mix well.
8. Season with herb salt, freshly ground black pepper, smoked paprika powder and piment d’espelette.
9. To serve, place the pasta in deep plates, top with the asparagus tips and the remaining pine nuts.

My recommandations:

The green asparagus pesto is also delicious as a side dish or dip.
Instead of pine nuts, you can use other nuts or seeds as desired, e.g. walnuts, hazelnuts, almonds, pistachios, sunflower seeds, hemp seeds or chia seeds.
For a vegan pesto, omit the cheese and replace it with yeast flakes.

Product description:

The name ‘pesto’ comes from Italian and means ‘stomped’. Pesto is a cold sauce that is traditionally served with pasta. It can be prepared in many different ways, i.e. with numerous vegetables, leafy greens or wild herbs, according to your own taste. Homemade pesto made from fresh, high-quality ingredients is very healthy, especially if you use high-quality oil. Conventional pesto often contains cheaper types of oil.

Onion and leek pinsa with mushrooms (lacto-vegetarian)

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Ingredients for 4-6 people:

For the dough:
400 g spelt flour (80%)
100 g rice flour
1 heaped tablespoon of soy or chickpea flour
1 small piece of fresh yeast (about 5 g)
Just under 3/4 l cold water
2-3 tablespoons of rapeseed oil
2 teaspoons whole sea salt
For the topping:
2 red onions
1 leek
approx. 200 g mushrooms
approx. 100 g cocktail tomatoes
3 cloves of garlic
1 jar of tomato sauce
Herb salt
Freshly ground black pepper
Smoked paprika powder
Oregano
Thyme
2 packs of mozzarella cheese
Additionally:
Baking paper
Flour for the work surface

Preparation

1. For the dough, mix the types of flour in a mixing bowl.
2. Crumble in the yeast, add the cold water and knead the dough for about 5 minutes with the dough hooks of a hand mixer.
3. Then add the rapeseed oil and whole sea salt to the dough and knead for another 2 minutes. Cover the dough and leave to rest at room temperature for 1 hour. Then leave to rest in the refrigerator for at least 24 hours.
4. The next day, take the dough out of the fridge and place it on a floured work surface. Divide into 4 equal portions, shape into balls and leave to rest for about 1 hour.
5. In the meantime, for the topping, peel the red onions, cut them in half and slice them.
6. Clean and wash the leek, cut in half and slice finely.
7. Clean the mushrooms with a damp cloth and slice.
8. Wash and halve the cocktail tomatoes.
9. Peel the garlic, remove the germ and chop finely.
10. Preheat the oven to 220 degrees C.
11. Line two baking trays with baking paper. Place 2 pieces of dough on each baking tray and shape into flatbreads about 30 cm long with your fingers.
12. Spread the tomato sauce on the flatbreads and top with the prepared leek pieces, onion and mushroom slices, chopped garlic and halved cocktail tomatoes.
13. Season with herb salt, freshly ground black pepper, smoked paprika, oregano and thyme.
14. Slice the mozzarella and place on top of the dough flatbreads.
15. Drizzle with a little olive oil and bake in the oven for about 10 minutes.

My recommendations:

Product description:

Pinsa consists of an elongated oval flatbread that can be topped in many different ways. A mixture of several types of flour is typical for pinsa. This makes the pinsa light and firm at the same time. The sourdough made from this mixture is allowed to rest for a very long time, so you can always keep prepared pinsa dough in the refrigerator and bake it when unexpected guests arrive.

Nora’s strawberry tiramisu (lacto-vegetarian)

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Ingredients for approx. 12 servings:

750 g mascarpone
¼ l cream
2 packets cream stiffener
60-80 g whole cane sugar
approx. 800 g fresh strawberries
2 packets sponge fingers
To add:
a few fresh strawberries

Preparation:
1. For Nora’s tiramisu, place the mascarpone in a mixing bowl.
2. Whip the cream until semi-stiff, add the 2 packets of cream stiffener and continue beating until the cream is very stiff.
3. Fold the stiffly whipped cream and the whole cane icing sugar into the mascarpone. Mix everything well.
4. Wash and clean the strawberries. Set aside a few strawberries for decoration. Finely dice about ⅓ of the strawberries and purée the rest.
5. Dip all the sponge fingers into the strawberry purée.
6. Now start layering. To do this, place a layer of mascarpone cream in a large flat baking dish, then add the sponge fingers, a layer of mascarpone cream and then the chopped strawberries. Continue until you have used up all the mascarpone cream, sponge fingers and chopped strawberries.
7. Finally, cut the strawberries that you set aside in half and use them to decorate the tiramisu.
8. Chill until ready to serve.

Nora’s recommendation:

This tiramisu also tastes delicious with raspberries or a mixture of berries.

Product description:

Strawberries (Fragaria) are not botanically classified as berries, but belong to the nut family. The small yellow seeds on the surface are actually the fruits. The high vitamin C content in strawberries plays an important role in the immune system. Strawberries also contain numerous other vitamins and minerals and are 90 percent water.

This makes them extremely delicate and they should be eaten as soon as possible after purchase. It goes without saying that strawberries should only be bought in season and, if possible, locally sourced and organic. Strawberries are available in shops all year round, wrapped in plastic. However, these have little flavour and are sometimes contaminated with pesticides.

Puff Pastry Tart with Wild Garlic and Parmesan with pine nuts (ovo-lacto-vegetarian)

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Ingredients for a 28 cm tart pan:

1 round sheet of puff pastry
2–3 tablespoons sesame seeds

For the filling:

About 250 g fresh wild garlic
2 shallots
2 cloves of garlic
40 g pine nuts
Sesame oil
1/8 l cream
1/8 l milk
3 eggs
100 g grated Parmesan cheese
Herb salt
Freshly ground black pepper
Paprika
Nutmeg

For greasing the pan:

Some fat or oil

Preparation:

Place the puff pastry in a lightly greased tart pan, press up the edges, and sprinkle the bottom with sesame seeds.

Wash, pat dry, and roughly chop the wild garlic. Peel and finely chop the shallots and garlic (remove the germ from the garlic). Toast the pine nuts in a dry pan and set aside.

Heat sesame oil in a pan and gently sauté the shallots and garlic.

For the custard, mix cream and milk, beat in the eggs, and stir in the grated Parmesan. Season with herb salt, black pepper, paprika, and nutmeg.

Pour the mixture into the tart shell and bake on the lowest oven rack at 180°C for about 25 minutes. Serve immediately.

My tips:

Outside of wild garlic season, you can use spinach or Swiss chard instead.
For finger food, divide the pastry and filling into small tartlet molds.

Product description:

Wild garlic is a hardy herb that was forgotten for a long time. Its flavor and ingredients are remarkable. The sulfur compounds (sulfides), typical of the allium family, are responsible for its strong smell. It should be eaten as fresh as possible due to its high moisture content. All parts of the plant are edible. It goes well in soups, salads, pasta, risottos, or mixed into cream cheese. It grows in deciduous forests and shady, moist areas. Be careful when picking it—wild garlic looks like lily of the valley or autumn crocus, which are poisonous. Rub the leaves: if they smell garlicky, it’s safe.