Category Archives: Laktose

Baked cauliflower slices with mozzarella cheese (lacto-vegetarian)

Ingredients for approx. 4 people:

1 large cauliflower
3-4 tablespoons olive oil
2 tablespoons sesame oil
2 cloves of garlic
Herb salt
Freshly ground black pepper
Smoked paprika powder
Cumin
Coriander powder
Cardamom powder
2-3 teaspoons tamari
Approximately 300 g mozzarella cheese
In addition:
Baking paper

Preparation

1. For the cauliflower slices, remove the leaves from the cauliflower, wash and cut into thick slices.
2. Line a baking tray with baking paper.
3. Peel the garlic, remove the germ and chop finely.
4. In a small bowl, mix the olive oil with the sesame oil and crushed garlic and season with herb salt, freshly ground black pepper, smoked paprika powder, cumin, coriander and cardamom powder, and tamari.
5. Generously coat the cauliflower slices with the prepared seasoning. Season again with herb salt and freshly ground black pepper.
6. Place the seasoned cauliflower slices on a baking tray and bake in the middle of the oven at 180 degrees for about 20 minutes.
7. In the meantime, slice the mozzarella.
8. After 20 minutes of baking, top the cauliflower slices with the mozzarella slices and bake in the oven for another 5 minutes.
9. Serve immediately.

My tips:

It makes a delicious main course when served with a leaf salad.
The slices can also be prepared with other vegetables, such as celery, kohlrabi, pumpkin, etc.

Product description:

Cauliflower, Karfiol, is available in classic white as well as green, yellow-orange and purple. It is an all-rounder when it comes to health, as it provides fibre, protein, vitamins and minerals. Whether in a pot, bowl, oven or grill, cauliflower can be prepared fresh and healthily. This makes cauliflower a versatile, low-calorie vegetable with a mild aroma. The season begins in spring and lasts until October.

Garlic, lupin and leek stir-fry with paneer cheese (lacto-vegetarian)

Leave a reply

Ingredients for approx. 4 people:

400–500 g lupins (jar)
2 large leeks
2 cloves of garlic
Rapeseed oil
200 g cream cheese
¼ l vegetable stock
200 g paneer cheese
Herb salt
Freshly ground black pepper
Cumin
Curry powder
Cardamom powder
Coriander powder

Preparation

1. Pour the lupins from the jar into a sieve, rinse with cold water and drain.
2. Clean the leeks, cut them in half lengthways and rinse thoroughly with water. Then cut into fine strips.
3. Peel the garlic, remove the germ and chop finely.
4. Heat the rapeseed oil in a pan and sauté the chopped garlic and leek strips for about 5 minutes.
5. Then add the drained lupins with the cream cheese and vegetable stock and simmer for a few minutes.
6. Cut the paneer cheese into cubes, fry in rapeseed oil and add to the leek and lupins.
7. Bring to the boil briefly and season with herb salt, freshly ground black pepper, cumin, curry powder, cardamom powder and coriander powder.

My tips:

The paneer cheese can also be replaced with halloumi cheese.
This leek dish can be prepared with chickpeas or lentils.

Product description:

Lupins used to be known mainly as animal feed. But today we enjoy lupins in various ways, as they are considered a reliable source of protein, ideal for vegans or vegetarians. The seeds are about the size of chickpeas and, in addition to protein, are also rich in fibre.

Paneer cheese is a typical cheese from Indian cuisine. It is a vegetarian protein pack with amino acids and a high calcium content. It can be baked, grilled and combined with many vegetables.

White beans with feta cheese and baked potatoes (lacto-vegetarian)

Leave a reply

Ingredients for approx. 4 people:

300 g white beans
2 bay leaves
400 g potatoes
2 shallots
3 cloves of garlic
1 red chilli pepper
1 piece of feta cheese
Rapeseed oil
Garam masala
Cumin
1 jar tomato sauce
Herbes de Provence
Ghee
Herbal salt
Smoked paprika powder
For the garnish:
As desired: a few dried herbs
Dried tomatoes

Preparation:

1. For the bean dish, soak the white beans in water the day before. The next day, drain the beans and cook them in fresh water with 2 bay leaves until soft.
2. For the baked potatoes, scrub the potatoes with a vegetable brush, clean if necessary and cook in water until soft. Then drain and set aside.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the chilli pepper, cut in half, remove the seeds and chop very finely.
6. Drain the feta cheese.
7. Heat the rapeseed oil in a deep pan, sauté the diced shallots, then add the chopped garlic and chilli pepper with the garam masala and cumin and fry briefly.
8. Add the drained white beans and tomato sauce, mix well and fill a baking dish with the mixture, placing the feta cheese in the middle. Sprinkle the cheese with spices and place the baking dish in the middle of the oven. Bake at 180 degrees C for about 20 minutes.
9. In the meantime, slice the potatoes and fry them in a frying pan with the ghee until crispy. Sprinkle with herb salt and paprika powder.
10. Before serving, serve the cooked bean dish with the fried potatoes. If desired, you can top the cheese with herbs and dried tomatoes.

My Tips:

You can replace the white beans with another type of legume, e.g. kidney beans, scarlet runner beans, adzuki beans, etc.
If you have any jacket potatoes left over from the day before, use these. This will make the fried potatoes even crispier.

Product description:

White beans are a source of protein that can be eaten at any time of year. They are available dried or in tins/jars. However, the dried variety contains more nutrients and is also more aromatic. Of course, the beans need to be soaked overnight before they can be used. White beans are very versatile and can be used in salads, soups, purées or as antipasti. They are rich in nutrients such as magnesium, potassium, calcium and phosphorus, and are above all an ideal source of protein.

Winter leek and carrot millet risotto (lacto-vegetarian)

Leave a reply

Ingredients for 4 people:

200 g millet
2 leeks
200 g carrots
3 shallots
4 cloves of garlic
Just under 1 litre of water
1-2 tablespoons of granulated vegetable stock
Rapeseed oil
⅛ litre white wine
Herb salt
Freshly ground black pepper
Cumin
Thyme
50 g grated Parmesan cheese
⅛ litre cream
In addition:
Smoked paprika powder

Preparation

1. Place the millet in a sieve and rinse with cold water. Leave to drain.
2. Clean and wash the leeks and cut into fine rings.
3. Clean the carrots, scrub with a vegetable brush and cut into small cubes.
4. Peel the shallots and cut into small cubes.
5. Peel the garlic, remove the germ and cut into fine slices.
6. Bring the water to the boil and add the granulated vegetable stock.
7. Heat the rapeseed oil in a saucepan and fry the chopped shallots with the leek rings and carrot pieces.
8. Add the drained millet and garlic slices, mix well and gradually deglaze with the prepared vegetable stock. Repeat this process until the vegetable stock is used up or the millet is soft.
9. Then add the white wine, bring to the boil briefly and season with herb salt, freshly ground black pepper, cumin and thyme.
10. Mix in the grated Parmesan cheese and finally the cream.
11. Season to taste, if necessary, and serve immediately in deep plates, dusted with smoked paprika powder.

My advices:

Always use seasonal vegetables. This means you can make a summer millet risotto with aubergines, courgettes, tomatoes, etc.
If children are eating with you, replace the white wine with extra vegetable stock.

Product description:

Millet is rich in vital nutrients, gluten-free and easily digestible, it belongs to the sweet grass family. Whether sweet, sour or savoury, millet goes well with almost everything and can be combined wonderfully with vegetables or fruit.

Currant and blueberry tart (ovo-lacto vegetarian)

Leave a reply

Ingredients for a cake tin approx. 28 cm in diameter:

For the dough:
250 g wholemeal spelt flour
1 pinch of sea salt
approx. 80 g whole cane sugar
175 g butter
1 egg
2 tablespoons cold water
For the topping:
200 g redcurrants
200 g blueberries
3 tablespoons whole cane sugar
For the topping:
250 g quark
200 g sour cream
A little ground vanilla
2 eggs
1 tablespoon whole cane sugar
Also:
Approximately 60 g ground nuts to cover the base of the tart
A little butter to grease the tart tin
A little flour for the work surface
A little whole cane icing sugar for dusting the tart, if desired

Preparation:
1. For the shortcrust pastry, knead the spelt flour with the whole sea salt, whole cane sugar, butter, egg and water to form a dough. Wrap in cling film and place in the refrigerator for about 30 minutes.
2. For the topping, wash the redcurrants and remove them from their stems.
3. Rinse the blueberries with cold water.
4. Mix both types of berries with the whole cane sugar in a bowl.
5. For the glaze, mix the quark, sour cream, ground vanilla and eggs with the whole cane sugar.
6. Roll out the shortcrust pastry on a floured work surface, place it in the cake tin and prick the dough with a fork.
7. Sprinkle the ground nuts over the base, then top with the redcurrants and blueberries.
8. Spread the filling evenly over the berries and bake the tart in the oven at 180 degrees C for about 25 minutes.
9. If desired, you can dust the berry tart with a little whole cane icing sugar before serving.

My recommandation:

Instead of berries, the cake also tastes delicious with other seasonal fruits.

Product description:

Currants, also known as Ribisel in Austria, come in three colours: red, white and black, each with a different flavour. The red ones have a refreshingly tart and milder flavour than the blackcurrants. The white currants are just a colour variation of the red currants, which taste slightly sweeter than the red currants. Each variety belongs to the gooseberry family.

Onion and leek pinsa with mushrooms (lacto-vegetarian)

Leave a reply

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.

Shortcrust pastry muffins with chestnut filling (lacto-vegetarian)

Leave a reply

Ingredients for about 20 pieces:

150 g spelt flour (80 %)
100 g hazelnuts
125 g butter
1 tablespoon low-fat quark
whole sea salt
freshly ground black pepper
For the filling:
2 shallots
3 cloves of garlic
1 small red chilli pepper
1 tablespoon rapeseed oil
200 g chestnuts (jarred or vacuum-packed)
1 heaped tablespoon cumin seeds
½ teaspoon thyme
herb salt
freshly ground black pepper
In addition:
a little butter to grease the tins

Preparation:

1. For the dough, sieve the spelt flour into a bowl. Grind the hazelnuts finely and mix with the spelt flour. Fold in the butter with the low-fat quark, the whole sea salt and the pepper. Add 2-3 tablespoons of cold water and knead with the dough hooks of a hand mixer to form a smooth dough. Cover and leave to rest in the refrigerator for about 30 minutes.
2. Then roll out on a floured work surface and cut out circles of the same diameter as the muffin cases.
3. For the filling, peel and finely dice the shallots and garlic.
4. Wash the chilli pepper, cut it open, remove the seeds and membranes and finely chop.
5. Fry the shallots in rapeseed oil over a low to medium heat until translucent. Add the garlic and chilli and fry briefly.
6. Chop the chestnuts and add them to the shallot mixture along with the cumin, thyme and 2 tablespoons of water. Cook, stirring, for 3-5 minutes.
7. Puree everything with a hand blender. Season with herb salt and freshly ground black pepper.
8. Place half of the shortcrust pastry in the muffin tins. Divide the chestnut filling between the muffins. Cover with the remaining shortcrust pastry circles. Cut a hole in the centre of the top piece and bake the muffins in the oven at 180 degrees for about 20 minutes.
9. Cool slightly. Serve lukewarm or cold.

My recommandation:

Product description:

Chestnuts are sweet chestnuts and are among the oldest cultivated plants. They are nuts that sit in a fruit casing covered with spines. Each casing contains up to three nuts. The yellowish-white flesh is located under the brownish-red, woody-leathery shell and is surrounded by a seed coat; both must be removed before consumption.