Category Archives: Nüsse

Leaf salad with raspberry dressing and tempeh croutons

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.

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

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.

Celery lamb’s lettuce with roasted walnuts (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
1 small celeriac
For the dressing:
2 shallots
1 clove of garlic
a few sprigs of fresh parsley, dill and coriander
1/8 l soy cream
2 tablespoons of lemon juice
1 tablespoon of apple vinegar
1-2 tablespoons medium-hot mustard
herb salt
freshly ground black pepper
1 tablespoon safflower oil
½ tablespoon flaxseed oil
1 tablespoon sunflower oil
In addition:
about 80 g walnuts

Preparation:

1. If necessary, clean the lamb’s lettuce, wash it and spin it dry.
2. Clean the celeriac, scrub it with the vegetable brush and wash it, then grate or chop it coarsely.
3. For the dressing, peel the shallots and the garlic. Remove the centre sprout from the garlic and finely dice with the shallots.
4. Wash the parsley, dill and coriander, squeeze them dry and finely chop them.
5. Blend the soy cream with the lemon juice, apple cider vinegar, mustard, herb salt, freshly ground black pepper, thistle, linseed and sunflower oil, the diced shallots and garlic with the chopped herbs in a blender.
6. Mix the prepared lamb’s lettuce with the grated or chopped celery and place on plates or in a bowl. Pour the herb cream over it.
7. Roast the walnuts in a dry pan and sprinkle over the celery lamb’s lettuce.

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