Vegetarian – Page 3 – Love… to cooking !

Homemade Pizza with Goat Cheese, Pepper and Leek !

Die Liebe braucht keine Erklärungen, sondern Taten.
Erich Maria Remarque

Pizza dough ingredients (for 1 pizza 32cm diameter = 2 large or 4 small portions):
– 300-350g wheat flour
– 190ml warm water
– 15g fresh yeast
– 0.5 tsp salt
– 1 tbsp olive oil

Filling ingredients:
– 100g sour cream
– 200g leek
– 120g Cubanelle pepper 🌶
– 180g grated goat cheese

Serving ingredients:
– 1/2 bunch of chopped chives
– 1/2 teaspoon black pepper

Directions:
1 Prepare the dough:
1.1 Pour warm (35C) water into the large bowl, add crusted fresh yeast and stir well with a whisk until smooth, let it rest for 15 minutes
1.2 Add salt+olive oil+150g wheat flour into the bowl: stir well with a whisk until smooth
1.3 Add remaining 150g flour into the bowl and knead the dough. It will be slightly sticky (add a bit more flour when needed): let the dough peacefully rest and rise for 1 hour in a warm place under a cloth 🙂
2 Prepare the filling meanwhile:
2.1 Wash and de-seed the beautiful Cubanelle peppers 🌶 Then cut them … in rings 🙂
2.2 Grate goat cheese
2.3 Wash leek well, trim the root of, slice the leek into rings
3 Cook the pizza:
3.1 Pre-heat the oven to 220C
3.2 Roll out the dough into the circle of baking form diameter (and a bit more if you want to make edges)
3.3 Transfer the dough to the oiled baking form
3.4 Distribute evenly sour cream over the dough
3.5 Distribute peppers and leek rings. Do it beautifully in an artistic manner.
3.5 Spread the grated goat cheese over the vegetables 🌶🌶🌶
3.6 Put the baking form in the oven for 25-30 minutes at 220C
3.7 Serve ! …with chopped chives & black pepper
4 Enjoy with a classic black & white detective movie !

Tomato, Mozzarella and Fresh Basil Sandwiches !

Strange fits of passion have I known:
And I will dare to tell,
But in the Lover’s ear alone,
What once to me befell.
William Wordsworth

Ingredients (for 4 open sandwiches):
– 4 slices Ciabatta (yes, Italian bread is essential, otherwise all is lost!)
– 3-4 fresh tomatoes
– 125g Mozarella
– 10g pine nuts
– fresh basil leaves

Directions:
1 Rinse and dry basil leaves
2 Toast a little Ciabatta slices
3 Toast pine nuts until golden (no oil! no butter!)
4 Wash and slice tomatoes
5 Lay on the Ciabatta pieces: basil leaves, mozzarella slices, tomato slices, pine nuts
5 Sprinkle with a few drops of olive oil
6 Enjoy !

Aubergine Rolls with Walnuts and Garlic !

I almost wish we were butterflies and liv’d but three summer days – three such days with you I could fill with more delight than fifty common years could ever contain.
John Keats

Aubergine ingredients:
– 2 aubergines
– olive oil for frying aubergines

Filling ingredients:
– 1/2 cup walnuts
– 2-3 garlic cloves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bunch dill
– 1/4 cup warm water

Serving ingredients:
– parsley for serving
– pomegranate seeds for serving

Directions:
1 Cook aubergines:
1.1 Wash aubergines and slice them lengthways into 4mm thick stripes
1.2 Fry aubergine stripes on a skillet with olive oil until golden both sides
1.3 Put aubergine stripes on paper towels to absorb extra oil.
1.4 Let aubergine stripes cool down before filling
3 Prepare the filling: combine grated walnuts, grated garlic, salt, pepper and chopped dill in a bowl. Mix well and add water in small portions stirring constantly
4 Put 1/2-1 teaspoon filling over each aubergine stripe and roll them up
5 Put aubergine rolls in the fridge for 30-40 minutes before serving
6 Decorate with pomegranate seeds, parsley and dill. Serve as an appetiser !

Fresh Apricot Ice-Cream !

.. the future was all happy holiday as I moved Southwards week by week, easily, lazily, lingering as long as I dared, but always heeding the call!
Kenneth Grahame, The Wind in the Willows

Ingredients (4 servings):
– 250ml 33% cream
– 8 ripe apricots
– 2-3 tablespoons sugar (yes, it’s not much, but it preserves the delicate apricots taste!)
– 3g Vanilla sugar

Method:
1 Wash and de-seed apricots, bake them in the oven 15 minutes at 200C
2 Mash baked apricots with vanilla sugar after apricots have been cooled down
3 Whisk cream & sugar until mild peaks
4 Mix well mashed apricots & whisked cream: put in the freezer for at least 4 hours
5 Serve, serve, serve ! With fresh berries 🙂

Spinach and Feta Fatayer

Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.
Lao Tzu

Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 90g fresh baby spinach
– 90g Feta cheese
– 1/4 cup chopped walnuts
– 1 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

Method:
1 Preheat the oven to 220C
2 Combine flour+salt+warm water in a bowl: knead the dough well for 5-6 minutes
3 Make a filling:
3.1 combine chopped spinach & salt: mix well with the hands for 3-4 minutes to get juice from spinach
3.2 add feta & walnuts & oil & pepper to the spinach & salt, mix well
4 Divide dough into 8 equal pieces and form a ball out of each of them
5 Roll out each ball into a 8-10cm diameter circle: put 1 teaspoon of a filling in the centre of each circle
6 Lift up ends of each circle to the centre to form Fatayers with your fingers
7 Put the Fatayers on the baking paper: bake for 15 minutes at 220C
8 Serve with black coffee and lemon slices !

Strawberry-Roquefort Sandwich !

After moral poisoning, one requires physical remedies and a bottle of champagne.
Stendhal, The Red and the Black

Ingredients (4 small sandwiches):
– 50g Roquefort cheese
– 10 strawberries
– 4 slices of rye bread
– a few sprigs of greens onions

Method:
1 Slice and toast rye bread pieces
2 Wash and chop green onions
3 Wash and slice strawberries
4 Butter Roquefort cheese over the rye bread pieces, put over strawberries pieces & decorate with chopped green onions
5 Enjoy !

Strawberry Panna Cotta !

“Honey or condensed milk with your bread” he was so excited that he said, “Both,” and then, so as not to seem greedy, he added, “but don’t bother about the bread, please.”
A.A. Milne, Winnie the Pooh

Panna Cotta Ingredients:
– 300ml 33% cream
– 150ml milk
– 90g sugar
– 1g vanilla
– 1/3 tsp agar agar powder
– 100g strawberry

Serving ingredients:
– 100g strawberry

Method:
1 Slice washed strawberries and put them in the glasses
2 Combine in a pan milk+33% cream+sugar+vanilla+agar agar powder
3 Warm up the mixture until boiling constantly stirring
4 Set the pan aside for 3 minutes
5 Pour the creamy mixture from the pan into the glasses over the strawberries
6 Put the glasses in the fridge for 2 hours or overnight and enjoy Panna Cotta with fresh strawberries and … wonderful mood !

Hints:
1 Some agar agar powders are different from others. One might need to make a first try to adjust agar agar amount 🙂
2 Before serving let Panna Cotta stay a little bit outside the fridge, it is tastier when it is not completely cold !

Spinach Fatayer: serving ideas !

You would not enjoy Nietzsche, sir. He is fundamentally unsound.
P.G. Wodehouse

Spinach Fatayer Dough ingredients:
– 1 cup (1 cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt

Spinach Fatayer filling ingredients:
– 120g fresh baby spinach
– 1/2 small chopped onion
– 1/4 cup chopped walnuts
– 2 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Method:
1 Preheat the oven at 220C !
2 Combine flour+salt+warm water in a bowl: knead the dough well for 5-6 minutes
3 Make a filling: combine chopped spinach & onion & walnuts & oil & salt & pepper
4 Divide dough into 8 equal pieces and form balls out of them
5 Roll out each ball into a 8-10cm diameter circle: put 2 teaspoons of a filling in the centre of each circle
6 Lift up ends of each circle to the centre to form with your fingers rhombuses-like Fatayers 🙂
7 Put the Fatayers on a baking paper: bake for 15 minutes at 220C
8 Serve with a vegetable soup (see Leek-potato soup recipe here) or black coffee !

My first rye bread !

He had only just had break fast, but he thought a cake or two and a drink of something would do him good
J.R.R. Tolkien, Hobbit

Ingredients (small portion like on photo):
– 115g rye flour
– 120g wheat flour
– 155ml water
– 7g salt
– 5g sourdough

Method (27 hours):
1 Knead a dough from all the ingredients in a bowl, put under a damp cloth. The dough is ready when it can be easily removed from the edges of the bowl.
2 Leave the dough in the bowl covered with the damp cloth for 24 hours. Stretch and fold the dough every 6-8 hours
3 After 24 hours stretch and fold the dough one last time, then carefully shape the ball out of it
4 Roll the dough ball in the flour and put it into another well-floured bowl
5 Preheat the oven to 250C
6 Put the bread in the oven in the baking pan with a lid (without a lid, the bread gets too crusty) and bake in three steps
6.1 with a lid for 10 minutes at 250C
6.2 with a lid for 30 minutes at 230C
6.3 without a lid for 10 minutes at 230C
7 Take the bread out of the oven and let it cool before you cut it

Sandwich au Roquefort !

‘Curiouser and curiouser!’ cried Alice (she was so much surprised, that for the moment she quite forgot how to speak good English)
Lewis Carroll, Alice in Wonderland

Ingredients (for 2 servings):
– 100g du fromage de Roquefort
– 6 prunes
– 2 large slices of rye bread
– 1 small onion
– 1 tbsp olive oil
– 1 tsp vinegar

Method:
1 Spread the cheese on the rye bread slices with a knife
2 Cut an onion into thin half rings and soak them in olive oil with vinegar for 5 minutes
3 Put the onion half rings over the cheese
4 Put the chopped prunes slices over the onion half rings
5 Serve with a vegetable soup !

Grapefruit Vanilla-Mascarpone dessert !

All this he saw, for one moment breathless and intense, vivid on the morning sky; and still, as he looked, he lived; and still, as he lived, he wondered.
Kenneth Grahame, The Wind in the Willows

Ingredients (2 servings):
– 2 grapefruits
– 200g Mascarpone
– 50ml 33% cream
– 2 tbsp sugar
– 4g Vanilla sugar
– 6 Savoiardi biscuits

Method:
1 Crumble Savoiardi biscuits in a bowl
2 Make Mascarpone cream: mix Mascarpone + 33% cream + sugar
3 Peel grapefruits & remove membranes: cut each grapefruit slice in 3 pieces
4 Arrange in the glass the following layers:
4.1 Savoiardi crumble/ Mascarpone cream/ grapefruit pieces
4.2 Repeat 4.1 until the glass is full with the colorful layers, then serve !

Red Bell Pepper Soup with Pistachio !

As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.
Jane Austen, Pride & Prejudice

Ingredients (2 servings):
– 2 large red bell peppers
– 6 baby potatoes
– 1 small onion
– optional: 60ml 33% cream
– 400ml water or chicken broth
– 0.5 tsp salt
– 25g green unsalted raw pistachios
– green onions for serving

Method:
1 Roughly chop peeled potato, de-seeded bell peppers & onion
2 Finely grate pistachios
3 Boil potato in a broth for 5 minutes
4 Add bell peppers & onion, simmer for another 10 minutes
5 Add (optional!) 33% cream to the soup-to-be, transfer to the blender, puree until smooth
6 Garnish with chopped green onions & grated pistachios

Avocado sandwiches for a rainy morning

Do not be angry with the rain; it simply does not know how to fall upwards
Vladimir Nabokov

Ingredients (for 2 servings):
– 2 ripe avocados
– 6 slices of rye bread (it is really tastier with rye bread)
– 125g cream cheese (e.g., Almette)
– 4 sprigs of green onions
– 2 tsp of lemon juice
– 1/3 tsp salt
– 1/4 tsp black pepper

Method:
1 Mash avocado pulp in a bowl with salt, pepper, lemon juice and cream cheese
2 Prepare 6 triangle slices of rye bread and toast them
3 Put the avocado mixture on the toasts
4 Serve with chopped green onions and enjoy !

Creamy sweet potato soup: simple and healthy lunch !

It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.
― Charles Dickens, Great Expectations

Ingredients (for 2 servings):
– 2 large sweet potatoes
– 1 onion
– 400ml water or chicken broth
– 60ml cream 33%
– 10 leaves fresh baby spinach for serving
– 30g almond petals for serving
– 1/2 tsp salt
– 1/2 tsp pepper

Method:
1 Cut sweet potatoes into ~2x2x2cm pieces
2 Cut onion into ~0.5×0.5×0.5cm pieces
3 Boil sweet potatoes in chicken broth for 10 minutes (add as much chicken broth as required to cover the sweet potatoes pieces)
4 Add onion to the broth and boil for another 5 minutes, then remove the saucepan from the oven
5 Blender the soup, add salt and pepper
6 Stir in cream and serve with fresh baby spinach, almond petals and black pepper !

Goat cheese cranberry sandwiches with walnuts for the perfect weekend !

Les paroles d’amour, qui sont toujours les mêmes, prennent le goût des lèvres dont elles sortent.
– Guy de Maupassant

Ingredients (for 2 servings):
– 4 slices of whole grain rye bread (it’s way tastier with rye bread than with wheat one !)
– 100g soft goat cheese
– 25g dried cranberries
– 1/3 cup chopped walnuts
– 20g miner’s lettuce for serving

Method:
1 Put soft goat cheese on the rye bread slices
2 Put dried cranberries and chopped walnuts over the goat cheese
3 Serve with miner’s lettuce and enjoy it some Sunday morning when spring is about to come and everything is about to change … and with a nice book 😉

Spinach Fatayer !

“…Absorbed in the new scents, the sounds, and the sunlight…”

― Kenneth Grahame, The Wind in the Willows

Absorbed in the new scents, the sounds, and the sunlight…
― Kenneth Grahame, The Wind in the Willows

Dough ingredients:
– 1 cup (1cup=250ml) wheat flour
– 1/4 cup warm water
– 3 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 200g fresh baby spinach
– 1 small onion
– 1/4 cup walnuts
– 3 tbsp lemon juice
– 2 tsp olive oil
– 1/2 tsp salt
– 1/4 tsp pepper

Method:
1 Preheat the oven at 220C
2 Combine flour+salt+warm water in a bowl: knead a dough for 3-5 minutes
3 Make a filling: combine finely chopped spinach + onion + walnuts + oil + salt +pepper
4 Divide dough into 8 equal pieces and form balls out of them
5 Roll out each ball into a 8-10cm diameter circle: put 2 teaspoons of a filling in the middle of each circle
6 Lift up ends of each circle to the center to form with your fingers rhombuses-like Fatayers, like on the photo 😉
7 Put the Fatayers on a baking paper: bake for 15 minutes at 220C
8 Serve with a vegetable soup or black coffee !

Creamy parsnip soup with beetroot chips !

“La parole humaine est comme un chaudron fêlé où nous battons des mélodies à faire danser les ours, quand on voudrait attendrir les étoiles”
– Gustav Flaubert

Soup ingredients (for 2 large servings):
– 600g parsnips
– 250g potatoes
– 1 small onion
– 200ml milk or 33% cream
– 1 tsp salt
Beetroot chips ingredients:
– 1 large beetroot

Method:
1 Let’s first make beetroot chips:
1.1 Preheat the oven to 160C
1.2 Peel one beet root and cut 1mm width slices of it
1.3 Put beet root slices on a baking paper and bake them 30 minutes at 180C
2 Peel vegetables for soup, cut them at ~2cm cubes and boil 15 minutes in salty water
3 Leave 100-200ml vegetable broth with vegetables, add milk/cream and puree vegetables with milk/cream in a blender
4 Garnish the soup with root beet chips and black pepper
5 Enjoy !

Avocado breakfast is always a great idea !

You can cut all the flowers but you cannot keep Spring from coming.
Pablo Neruda

Ingredients (for 2 servings):
– 3 small avocado
– 150g cream cheese (e.g., Almette cheese)
– multigrain bread (at best, home-made but in any case multigrain!)
– 6 cherry tomatoes
– parsley/dill for serving
– 1 tsp salt

Method:
1 Mash avocado pulp, cheese, black pepper and salt
2 Butter avocado-cheese mixture on multigrain bread
3 Decorate with parsley and cherry tomatoes

Vareniki avec Bortsch: comme a la table du Bon Roi Stanislas

Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.
Nikolai Gogol, Christmas Eve

Vareniki dough ingredients:
– 260g wheat flour
– 130ml water
– 30ml olive oil
– 1/2 tsp salt

Vareniki filling ingredients:
– 250g potato
– 1 large onion
– 1/2 tsp salt

“Bortsch” ingredients:
– 3 large beet roots
– 1 tsp vinegar

Method:
1 Add olive oil in the middle of flour heap and mix
2 Stir in boiled water into the oily flour
3 Let the dough rest for 15 minutes
4 Peel potatoes, cut into ~2x2x2cm pieces, boil for 20 minutes, and make a potatoes puree with one teaspoon salt
5 Fry chopped onion till gold and add to potatoes-puree
6 Boil whole peeled beet roots in 1l salted water for 20 minutes, remove the beet roots from the broth
7 Roll out the dough to ~2mm and make round circles out of it with a cup or a glass
7.1 repeat 7 with the rest dough until no dough is left 🙂
8 Put 1 teaspoon of potatoes-puree with onion in the middle of each circle
9 Fold the circles half in half and lock the ends of circles tightly with finger tips (I usually do it twice through the whole length)
10 Carefully put Vareniki into boiling salted water, boil for 4-5 minutes
11 Serve Vareniki in the beetroot broth with a vinegar (1 teaspoon vinegar per serving)
12 Enjoy Vareniki avec Bortsch comme a la table du Bon Roi Stanislas !

Aubergine rolls with walnuts

Далече от брегов Невы,
Теперь я вижу пред собою
Кавказа гордые главы.
Над их вершинами крутыми,
На скате каменных стремнин,
Питаюсь чувствами немыми
И чудной прелестью картин
Природы дикой и угрюмой;
А.С. Пушкин

Ingredients:
– 1 aubergine
– 3 garlic cloves
– 50g walnuts
– 200g fresh cream cheese
– [optional] 40g sesam for serving
– 1 bunch parsley
– 1/2 tsp salt
– 1/3 tsp black pepper

Method:
1 Wash aubergine, dry it and cut into 1cm width strips
2 Bake aubergine strips on a backing paper for 20 minutes at 180C
3 Mix in a bowl chopped garlic+chopped walnuts+cheese+chopped parsley+salt+pepper
4 Put a teaspoon of walnuts-cheese-etc. mixture on each aubergine strip and roll it [optionally in sesame]
5 Serve with cherry tomatoes and fresh parsley !

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