Andalusian Style Chickpeas

Andalusian Style Chickpeas

The smoked paprika gives a Mediterranean taste to this dish.

Serves: 2 people                        Time : ½ hour

Ingredients

1 big carrot
400 g of white cabbage
4 tablespoons olive oil
salt to taste
200 g of boiled chickpeas
smoked paprika to taste*


Directions

Wash the vegetables.
Slice the carrot and cut the cabbage in 4 pieces (or smaller if desired).
Boil the vegetables.
Heat the oil in a pot and sauté the boiled veggies with salt till golden.
Add the chickpeas and paprika, mix with a spoon and cook a few minutes.

*Smoked paprika is a Spanish spice speciality made from pimiento peppers that have been dried and smoked over an oak fire.

 

Potatoes with Butter and Ricotta

Potatoes with Butter and Ricotta

A dish that convinces by its simplicity and taste!

Serves: 4 people                        Time : 40 min

Ingredients

800 g of good quality potatoes
120 g butter
500 g Ricotta 
(alternatively: ½ cottage cheese pureed with ½ greek yogurt)
aromatic seasonal herbs
salt to taste


Directions

Boil the potatoes in a pot. Meanwhile, salt the ricotta mixture and mix well. Separately, chop the herbs.
Eat them with peel if you use potatoes from your garden or organic crops.
The potatoes are served with cold butter and the ricotta  with herbs scattered over. All this can be accompanied by a nice salad.

Vegan version:
 Use a good extra virgin olive oil instead of butter. Also linseed oil is a delight and contains omega3 fatty acids.

Oven Baked Pumpkins

Oven Baked Pumpkins

A delicious meal especially in autumn and winter.

Serves: 4 – 6 people

Ingredients

1 kg hokkaido pumpkin (hokkaido can be used with the skin, no need to peel it)
50 ml olive oil
2 tablespoons soy sauce
1-2 teaspoons garam masala
1/2 teaspoon salt


Directions

Preheat the oven to 200°C. Cut the pumpkin in two halves and take out the seeds. Cut each pumpkin half in 1 cm thin slices and these in half if you prefere smaller pieces. Place the pumpkin pieces on an oven tray lined with parchment paper. Mix the olive oil, salt, spices and soy sauce and brush the mixture on the pumpkins. Cook in oven for about 20 min until soft and slightly brown.

Swiss Rösti

Swiss Rösti

It’s nice for breakfast, lunch or dinner!

Serves: 1 person (1 big rösti)         Time: 30 min

Ingredients

50 – 75 g grated cheese
250 g potatoes (about three medium potatoes)
½ small onion
3 mushrooms
a handful fresh spinach leaves (about 50 g)
2 tablespoons butter
1 tablespoon olive oil
fresh or dried herbs to taste (for example marjoram)
salt and pepper
a dollop of sour cream to taste (optional)


Directions

Grate the cheese and then the raw potatoes, chop the onion, slice the mushrooms, and wash and dry the fresh spinach. Heat a 22 centimeter frying pan on medium heat/flame. When the frying pan has reached a medium temperature, melt 1 tablespoon butter in the pan and add a dash of oil, briefly twirling the pan around so that the butter and the oil get mixed together nicely (the oil helps to keep the butter from turning brown). Then squeeze the water out of the grated potatoes and spread it out quickly and evenly over the bottom of the frying pan until it covers the entire bottom of the pan. Be careful not to lay it on too thick or it will not cook thoroughly.

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Fry for approximately 4 minutes on one side, until it is golden brown and then place a 30 centimeter flat stainless steel cake serving dish (if you don’t have one, try using a large dinner plate instead) over the frying pan and hold it tightly against the frying pan as you turn the frying pan upside down so that the “rösti” ends up with its uncooked side on the cake serving dish/dinner plate. Put it aside while you again melt 1 tablespoon of butter in the frying pan, again adding a dash of oil and briefly twirling the pan to mix the butter and the oil. Then slide the half-cooked “rösti”/ potato pancake from the cake serving dish carefully back into the frying pan so that its uncooked side is now lying on the bottom of the frying pan. Sprinkle some salt and pepper on the potatoes and then the grated cheese evenly over the top of the “rösti”, then spread the chopped onion, the sliced mushrooms, and the fresh or dried herbs evenly on top of that, and lastly distribute the fresh spinach on top of everything else before covering the pan with the cake serving dish or the normal lid for the frying pan.

Cook for about another 3 minutes until the other side is also golden brown. Then you may either fold it in half before removing it from the pan or just slide it carefully out of the pan onto a plate, adding a dollop of sour cream on top if desired.

Note: If you prefer, you can leave away the cheese entirely and just serve it with more sour cream instead. Optionally you can add some diced tomatoes or thinly sliced celery stalks for more crunch, too.

This recipe makes one large “rösti”/ potato pancake. If you have to grate larger quantities of potatoes at one time, you might want to try adding several drops of fresh lemon juice to the grated potatoes and mixing it in thoroughly in order to help prevent the potatoes from turning brown before you fry them. The only tricky thing is turning over the “rösti”/ potato pancake but with a little practice you will surely succeed, though it might be a little more difficult if you don’t have a stainless steel cake serving dish and have to use a plate instead. As an alternative you can also make the “rösti” smaller so that it can still be turned over with a spatula; this will also work.

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Vegetarian Lasagne with Spinach

Vegetarian Lasagne with Spinach

A dish full of delicious vegetables to enjoy throughout the year.

Serves: 6 people

Ingredients

RED SAUCE
2 carrots
2 zucchini
2 yellow onions
2 cloves of garlic
½ chili pepper (medium hot)
2 cans of chopped tomatoes (800 g)
100 ml sweet cream
Salt to taste
1 teaspoon sugar
1 pinch of ground black pepper
10-15 fresh basil leaves

FILLING
250 g frozen or fresh spinach
200-300 g feta cheese
10-12 lasagne noodles
150 g grated cheese to sprinkle on top


Directions

RED SAUCE
Peel the carrots and cut them in short sticks. Cut the zucchini in pieces. Peel the onions, and chop with garlic and chili. Fry until soft. Add canned tomatoes, cream, carrots, zucchini, salt, sugar and pepper. Let everything boil on low heat for 10 min. Add the basil leaves.

FILLING
Spread a little of the red sauce over the bottom of a casserole and add a layer of the lasagne noodles. Spread 1/3 of the red sauce on top. Add 1/3 of the defrosted spinach (or cooked if you use fresh one) and 1/3 of the feta cheese on top of the spinach. Add a layer of lasagne noodles. Continue like this and let the last layer be the red sauce covered with grated cheese. If more liquid is needed to cover the last layer add some more cream. Bake in oven at 225°C for 30 min.

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