Tuesday, 17 July 2018

Tarte à la Tomate

So tasty! Lots of fresh tomatoes with a bunch of basil and mozzarella cheese. What can go wrong?

This is a simple tarte that works fine as a lunch offer or for 3 to 4 people with a glass of red wine in the evening. The tarte needs to set for a while before you serve it. Add a mixed salad and you have a full meal.

I am waiting that more then 2 or 3 tomatoes are ripen on my vines in the backyard. I am still eating the ones from the market. But the season is earlier this year, so I hope to have an abundance of different tomatoes soon.

I bought a fresh shortcrust pastry dough and that serves time. In many recipes the filling is placed on the raw dough. Often you will have a soggy bottom of the tarte this way. I mostly give the dough in the pie form 8-10 min with baking cereamic beans in the oven. This is especially important when you have a rather wet filling. And tomatoes are a rather wet filling!

recipe for 4:
250 g shortcrust pastry
4 tomatoes
2 spring onions
2 stalks fresh time
1 bunch of basil
2 mozzarella balls
1 tbsp olive oil
butter for the baking dish
200 g creme fraiche
2 eggs
2 tbsp whole grain mustard
1 tsp dried oregano
salt and pepp
chili salt

Preheat the oven 180 C
Place the dough in the baking dish and prick some holes in with a fork.
Put in some baking paper and place the ceramic beans on top, bake for 7 min.
Get it out of the oven and set aside.
Chop herbs, tomatoes and 1 mozzarella ball, season with salt, oregano and pepper.
Mix eggs, mustard and creme fraiche together and pour it over the tomato mix and carefully mix ith though.
Pour that into the baking dish and cut the second mozzarella in slices and place that on top. Season with pepper and chili salt.
Bake for 45 min.
Let it rest for 15 min outside before you cut it.

Monday, 16 July 2018

Cottage Cheese Tsatziki

This is an rather uncommon way to make a Tsatziki. The Greeks may forgive us.

Usually it is made with the thick high fat Greek yogurt. We made it with cottage cheese and a bit of Greek yogurt. The texture is different but the taste is great. It is a bit more tart than the pure yogurt version, but it is worth a try.

Served with slices of cucumber and some meatballs. A great combination.

recipe for 4:
400 g cottage cheese
175 g Greek yogurt
1 cucumber
1 clove of garlic
1 tsp olive oil
salt and pepper
seasoning for Tsatziki

Peel half the cucumber and grate it. Press out the liquid and add it to the cottage cheese and yogurt mix. Grate the garlic and season. Add a bit of olive oil and the fresh chopped dill.

Sunday, 15 July 2018

White Bean Hummus

A different way to have a creamy dip for a vegetable.

I still have some piece of cucumber sitting on my counter top. The usual cucumber salad did not do this time. Rumaging through the pantry I found a can of white beans and a jar of Tahini paste. A kind of hummus came to me immediatly when I saw these two ingredients. All other things on hand I started the recipe by opening and draing the can.

What I saw first was the white hard skin on the beans. I knew I had to take my time and press the beans out of the white membrane. It is the same with chickpeas. When I leave the skin on, I have a lot of problems digesting them. That is the reason, why I seldom eat them outside in restaurants or at other peoples homes. It is a bit time consuming, but worth the effort.

When they landed in the mixer, I just added the tahini paste, lemon juice and seasing and a bit of green onion to it. Raw garlic was not added, but 1/4 tsp garlic granulates. A dash of good quality olive oil rounded it up.

Eaten with the cucumber sticks was a fabolous lunch.  

Saturday, 14 July 2018

Watermelon Bread Salad

Preparing a Birthday buffet is always a challenge. Will the people like it? Will it be enough to eat?

Since my friend is well prepared, we did not had to asked that questions. We just did the work and it was a success. But the hot weather minimized the hunger and a lot of food was left over. Enough for a second trip to a buffet on the next day.
We placed everything outside to show it off, but in seconds we were swared with flies who tried to get to all the food. Uncover one plate and they swarmed.
We did the right thing and took all the food inside and closed the doors.

This salad is a great summer treat. It is fresh and does not fill you up so much. It is great when you have day old chiabatta bread.

recipe for 6:
1/2 watermelon regular size
3/4 of a chiabatta bread
1/2 cucumber
1 white onion
2 tbsp raspberry vinegar
4 tbsp olive oil
1/2 bunch dill
1/4 bunch parsley
1/4 bunch mint
salt and pepper

to garnish: sheep milk feta

If you have old chiabatta, just cut it into bite size pieces. If you have fresh bread, cut it into slices and put them into the oven to dry out.
Peel the watermelon and cut the flesh into bite size chunks.
Peel the cucumber and take the wet middle bit out, chop.
Cut half onion rings.
Chop all the herbs.
Make the dressing.
Bring everything together and let it sit so that the bread can soak through.

Serve it with feta if you like.

Friday, 13 July 2018

Cookies with Bananas and Cranberries

No refined sugar, no flour, no egg, no fat!

The list of ingredients is very short. But you can't go wrong with oats. This is the main ingredient of these cookies. They taste healthy.

They are a good substitute for store bought muesli bars. These regularly contain refined sugar and fat. Oats are slowly releasing the energy and do not spike blood sugar highs.

The amount of work is not to speak of, you just need a bowl, a chopping board, a knife, a potato masher and a spoon. Put some baking paper on the baking sheet and drop the mix on with a spoon.
Bake for 30 min at 180 C, drop the temperature after 20 min on 160 C. Cool on a wire rack.

List of ingredients:
2 very ripe bananas
1 tbsp Agave syrup
100 g chopped dried cranberries
150 g oats
1 pinch of salt

Thursday, 12 July 2018

Mixed Salad with Cherries, Courgette, Cream Cheese and Pumpkin Seeds

Mesclun aux cerises, courgette, fromage frais et graines de courge.

That is the way the recipe sounded in french. When I read it I thought- yuk. The combination did not made a lot of sense to me. That was the reaction I´ve got from all the people I talked about this recipe too. Weird combination.

But things like this interest me a lot and I get curious. I had enough cherries left over from the cherry cake and enough lettuce and a spare courgette. Pumpkin seeds were not hard to get.
While I brought the ingredients together, I still had some fears about the outcome of the recipe.
As the basic dressing with lemon, olive oil and white balsamic vinegar went over it with a bit of salt and pepper, I instantly tried it and I was pleasantly surprised.

recipe for 3:
200 g mixed lettuce
100 g cherries pitted
60 g cottage cheese
1 small courgette thin discs
50 g pumpkin seeds

3 tbsp olive oil
1 1/2 tbsp lemon juice
1/2 tbsp white balsamic vinegar
1 tsp agave syrup
salt and pepper

My friends also loved it. Give the recipe a chance.

Wednesday, 11 July 2018

Nems with Celeriac a la Waldorf Salad

This is a cool recipe to eat a rather boring piece of vegetable.
Most of the times celeriac ends up in soups as a piece of the veggie mix together with carrots and leek or it ends up as a mash with some potatoes. That is a pity. Treat it like a Schnitzel and you satisfy an vegetarian.

Roll a thin slice of cooked celeriac and fill it with a tasty mixture. Eat it and discover that you made an old classic American Salad, the Waldorf Salad.
There are a lot of different lists with ingredients when you check the many recipes on the web. It must have been one of them that inspired the people of the cooking magazine to post it. And since I can´t cook anything without leaving my own handwriting on a recipe, there you go - Waldorf Salad!

To get 4 mm thin slices of celeriac, you better use a mandoline. Then place them in boiling salted water and cook them until you can fold them over easily. Drain and cool down. Mine took about 13 min to get to that stage. So be patient.

reipe for 12:
1 medium size celeriac
60 g cream cheese
12 walnut halves
2 tbsp sugar
salt and pepper
juice of half a lemon
1/4 bunch dill
1/2 green apple

Caramelize the walnuts, let them cool down then chop them.
You can close the nems with chives, but it is easier to take toothpicks.
Mix the ingredients and fill the celeriac slices.