MAIN COURSES
Riz Colonial (vegan)
- 2 cups of long grain rice
- 1 pineapple (cut in cubes)
- 1 mango (cut in cubes)
- 1 apple (cut in slices)
- 1 kiwi (cut in slices)
- some other fruits e.g. like blueberries, strawberries, pomegranate seeds, ...
- 1 tbsp cocoa butter
- 2-3 bananas (halved lengthwise)
- 200 g cashews (roasted)
- 25 g cacao butter
- 1 1/2 tsp madras curry
- 1 1/2 tsp curcuma
- 1/2 tsp brown sugar
- 1/2 tsp coriander powder
- 5 dL coconut milk
- salt and pepper
- Ricewhip (or any other vegan whip for on the top)
Cook the rice according to the packaging, and prepare the sauce in the meantime: Melt the cacao butter in a pan and add all the spices, fry them for 2 minutes and deglaze the mixture with the coconut milk. Season with salt and pepper. Brown the banana halves in cocoa butter in a frying pan on both sides for about 5-6 minutes on medium temperature.
Serve the sauce in a ring of rice and add some of the mango- and pineapple cubes and roasted cashews on the top. Garnish the plate with the other fruits, a banana half and some ricewhip.
- 2 cups of long grain rice
- 1 pineapple (cut in cubes)
- 1 mango (cut in cubes)
- 1 apple (cut in slices)
- 1 kiwi (cut in slices)
- some other fruits e.g. like blueberries, strawberries, pomegranate seeds, ...
- 1 tbsp cocoa butter
- 2-3 bananas (halved lengthwise)
- 200 g cashews (roasted)
- 25 g cacao butter
- 1 1/2 tsp madras curry
- 1 1/2 tsp curcuma
- 1/2 tsp brown sugar
- 1/2 tsp coriander powder
- 5 dL coconut milk
- salt and pepper
- Ricewhip (or any other vegan whip for on the top)
Cook the rice according to the packaging, and prepare the sauce in the meantime: Melt the cacao butter in a pan and add all the spices, fry them for 2 minutes and deglaze the mixture with the coconut milk. Season with salt and pepper. Brown the banana halves in cocoa butter in a frying pan on both sides for about 5-6 minutes on medium temperature.
Serve the sauce in a ring of rice and add some of the mango- and pineapple cubes and roasted cashews on the top. Garnish the plate with the other fruits, a banana half and some ricewhip.
Macaroni Gratin with Pumpkin
- 400 g macaroni
- 700 g pumpkin in cubes
- 1 tbsp butter
- 1 tsp vegetable Bouillon
- 1 dL water
- 2 1/2 dL cream
- 150 g hard cheese (from the alps; "rezent", grated)
- pepper and nutmeg
- a bundle of chives, chopped
Cook the macaroni in boiling salted water al dente (8 to 12 min) and add for the last 6 min the pumpkin cubes. Decant the water. For the sauce heat the butter and the bouillon in a small pan and deglaze with the water. Cook for 3 min, add the cream and let it cook for another minute. Spice the sauce with pepper and nutmeg. Give half of the macaroni and the pumpkin cubes in a form for gratins, spread half of the hard cheese on them. Put the other half of the macaroni and pumpkin cubes on the top and pour the sauce over everything. At the end spread the rest of the hard cheese and the chives on the top. Bake at 180 °C for 20 min.
- 400 g macaroni
- 700 g pumpkin in cubes
- 1 tbsp butter
- 1 tsp vegetable Bouillon
- 1 dL water
- 2 1/2 dL cream
- 150 g hard cheese (from the alps; "rezent", grated)
- pepper and nutmeg
- a bundle of chives, chopped
Cook the macaroni in boiling salted water al dente (8 to 12 min) and add for the last 6 min the pumpkin cubes. Decant the water. For the sauce heat the butter and the bouillon in a small pan and deglaze with the water. Cook for 3 min, add the cream and let it cook for another minute. Spice the sauce with pepper and nutmeg. Give half of the macaroni and the pumpkin cubes in a form for gratins, spread half of the hard cheese on them. Put the other half of the macaroni and pumpkin cubes on the top and pour the sauce over everything. At the end spread the rest of the hard cheese and the chives on the top. Bake at 180 °C for 20 min.
Curry Risotto with Artichokes
- 1 tbsp butter
- 200 g risotto rice (e. g. carnaroli)
- 1 tbsp curry powder
- 2 1/2 dL white wine
- 5 dL vegetable Bouillon
- 1 can of artichokes bottoms rinsed with water and cut in small cubes
- 120 g sbrinz cheese (grated)
- 180 g sour cream
Heat the butter in a pan, add the rice and the curry powder and stew the whole for about 3 min. Deglaze with the white wine and cook the wine a little. Add the bouillon and cook the rice to a moist risotto (for about 15 to 20 min). Add the artichokes bottoms, the sour cream and half of the sbrinz and mix it well. Pour it in a form for gratins and spread the rest of the sbrinz on the top. Bake for 15 min in the oven at 240 °C.
- 1 tbsp butter
- 200 g risotto rice (e. g. carnaroli)
- 1 tbsp curry powder
- 2 1/2 dL white wine
- 5 dL vegetable Bouillon
- 1 can of artichokes bottoms rinsed with water and cut in small cubes
- 120 g sbrinz cheese (grated)
- 180 g sour cream
Heat the butter in a pan, add the rice and the curry powder and stew the whole for about 3 min. Deglaze with the white wine and cook the wine a little. Add the bouillon and cook the rice to a moist risotto (for about 15 to 20 min). Add the artichokes bottoms, the sour cream and half of the sbrinz and mix it well. Pour it in a form for gratins and spread the rest of the sbrinz on the top. Bake for 15 min in the oven at 240 °C.
Rice with Celeriac-Carrot-Saffron-Sauce
- 400 g celeriac (in cubes)
- 4 carrots (in cubes)
- tbsp butter
- 1/2 dL dry vermouth
- 2 dL vegetable bouillon
- 2 dL cream for sauces
- 200 g cottage cheese
- 2 packets of saffron
- some dill (fresh or dried)
- salt and pepper
- long grain rice
Melt the butter in a pan or pot and roast the celeriac and carrot cubes for 3-5 minutes. Pour the vermouth and the vegetable bouillon to the vegetables and boil it down to the half. Add the cream and bring it to the boil. At the end add the cottage cheese and saffron and wait until the cottage cheese is melted. Serve the celeriac-carrot-saffron-sauce to rice and spread some dill over it.
- 400 g celeriac (in cubes)
- 4 carrots (in cubes)
- tbsp butter
- 1/2 dL dry vermouth
- 2 dL vegetable bouillon
- 2 dL cream for sauces
- 200 g cottage cheese
- 2 packets of saffron
- some dill (fresh or dried)
- salt and pepper
- long grain rice
Melt the butter in a pan or pot and roast the celeriac and carrot cubes for 3-5 minutes. Pour the vermouth and the vegetable bouillon to the vegetables and boil it down to the half. Add the cream and bring it to the boil. At the end add the cottage cheese and saffron and wait until the cottage cheese is melted. Serve the celeriac-carrot-saffron-sauce to rice and spread some dill over it.
Ravioli with Pumpkin Ragout
Ravioli:
- 4 pasta dough rectangles (fresh, ca. 15x55 cm and 125 g each)
- 250 g mascarpone
- 1 egg
- 150 g parmesan (freshly grated)
- 2 tsp pesto sauce
- salt and pepper
- flour
For the stuffing mix the mascarpone, egg, half of the parmesan and the pesto sauce. Season with salt and pepper. Lay half of one pasta dough rectangle on a ravioli board and press it gently on it. Take a brush and moisten with a little bit of water the contours of the ravioli rectangles. Put 1 tsp of the stuffing on each well and lay the other half of the pasta dough rectangle exactly on the top. Press the two layers gently together, put quite a bit of flour on the top before you use the rolling pin to roll over it so that the ravioli are made. Lay the ravioli apart from each other on flour so they don't start to stick to each other or the table. Prepare the ragout first (see below), before you cook the ravioli.
Cook them in salted water for about 3 minutes.
Ragout:
- 1 kg pumpkin, not butternut pumpkin (in cubes)
- 600 g tomatoes (in cubes)
- 1 bunch of basil (chopped)
- 1 tbsp olive oil
- 1 dL vegetable bouillon
- 1 sachet of saffron
- salt and pepper
Stir-fry the pumpkin cubes in the oil for about 3 minutes. Add the tomatoes, vegetable bouillon, chopped basil and saffron and cook it on medium temperature with a lid on it for 10 minutes.
Serve the ravioli and the ragout with the rest of the freshly grated parmesan.
Ravioli:
- 4 pasta dough rectangles (fresh, ca. 15x55 cm and 125 g each)
- 250 g mascarpone
- 1 egg
- 150 g parmesan (freshly grated)
- 2 tsp pesto sauce
- salt and pepper
- flour
For the stuffing mix the mascarpone, egg, half of the parmesan and the pesto sauce. Season with salt and pepper. Lay half of one pasta dough rectangle on a ravioli board and press it gently on it. Take a brush and moisten with a little bit of water the contours of the ravioli rectangles. Put 1 tsp of the stuffing on each well and lay the other half of the pasta dough rectangle exactly on the top. Press the two layers gently together, put quite a bit of flour on the top before you use the rolling pin to roll over it so that the ravioli are made. Lay the ravioli apart from each other on flour so they don't start to stick to each other or the table. Prepare the ragout first (see below), before you cook the ravioli.
Cook them in salted water for about 3 minutes.
Ragout:
- 1 kg pumpkin, not butternut pumpkin (in cubes)
- 600 g tomatoes (in cubes)
- 1 bunch of basil (chopped)
- 1 tbsp olive oil
- 1 dL vegetable bouillon
- 1 sachet of saffron
- salt and pepper
Stir-fry the pumpkin cubes in the oil for about 3 minutes. Add the tomatoes, vegetable bouillon, chopped basil and saffron and cook it on medium temperature with a lid on it for 10 minutes.
Serve the ravioli and the ragout with the rest of the freshly grated parmesan.
Spinach-Mushroom Rösti
- 1 kg potatoes (waxy) , cooked one day before!
- 250 g blanched spinach (or defrosted spinach)
- two handfuls of mushrooms cut in slices
- 2 tbsp of oil
- 50 g butter
- 7-8 square slices of raclette cheese
- pepper, herbal salt and paprika
Heat the oil in a frying pan (non-stick coated) and add the mushrooms. Put some herbal salt and pepper on them and let them lose their juice completely. Put them aside. Grate the cooked potatoes, heat half of the butter in the same frying pan, add the potatoes, the blanched and the wringed out spinach and the mushrooms. Season all the ingredients with pepper, herbal salt and paprika. Press all the ingredients flat on the bottom, put a lid on the pan and let the rösti bake on medium heat for about 8 minutes. Take away the lid and lay a plate flat on the rösti. Now turn around the pan by holding the plate tightly to the pan. The rösti should now be on the plate... Let the other half of the butter melt in the pan and slide the rösti back into the pan. Put the raclette cheese slices on the top and bake the rösti again for about 8 minutes with a lid on the top.
- 1 kg potatoes (waxy) , cooked one day before!
- 250 g blanched spinach (or defrosted spinach)
- two handfuls of mushrooms cut in slices
- 2 tbsp of oil
- 50 g butter
- 7-8 square slices of raclette cheese
- pepper, herbal salt and paprika
Heat the oil in a frying pan (non-stick coated) and add the mushrooms. Put some herbal salt and pepper on them and let them lose their juice completely. Put them aside. Grate the cooked potatoes, heat half of the butter in the same frying pan, add the potatoes, the blanched and the wringed out spinach and the mushrooms. Season all the ingredients with pepper, herbal salt and paprika. Press all the ingredients flat on the bottom, put a lid on the pan and let the rösti bake on medium heat for about 8 minutes. Take away the lid and lay a plate flat on the rösti. Now turn around the pan by holding the plate tightly to the pan. The rösti should now be on the plate... Let the other half of the butter melt in the pan and slide the rösti back into the pan. Put the raclette cheese slices on the top and bake the rösti again for about 8 minutes with a lid on the top.
Grilled Vegetables (autumn variation)
- 400 g small potatoes halved
- 1 big fennel in pieces
- 2 medium beetroots in pieces
- ca. 400 g pumpkin in cubes
- 400 g sweet chestnuts (fresh or frozen)
- 200 g goat cheese (fresh, creamy and very mild)
- rosemary
- 4 tbsp oliveoil
- herbal salt and pepper
Mix all the ingredients except for the goat cheese in a big bowl and pour the mixture on a baking paper that lies on a baking plate. Bake for 12 min at 240 °C and for another 20 min at 200 °C.
Give the grilled vegetables on the plates and put some pieces of goat cheese on the top.
- 400 g small potatoes halved
- 1 big fennel in pieces
- 2 medium beetroots in pieces
- ca. 400 g pumpkin in cubes
- 400 g sweet chestnuts (fresh or frozen)
- 200 g goat cheese (fresh, creamy and very mild)
- rosemary
- 4 tbsp oliveoil
- herbal salt and pepper
Mix all the ingredients except for the goat cheese in a big bowl and pour the mixture on a baking paper that lies on a baking plate. Bake for 12 min at 240 °C and for another 20 min at 200 °C.
Give the grilled vegetables on the plates and put some pieces of goat cheese on the top.
Chnöpfli (Spaezle)
- 500 g spelt flour
- 1 tbsp. salt
- 4-5 eggs
- ca. 2.5 dL cold water
- ca. 200 g grated emmentaler-cheese (or a mix of emmentaler/sbrinz- or emmentaler/gruyère-cheese)
- ca. 100 g butter
- ca. 10 tbsp. breadcrumbs
Mix the flour, salt and the eggs in a big bowl. Add the water and batter the dough until bubbles are formed. Let the dough prove an hour. Put some dough on a chopping board and scrape it with a knife into boiling salted water. Fish the chnöpfli out of the water as soon as they swim on the surface. Put them in a baking form and spread some grated cheese on them. Repeat this procedure. In the meantime hold the chnöpfli warm in the oven at 80 °C (put some aluminiumfoil on the top to avoid that the chnöpfli dry out).Melt the butter in a frypan and add the breadcrumbs. Stir a little until the breadcrumbs are brown roasted. Spread them over the chnöpfli.
- 500 g spelt flour
- 1 tbsp. salt
- 4-5 eggs
- ca. 2.5 dL cold water
- ca. 200 g grated emmentaler-cheese (or a mix of emmentaler/sbrinz- or emmentaler/gruyère-cheese)
- ca. 100 g butter
- ca. 10 tbsp. breadcrumbs
Mix the flour, salt and the eggs in a big bowl. Add the water and batter the dough until bubbles are formed. Let the dough prove an hour. Put some dough on a chopping board and scrape it with a knife into boiling salted water. Fish the chnöpfli out of the water as soon as they swim on the surface. Put them in a baking form and spread some grated cheese on them. Repeat this procedure. In the meantime hold the chnöpfli warm in the oven at 80 °C (put some aluminiumfoil on the top to avoid that the chnöpfli dry out).Melt the butter in a frypan and add the breadcrumbs. Stir a little until the breadcrumbs are brown roasted. Spread them over the chnöpfli.
Autumn Plate
- 200 g Chanterelles (Eierschwämmli)
- 100 g sweet chestnuts
- 200 g black grapes
- 300 g pumpkin
- 2 tbsp. clarified butter or ghee
- salt and pepper
- chnöpfli (see above)
Wash and cut the chanterelles. Cut the sweet chestnuts and the black grapes in halves. Cut the pumpkin in 1-cm-cubes.
Melt the clarified butter in a frypan and fry the sweet chestnuts and the pumpkin cubes for 5 minutes. Add the chanterelles and cook for another 5 minutes. At the end add the black grapes (just to get them warm) and season the dish with salt and pepper.
Serve for example to chnöpfli (see above).
- 200 g Chanterelles (Eierschwämmli)
- 100 g sweet chestnuts
- 200 g black grapes
- 300 g pumpkin
- 2 tbsp. clarified butter or ghee
- salt and pepper
- chnöpfli (see above)
Wash and cut the chanterelles. Cut the sweet chestnuts and the black grapes in halves. Cut the pumpkin in 1-cm-cubes.
Melt the clarified butter in a frypan and fry the sweet chestnuts and the pumpkin cubes for 5 minutes. Add the chanterelles and cook for another 5 minutes. At the end add the black grapes (just to get them warm) and season the dish with salt and pepper.
Serve for example to chnöpfli (see above).
Omelette with Herbs, Olives, Tomatoes and Cheese
- 8 eggs
- 1 dL milk
- 1 bundle of chives chopped
- 1 bundle of parsley chopped
- 2 tomatoes cut in small cubes
- 80 g pitted black olives cut in slices
- 240 g cheese (e.g. Appenzeller "surchoix") cut in small cubes
- 2 tbsp. butter
- paprika and pepper
Stir the eggs with the milk, paprika, pepper and the herbs. Heat 1 tbsp. of butter in a frying pan (non-stick coated) and add half of the egg/herbs-mixture. Put half of the olives, tomatoes and a quarter of the cheese on the top and close the pan with a lid and let it cook at medium temperature for 3 minutes. Add another quarter of the cheese on the top and let it cook for another 8 minutes. Repeat the procedure for the second omelette.
- 8 eggs
- 1 dL milk
- 1 bundle of chives chopped
- 1 bundle of parsley chopped
- 2 tomatoes cut in small cubes
- 80 g pitted black olives cut in slices
- 240 g cheese (e.g. Appenzeller "surchoix") cut in small cubes
- 2 tbsp. butter
- paprika and pepper
Stir the eggs with the milk, paprika, pepper and the herbs. Heat 1 tbsp. of butter in a frying pan (non-stick coated) and add half of the egg/herbs-mixture. Put half of the olives, tomatoes and a quarter of the cheese on the top and close the pan with a lid and let it cook at medium temperature for 3 minutes. Add another quarter of the cheese on the top and let it cook for another 8 minutes. Repeat the procedure for the second omelette.
Vegetable Snails
- 200 g zucchini (shredded with a potatoe grater)
- 150 g carrots (shredded with a potatoe grater)
- 200 g cream cheese
- 1 egg or 1 tbsp. cornstarch mixt with 3 tbsp. cold water
- 120-130 g gruyère-cheese (grated)
- 1 bundle of chives chopped
- pepper and paprika
- 500 g pizza-dough (or better: Knead 500 g of spelt flour, 7 g of dry yeast, 2 tbsp. Oliveoil and approx. 1.5 dL cold water together and let the dough rest for about an hour)
Mix all ingredients exept for the pizza-dough together. Roll the pizza-dough out to a rectangle of about 60 cm x 40 cm on the table (on a lot of flour). Spread the filling over the pizza dough and roll it up lenghtways tightly. Cut (better: "saw") the roll with a sharp knife in about 24 pieces and put them on a baking plate (with baking paper on it). Bake the vegetable snails at 200 °C for 25 minutes.
Serve them with a salad. They can also be served for aperitif.
- 200 g zucchini (shredded with a potatoe grater)
- 150 g carrots (shredded with a potatoe grater)
- 200 g cream cheese
- 1 egg or 1 tbsp. cornstarch mixt with 3 tbsp. cold water
- 120-130 g gruyère-cheese (grated)
- 1 bundle of chives chopped
- pepper and paprika
- 500 g pizza-dough (or better: Knead 500 g of spelt flour, 7 g of dry yeast, 2 tbsp. Oliveoil and approx. 1.5 dL cold water together and let the dough rest for about an hour)
Mix all ingredients exept for the pizza-dough together. Roll the pizza-dough out to a rectangle of about 60 cm x 40 cm on the table (on a lot of flour). Spread the filling over the pizza dough and roll it up lenghtways tightly. Cut (better: "saw") the roll with a sharp knife in about 24 pieces and put them on a baking plate (with baking paper on it). Bake the vegetable snails at 200 °C for 25 minutes.
Serve them with a salad. They can also be served for aperitif.
Ricotta-Gnoggi with Pumpkin-Tomato-Sauce and caramelized Nuts
Ricotta-Gnoggi:
- 500 g ricotta
- 2 eggs
- 40 g parmesan cheese (grated)
- 150 g flour and some additional flour for the table
- nutmeg
MIx all the ingredients well, put a lot of flour on the table, hands and on a sharp knife and form/cut on the table rolls thick as a finger and about 2 cm long. Cook the gnoggi in slightly boiling salted water for 2-4 minutes until they swim on the surface (it's advisable to stir on the base of the pan after sliding them into the boiling water).
Pumpkin-Tomato Sauce and caramelized nuts:
- 700 g pumpkin in pieces
- 2 dL vegetable bouillon
- pepper
Cook the pumpkin pieces in the bouillon for about 30 min and blenderize it at the end. Season with pepper.
- 50 g nuts (mixture or walnut) milled
- 50 g brown sugar
Caramelize the brown sugar in a frying pan (non-stick coated), add the nuts and stir well. Pour the caramelized nuts on a backing paper and let it cool down. Afterwards to crack the caramel in pieces, put them in a small plastic bag (the thicker ones for the freezer) and crack them very small with a rolling pin. If you have leftovers at the end, you can freeze the caramelized nuts in a plastic bag in the freezer for months.
- 3 small tomatos (in small cubes at room temperature)
Put the gnoggi on a plate, pour some pumkin-sauce, fresh tomato cubes and caramelized nuts on the top. If you like you can serve grated parmesan cheese to this dish.
Ricotta-Gnoggi:
- 500 g ricotta
- 2 eggs
- 40 g parmesan cheese (grated)
- 150 g flour and some additional flour for the table
- nutmeg
MIx all the ingredients well, put a lot of flour on the table, hands and on a sharp knife and form/cut on the table rolls thick as a finger and about 2 cm long. Cook the gnoggi in slightly boiling salted water for 2-4 minutes until they swim on the surface (it's advisable to stir on the base of the pan after sliding them into the boiling water).
Pumpkin-Tomato Sauce and caramelized nuts:
- 700 g pumpkin in pieces
- 2 dL vegetable bouillon
- pepper
Cook the pumpkin pieces in the bouillon for about 30 min and blenderize it at the end. Season with pepper.
- 50 g nuts (mixture or walnut) milled
- 50 g brown sugar
Caramelize the brown sugar in a frying pan (non-stick coated), add the nuts and stir well. Pour the caramelized nuts on a backing paper and let it cool down. Afterwards to crack the caramel in pieces, put them in a small plastic bag (the thicker ones for the freezer) and crack them very small with a rolling pin. If you have leftovers at the end, you can freeze the caramelized nuts in a plastic bag in the freezer for months.
- 3 small tomatos (in small cubes at room temperature)
Put the gnoggi on a plate, pour some pumkin-sauce, fresh tomato cubes and caramelized nuts on the top. If you like you can serve grated parmesan cheese to this dish.
Polenta-Gratin with Tomatoes
- 1 tbsp butter
- 200 g samp (Bramata)
- 2 dL cream (liquid)
- 7 dL milk
- 2 tsp herbal salt
- 150 g mozzarella (cut in small cubes)
- 1 bundle of basil
- about 50 black olives (without stones)
- 2 tbsp olive oil
- 120 g parmesan (grated)
- 4 tomatoes (ramato or peretti)
- salt and pepper
Melt the butter in a pot, add the samp and stir well for 3 minutes. Pour the cream, milk and herbal salt in it while stiring and let it cook until the polenta is viscous. Slit a quarter of the basil bundle, slice about 30 olives and add them including the mozzarella cubes. Stir until the mozzarella threads and pour the polenta in a buttered gratin dish. Cut the tomatoes in halves and set them on the top. Mix in a small bowl about 20 chopped olives, olive oil, the rest of the basil (chopped), half of the parmesan, salt and pepper. Put this mixture on the top (especially on the tomato-halves) and spread the rest of the permesan on the top as well. Bake for 15 minutes at 220 °C.
- 1 tbsp butter
- 200 g samp (Bramata)
- 2 dL cream (liquid)
- 7 dL milk
- 2 tsp herbal salt
- 150 g mozzarella (cut in small cubes)
- 1 bundle of basil
- about 50 black olives (without stones)
- 2 tbsp olive oil
- 120 g parmesan (grated)
- 4 tomatoes (ramato or peretti)
- salt and pepper
Melt the butter in a pot, add the samp and stir well for 3 minutes. Pour the cream, milk and herbal salt in it while stiring and let it cook until the polenta is viscous. Slit a quarter of the basil bundle, slice about 30 olives and add them including the mozzarella cubes. Stir until the mozzarella threads and pour the polenta in a buttered gratin dish. Cut the tomatoes in halves and set them on the top. Mix in a small bowl about 20 chopped olives, olive oil, the rest of the basil (chopped), half of the parmesan, salt and pepper. Put this mixture on the top (especially on the tomato-halves) and spread the rest of the permesan on the top as well. Bake for 15 minutes at 220 °C.
Saffron-Risotto with Ratatouille
- 2 tbsp butter
- 250 g risotto rice
- 2.5 dL white wine
- 1 packet of saffron
- 7.5 dL vegetable bouillon
- 200 g mascarpone
- 160 g grated hard cheese (e.g. sbrinz)
- 6 leaves of sage (cut in small slices)
- 1 sweet pepper (yellow) (in cubes)
- 2 zucchinis (in cubes)
- 4 tomatoes (peretti) (in cubes)
- salt and pepper
Stew the rice in a pot for a few minutes in 1 tbsp of butter and deglaze with the white wine. Add the saffron and let it boil until half of the wine is boiled down. Add little by little of the vegetable Bouillon until all of the liquid is boiled down. Mix in the Mascarpone and about half of the grated hard cheese. Fill it in a gratin dish.
Roast the sage gently in 1 tbsp of butter in a big pan. Add the sweet pepper and zucchini cubes. Let it steam for 5 minutes. Take the pan off the hotplate and add the tomato cubes. Season with salt and pepper and pour the mixture on the top of the rice. Spread the rest of the grated hard cheese over it and bake it for 10 minutes at 250 °C.
- 2 tbsp butter
- 250 g risotto rice
- 2.5 dL white wine
- 1 packet of saffron
- 7.5 dL vegetable bouillon
- 200 g mascarpone
- 160 g grated hard cheese (e.g. sbrinz)
- 6 leaves of sage (cut in small slices)
- 1 sweet pepper (yellow) (in cubes)
- 2 zucchinis (in cubes)
- 4 tomatoes (peretti) (in cubes)
- salt and pepper
Stew the rice in a pot for a few minutes in 1 tbsp of butter and deglaze with the white wine. Add the saffron and let it boil until half of the wine is boiled down. Add little by little of the vegetable Bouillon until all of the liquid is boiled down. Mix in the Mascarpone and about half of the grated hard cheese. Fill it in a gratin dish.
Roast the sage gently in 1 tbsp of butter in a big pan. Add the sweet pepper and zucchini cubes. Let it steam for 5 minutes. Take the pan off the hotplate and add the tomato cubes. Season with salt and pepper and pour the mixture on the top of the rice. Spread the rest of the grated hard cheese over it and bake it for 10 minutes at 250 °C.
O-Cinque-P
- 100 g black olives (in slices)
- 3 tomatoes (in cubes, room temperature)
- 1 bundle of parsley "prezzemolo" (chopped)
- 1/2 L liquid cream "panna"
- 3 tbsp tomato purée "pomodoro"
- 150 g parmesan "parmigiano" (grated)
- pepper "pepe"
- 500 g penne pasta
Mix the cream with the tomato purée and half of the Parmesan and some pepper, stir well and bring it to a boil. Cook the penne pasta as described on the packaging and mix the black olives with the tomato cubes and the chopped parsley. Serve the penne pasta with the cream sauce, put some of the mixture of olives, tomato and parsley on the top and serve it with grated Parmesan.
- 100 g black olives (in slices)
- 3 tomatoes (in cubes, room temperature)
- 1 bundle of parsley "prezzemolo" (chopped)
- 1/2 L liquid cream "panna"
- 3 tbsp tomato purée "pomodoro"
- 150 g parmesan "parmigiano" (grated)
- pepper "pepe"
- 500 g penne pasta
Mix the cream with the tomato purée and half of the Parmesan and some pepper, stir well and bring it to a boil. Cook the penne pasta as described on the packaging and mix the black olives with the tomato cubes and the chopped parsley. Serve the penne pasta with the cream sauce, put some of the mixture of olives, tomato and parsley on the top and serve it with grated Parmesan.
Quinotto with Mushrooms (vegan)
- 200 g quinoa (tricolor)
- 500 g mushrooms
- 5.5 dL vegetable bouillon
- 4 tbsp pumpkin seeds (roasted)
- 1 tbsp olive oil
- 2 dL soya cream
- 1 bunch of parsley (chopped)
- salt and pepper
Almond "parmesan":
- 75 g amonds
- 75 g yeast flakes ("Edelhefe" from e. g. Dr. Ritter)
- 1/2 tsp sea salt
For the almond "parmesan"grind up well all the ingredients. Cook the quinoa in the vegetable bouillon for 10 minutes. Switch off the cooktop, but let the quinoa rest for another 5 minutes or more on the cooktop. Slice the mushrooms and stir-fry them in the olive oil. Season with salt and pepper while doing so and let the mushrooms lose their water. Give the quinoa in the pan with the mushrooms and stir the soya cream and 50 g of the amond parmesan in. Heat it until everything is hot again. Serve the quinotto with the chopped parsley, roasted pumpkin seeds and almond "parmesan" (note: the almond "parmesan" can be stored for months in a little bag in the freezer).
- 200 g quinoa (tricolor)
- 500 g mushrooms
- 5.5 dL vegetable bouillon
- 4 tbsp pumpkin seeds (roasted)
- 1 tbsp olive oil
- 2 dL soya cream
- 1 bunch of parsley (chopped)
- salt and pepper
Almond "parmesan":
- 75 g amonds
- 75 g yeast flakes ("Edelhefe" from e. g. Dr. Ritter)
- 1/2 tsp sea salt
For the almond "parmesan"grind up well all the ingredients. Cook the quinoa in the vegetable bouillon for 10 minutes. Switch off the cooktop, but let the quinoa rest for another 5 minutes or more on the cooktop. Slice the mushrooms and stir-fry them in the olive oil. Season with salt and pepper while doing so and let the mushrooms lose their water. Give the quinoa in the pan with the mushrooms and stir the soya cream and 50 g of the amond parmesan in. Heat it until everything is hot again. Serve the quinotto with the chopped parsley, roasted pumpkin seeds and almond "parmesan" (note: the almond "parmesan" can be stored for months in a little bag in the freezer).
Lentils with Sweet Potatoes (vegan)
- 150 g mountain lentils ("Berglinsen") or beluga lentils
- 6 dL water
- 1 celery root (in very small cubes)
- 1 carrot (in very small cubes)
- 7 tbsp olive oil
- 1 tsp cider vinegar
- salt and pepper
- 1 bunch of chives (chopped)
- 600 g sweet potatoes (in cubes)
- 2 dL vegan sour cream (fermented tofu preparation e.g. from Soyananda)
Rinse the mountain lentils and boil them up in the water. Simmer them for 15 minutes. Add the cubes of celery root and carot and simmer for another 15 min. Meanwhile roast the sweet potatoes in 3 tbsp of olive oil for 15 minutes. Add 4 tbsp of olive oil and 1 tsp of cider vinegar to the lentils. Season the lentils and the sweet potatoes with salt and pepper. Serve with the vegan sour cream and the chopped chives.
- 150 g mountain lentils ("Berglinsen") or beluga lentils
- 6 dL water
- 1 celery root (in very small cubes)
- 1 carrot (in very small cubes)
- 7 tbsp olive oil
- 1 tsp cider vinegar
- salt and pepper
- 1 bunch of chives (chopped)
- 600 g sweet potatoes (in cubes)
- 2 dL vegan sour cream (fermented tofu preparation e.g. from Soyananda)
Rinse the mountain lentils and boil them up in the water. Simmer them for 15 minutes. Add the cubes of celery root and carot and simmer for another 15 min. Meanwhile roast the sweet potatoes in 3 tbsp of olive oil for 15 minutes. Add 4 tbsp of olive oil and 1 tsp of cider vinegar to the lentils. Season the lentils and the sweet potatoes with salt and pepper. Serve with the vegan sour cream and the chopped chives.
Chick Peas Burger with cress yogurt (vegan)
- 600-700 g chick peas (cooked, corresponds roughly to 300 g uncooked chick peas)
- 0.8 dL water
- 1 bunch of parsley (chopped)
- 50 g flour and some additional for frying
- egg substitute for 1-2 eggs (preparation: see information on the package)
- 4 tbsp vegetable frying oil
- 60 g cress (chopped)
- 360 g natural yogurt on coconut base
- pepper and salt
Purée the chick peas with the water. Season with salt and pepper. Add the parsely, flour and the egg substitute and mix well. Mix the cress with the yogurt and season with salt and pepper.
Form with your hands burgers and turn them in some flour before you fry them with the oil in a pan for about 8 minutes on each side on a middle temperature.
Serve the burgers with the cress yogurt to a salad.
- 600-700 g chick peas (cooked, corresponds roughly to 300 g uncooked chick peas)
- 0.8 dL water
- 1 bunch of parsley (chopped)
- 50 g flour and some additional for frying
- egg substitute for 1-2 eggs (preparation: see information on the package)
- 4 tbsp vegetable frying oil
- 60 g cress (chopped)
- 360 g natural yogurt on coconut base
- pepper and salt
Purée the chick peas with the water. Season with salt and pepper. Add the parsely, flour and the egg substitute and mix well. Mix the cress with the yogurt and season with salt and pepper.
Form with your hands burgers and turn them in some flour before you fry them with the oil in a pan for about 8 minutes on each side on a middle temperature.
Serve the burgers with the cress yogurt to a salad.
Vegetable Curry (vegan)
- 600-800 g vegetables (e.g. zucchinis, carrots, sugar pea, broccoli, mushrooms, ...) in pieces / slices
- 1 tbsp curry (medium strength)
- 1 tsp curcuma
- 2 tbsp olive oil
- 2-3 lemon grass (sliced) and/or 2 cm ginger (chopped)
- 5 dL coconut milk
- 1/2 bunch of basil
- salt, vegetable bouillon, pepper
- 1/2 tsp garam masala
- basmati rice
While cooking the basmati rice, fry the curry and curcuma in a pot. Add the vegetables and the lemon grass and/or ginger and roast gently for 3-5 minutes. Add the coconut milk and let it cook for about 10 minutes. Remove the lemon grass, season with salt, vegetable bouillon and pepper. Stir in the garam masala and serve the vegetable curry to the basmati rice.
- 600-800 g vegetables (e.g. zucchinis, carrots, sugar pea, broccoli, mushrooms, ...) in pieces / slices
- 1 tbsp curry (medium strength)
- 1 tsp curcuma
- 2 tbsp olive oil
- 2-3 lemon grass (sliced) and/or 2 cm ginger (chopped)
- 5 dL coconut milk
- 1/2 bunch of basil
- salt, vegetable bouillon, pepper
- 1/2 tsp garam masala
- basmati rice
While cooking the basmati rice, fry the curry and curcuma in a pot. Add the vegetables and the lemon grass and/or ginger and roast gently for 3-5 minutes. Add the coconut milk and let it cook for about 10 minutes. Remove the lemon grass, season with salt, vegetable bouillon and pepper. Stir in the garam masala and serve the vegetable curry to the basmati rice.
Stuffed Zucchini
- 800 g zucchini
- 2 tbsp olive oil
- 400 g tinned tomatoes (chopped)
- some basil leaves (chopped)
- 250 g ricotta
- 1/4 tsp salt
- 2 pinches of grated nutmeg
- 1 egg (mixed with a fork)
- 220 g fresh grated cheese (e. g. Appenzeller surchoix)
- 3 tbsp parmesan (grated) and some more for on the top (a total of about 120 g)
- 1 bunch of parsley (chopped)
- 4 leaves of sage
- some oregano, basil (fresh or dried)
- salt and pepper
- some olive oil
- long grain rice or ebly (precooked grains of wheat)
Cut the zucchinis in halves and cave the inner flesh of the zucchini with a spoon. Hash this inner flesh and roast it gently in olive oil. Add the tinned tomatoes and some chopped basil leaves and let it cook for 5 minutes. Season with salt and pepper and pour it into a oiled gratin dish.
Mix all the other ingredients (ricotta, salt, nutmeg, egg, fresh grated cheese, parmesan, parsley, sage, oregano and basil) and season with salt and pepper. Spread this stuffing on the zucchinis and put them on the tomato sauce in the gratin dish. Strew the rest of the parmesan and drip some olive oil on the top. Bake at 200 °C for 30 minutes.
Serve to rice or ebly.
- 800 g zucchini
- 2 tbsp olive oil
- 400 g tinned tomatoes (chopped)
- some basil leaves (chopped)
- 250 g ricotta
- 1/4 tsp salt
- 2 pinches of grated nutmeg
- 1 egg (mixed with a fork)
- 220 g fresh grated cheese (e. g. Appenzeller surchoix)
- 3 tbsp parmesan (grated) and some more for on the top (a total of about 120 g)
- 1 bunch of parsley (chopped)
- 4 leaves of sage
- some oregano, basil (fresh or dried)
- salt and pepper
- some olive oil
- long grain rice or ebly (precooked grains of wheat)
Cut the zucchinis in halves and cave the inner flesh of the zucchini with a spoon. Hash this inner flesh and roast it gently in olive oil. Add the tinned tomatoes and some chopped basil leaves and let it cook for 5 minutes. Season with salt and pepper and pour it into a oiled gratin dish.
Mix all the other ingredients (ricotta, salt, nutmeg, egg, fresh grated cheese, parmesan, parsley, sage, oregano and basil) and season with salt and pepper. Spread this stuffing on the zucchinis and put them on the tomato sauce in the gratin dish. Strew the rest of the parmesan and drip some olive oil on the top. Bake at 200 °C for 30 minutes.
Serve to rice or ebly.
