Zucchini - Tarte

I have a new favorite Cookbook: "the Forest feast" from Erin Gleeson. On every page there is a tremendous recipe, easy to make, not to many ingredients and mouthwatering pictures and drawings. So  I already tried some of the recipe. One of them is a sort of Tarte with little yellow pumpkins. As I couldn't find some small pumpkins I did the Tarte with zucchini. The result was great! And here is the recipe....

You need (serves 2):

1 puff pastrie 

1 small zucchini 

1glass Italian Pesto Genovese 

100 g Ricotta

A handful, roughly crashed cashews and some sweet corn

Some salt and a good lug of olive oil

To prepare:

1. Preheat the oven to 200 C.

2. Cut the Zucchini in thin slices.

3. Roll,the puff pastrie to a square. Smear on it the ricotta and then the pesto.

4. Place the Zucchini slices on the pesto, disperse all over the nuts and sweet corn and fold in the edges.

5. Season with a little bit salt and sprinkle all over some olive oil.

6. Transfer the Tarte on a baking tray armed with some parchment paper and bake in the preheated oven for about 30 minutes until golden brown. 

Enjoy warm or cold, with some salad as side dish, also delicious when cut in small pieces to accompain a after work Drink.... 

Chia Pudding with Matcha and Yoghurt - ready to go Breakfast

Always looking for some tasty and easy to prepare breakfast, somewhat of a take away Breakfast, I found different recipes of chia pudding. Here I combine Chia with Matcha, Greek Yoghurt and some fruit purée. In my opinion the tastiest way eating Chia.

You need (for 2-3 servings)

- 3 Tbsp Chia seeds

- 1 tsp Matcha powder

- 1/4 tsp ground vanilla

- 200 ml soy milk ( or any other milk you like..)

- 1 Greek Yoghurt (250 ml or more) 

- 2-3 Tbsp honey (if vegan replace for example by cane-, maple - sirup or ....). Amount depending how sweet you like it.

- 6 Tbsp fruit purée ( I took a ready to use Mango purée. One can also prepare the purée by taking a good ripe mango, peel it, slice in medium sized cubes and then mix it to purée in a blender).

To prepare:

1. Pour over the chia seeds the milk, add the Matcha tea, the vanilla, 1 tsp honey and mix well. Refrigerate for about one hour or longer and stir from time to time. The prep will turn to a pudding-like consistence. Might be that you have to wait a little bit longer if you want really beautiful layers. I waited too short 😊.

2. Sweeten the yoghurt with some honey.

3. When the Chia is thickened, pour it in a glass, top with the yoghurt and then with the purée. You can add to the purée some fruit cubes (for example some fresh Mango cut in cubes and stirred to the purée. I added some raspberries).

That's it! Reserve the Chia pudding in the fridge until eating. It's perfect to prepare in the evening for your office breakfast next day.....

Vegeterian Casserole with potatoes, zucchini and tomatoes

Springtime... Everywhere one can find the first fresh fruits, vegetables.... Your jogging shoes are looking at you and saying "when will be used again?"

And of course beneath the willingness to make more sport you decide also to eat more vegetables, more healthy,.... This Vegetable-Potatoe Casserole is easy to made, can be varied in many ways, is also adaptable for vegan (you've simply to omit the cheese) and is so tasty!

You need (per Person):

- 1 big potatoe cut in medium thick slices (don not peel the potatoes)

- 1 small zucchini cut in slices 

- 1 onion cut in rings

- 1 - 2 Tomatoes cut in not to thin slices 

- 1 garlic glove, roughly cut in cubes 

- Some fresh thyme 

- 3 - 4 bay leaves 

- 30 g Feta cheese 

- 50 ml vegetable stock

- salt and pepper as well as some olive oil

- if you want some sesam seeds or black onion seeds 

To prepare:

1. Wash the vegetables and cut them in slices, prepare the garlic and the onion

2. Preheat the oven to 200 C

3. Grease with some olive oil a baking dish

4. Put the vegetables and the bay leaves in rows in the baking dish, season with some salt and pepper, pour the vegetable stock over the vegetables, sparkle some seeds all over and to finish drizzle all over some olive oil and some fresh thyme

5. Bake for 30 minutes in the preheated oven, then add the feta cheese and bake for further 10 minutes.

6. After 40 minutes control with a fork if the potatoes are ready or if you have to add some minutes more baking time ( depending on the thickness of the potatoe slices you have to adjust the baking time ; could be a little bit shorter or a little bit longer)

ATTENTION: right out of the oven th dish is very hot! Serve with some baguette (fresh or roasted) and for those who need some meat... this veggies are perfect with some grilled steak or whatever you like !

Crunchy Choc-Hazelnut Spread

I am not so the sweet one in the morning... Means that I am not one of those who only love Croissant and Jam for their breakfast..... I rather prefer some Porridge or some Bread with butter. But on the other Hand I love Sweets and so as "sweetlover" You also love Nutella, this chocolate-hazelnuts spread one can buy in the supermarket... In fact I don't know how it taste on a bread but I know how delicious it is savouring directly out of the glass.. spoon after spoon... So of course I was more than  curious when I found a Recipe in the new Cookbook " vegan to go" from Attila Hildmann for a Self done chocolate - hazelnuts spread. And so I instantly tried it, modified it a little bit... And OMG the Result is tremendous.... Here is the recipe.

You need:

90 g dark chocolate (I used one from Sarotti)

70 g icing Sugar

200g Butter (When vegan  use vegan butter) at roomtemperature

200g Hazelnut puree (to find in Bio Markets for ex.)

1 tsp. ground vanilla Bean 

40 g whole hazelnuts, roasted in the oven at 180 C until the skin is easily removable (there is no problem if there is some skin leaving....) and then you put  them in a plastic bag and crush them with a Rolling pin.

To prepare:

1. Melt the chocolate directly in a pan at medium heat by stirring from time to time, or in the microwave or in a Bowl over some simmering water

2. Stir together Hazelnut puree, butter, vanilla and sugar unter well combined (I used a  handheld electric Mixer). Than add the melted chocolate and stir once again until evenly combined.

3. Fold in the crushed hazelnuts and fill the Cream in Glaspots

4. Reserve the spread in the fridge but get it out some minutes before eating when you want it to be easy to spread. When you savour it with a spoon... It's fine directly out of the fridge ☺️

Ricotta - blueberries - Raspberries- strudel

Strudels are a speciality of my home-country. Mainly we fill Strudels with a mix of some fruits cut in pieces and seasoned with sugar and spices. These Ricotta - Strudel reminds me a little bit the so called "Topfenstrudel". This is a Strudel filled with some special fresh cheese = Topfen. In the following recipe I used ricotta, so you become a "Italian style Strudel" ;). Th recipe is very easy but the result is tremendous delicious....!!

You need ( for one Strudel ):

 2 Strudel leafs ( if you can't find them you also may use Yufka leafs, you can find them in "Turkish" stores)

250 g ricotta

30 g sugar + 3 tbsp. sugar 

2 Tbsp. fine breadcrumbs

3 tsp. Corn- or potatoe - starch

1 white from a big egg 

120 g blueberries and raspberries

60 g wheat flour

Some melted butter

To prepare:

1. Mix together Ricotta, starch, sugar and egg white until well combined.

2. Preheat the oven to 200 C.

3. Put your Ricottamix in a pan and heat up until it turns to a thick creme while stirring from time to time. Then remove from the oven and let cool down a little bit.

4. Put the flour in a bowl and add the berries. By moving the bowl cover all the berries with some flour.

5. Put one of the strudel leafs on a wet tea towel and Put all over the melted butter with a cooking brush. Then dust all over with 3 Tbsp. Sugar and 2 Tbsp. fine breadcrumbs.

6. Cover with  the second strudel Leaf and then put the Ricotta - Mix on the lower part

7. Disperse the berries over the Ricotta. Fold about 3 cm of both long sides of the strudel leafs toward the middle and then start folding the Strudel by taking the edges of the wet towel and starting from the smaller side of the Strudel (where  you have positioned your Ricotta - Fruit - Mixture) . The Result should be a sort of a Roll... = a Strudel ;). 

8. With the tea towel transfer the Strudel to a baking tray covered with some parchment paper and brush all over the Strudel with some melted butter.

9. Put in the preheated oven and bake for about 25 minutes.

Let cool down for some minutes, dust with icing sugar, cut in pieces and .... yummie!