6/27/2011

Zucchini-Frittata





My sweetheart was up for a fritatta and so we cooked together today :-)
Just a little protein-booster.

For a 10 inch (24cm) springform pan:
1 big zucchini
1/2 bell pepper
1 big onion
1 clove of garlic
1 cup of tofu (200g)
1/2 cup of basil-tofu (100g)
1/2 bunch parsley, minced
2 tablespoons mixed minced olives
2 tablespoons soya-yoghurt
2 tablespoons starch
1/3 cup Oatcuisine (oat based cream)(80ml)
1 teaspoon sesame-mousse (not mandatory)
1 knife point baking soda
1 teaspoon vinegar of raspberry
2 tablespoons flakes of yeast
1 teaspoon maple syrup
salt, pepper
"Herbes de Provence" (thyme, rosemary, laurel, marloram, savory), nutmeg

Dice the zucchini, bell pepper, garlic and onion. Sear the zucchini, then add the onion, garlic and bell pepper and season everything. Let the vegetables cool down a little bit.

Mash the tofu with a fork and give it into a big mixing bowl. Add the remaining ingredients and season the whole mix. At last fold in the vegetables and season to taste.
Fill everything into a greased springform pan and flatten it. If you want to, you also could dispense some flakes of margarine on top, in doing so the frittata will become extra crunchy.
Bake it at 360°F for about 30 minutes, then at 425°F for additional 15 minutes. Before serving, wait till it gets a dry touch, in this way the frittata will be more firm and easier to cut.
As a side dish I recommend a mixed salad with herb-baguette.
Hint: If you would like to, you may mash and add some remaining potatoes of the day before, so the meal will have some carb, too.

6/26/2011

Swedish Princess Tarta







Fellow blogger "Herzdame" asked for this recipe. I never post a recipe without a picture, so here my dues. I got informed about the ingredients and mixed my own vegan one.I hope you like it.
My boyfriend ate 2 pieces at a time, says everything...

I took a 16cm springform pan. If you prefer to bake a 24-26cm cake, please double the ingredients.

For the sponge cake:
1 cup flour
1/4 cup sugar
a little vanilla
1 tsp baking powder
20g oil
1/2 cup sparkling mineral water
a pinch of salt

Mix the flour, sugar, baking powder, vanilla and salt in a bowl. slowly ad the oil and water an mix again.  Transfer the dough to a large,lightly oiled pan and bake for approx 30 minutes at 70°F.
You can prepare the sponge one day in advance, this won't leave you much to do.

4-5EL red  jam (I picked wild berried)

Vanilla pudding:
1,5 cups soy drink
3EL corn starch
1 vanilla bean
2 tsp vanilla sugar

Cut the vanilla bean in half and rasp out the vanilla pulp. Boil up the pulp, bean and the sugar with the soy drink and let set over night. Reboil the following day adding the corn starch. Easy cooking alternative: buy vanilla pudding in the supermarket ;-)

Cream filling:
9.6 oz vegan whipping cream
2 tsp vanilla sugar
some lemon zest
a pinch of salt

Whip the cream by adding the sugar and. Then mix the lemon zest. Put in the refrigerator for at least 30 minutes before topping the cake.

Cut the sponge cake in half and apply the red jelly on the bottom cake. Border the cake with a cake setting ring and spread the pudding on top. let set, then loosen the cake setting ring and place the second sponge half on top. Coat the cake with the cream and place it in the freezer for 30 to 60 Minutes. This makes it easier to apply the marzipan later.

Mix the 100g marzipan with 100g powdered sugar and colour as pleased. Traditionally the princess tarta is green and light pink.
Roll out the green marzipan and cover the cake with it. Decorate the cake with some marzipan roses at last.
Ready!

6/18/2011

Farfalle-salad with chickpeas and pierced tofu




Well, today I finally managed to post something hearty again. Of course we have lunch every day, but I don't like to post unphotogenic dishes, besides I try to offer always something "special". Today the little special thing is the pierced tofu.

For about 3 servings:

about 4 cups Farfalle (or any other pasta you like) (300gr)
a can of chickpeas (or dried ones, soaked over night in salty water)(400gr)
a bunch of parsley
2 tablespoons Pesto Rosso
4 dried tomatoes in oil
1-2 vine tomatoes
3-4 tablespoons olive oil
1 teaspoon fruit vinegar
1/2 onion
salt, pepper, chilli

1 cup tofu (firm but soft)(200gr)
6 small pickles
2 tablespoons mustard
6 tablespoons soya sauce

Cook the pasta in salted water like mentioned on the packing, drain the chickpeas and wash them.
Dice the tomatoes (fresh and dried ones) and onions and mix them with oil, vinegar, Pesto Rosso, some chili and minced parsley to a delicious vinaigrette.
Sprinkle the vinaigrette across the pasta and chickpeas and season to taste with salt and pepper.

Cut the tofu into fine slices and marinate them inside the soya sauce, drain 'em afterwards.
Slice the pickles, too. Spread some mustard on every slice of tofu and put the pickles on top. Convolve the slices and fix them with toothpicks. Marinate the rolls once more in soya sauce and bake them at low heat in some oil.

Arrange the salad with some herbs and serve it with the pierced tofu.

Bon appetit!

6/08/2011

Confections of saffron




There are millions of ways to refine pralines. If they are self-made they are something special anyway. For me the perfect praline does not have an exotic taste but something surprising. An exotic flavour may taste delicious, but does not fit to every season or occasion.
I went for an ancient spice: saffron. The idea hit me by browsing through the net. They smell so pretty lemony and taste such aromatic.
I defintely had some trouble to detain my boyfriend to eat 'em all up at once.

Like always with self-made confection they are a little laborious. I could not make a larger quantity as my favorite online-shop was not able to deliver more white chocolate. If you want to do a bigger bulk, just adjust the ingredients :-)

For about 12 pieces:

2-3 tablespoons soya-cream (Soyatoo or Oatcuisine, I decided for the Oatcuisine, as it has a little more fat as flavor enhancer)
2 teaspoons vegetable fat
1/3 cup white chocolate (vegan!) (40g)
1 teaspoon sugar
paring of half a lemon
1/2 "wrap" saffron-strands (it is said to be 0.1g, but who is able to scale that)

Warm the fat and resolve it in the cream. Grind the saffron in the martor. Add saffron, sugar and the paring of the lemon into the cream. Give the chocolate as flakes or minced in a bowl and souse it with the saffron-cream. Stir until the chocolate is comlpetely resolved.

Give the bulk into an appr. 5in. x 6in. pan and cool it down.

I put it into the freezer for about 15 min. before frosting it. Handled this way it does not melt immediatley when I start covering it with the warm couverture.

Temper 1/2 lb. of chocolate coating. Dice the bulk of saffron in small pieces and distribute them across an aluminium foil. Give for each praline a dollop of chocolate on the foil, add the stuffing and let it cool down afterwards. If you are using decor-foil, cut it into the right size before coating. As soon as the chocolate begins to harden, you may remove superfluous chocolate of the edges. And as soon as the confections are cooled down you may remove the decor-foil as well.
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