Crispy vegetable pancakes with herb-yoghurt

Todays' lunch. I was so delighted to see the sun again that I immediately thought of a light meal. Apple and zucchini make the pancakes beautifully succulent and the onion brings in a more hearty note.

For 2 persons:

3 potatoes
1 zucchini
1/2 apple
1 shallot/onion
5-6 tbsp. flour
2 tbsp. soy-milk
salt, pepper
grinded cilantro
paprika

8-10 oz. soy-yoghurt (250g)
1 dash of lemon juice
parsley
basil
chives


Peel and wash the potatoes. Coarsely grate them together with the apple and zucchini. Cut finely the onion. Mix flour and soy-milk and season well. Form 8-10 pancakes out of the bulk and roast them crsipy at medium heat.

For the herb-yoghurt: stir smooth the yoghurt with some lemon juice. Chop and add the herbs and season well.

Arrange everything and enjoy the blue sky ;-)

Pasta salad with artichokes and dried tomatoes

For two:

1/2 lb pasta (250g)
10 dried tomatoes in oil
10 artichokes in oil (or 5 fresh ones)
1/2 bunch of parsley
salt, pepper
1/2 bunch of rocket
thyme
4 tbsp of olive oil
1-2 tbsp cider vinegar
1 clove of garlic (optional)

Cook the pasta in salted water al dente and drain it.
Cut the artichokes and tomatoes into fine stripes. Wash the rocket and leave to drain off.
Create a vinaigrette out of oil, vinegar, herbs, salt and pepper.
Mix the pasta, artichokes and tomatoes and pour the sauce over it. If your plans for today allow, finely chop the garlic and add it to the salad.

Hint: roast gently 2 tbsp of mixed seeds and give them on top as final decoration.

Spaghetti Bolognese with lettuce

For 4 persons:

1/2 lb pasta (400g)

1 cup / 8 oz tofu (200g)
1 onion, finely diced
2 little cloves of garlic, finely minced
1 little piece of celery, finely minced
1 carrot, grated

3 tablespoons tomato puree
1 cup / 12 oz peeled tomatoes, minced (300g)
7 fl. oz red wine (200ml)
1-2 tablespoon starch
Salt, pepper, paprika, oregano, chilli, nutmeg

Mash the tofu with a fork and roast it gently at medium heat. As soon as it becomes golden-brown add gradually the onions, garlic and celery.
Once the onions become brown add the tomato puree. Season with pepper and oregano and add the tomatoes. Deglaze with wine and let reduce.
Season the Bolognese and fold in the grated carrot. Sitr in some starch for a better binding.
Hint: Please stick to the order as the tofu takes on the taste of the ingredient you add first to it.

Cook the pasta in salted water. (Do this at the end as it doesn't take long.)

I chose fresh lettuce as a side dish to get some vitamins.

Serve the pasta with Bolognese and lettuce and enjoy it.

Croissants pomodori

These croissants are simply an invitation to bite into!


For 12 croissants:

1 3/4 cup flour (200g)
2 tablespoons starch (70g)
1/2 teaspoon salt
2-3 tablespoons olive oil
2/3 cup soy-curd (140g)
2 teaspoons baking powder
1/2 teaspoon sugar
2 tablespoons soy-rice-milk
1/2 teaspoon oregano
6 dried tomatoes in oil

Mix flour, baking powder, starch, sugar and salt. Use a dough hook or fork to stir in curd, olive oil and soy-rice-milk.
You may also use soy-yoghurt instead of curd, but then please also remove the soy-rice-milk.
Dice the tomatoes finely and add them with oregano to the dough.

Work the dough over again, then form a ball out of it and roll it out to a circle. Cut it into 12 triangles and roll them up from the long side towards the tip.
Bake them at 360°F (180°C) for about 25 minutes.

Taboulé

A completely French day today. With regard to the upcoming week I prepared Taboulé. It can be eaten either cold or hot.
The preparation is quite easy and the cooled salad stays fresh for several days.

For 6 dishes:

1 1/4 cup couscous (250g)
10 fl. oz hot water (300ml)
1/2 teaspoon salt
1 pinch of sugar
1 tablespoon olive oil
1/4 raisins (50g)

1 cucumber
1 1/2 cup tomatoes (500g)
1 onion

1 bunch of parsley
1/2 bunch of fresh mint
juice of a lemon
salt, pepper
3 tablespoons olive oil

Mix the couscous with salt and sugar and pour in some olive oil and water. Stir everything. Then cover it for about 10 minutes and let it swell. Stir in the raisins and allow it to cool down.

In the meantime: core the tomatoes and dice 'em. Peel the cucumber, half it and slice it into laces. Finely dice the onion, add it to the tomatoes and cucumber and mix it with lemon juice.
Chop the herbs and add them too. As soon as the couscous is cooled down, it can be mixed in and seasoned with the vegetables. Add some olive oil.

The salad should soak for appr. 3 hours before being served. Season it another time before eating. We like to eat a fresh herb baguette or tofu as a side dish. Bon appetit!