In my attempt to include more vegetarian dishes in our meal plan I came across pide. It is a classical dish from Turkey, little boats made from yeast dough and filled with either spinach and feta or with some meat based filling. The spinach pide turned out nice but the color green on the plate is not so popular around here… So I tried to make a vegetarian version somewhat resembling its meat based original.


After a bit of experimenting, this is what we came up with. And we all love it! All of us, even those who are usually not so fond of tofu.

This recipe makes 16 palm sized pide:

For the dough you’ll need:

  • 500g flour (I usually mix normal and whole grain spelt flour)
  • 1 teaspoon salt
  • 1 pack yeast
  • 1 teaspoon sugar or honey
  • 2 tablespoons olive oil
  • ca. 300-400 ml warm water

And for the filling you’ll need:

  • 1 onion
  • 400g tofu – the plain one, not marinated, not grilled etc
  • 1 tablespoon soy sauce
  • your choice of spices (see below)
  • 2 cans of diced tomatoes (400g each)
  • 2 tablespoons tomato paste
  • 2-3 cloves garlic
  • 2 tablespoons sour cream (Schmand)
  • parsley

Suggestions for spices:

  • You can simply add herbs de provence.
  • We like it non-spicy and I like to add some Indian inspired mixture: cumin, ginger, turmeric, cinnamon, cloves, sweet paprika.

How to make it:

  1. To make the dough: mix flour and salt, dissolve the yeast together with sugar in hand-warm water, add olive oil, and combine everything to a smooth slightly sticky dough. Let rest at a warm place for at least 1 hour.
  2. Prepare the filling: Saute diced onion. Add spices and finely diced and crumbled tofu. Saute for a few minutes. Add canned tomatoes and tomato paste and let simmer on small flame until some of the liquid evaporated. The filling should not be too watery. Take the filling off the flame and add squeezed garlic and sour cream. let it cool down until hand warm.
  3. Assemble the pide: Kneed the dough and divide into 16 pieces. Roll out every pieces into an ellipsis, place 2 table spoons of filling in the middle and shape a boats by first folding over one side, then the other and secure the boats by firmly pressing the ends together. Put onto two baking trays, brush the dough with water and bake for ca. 20 min until they start to slightly brown at the edges.
  4. Sprinkle with fresh parsley!


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Tarte Soleil


This wonderfully tasty and decorative tart was recently published by Smitten Kitchen. A soon as I saw it I new I had to try it. With its very tasty filling consisting of dried tomatoes and olives this tart goes very well with wine or is a nice appetizer on its own. I added it last Sunday to our afternoon tea party to complement the sweet cakes.

Of course, this tarte can be made with almost any filling! How about pesto? Or some kind of chocolate cream?!?

You’ll need for the filling:

  • 1/2 cup sun-dried tomatoes without oil
  • 1/3 cup pitted kalamata olives (the dark ones)
  • 2 teaspoons herb de provence
  • 1 garlic clove
  • olive oil
  • Salt and pepper to taste
  • 2 packages puffed pastry (ca. 300g each)
  • 1 egg yolk beaten with 1 teaspoon water (for egg wash)
  • Fresh parsley

How to make it:

  1. Preheat the oven to 180 degrees Celsius.
  2. Blend together the ingredients for the filling. It should be a smooth spreadable paste. If it is too dry, add some more olive oil.
  3. Roll out half the dough and cut out a large round (ca 30-40 cm in diameter).
  4. Distribute the filling evenly over the dough,  leaving a 2 cm edge. Moist the edge with some water.
  5. Roll out the rest of the dough, cut out a large round the same size as the first and cover the filling. Secure the edge by pressing it gently.
  6. Mark the middle by placing a small glass upside down in center – don’t press! The glass is there just for your orientation.
  7. Now cut thin wedges from glass to the edge and turn the wedges carefully three times (3×180 degrees). Take away the glass.
  8. Brush the sun with egg wash.
  9. Bake  ca. 30 min at 180 degrees Celsius. Sprinkle with parsley.

Bon Appetit!

I support Veggie-Thursday!

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Russian Sauerkraut


When ever my mother in law comes to visit us and it is cabbage harvest time, she will spend two days with shredding, cutting and kneeling large amounts of cabbage, carrots and salt. She will fill our nice large clay pot and after ten days we have the most wonderful квашеная капуста (Russian sauerkraut). It is so delicious and fresh and juicy! This Russian type of  sauerkraut is different from the typical German sauerkraut: it needs much less fermentation time and is therefore not as soft but much crunchier, and it contains carrots which makes it a bit sweeter. This sauerkraut we eat mostly raw. With a splash of olive oil and maybe some finely chopped parsley and dill it is a delicious side dish on its own. Or we add a handful sauerkraut into our standard green mixed salad, or into our beloved vinaigrette. So, for most part of the winter we have a small bowl of sauerkraut almost daily on the dinner table providing us with fresh deliciousness and much needed vitamins in the dark and cold time of the year. And because this type of sauerkraut is so easy to make, I want to give you the recipe and want to encourage to try to make it yourself!

You need:

  • white cabbage (this is the usual outside a bit greenish round head of cabbage)
  • carrots
  • large grained salt
  • a large pot made from clay or a pot which is enameled inside. I would not use a stainless steel or other type of metal pot to avoid any reaction between the the developing acid and the metal.
  • a plate that just fits into the pot
  • gloves to protect your hands when kneeling the cabbage (the usual gloves which are used in food preparation or other clean rubber gloves).

Preparing the sauerkraut

  1. Remove the outer layer of leaves from the cabbage and put them aside. Cut the cabbage head into quarters and remove the stem. Shred the cabbage into fine slices. You can use a food processor or cut it by hand with a knife as my mother in law usually does it.
  2. Prepare your pot: clean it thoroughly and cover the bottom with half of the cabbage leaves which you set aside.
  3. Clean the carrots and grate them using the large wholes on your grater.
  4. Measure the ingredients:  for reach kg of cabbage you need  2 hands full of shredded carrots and 1 teblespoon of salt.
  5. Now mix cabbage, carrots and salt and knead everything together. Wear rubber gloves to protect you hands! This process needs some strength but is very important. The point here is that the cabbage and carrots start to generate a bit of juice through the salt and your squeezing. This sounds harder that it is. If you put a small portion of the mix into a small bowl and squeeze it a bit with your hands, you will quickly notice the appearance to the juice. Then put the squeezed mixture with the juice into the big pot and continue that way until your pot is full or your cabbage mixture is used up.
  6.  Cover your mixture with the rest of the large outer leaves from your cabbage which you put aside earlier. Put the plate on top and press it down with some weight. This can be a smaller pot filled with water, a clean stone or any other non-metal heavy wight. Cover it with a clean dish towel.Now comes the fermentation time.
  7. Every day at least once you have to remove the weight and plates and leaves and, using the long end of a wooden cooking spoon make some wholes into the mixture to release the developing (smelly!) gases.
  8. If the cabbage generates too much juice that threatens to overflow, remove the juice. This is a very healthy and delicious beverage! Some of it you might want to keep stored in the fridge to add to the cabbage later when there is space in the pot again after you have started to eat it.
  9. After about ten days the cabbage should be ready. Transfer your pot to a cool location – you can transfer your sauerkraut into smaller containers and store it in the fridge or, as we do it, put it into a protected corner of the balcony (as long as it is not too cold outside).


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The food of the month February (yes, I am a bit behind. What shall I say, three kids don’t leave much time) are sprouts! Its a great way to get some fresh foods and vitamins and it is really fun to make.
My favourites so far are Alfalfa sprouts which are great in salad and on sandwiches, and lentil sprouts which I love as some kind of spiced warm lentil salad.

It is still not clear to me if it is advisable to eat sprouted legumes raw. Beans, lentils and other legumes contain the toxin phytohemagglutinin which is destroyed through cooking  – but also soaking and sprouting are ways to destroy the toxin. I am just not sure, if sprouting is enough to remove all toxin, or how much of it is still left. For this reason, I decided to at least saute my sprouted lentils for a few minutes before eating.

I do my sprouting in a glass. I close the glass with a mesh (usually used to make window screens). Key is a good hygiene – the seeds have to be washed and watered twice a day and thoroughly drained, and the glasses and covers have to be well cleaned with warm and soapy water before and after use.


Here is the warm sprouted lentil salad:

You’ll need:

  • sprouted lentils (and if you want some sprouted chickpeas)
  • olive oil or ghee
  • garlic
  • turmeric
  • soy sauce
  • fresh ginger
  • some water (or wine)  if needed

How to prepare:

  1. Saute finely chopped garlic together with some turmeric in some olive oil or ghee on low flame for about a minute.
  2. Ad the sprouted lentils and some soy sauce. Cover and let simmer on low flame for about 10 minutes (if you add chickpeas let them simmer first for 10 minutes before adding the lentils).
  3. If lentils are too dry add some water (or white wine).
  4. Add finely grated ginger. Let simmer for 1 minute.
  5. Add salt to taste.
  6. Sprincle with fresh parsley or cilantro.


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Russian Vinaigrette


I can’t count anymore how often we made this dish! It is a Russian type of vegetable-salad and an absolute staple in our house. When we make vinaigrette, usually the whole family helps in preparation. A big bowl of vinaigrette is a nice family effort! The boys are helping to cut (and sample!) the vegetables, while the best husband and I do the peeling. Most of the time we eat vinaigrette just like that with a piece of bread. It is also nice as a side dish to grilled sausages, vegetables, cheese, etc., as part of a party buffet, or as a contribution to a potluck dinner.

One more comment about the relative amounts of the ingredients. There is not one correct way of preparing vinaigrette. In fact every family has its own recipe for preparing it. Even we vary our own recipe depending on the ingredients we have at hand or the mood of the day. We often use more beets, because he happen to have them, or less potatoes, because our little boy doesn’t fancy them, or we leave out the onion because small children are visiting. This is a very flexible and forgiving recipe! The picture above, for example, is our “baby-version”: no onions and greens, and the vegetables are cut into uneven chunks by little hands – but nevertheless, it was utterly delicious!

You need:

  • 4 red beets
  • 4 carrots
  • 4 potatoes
  • 1 small can peas
  • 4-6 pickled cucumbers (*)
  • small cup of sauerkraut – optional (**)
  • 1 small onion
  • bunch of parsley and dill
  • salt, pepper to taste
  • olive oil

How to make it:

  1. Boil beets, carrots and potatoes in their skin until tender. They can all be cooked in one big pot. Because the beets cook much longer than the other vegetables, we usually start taking out the carrots and potatoes earlier.
  2. Peel the vegetables and cut them into small cubes. The peeling of the carrots takes a bit of training and is, I admit, not my favorite task.
  3. Cut the pickles, onion and sauerkraut into small pieces.
  4. Combine everything in a large bowl and add drained peas, olive oil, salt, pepper and finely chopped parsley and dill. Combine well but carefully!
  5. Serve with fresh bread or as a side dish.

(*) Russian cucumbers are typically marinated in salt water. They taste similar to the pickles used in the US. In Germany it is more common to marinade cucumbers in a mixture of spices and vinegar. Depending which kind of cucumber you can get (or prefer), I suggest that you compensate with the addition of vinegar or salt respectively.

(**) It is sometimes not easy to find good sauerkraut.  We usually add sauerkraut in the fall and winter when it is in season. Most of the time, especially in the summer, we prepare vinaigrette without sauerkraut.

Priyatnogo appetita!

This is my contribution to Veggie-Thursday, and siebenhundertsachen’s recipe collection.

Aubergine mousse


When my husband came home with a bag full of eggplants the other day, I suddenly remembered Christiane’s delicious aubergine mousse and the nice time I had at her house. When I was a student I would sometimes take care of her cute little dog when she had to travel. Christiane managed an art gallery and whenever there was a reception at the gallery she would serve a simple but delicious buffet of wine and bread. For this she usually made a big bowl of this delicious aubergine mousse which one could spread onto fresh crunchy rye bread. Although it is not really a mousse, rather a spread or mush, it is utterly delicious especially on hot summer days.

  • 4 eggplants (ca. 1 kg)
  • 1 egg yolk
  • 1/2 tsp mustard
  • 1/2 cup oil
  • salt, pepper to taste
  • juice of 1/2 lemon
  • 2 spring onions, or 1 small onion, or 1-2 cloves garlic
  • 100g sour cream
  • parsley
  1. Bake whole eggplants at 180 C for about one hour until they are very soft and slightly burned on the outside. Remove the skin and  chop the eggplants finely with a knife. Don’t use a blender, this will just turn it into a mush – I like it when you still have some texture.
  2. Mix a mayonnaise by combining the egg yolk and the mustard and slowly add the oil in a drizzle, continuously steering the mixture. This should yield a nice thick mayonnaise.
  3. Add lemon juice, finely chopped onion or squeezed garlic, sour cream and salt and pepper to taste.
  4. Adjust taste by adding some more salt, pepper or lemon juice.
  5. Combine eggplant with mayonnaise/sour cream mix and add finely chopped parsley (I forgot to buy parsley and just took a few leaves from my balcony plant, therefore my version on the photo looks a bit pale…).
  6. Let it sit in the fridge for an hour –  or eat immediately if you can’t wait.
  7. If you are like me and use olive oil, and your aubergine mousse happens to have a slightly bitter taste, than it helps to add just a pinch of sugar……

I love it most with fresh rye bread (the German kind with the crunchy crust) or baguette.

Guten Appetit!

This is my contribution to Veggie-Thursday, and siebenhundertsachen‘s collection.


Und nun noch fix auf deutsch:

  • 4 Aubergine (ca. 1 kg)
  • 1 Eigelb
  • 1/2 Teelöffel Senf
  • 1/2  Tasse Öl
  • Salz, Pfeffer zum abschmecken
  • Saft einer 1/2 Zitrone
  • 2 Frühlingszwiebeln oder kleine Zwiebel oder 1-2 Zehen Knoblauch
  • 100g Saure Sahne
  • Petersilie
  1. Backe die ganzen Aubergine im Ofen bei etwa 180 C für etwa eine Stunde bis sie weich und außen dunkel  gebacken sind. Dann trenne das Fleisch von der Schale und schneide das Fleisch mit dem Messer ganz fein – nicht mit der Küchenmaschine, ich finde das macht es zu musig.
  2. Rühre eine Mayonnaise an, indem Du zunächst das Eigelb mit dem Senf verrührst, und dann langsam unter rühren das Öl hinzu gibst. Das sollte eine schöne dicke Mayonnaise ergeben.
  3. Nun füge noch Zitronensaft, fein gehackte Zwiebeln oder Knoblauch, saure sahne und Salz und Pfeffer hinzu.
  4. Schmecke mit extra Salz, Pfeffer oder Zirtonensaft ab.
  5. Mische die Mayonnaise/Saure Sahne Mischung jetzt mit den Aubergine und rühre noch fein gehackte Petersilie unter.
  6. Lass es im Kühlschrank für mindestens eine Stunde durchziehen – oder hau gleich rein, wenn Du es nicht erwarten kannst….

Ich esse das Aubergine Mousse am liebsten auf frischem knusprigem Roggenbrot oder Baguette.

Guten Appetit!



I don’t understand why hummus is not that popular in Germany. It is hard to find in stores – there is certainly no comparison to the shelves and shelves of hummus variations in US supermarkets. The hummus I did find here in supermarkets was, what shall I say, not what I had expected. So, there is only one way to a good bowl of humus: I have to making it myself. Cooking the chickpeas is not such a big deal, it is mainly about remembering to soak them over night. And whenever I make my new favorite summer dish, I cook plenty of chickpeas and turn the extra amount into hummus.

There are many ways of making hummus. I tried out several recipes, but the essential parts are chickpeas, tahini (sesame paste), salt and garlic. Many recipes add olive oil into the mix, but, depending on the oil it might give it a slightly bitter taste. Finally I found this recipe, which makes a very yummy, fresh and smooth hummus:

  • 2 cups cooked, drained chickpeas (how I cook the chickpeas see here)
  • 1/2 cup tahini paste
  • juice of 1 lemon
  • 2 small cloves garlic, finely chopped or squeezed
  • salt to taste
  • ca 1/4 cup water or reserved chickpeas cooking water
  1. The original recipe calls for peeled chickpeas. I just don’t do that. Maybe my hummus is not as smooth but certainly smooth enough for me. I just chop my un-peeled chickpeas in the food processor until they are turned into a fine powder.
  2. Add lemon juice, tahini, salt, garlic and water and blend into a smooth paste.
  3. Adjust the taste by adding salt, lemon juice or garlic, but remember that the garlic will intensify with time.
  4. Serve with a drizzle of olive oil.

This is great with toasted pita wedges, as a dip for veggies (I mix the hummus with some yogurt), in wraps, on sandwiches, with pasta, etc….. or just by the spoonful!


This is my contribution to Veggie-Thursday, and siebenhundertsachen‘s collection.


Und nun noch fix auf deutsch:

  • 2 Tassen (ca. ml) gekochte Kichererbsen.
  • 1/2 Tasse  Tahini (Sesammus)
  • Saft einer Zitrone
  • 2 kleine Knoblauchzehen, fein gehackt
  • Salz
  • ca 1/4 Tasse Wasser oder Kochwasser von den Kichererbsen.
  1. Das Originalrezept verlangt geschälte Kichererbsen. Aber ich spare mir die Mühe. Vielleicht wäre das Hummus dann feiner, aber so ist es auch gut genug für mich. Ich gebe also meine ungeschaelten Kichererbsen in die Küchenmachine und verarbeite sie zu feinem Pulver. (Kichererbsen kann man in Dosen kaufen oder auch ganz leicht selber kochen. Einfach Kichererbsen über Nacht in reichlich Wasser einweichen, am nächsten Tag abspülen und in reichlich frischen Wasser ca. 45 min kochen, bis sie weich sind.)
  2. Füge Zitronensaft, Salz, Tahini, Knoblauch und Wasser hinzu und verarbeite alles zu einer glatten Paste.
  3. Schmecke das Hummus mit Zitronensaft, Salz, und Knoblauch ab, aber denke daran, dass der Geschmack des Knoblauchs mit der Zeit noch intensiver wird, warte also erst mal ehe Du mehr Knoblauch hinzufügst.
  4. Gieße zum servieren einen Schuss Olivenöl darüber.

Hummus ist wunderbar zu geröstetem Pitabrot, als Gemüsedip (ich mische es dann mit etwas Jogurt), in Wraps, als Brotaufstrich, in Spaghettisosse, usw. Oder auch einfach pur. Löffelweise!


Cauliflower and chickpeas


I think this is one of my favorite dishes this summer! Although I don’t particularly like cauliflower, the combination of its slightly roasted flavor, the fruity sweet and spicy flavor of the curry and tomato paste, the soft saltiness of feta cheese and the freshness of lemon, make this dish such a delight on hot summer days. The recipe is from here and I first saw it here as part of the veggie-day initiative.

  • 1 head cauliflower, separated into bite-sized florets
  • olive oil
  • salt
  • 1 teaspoon cumin seeds
  • 2 cups boiled and drained chickpeas (*)
  • 1 onion
  • 1 teaspoon curry past (**)
  • 2 tablespoons tomato sauce (**)
  • juice of 1 lemon
  • 150g feta cheese (goat and/or sheep)
  • hand full of parsley and/or cilantro
  1. Preheat the oven to 180 degrees.
  2. Mix the cauliflower with olive oil, salt and cumin seeds so that the cauliflower is well coated and spread it on a baking sheet. Roast for 20 minutes, or until the cauliflower is tender, but still a bit crunchy, and golden brown. Add the chickpeas and roast an additional 10 minutes.
  3. Meanwhile heat some olive oil in a pan. Add the onion and a pinch of salt. Cover the pan and cook over medium heat until the onions are soft. Stir in the curry paste and tomato sauce and add 1-2 tablespoons of water.
  4. Combine the cauliflower with the onion mix in a bowl. Add lemon juice, feta and chopped greens and mix well.

(*) This is probably equivalent to a can of chickpeas. However, it is so easy to cook them yourself and they taste so much better. Soak dried chickpeas over night in water (I usually soak them for close to 24 hours, changing the water halfway through). Then rinse and boil in plenty of fresh water for ca. 45 mins or until tender (in a pressure cooker it takes only 15-20 min). I usually cook more chickpeas than I need for this recipe. The leftover chickpeas I turn into hummus, recipe will follow.

(**) The original recipe calls for Harissa paste, which I could not get. Therefore I am using a mild Indian red curry paste and add some tomato sauce.


Veggie Day: vegetable curry


Oh – give me a break. It is snowing again. Everything is white and it is cold. I am so done with this. I so badly needed a bit of color and the freshness of better days, so I made one of my favorite dishes today. Yes, the ingredients are not quite seasonal yet, but I hope you forgive me for giving in to my yearning for summer. When I was a student I would eat this dish several times a week (whenever I had time to cook instead of being stuck in the lab for most of the night…). I love this dish because it is very versatile, you get a big portion of mixed vegetables, you can vary the spices to your taste, which keeps the flavor interesting, and it is relatively quick (a small portion can be put together in about 30 minutes). This dish is great on its own, or you can add cashew nuts or shrimps. The vegetables listed here are my favorite combination, but you can add/substitute any vegetables you want.

One word about the curry: you can use any curry powder of your choice. I personally like to use a mild Thai curry paste and/or I mix turmeric, ground ginger, ground coriander, paprika with my standard curry powder, which allows me to vary the flavor a bit depending on my mood (and the kids’ liking). Just don’t overdo it with the spices, you still want to taste the vegetables.


You’ll need:

  • olive oil
  • 2 cloves garlic
  • curry (*see comment above)
  • 3 carrots
  • 1-2 red and/or yellow bell peppers
  • 2 zucchini
  • 1 can coconut milk (or heavy cream)
  • small pack of frozen peas
  • if desired: cashew nuts / shrimp (for a non-vegetarian version) /feta / some freshly ground ginger root
  • fresh parsley or cilantro
  • salt to taste
  1. Heat the olive oil in a large deep pan over medium heat and very gently brown the garlic together with salt and curry – don’t let it burn!
  2. While the garlic and curry brown, cut the carrots in fine slices and add to the pan. Cover the pan and let all simmer on medium heat.
  3. Meanwhile cut bell pepper into small cubes and add into pan.
  4. Cut zucchini once length wise then cut small slices (you’ll get half circles) and add to the mix.
  5. Add coconut milk. Bring to boil and let simmer on medium heat.
  6. When the zucchini start to get soft, add the peas (and shrimps or nuts). Increase the heat until the mixture boils again, then continue over medium heat.
  7. Let simmer until vegetables are soft (or shrimps are cooked through), but not overcooked. I personally like my vegetables al dente, therefore I add peas etc. relatively early. After you turned off the heat you can also add some freshly ground ginger root, this adds some light freshness to this dish. I didn’t do it today, because I forgot to buy ginger.
  8. Serve on rice and sprinkle with finely chopped parsley or cilantro. I like to add some crumbled feta to the non-shrimp version.


How I cook my rice: In a small pot heat some olive oil over medium heat. Add 1 teaspoon cumin seed, three cloves and three cardamon pods. Add the washed basmati rice and let everything fry a little, but don’t let it get brown, just dry and crispy. Then add twice the amount of water, steer the rice once so that none sticks to the pot. Bring to boil, then turn down heat to small, cover it and let it simmer until all liquid is gone. I usually switch the heat off when the rice is almost done and let it just sit until done.


This is my contribution to Veggie-Thursday, following siebenhundertsachen‘s example.


Und nun noch auf deutsch:

  • Olivenoel
  • 2 Zehen Knoblauch
  • Curry (Paste oder Pulver)
  • 3 Karotten
  • 1-2 rote und/oder gelbe Paprika
  • 2 Zucchini
  • 1 Dose  Kokusnussmilch (oder Sahne)
  • Schachtel gefrorene Erbsen
  • je nach Laune: Cashew Kerne / Feta / frischen Ingver
  • Frische Petersilie oder Korreander
  • Salz
  1. Brate Knoblauch mit Salz und Curry bei milder Hitze in Olivenoel an.
  2. Fuege die in feine Sscheiben geschnittenen Karotten hinzu und lass alles bei milder Hitze zugedeckt duensten.
  3. Fuege die gewuerfelten Paprika hinzu.
  4. Fuege die in Scheiben geschnittenen Zucchini hinzu.
  5. Fuege Kokusnussmilch hinzu, lass alles kurz aufkochen und lass es dann bei milder Hitze koecheln bis die Zucchini anfangen weich zu werden.
  6. Fuege nun die Erbsen hinzu. Lass alles nochmal kurz aufkochen und lass es dann bei milder Hitze weiterkoecheln bis alles gar ist.Ich mag mein Gemuese al dente und nehme die Pfanne vom Feuer, wenn die Zucchini noch Biss haben.
  7. Serviere ueber Reis, streue fein gehackte Petersilie oder Korreander drueber und wenn Du magst noch ein bisschen zerbroeselten Feta.

Guten Appetit!

Veggie day: chard quiche


Did you hear about Donnerstag-Veggietag (similar to Meatless-Monday)? In short, we eat to much meat. This is bad for the animals, bad for the environment and bad for us. To bring more awareness to our meat consumption and especially to tasty alternatives, the movement Donnerstag-Veggietag suggests to eat no meat for one day every week. Many public places like cafeterias in universities or companies have already adopted the  Donnerstag-Veggietag. But here is the problem: I feel that Germany is a desert when it comes to vegetarian dishes! A common vegetarian dish in cafeterias is Apfelstrudel with vanilla sauce, or Kaesspaetzle (our Schwabian version of Mac&Cheese). Are you kidding me? This are not proper meals! And to just put in soy pretending to be meat is no solution either. I am not even starting on restaurants!

So, what we need is not just the awareness of the fact that we eat too much meat, but we need good and tasty vegetarian options! I want to do my contribution and post here tasty meatless dishes once in a while, following the example of  siebenhundertsachen.


Chard Quiche

Shortcrust: To make the shortcrust, I use a simple 3-2-1 recepie. Combine 300g flour, 200g butter, 1 large egg and a pinsh of salt and a pinsh of sugar, and mix it (not too much) into a smooth dough. Roll out a thin layer and line a cake form. This is plenty for a cake form of 25cm diameter.

Filling: Saute one leek and ca 500-600g chard, both cut into small pieces, in some olive oil until tender. Put aside and let cool down. Combine 3 eggs, ca. 150g sour cream, and 150-200g grated cheese. You can use any left over cheese you have. Last time I used feta made of sheep’s milk, which was quite tasty. Depending on the type of cheese you use, you can add some freshly grounded pepper, sweet paprika powder and/or nutmeg. The cheese usually adds enough salt.  Whisk everything together, combine with sauteed leek/chard and fill into crust. Sprinkle ca. 100g graded cheese on top and bake at 180 degrees in the middle of the oven until golden brown and properly cooked through.

Serve it with a mixed salad. Guten Appetit!