Broccoli mini burger with spicy ketchup

These broccoli, onion, cheese and egg mini burgers are a veggie delight to be enjoyed paired with a salad and spicy homemade ketchup.

Ingredients

Main course For approx. 18 pieces

2 broccoli of 300 g each

1 red onion

80 g of cheese, e.g. Cheddar

1 teaspoon of coriander seeds

2 eggs

2 tablespoons of soy sauce

pepper

60 g of breadcrumbs

3 tablespoons of olive oil

herbs or baby leaf salad for garnish

Spicy ketchup

100 g of tomato paste

2 tablespoons of soy sauce

1 teaspoon of coarse ground cayenne pepper

3 tablespoons of maple syrup

2 tablespoons of apple cider vinegar

1 l of water

How to proceed

Preparation:

30 minutes

For the ketchup, mix the tomato paste with soy sauce, cayenne pepper, maple syrup, vinegar, and water.

For the mini burgers, divide the broccoli into rosettes, coarsely grate the onion and cheese and finely chop everything in a cutter. Pour the mixture into a bowl. Pound the coriander seeds in a mortar and mix them with the eggs, soy sauce, pepper and breadcrumbs. Mix well and with the dough form mini burgers of approx. 60 g each. To best shape the mini burgers, use a 6 cm metal ring (pastry rings). Mash the dough well. Brown the burgers in oil on both sides for approx. 10 minutes on low heat. If you like, garnish the mini burgers with herbs or salad leaves and serve them with spicy ketchup sauce. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Herbal twisted bread

Bread twisted with herbs, a crunchy idea to cook on the fire! Roll the dough into a spiral around a wooden stick and cook it on the grill.

Ingredients

Savoury pastry For 4 people

400 g of semi-white flour

2 teaspoons of baking powder

1 sachet of dry yeast

2 teaspoons of salt

2.5 l of water

4 sprigs of herbs, eg. thyme or rosemary

How to proceed

Preparation:

approx. 20 minutes

Leavening:

approx. 30 minutes

Cooking in the oven:

approx. 10 minutes

Total time:

1 h

Preparations at home: Mix the flour, baking powder, dry yeast and salt in a bowl. Form a basin. Pour in the water. Mix everything until you get a smooth and homogeneous dough. Wash the herbs. Remove the needles or leaves from the twigs and add them to the dough. Transfer the dough to a fairly large freshness bag. During transport, the dough rises.

Around the fire: divide the pasta into 4 portions and form long strips approx. 30 cm. Twist the spiral threads around the sticks and press the dough lightly. Cook the coiled bread on the grill for approx. 10 minutes, avoiding direct contact with fire.

Useful tips

1 sachet of dry yeast corresponds to 20 g of fresh yeast. Mix the fresh yeast in the amount of liquid required by the recipe and add it to the dry ingredients. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Cocoa and tahini cake

Cocoa and tahini cake quick and easy. The cocoa powder flirts with the sesame paste and from the mixing of the two mixtures, one light and the other dark, a superlative marbled cake is born. try also this Ginger and lime herbal tea recipe too.

Ingredients

Sweet pastry For approx. 10 pieces

for 1 cake mould of 25 cm

butter and flour for the mould

200 g butter, soft

200 g of sugar

1 pinch of salt

3 eggs

220 g of flour

2 teaspoons of baking powder

ca. 1.5 l of milk

2 tablespoons of cocoa powder

80 g of tahini

powdered sugar for garnish

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Cooking in the oven:

ca. 1 hour

Cooling down

Total time:

2 h 5 min

Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with the sugar and salt for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add to the dough by spoonfuls. Incorporate the milk. Divide the dough in two. Mix one half with the cocoa powder, the other half with the tahini. Distribute the two doughs in the mould, alternating approx. 3 tablespoons at a time. Bake the cake in the centre of the oven for approx. 1 hour. Run the cooking test. Remove the cake from the oven, let it cool and decorate with icing sugar. You may be interested to read Italian apple cake recipe/ polenta gnocchi with gorgonzola.

Useful tips

Before baking the cake, sprinkle it with sesame seeds.

Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick without any traces of dough, the cake is cooked.

Red vanilla punch

Rosehip, blackberry and sea buckthorn teas paint this easy-to-make vanilla punch. Soft drink to be enjoyed hot.

Ingredients

Beverage Per cal. 8 l

for 4 heat-resistant glasses of approx. 2.5 dl

40 g of sugar

8 l of water

1 vanilla pod

2 sachets of rosehip tea

2 sachets of blackberry and sea buckthorn herbal tea

How to proceed

Preparation: approx. 15 minutes

Pour the sugar and water into a saucepan. Add the vanilla pod cut lengthwise. Bring to the boil and simmer for approx. 3 minutes. Remove the vanilla pod. Pour the vanilla syrup over the infusion and herbal tea bags and leave to infuse for 3-4 minutes. Filter and serve hot. You may be interested to read healthy yogurt cake recipe/ chestnut cookies recipe.

Wasabi pea cream

The wasabi paste (Wasabi pea cream), of Japanese origin and obtained from a variety of horseradish, gives the pea and coconut cream a fresh and spicy note.

Ingredients

Main course For 4 people

2 floury potatoes

1 onion

2 tablespoons of oil

1.2 l of vegetable broth

500 g of frozen peas

2.5 l of coconut milk

1 - 2 tablespoons of wasabi of approx. 20 g

salt

pink pepper

a few sprigs of mint

How to proceed

Preparation:

ca. 10 minutes

Simmer:

ca. 25 minutes

Total time:

35 min

Cut the potatoes into slices. Chop the onion and let it dry in the oil. Add the potatoes and fry them briefly. Add the broth, put the lid on and simmer for approx. 20 minutes. Set aside a few peas for garnish, add the rest to the broth along with the coconut milk and simmer for 5 minutes. Puree with a hand blender. Flavour with wasabi. Adjust the cream of salt and serve. Garnish with pepper, mint and the reserved peas.

Vegetable curry with tofu

This vegetable and tofu curry, with pumpkin, broccoli, peppers and red cabbage, is a tasty, protein-rich, vegan and light dish. Excellent with rice. try also this Avocado and apple smoothie recipe too.

Ingredients

Main course For 4 people

600 g of tofu

140g vegan curry paste, e.g. Tom Yum Paste

80 g of long grain rice

300 g squash, weighed and peeled, e.g. Butternut or Hokkaido

300 g of broccoli

2 red peppers

400 g of red cabbage

4 spring onions

4 tablespoons of HOLL rapeseed oil

1.2 l of water

½ bunch of Asian aromatic herbs, eg. Thai basil and coriander

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation: approx. 25 minutes.

Cut the tofu into slices and brush with a little curry. Cook the rice following the directions on the package and keep it warm. Cut the squash into fine strips. Divide the broccoli into rosettes. Halve the peppers, remove the seeds and cut them into strips. Cut the red cabbage with a mandolin, cut the spring onions into rings and set aside the green stem of the spring onions.

Brown the tofu slices in half the oil. Saute the vegetables and white onions in the rest of the oil. Add the curry paste and continue cooking briefly, then blend with the water. Cover and continue cooking for approx. 5 minutes. Arrange the tofu slices on top of the vegetables. Chop the green stems of the spring onion. Serve the curry in deep bowls and garnish with the spring onions and the rest of the herbs. Accompany with rice. You may be interested to read about golden milk ayurvedic drink Blogpost/ sea buckthorn and orange juice.

Useful tips

If you like you can use another curry paste, eg. a green or red curry. Some pasta is very spicy, adjust accordingly with the quantities.

Calculate approx. 65 g of cooked rice each.

Adjust the seasoning to your liking, adding salt or a little soy sauce.

Soup with apples, herbs and bacon

This bacon, herb and apple soup looks almost like the Swiss version of the classic Asian sweet & sour. Seeing is believing! try also this Belgian endive and broccoli salad recipe too.

Ingredients

Appetizer For 4 people

300 g of sour apples, example Kiku

1 tablespoon of lemon juice

1 onion

1 tablespoon of butter

2 dl of apple juice

3 dl of vegetable broth

2 sprigs of marjoram

2.5 dl of semi-fat cream

herb salt

cayenne pepper

80 g of sliced ​​bacon

Freind's kitchen recipes, Croque Monsieur.

How to proceed

Preparation: approx. 30 minutes

Peel and cut the apples in half, removing the core. Cut the apples into wedges. Sprinkle a few wedges with lemon juice and set them aside for decoration. Cut the other wedges into small pieces. Chop the onion. Fry it in butter. Add the juice and the apple cubes. Add the broth and half of the marjoram. Let it simmer for approx. 10 minutes. Remove the marjoram. Add 2 dl of cream and reduce the soup into cream using the hand blender. Season with herb salt and cayenne pepper. Brown the bacon in a non-stick pan without adding fat, until crispy. Whip the remaining cream. Serve the soup with the whipped cream, the bacon, the apple wedges set aside and the remaining marjoram leaves. You may be interested to read wild rice spinach salad recipe/ savoury vegetable cake recipe.