VEGETARIAN
BY LINA DANI
Veggies on Angel hair
10 yarns of angel hair
1 cauliflower head
2 broccolis
4 carrots
S & P
1 can of tomato frito or crushed tomatoes
200ml cream
olive oil
oregano
Boil the pasta accordingly. Meanwhile, clean and chop the veggies in small parts. Fry them in some olive oil for 1 minute in a fryingpan. Season to taste, add the cream and let it simmer for 5-7 minutes. Warm up the tomatoes and season to taste with oregano and/or other herbs that you prefer. Drain the angel hair and add some olive oil and black pepper. Start by adding angel hair to a single or a large plate, then add the creamy veggies and serve the tomatoes sauce on the side or on top.
OVEN PANCAKE WITH MUSHROOMS
- 800ml milk
- 400ml flour
- 1 tsp. salt
- Chili powder
- 3 eggs
- 200g mushrooms, chanterelles or champignons
- 1 yellow onion
- Butter for frying
Mix the eggs with all the flour and half the milk until a smooth batch. Add the rest of the milk, stir and season to taste. Fry the onion and mushrooms in butter in a frying pan. Add the mushrooms into the pancake batch and pour it into a buttered baking tray. Bake for 200 Celsius for 20 minutes. Serve with lingonberries, cranberries or apple mash.
WARM VEGGIE SALAD
- 5 small potatoes
- 4 tomatoes
- ½ cauliflower heads
- 12 radishes
- ½ eggplant
- ½ zucchini
- 12 champignons
- 1tbsp oil
- 50g blue cheese (alt. brie cheese)
- 100ml freshly chopped basil
HERBAL VINAIGRETTE
- 1 clove of garlic
- 50ml olive oil
- 2tbsp apple cider vinegar
- 2 tbsp honey
- 2 tbsp mustard
- S&P
- 2tsp sugar
Mix all the ingredients for the vinaigrette. Scrub or peel the potatoes then cook and cut into pieces. Mix into the vinaigrette.
Cut up the vegetables into smaller parts. Cook the cauliflower for 5min. Add the radishes after 4min. Strain and mix with the vinaigrette. Wok the eggplant, zucchini and champignons, then mix into the vinaigrette.
Mix in the squared tomatoes. Distribute it all on a beautiful large plate. Add the crumbled cheese and basil on top of the salad.
Serve it warm with barbequed chicken or beef. Or just as it is for a vegetarian option.
FRITATTA CON VEGETABLES
- 6 eggs
- 2 red bell peppers
- 1 yellow onion
- 150 g broccoli
- 3 tomatoes
- 50g parmesan cheese
- olive oil
- cayenne powder
- s & p
Clean and cut the veggies into smaller parts. Parboil the broccoli in salted water for 2 minutes. Mix the eggs. Season to taste. Fry the veggies in olive oil on medium heat. Add the eggs, do not whisk and fry for 3 minutes so it sags. Shred parmesan in thin slices and add on top. Bake in 175 Celsius for 5 minutes. Serve with a mixed salad.
HOME MADE PIZZA
- 50g dry yeast
- 250ml warm water(40C)
- salt
- 4 tbsp olive oil
- 700ml flour
- 2 red onions
- rocket salad
- corn niblets
- cherry tomatoes
- Cheese of your choice
- oregano
- tomatoe sauce
Add flour, salt and yeast in a bowl. Warm the water and olive oil together, add the fluid. Mix together and knead well for 5 minutes.
Let it rise under a towel for 1 hour in a warm place.
Roll it out into a large square, a little thicker on the sides and thinner in the middle. Flower a baking sheet and add the dough, stretching it out. Add your filling, starting with tomatoe sauce, sliced onion, corn niblets, cherry tomatoes and shredded cheese. Bake in 250 Celsius for 10-15 minutes. Sprinkle rocket salad and fresh or dry oregano on top. Serve at once.
VEGGIES WITH TOMATOE SAUCE
For 4 servings you will need:
- 2 broccoli florets
- 1 cauliflower head
- 5 large carrots
Cut and groom into good size veggies. boil in salted water for 5 minutes.
rinse and add the veggies into a oiled frying pan. Fry for 5 minutes, turning the veggies carefully.
Add
- 200 ml whipping cream and let to simmer for 5 minutes, until soft.
SPICED TOMATO SAUCE
Add dry herbs, basil, time, oregano together with 1 can of tomato passata, add S & P and adash of olive oil. Let it come to a boil and then lower the heat and let it simmer for 5 minutes.
Serve with angel hair pasta and warm bread.