Tag Archives: vegetarian

Zucchini flowers

Use male flowers just before or just after they opened. Remove all but 1cm of stem, remove the green sepals with spikes on them, and the pistil. If the flowers have been open, they are more likely to have an inhabitant.

Dip the flower in beaten egg, let the excess drip off, then toss in flour and shake off the excess.

Fry gently in oil, so that it takes about 3-4min per side to get just before golden brown.


Radish (or other) greens in lemon cream sauce

  • Greens from several radishes (enough to overfill the frying pan)
  • 1 small onion
  • ~2 tbsp butter
  • ~1/4 cup cream
  • ~3tbsp lemon juice
  • ~1/4 cup of water or broth

Saute the onion in butter for ~2 min (no browning), add some salt and pepper.

Add the greens, saute until welted, ~3min

Add the lemon juice and add enough water so that it takes a good 15min to reduce and the greens soften up. Add some more salt and pepper.

Once there is only a little water left and the green have simmered for at least 15min, add the cream, let it reduce until the right thickness.


Easy tiramisu

  • 1 package of mascarpone (475g)
  • 500ml whipping cream
  • 2 tsp vanila
  • 2 tbsp dark rhum
  • 2/3 cups sugar
  • 1 package of lady fingers
  • ~4 cups of strong coffee

Mix whipping cream, vanilla,  and sugar together and whip until soft peaks (e.g. in stand mixer).

Add mascarpone and 1tbps rhum and whip until hard peaks

Briefly dip ladyfingers in coffee + 1tbsp rhum and lay them down on the bottom of the dish (e.g. large rectangular Le Creuset baking dish). Do not soak the lady fingers, just a quick dip!

Cover with half of the mascarpone mixture

Add a second layer of lady fingers dipped in coffee

Add the rest of the mascarpone mix.

Sprinkle with cocoa powder through a strainer.

Let rest for at least 4 hours in the fridge.



Pour 2 tresses de 500g

  • 850g farine blanche
  • 150g farine d’épeautre (spelt)
  • 20g levure active sèche (active dry yeast – 6 CC) – dissoudre dans une partie du lait tiède
  • 1 CS sel
  • 2 CC sucre
  • 6 dl de lait a température ambiante
  • 150g beurre ramolli en morceaux

Mélanger et pétrir 10min. Laisser gonfler dans un bol pour 2h (double du volume).

Pour dorer:

  • 1 oeuf
  • 1 CS de lait

Faire les tresses (une tresse à partir de 2 rouleaux de 70cm, plus fins aux extrémités). Dorer avec l’oeuf.

Laisser gonfler encore ~30min, préchauffer le four

Re-dorer avec le lait et jaune d’oeuf.

Cuire environ 40min a 200C (400F) au bas du four. Les tresses sont cuites quand elles font un son creux quand on les frappe depuis dessous.

Griessbrei (semolina pudding)

  • 2 cups of milk
  • 1/3 cup of semolina (durum wheat)
  • small amount sugar, vanilla extract

Bring milk, sugar, vanilla to a boil on medium high in a non stick pot. Remove from heat while you very slowly pour in the  semolina while constantly stirring (to avoid making lumps). Put back on to medium heat and stir continuously for ~3-4 minutes, and then immediately pour the thickened mixture into bowls. Put bowl in the fridge. Feed to angry baby/mom/dad.


  • 2 cans chickpeas, reserve some of the liquid
  • 3/4 cup tahini
  • juice from 1 lemon
  • 2-3 cloves garlic
  • ~1/3 cup olive oil or more
  • salt, pepper

Process tahini and garlic, with a little of the liquid from the chickpeans if needed.

Add chickpeas, lemon juice, olive oil and process (add some liquid from chickpea can if needed and some olive oil)

Drizzle olive oil on top before serving.

Pasta dough

  • 500g flour (ideally, half of it is semolina flour, but not important)
  • 1 tsp salt
  • 3 dl of eggs at room temperature (e.g. about 3 whole eggs and 4-5 yolks)
  • 1 tbsp olive oil

Make a pit with dry ingredients, pour in the wet ones and slowly mix it all together. Then knead vigorously for 10min, until dough is uniform.

Wrap tightly in plastic wrap and store in fridge for about 1 hour before using.

Make about 6-8 portions for the pasta roller. Keep the dough wrapped tightly to prevent it from drying while rolling out the portions.

Pizza Dough

For 2 pizzas:

  • 4 cups flour
  • 2 tsp quick rise yeast (or 2.5 tsp active dry yeast mixed with 1/4 cup warm water and 1tsp sugar for 10min)
  • 2 tsp salt
  • 4 tbsp olive oil
  • 1 1/3 cup warm water

Knead for 10min (e.g. on slow speed in stand mixer)

Let rise for about 2 hours.  Punch down and roll in oil before storing in fridge. Can freeze.

Sweet potato, parsnip, kale and bean creamy stew

  • 1 onion diced
  • 1 big sweet potato cut in ~0.7cm slices
  • 3 parsnips sliced
  • 1 can of beans (e.g. mixed)
  • 1 can of diced tomatoes
  • 1 cup broth
  • 2 cloves garlic, crushed
  • 1 buch of kale, cut into ~5cm pieces 
  • 1/3 cup cream
  1. Sweat the onions in a generous amount of butter for 5min
  2. Add sweet potato and parsnip and fry for ~5min
  3. Season with salt, pepper and generous amount of smoked paprika and dried basil
  4. Add beans, tomatoes, bring to a boil
  5. Add broth, bring to a simmer and cover for ~20min (until sweet potatoes are tender)
  6. Add garlic and kale and simmer for ~5min
  7. Add cream and simmer for ~5min