Archives for category: Salads

Fussit has a German flatmate and that’s a true German recipe with traditional roots from Middle Germany, which is being put here with a true pleasure. That is a very refreshing and fulfilling idea for a warm spring days! Although in comparition to a typical German Potato Salad, this one is without cream!

Ingredients:

1 ½ kg potatoes, 2 onions, oil, wine vinegar, vegetable consommé, salt, pepper, mustard, sugar, cucumbers, tomatoes, chives

The essentials are:

  1. 1 ½ kg potatoes (if possible waxy ones): cook with skin, peel and slice when still hot;
  2. 2 onions: slice and braise lightly,
  3. pour to this roughly the same amounts of oil and wine vinegar as well as a bit more vegetable consommé and simmer for some minutes.
  4. add – how you wish – spices (at least salt and pepper), mustard, honey or sugar for the vegan version

Note: There are no exact measurements given because in the end of the day it is only important that the potatoes are completely soaked when you mix everything together and that all ingredients are still hot at that point of time.
Stir throughoutly and leave for at least an hour, later add – how you wish – cucumber, tomatoes …  stir again, leave for another two hours, put chives on top and enjoy!

Advertisements

After a bit longer break, we’ll coming back on the blog. During this time, the work shifts spoilt a little our plans, but still we managed to cook some very very simple or more complicated meals to give some joy to our stomachs. This here belongs to the group: “fast but very good”. Recipe even quicker, if you have cooked rice before. Taste even better at the next day. Suitable for five middle portions. (by Fussit)

Ingredients:

2 small packages of basmanti rice (2 x 100 g), 4-5 small onions, 2 tbs extra virgin olive oil, 3 carrots, 5-6 cloves of garlic, 1 small cup of water or vegetable stock, 1 package of passata (tomato thick sauce, 300-400 ml),  2 minced dill, 225 g of shelled peas (or frozen, cooked before), sea salt, 1 tbs black cummin, 1 tbs chilli, 2 Tbs curry powder, as required freshly ground black pepper

Preparation:

1. Cook the rice with 1 Tbs of salt (if not already cooked)

2. Chop the onions. Heat the oil (or vegan margarine) in a large sacepan ans saute them for 2-3 minutes.

3. Crush or cut into small pieces garlic and add it to the pan. Chop the carrots into small pieces and stir them in. Add tomato passata. Cook for a few minutes until the carrots are tender.

4. Add the cooked green peas and add some water or stock. Bring to the oil. Add the  spices. Add the cooked rice, dill. Lower the heat and cook for a few minutes until the water is absored and he peas are tender. Season to taste.

5. You might to sprinkle nutritional yeast or soy sauce on top if desired.

Salad: 

lettuce, choped cucumbers, brown lentils fried with the minced mint leaves, salt pepper, seassam seed, olive oil, apple wine vinegar

Spice Girls

Today’s lunch wasn’t that enjoyable because of work stress… but we hope the delicous dessert will make the moods a little brighter. (made by Fussit)


Ingredients: Adzuki beans, black-eyed beans (handful, take as much as you want, soak it for night and cook in the salted water), 1 small poree, 5-6 big button mushrooms, 1 big onion, 5-6 cloves of garlic, 1 small potatoe, 1 small beetroot, 1 TS of black cumin , 1 TS indian cumin, 1 TS garam masala, 1 ts cayenne pepper, 2 TS of cane raw sugar, 3 tomatoes (put in the hot water, peel the skin off and cut), 1/2 cup of tomatoes passata, olive oil to fry

Description: Preparation: cook beans before. Cut all vegatables in sticks. Put oil on the fan and on hot oil put the black cumin, chopped onion and garlic. When gold put the chopped potato and beetroot. Add 3-4 Table spoons of water, put the lid on the fan and leave for some minutes, taking care that’s not burning. Then add mushrooms and poree, and chopped tomatoes, put the lid again for another 4-5 minutes. Add passata,  garam masala, indian cumin, cayenne pepper, sugar (if you don’t like spicy food, add the half of the given amounts of spices). Put the lid on for another ten minutes (take care that its not burnig, if so pour some water).

Salad

pekin salad, capsicum, 1 kiwi, half the apple, steamed 1/3 poree, steamed 3-4 mushrooms, olive oil, apple vinegar

On site: fried sticks of potatoes and beetroot in salt, curry and chilli sauce

Rockstar Muffins

Ingredients: 4 bananas, 100 g cane raw sugar, 200 g white wheat flour, 150 g whole wheat flour, 1 tea spoon backing soda, 1 tea spoon backing powder,2 tea spoons cinnamon, 1/2 tea spoon salt, 1/3 glas of olive oil, pinch of dried figs, 1/5 dark chockolate (with orange flavour), soy milk, 3 table spoons of raw sugar

Description: Blend the bananas. Mix the bananas, sugar, cinnamon for couple of minutes, add slowly flours with soda and backing powder, pouring slowly olive oil. Add cut the dried figs.  Back in small backing forms about 20 minutes at 200 degrees.

Icing: melt the chocolate with sugar and 3-4 table spoons of soy milk. While hot, pour on the cold muffins. You can put some seasem seeds on it.

 

This dinner was big. Very big. Pasta, lentils, cheak peas, and rice and soy chops… AND salad! Impressing! Nevertheless Granny didn’t complain about the time spending in the kitchen. We bet, the food was as good as she enjoyed the cooking process! The star of this serving is definitelly the spinach pasta with Granny’s creation!

[5,5  servings]

Green Race Pasta

Ingredient: a handful of spinach pasta (about 200 g), 4 garlic cloves, 3 onions, 1 glass of chickpeas (soaked over night and pre-cooked with chana masala), 1 glass of lentils (soaked overnight and pre-cooked with chana masala), nice pinch of provence herbs, a pinch of chilli pepper, salt, black pepper, a pinch of chana masala, 1 tin of tomatoes, 3 fresh tomatoes

Preparation: Fry garlic 30 sec (on butter on non-vegan or olive oil on vegan way), add onions, fry it together until onions are golden. Add tinned tomatoes, chopped fresh ones, chickpeas, lentils plus herbs, season at will. Cook pasta beforehand and add as a last on your pan. Mix everything together, fry for a little longer. Decorate with black olives. Best the next day!

 



Ricy Rice

Rice cooked in vege stock and fresh squished garlic, fried and mixed with fresh parley plus prov herbs and a tiny bit of mustard seed and black cumin. Fried

 Salad dressing

olive oil, lemon juice, chili powder, basil and herbs de provence 

Soy chops

2,5 bag of dry soy chops cooked in vege stock and fried in spices (channa masala, chilli powder, salt, pepper, sweet chilli) and prove herbs coating (flour, egg, bread crumbles plus seasoning). We had egg and non-egg versions.

Dessert

 

 

We thought that the girls’ evening will finish in rather not spectacular way, but then… Candle asked the key question: Do you want some salad?  – …. . After watching it, we couldn’t really refuse…

Ingredients: strawberries, kiwis, pears, corn, tomatoes, rocket leaves (pl.  rukola), corn salad (pl. roszpunka), pineapple, bananas, olive oil, balsamico

Cut and mix it, in amounts according to your wish. Serve with small pieces of crunchy bread.