Category : Appetizers

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Saturday December 6th, 2014

Filo dough baskets

Filo dough baskets
Posted in : Appetizers, Uncategorized on by : fleur
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filo dough muffins form Proceed as in the image below. Bake at medium heat (175 C) for about 5-7 minutes, until browned. It can be filled with various salads.

Wednesday November 26th, 2014

Lentil pate

Lentil pate
Posted in : Appetizers, Christmas menu, Weight loss recipes on by : fleur
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1 cup green lentils 2 bay leaves 10-15 peppercorns 2 tablespoons oil 1 onion, chopped 3-4 cloves garlic, finely chopped 2 teaspoons thyme 1 teaspoon paprika powder 1 tbsp. tomato puree 1 cup dry white wine salt and pepper, to taste Wash the lentils thoroughly and cook them together with the bay leaves and peppercorns in 3 cups of water. If needed add more water. When the lentils are cooked drain but keep the water apart. Remove the bay leaves and peppercorns. Heat 1 tablespoon oil in a pan and stir fry the onion and garlic for 3-4 minutes.  Add the wine, the remaining spices and cook, uncovered, until the onion is soft and the
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Sunday October 26th, 2014

Sauerkraut croquettes

Sauerkraut croquettes
Posted in : Appetizers on by : fleur
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300 g potatoes 250 g sauerkraut, finely chopped 50 g vegan smoked bacon (or smoked tofu), finely chopped 2 shallots, finely chopped 3 tablespoons flour 1 teaspoon nutmeg 2 bay leaves 1 tablespoon oil pepper, to taste for the crust: flour 1/2 cup soy milk breadcrumbs oil for frying Peel the potatoes and boil them whole, together with the sauerkraut and the bay leaves. When the potatoes are cooked drain the water (keep it separately) and mash.  Add a little  water from the boiled potatoes until you get a not too soft puree. Refrigerate for several hours (or overnight). Heat a tablespoon of oil in a saucepan and add the onions and the vegan bacon.
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Friday September 19th, 2014

Celeriac, carrot and apple salad

Celeriac, carrot and apple salad
Posted in : Appetizers, Salads, Weight loss recipes on by : fleur
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For 3-4 servings: 1 celeriac, grated 2-3 carrots, grated 1-2 apples, grated Avocado Mayonnaise: 2 avocados, pureed juice of 1/2 lemon 1-2 teaspoons mustard, to taste salt, to taste Mix all ingredients for the avocado mayonnaise. Pour over vegetables and mix. Serve with bread or as salad next to a main dish.

Friday September 12th, 2014

Spaghetti alla puttanesca

Spaghetti alla puttanesca
Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 500 g spaghetti 750 ml tomato passata or 750 g ripe tomatoes, finely chopped 5-6  garlic cloves, finely chopped 1 tablespoon capers 100 g black olives 2 teaspoons oregano fresh chili, finely sliced ​​(or chili flakes), to taste 2-3 tablespoons parsley, finely chopped 1 tablespoon olive oil salt and pepper, to taste Cook the spaghetti according to package directions. Drain. Heat the olive oil in a saucepan and add the garlic. Stir fry for 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover  and simmer  until the sauce reduces slightly. Stir occasionally. Add the capers, olives, chili and oregano. Stir and continue cooking another 5-6 minutes. Finally add  the salt, pepper,  spaghetti
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Friday September 5th, 2014

Pasta alla Norma

Pasta alla Norma
Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 500 g pasta (penne, rigatoni, spaghetti, etc.) 2-3 eggplants, sliced ​​approx.. 0.5 cm 750 ml tomato passata (or 1/2 kg ripe tomatoes, finely chopped) 1 head of garlic, finely cut 2 tablespoons olive oil fresh basil, finely chopped (to taste) salt and pepper, to taste Cook the pasta according to package directions. Drain. Grill the eggplant slices on the pre-heated grill, 2-3 minutes on each side. Heat the olive oil in a saucepan and add the garlic. Stir fry for about 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce has reduced slightly. Stir occasionally. Add the eggplant slices, salt and pepper and cook for few minutes. Put the pasta on a plate
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Monday August 25th, 2014

Grilled seitan & vegetables skewers

Grilled seitan & vegetables skewers
Posted in : Appetizers, Main dishes on by : fleur
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For 6-8 servings: seitan 2 zucchini 2-3 onions 2-3 sweet peppers For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preparation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain well then cut into approx. 3 x 3 cm (1 x 1 inch) pieces. For the marinade: 6 cloves of garlic, mashed 2 tablespoons olive oil 2 teaspoons thyme 1 teaspoon oregano 1 teaspoon paprika powder salt and pepper, to taste Mix all ingredients. Wash the vegetables and cut into pieces. Pour the marinade over the seitan and
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Thursday August 21st, 2014

Baingan Bharta

Baingan Bharta
Posted in : Appetizers on by : fleur
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For 2-3 servings: 2 large eggplants 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 cloves of garlic, mashed (optional) 1 cm fresh ginger, grated (or 1 teaspoon ginger powder) fresh chili/chili powder, to taste 1/2 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric 1/2 teaspoon garam masala (optional) 1 tablespoon oil fresh coriander, finely chopped salt, to taste Heat the (pan)grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and chop them. Set aside. Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes until they begin to pop. Add the onion, stir fry for few minutes then add the tomatoes,
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Saturday August 16th, 2014

Zacusca (romanian vegetable spread)

Zacusca (romanian vegetable spread)
Posted in : Appetizers, Breakfast, Weight loss recipes on by : fleur
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For 6 servings: 3 large eggplants 6 bell peppers 2 onions, finely chopped 6-7 large ripe tomatoes, finely chopped 3 bay leaves 15 peppercorns 2 tablespoons oil salt to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Wash the sweet peppers, dry with a kitchen towel and grill, on each side. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes  than peel them (dip your fingers  in cold water to help release the peel). Process the eggplants and sweet peppers with a food processor until fine (not smooth). Heat the oil in a saucepan
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Monday August 4th, 2014

Spaghetti with tomato sauce

Spaghetti with tomato sauce
Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 1 package spaghetti (500 g) For the sauce: 4 onions, roughly chopped 4 bell peppers, roughly chopped 1 kg ripe tomatoes, finely chopped a handful olives 3 teaspoons oregano 2 teaspoons basil 2 tablespoons olive oil 5-6 garlic cloves, mashed salt and pepper, to taste fresh basil for garnish Stir fry the onions in olive oil, for 3-4 minutes, stirring occasionally. Add the bell peppers and cook for another 2-3 minutes. Add the tomatoes, basil and oregano. Cover and simmer on medium heat, stirring occasionally, until the sauce has reduced. Finally add the garlic and olives and cook for another few minutes. Garnish with fresh basil.