Spinach, feta and tomato tart

VEGETARIAN

4 servings

    

    450g of spinach

    ¾ packet of feta cheese

       1 tomato
       1 packet of puff pastry

       2 chilli/pepperoni peppers

       4 cloves of garlic
       juice from ½ lemon
       2 eggs
       110g of sour cream 30%

       salt, pepper, rice/olive oil

         

Recently I discovered the fun of making tarts/quiches. Sweet or sour, on puff or crust pastry, the possibilites are inifinite.
Here is a very easy recipe for a vegetarian tart!

First, prepare the spinach. I used one packet of the frozen one. Remember to take it out of the freezer at leat and hour before cooking if you do not want to waste time on defreezing it in the pan . If you bought fresh spinach, blanch it for 2-3 minutes.

Shred the garlic and the chilis. Fry them, add the spinach and leave it for additional 5 minutes, not forgetting to stir. Make sure that all unnecessary water has evaporated. Add salt and pepper.

Take your puff pastry. It usually comes in rectangle, flat pieces. I recommend the refridgerated one. If you fell comfortable with preparing your own puff dough please feel free to use it J

Fill your tart or standard baking form with baking paper and spread the pastry. Remember about the edges, to keep the filling inside.

Put the pastry into the oven for 10 minutes (200°C) to pre-puff it. Then, spread the spinach mixture evenly over the pastry. Cover it with crumbled feta.

Mix 2 eggs with 110 g of sour cream and pour it into your tart. If you worry about the edges it is the time to make final adjustments. 

Slice the tomato and place it on top of your tart.

Bake it in the oven (180°) for about 15-20 minutes until you see that the top is getting brown and crispy. Now it is done! ♫

The tart is great as hot as well as cold dish!

Bon apétit!

Crepes with cottage cheese and smoked salmon filling

FISH

2 servings

Crepes: 1 cup of flour 1 cup of milk 2 eggs rice oil/olive oil salt Filling: 250g of cottage cheese/ quark/ cream cheese 150g of natural plain yogurt ½ bunch of scallion (green parts) 150g of smoked salmon spices

First, prepare the crepes. Mix the milk, flour and eggs and salt well until you get a fairly liquid mixture. Make sure that you have a frying pan ready on your stove with a spoon of rice or olive oil (you may have to add some additional inbetween frying the crepes). Pour a medium ladle of the mixture you prepared so it fills the botton fo the frying pan and fry on both sides.

You will probably produce more crepes than you need for this recipe so you can save some for dessert and eat them with sugar of jam :)

Prepare the filling. Blend the cheese (I used quark, but I know that it might be difficult to get it in some countries, so feel free to use cottage or cream cheese), yogurt, salmon and green onion with the spieces of your choice (I only added pepper).

♪!Attention - the smoked salmon is pretty salty so do not add salt to you filling!♪

Put a big spoon of the filling in the middle of your crepe and roll it into a  little packet - just like if you were to pack a present ;-)

Serve hot, decorated with a leaf of green onion.

☼ If you like your food more crunchy you can put your crepes into the oven for 15 minutes! ☼

♫Bon apétit!♫

Bonus pic. 

Watch out while looking for salt in your cupboard- expect the unexpected!

Kiki's Fruit Smoothie

VEGETARIAN

2 servings

   400g of natural plain yogurt

   1 banana

       2 medium nectarines or peaches
       1 cup of red currant
       Spices: cinnamon, cardamon, ginger
       Optionally:
       ice cubes

This is a really quick and refreshing fruit smoothie that can be the base of a healthy breakfast or just a quick snack. I used red currant, nectarines and banana, but feel free to use any fruit in any combinations that you like most ☺

Peel the banana and slice it, remove the kernel from the nectarines and cut them into small pieces. Take off the red currants from the twigs. 

Place all the fruit along with the yogurt and the spices in the blender.

If you want your smoothie to be cool add a few ice cubes.

Blend it well until the mixture is really smooth.

Serve in tall glasses, decorated with fresh fruit.

♫ Bon apétit! ♫

Stuffed aubergine and baked potatoes

VEGETARIAN

2 servings

 

    1 aubergine

    7 medium champignons

       1 red pepper

       ½ bunch of parsley
       1 egg

       2 table spoons of bred-crumbs

       4 tablespoons of grated Parmigiano-Riggiano

       Spices

       Side dish:

       3 medium potatoes

       1 tablespoon of Herbs de Provence

       Olive oil/ rice oil

         

Slice the champignons, red pepper and parsley. Fry for a few minutes until the mushrooms are soft. In the meantime, cut the aubergine in half lengthwise and scoop out the inside to make containers for the filling.

Shred the scooped-out part and add to the frying pan. Fry for additional 5 minutes. Season with a pinch of salt, pepper and paprika. Remove the filling from heat and let it cool down.

Meanwhile, prepare the potato side dish. Peel and dice the potatoes into small cubes. Add olive oil or rice oil and herbs de Provence. Put them into the oven  (180°C), leaving enough space for the aubergine. Bake for 20 minutes.

Add one whole egg and two tablespoons of bread-crumbs into the filling and stir well.

Fill the aubergine halves with the prepared mixture and add grated Parmesan on top. Put the auberinge into the oven. Bake both the potatoes and the aubergine for additional 20 minutes (which will make a total of 40 minutes for the potatoes themselves).

Serve hot, decorate with fresh parsley leaves.

Bon apétit!

Rice and rucola-walnut yogurt

VEGETARIAN

2 servings

½  cup of white rice 125g of fresh rucola 150g of natural plain yogurt 8 medium walnuts, chopped ½ of a small onion, diced Juice from ½ of a small lemon 1 tablespoon of balsamic vinegar Fresh basil leaves, shredded Salt, pepper

      Optionally: vegetable broth

Boil the rice, either in water or vegetable broth. I use a Japanese rice cooker for this.

Crack the wallnuts and chop them into small pieces. Next, dice the onion.

Pour the yogurt, vinegar and juice squeezed from half a lemon into a big bowl.

Add the walnuts, onion, salt and pepper. Stir well.

Finally, add rucola and basil, and stir a bit more until the leaves are all covered in yogurt.

Serve with warm rice, decorated with fresh basil leaves.

Bon appétit!