Vegetarian Quinoa Balls

Vegetarian Quinoa Balls
So here we are, this is the last post before my wedding! Continue reading

Fortunately I’m trying to stay healthy with good food and exercise otherwise my patience and diplomacy could easily get lost on the way…especially for anything that has to do with hair and make up (things I usually avoid dedicating too much time on 😉 ). So for my last post as a non-wedded person I decided to make these vegetarian balls, which turned out surprisingly good, especially once I added the potato to make everything stick together. This is an easy recipe and the good thing is that the veggies and the quinoa can be cooked previously so that the final preparation will take less time to get done.

I hope you’ll enjoy it and keep fingers crossed for Saturday…may I not fall while walking down the aisle 😉

Vegetarian Quinoa Balls Vegetarian Quinoa Balls

 

Vegetarian Quinoa Balls

 

For about 13-14 balls

Pre time: 30 min

Cook time: 40 min

 

Ingredients:

1 bell pepper

1 corncob

1 red onion

2 tbsp. tomato paste

1-2 red chilli peppers

160 g boiled potatoes

90 g quinoa

300 g tofu

1.5 tbsp. chopped coriander leaves

1 large egg

2 tbsp. vegetable oil (+extra to grease the baking tray)

Salt

 

Recipe:

Cut off the top and the bottom of the bell pepper; remove the seeds and any other white part. Cut it in half and the cut it into 0.5 cm strips. Now chop the strips into 0.5 cm pieces.

Remove the grains from the corn by holding almost vertically and running the blade of a large knife downwards. Finally finely chop the onion.

Heat a non-stick pan on a medium fire; add 1 tbsp. oil with the chopped onion and cook for 4-5 min stirring regularly. Then add the bell pepper and the corn, season with salt and cook for about 8 minutes stirring regularly. Add the tomato paste and the chilli and cook for another 3-4 min.

In a high-sided pan add the portion of quinoa and two times its amount in water. Bring to a boil and let it simmer on a low fire for 15 minutes. Once done add it to the vegetables season with salt and let everything cool until lukewarm.

Mash the boiled potatoes and finely crumble the tofu. Add them to the vegetables and quinoa along with the coriander leaves and the egg. Mix until all is evenly distributed and with your hands form little balls of about 5 cm. Grease a baking dish and place the vegetarian balls in it. Combine 1 tbsp. tomato paste, 1 tbsp. oil and a few drops water in a small cup or bowl. Brush the top of the vegi balls before baking them for 20 min in a preheated the oven at 190°C. Serve asap.

 

Sweet Potato and Beetroot Tian with Goat Cheese

Sweet Potato and Beetroot Tian with Goat CheeseYay! I’m quite excited since I have just finished my first official copywriting job. I really hope they’ll be happy with what I have written. Since I am trying to get into the copywriting world and I’m also taking a course on the subject and with the wedding coming up, I will only be able to post once a week until the end of august. Continue reading

This recipe is actually something I made last week during one of the days where the temperature was a couple degrees lower. Today, I don’t think I’d be able to stay near the oven for more than a few seconds. This sweet potato and beetroot tian is actually the second one I ever made… but I like its look and its taste. As a base for my version I took the recipe from ohmyveggies. I chose this recipe because it looked like the result I was aiming for. I hope you like it!

Sweet Potato and Beetroot Tian with Goat Cheese Sweet Potato and Beetroot Tian with Goat Cheese

 

Sweet Potato and Beetroot Tian with Goat Cheese

 

Recipe for 4-6

Prep time: 20-25 min

Cook time: 1 h 30

 

Ingredients:

450 g raw beetroots

450 g sweet potatoes

20 g melted butter (+ extra to grease baking dish)

2 tsp. dried thyme leaves

60-80 g grated hard goat cheese

Salt and pepper

 

Recipe:

Heat oven at 180°C and grease a baking dish (mine has a 21 cm diameter).

Peel the beetroots and slice them using an electric or manual slicer. Place them in a bowl. Give the slicer a wipe or rinse it under the water. As with the beetroots, do the same with the sweet potatoes: peel, slice and place in a second bowl. In each bowl sprinkle one tsp. of the dried thyme and salt and pepper. Gently mix.

Place the beetroot and sweet potato slices in the baking dish by alternating them (1 or 2 of one sort per time). Make sure the slices are tightly placed together.

Bake in the oven for about 1 h 20 min. Sprinkle the goat cheese on top and bake for another 10-15 minutes. Let it rest for a few minutes before serving.

 

Stuffed Zucchini

Stuffed ZucchiniDid I already mention my passion for zucchini and stuffed veggies? Well, I have combined the two of them and this is one possible result. Continue reading

In the beginning I wanted to use minced meat but since I’m in a very vegetarian phase I decided to use eggs as a protein. I guess in the end this recipe could be called “frittata stuffed zucchini”. This is a light recipe, which works great when the weather is hot and you don’t want to have a heavy meal.

 

 

Stuffed Zucchini

 

Recipe for 4 as a side dish or 2 as a main dish

Prep time: 15 min

Cook time: 50-55 min

 

Ingredients:

2 zucchini about 17 cm long

1 yellow pepper

1 red pepper

1 red onion

40-50 g grated cheese (I used Parmesan)

40 g breadcrumbs

1 tsp. dried oregano

1 tbsp. chopped basil

Olive oil

2 eggs

Optional: butter

 

Recipe:

Cut the zucchini in half lengthways and scoop out the seeds using a teaspoon. Take the seeds and chop them.

Remove the stem and the seeds from the bell peppers and dice them into about 1 cm pieces. Chop the onion

In a pan heat 1 tbsp. olive oil on a medium fire and place the zucchini halves cut side down to brown for 4-5 min. Once done remove them from the pan and place them on a baking tray lined with oven paper.

Wipe the pan, pour another tbsp. olive oil and add the onions. Cook until they have softened, 4-5 min. Then add the peppers season with salt, pepper and the oregano and cook for about 10-12 min. Finally add the zucchini and cook all the ingredients for a further 5 min. Correct taste with salt and pepper if needed and set aside to cool a little.

Break the eggs in a bowl and add ¾ of the grated cheese, the breadcrumbs, the basil and pepper.

Mix the content of the bowl to the vegetables.

Drizzle a little olive oil in the zucchini shells and season with a little salt then evenly spoon in the vegetable/egg mix. Sprinkle with the rest of the cheese and add a few butter flakes on top. Bake in the middle of the oven at 180°C for 30 min.

Broccoli Sweet Potato Cakes

Broccoli Sweet Potato CakesVegetarian sharing friendly food is something I love to eat with my mother. When she came over I served these cakes with a salad and a glass of white wine. Continue reading

That it is either for an aperitif or a meal, I like to place this kind of food in the middle of the table so that everyone can help themselves. The broccoli & sweet potato cakes are easy and made with few ingredients. Also, while I chose to bake them (for fat content purpose as I’m trying to shed a couple of kilos) you can also easily pan-fry them. The second option will make the cooking process shorter. Whether you want to serve these cakes for an aperitif or as a side dish during dinner, you can easily prepare the potatoes and broccoli in advance so you can save up time when preparing the rest of the food.

PS: I’ll take a week off blogging as I need to get ahead with my studies, chores and of course my wedding planning. Meanwhile I wish everyone a nice weekend!

Broccoli Sweet Potato Cakes

Broccoli Sweet Potato Cakes

 

 

Broccoli Sweet Potato Cakes

 

Recipe for 16 pieces (1-2 p.p. for an aperitif / 3-4 as a side dish for a meal)

Prep time: 10 min

Cook time: 45 for baked version / 25 for pan fried version

 

Ingredients

400 g sweet potatoes, peeled

400 g broccoli florets

120 g grated hard/semi-hard goat cheese

1 egg

Pepper

Optional: salt and cayenne pepper to taste (and olive oil if you chose to fry the croquettes)

 

Recipe

Blanch the broccoli by placing them in a pot of salted boiling water for 1 ½ – 2 min. Then remove them from the water with a slotted spoon and tranfer them to a bowl of icy water.

Cut the sweet potatoes into chunks and boil them in the water you used to blanch the broccoli (eventually remove a little water). Cook the sweet potatoes until they are soft, about 8-10 minutes.

Meanwhile evenly chop the broccoli florets.

Once the sweet potatoes are ready mash them and let them cool a little. Add the chopped broccoli, egg, pepper and eventually cayenne pepper and a little salt and mix all together.

You can either bake the cakes in the oven or fry them in a pan. So to cook with less fat I chose to bake them.

Baked: take a tbsp. of the preparation and place it on a baking tray lined with oven paper. Repeat with the rest of the mass. Bake in the oven for 20 min at 200°C then turn them around to brown on the second side.

Pan fried: Heat 2 tbsp. olive oil on a medium fire and portion the cakes with the help of a tbsp. Brown the potato cakes on both sides for about 5 min per side.

Pizza Inspired Baked Rosti

Pizza Inspired Rosti It’s been some time since I last posted a rosti recipe and since it’s a recipe I really love, here it is. I made this rosti recipe with pizza in my mind. Continue reading

Pizza is not something I eat much during the year but once I find myself craving it. Now, kneading and making dough isn’t my favourite activity in the kitchen – probably because I don’t have a robot to help me – so potatoes provided an easy way to make a crust. In my version I used simple and traditional pizza toppings but then this is a question of personal taste. For instance you could use some bacon, ham, grilled vegetables… My only advice is to use ingredients that are not too wet as the potatoes could become soggy and lose their crispiness (this is why I put the tomatoes on top of the cheese). While I hope you’ll enjoy this recipe, I am announcing that I’ll take a week off and will be back on Tuesday the 7th of April.

Pizza Inspired Rosti

 

Pizza Inspired Baked Rosti

Recipe for 3-4

Prep time: 15-20 min

Cook time: 45-50 min

 

Ingredients

1 kg peeled waxy potatoes

180 g mozzarella

300 g cherry tomatoes

2 tbsp. rapeseed oil

3 tbsp. flour

Olive oil

Salt and pepper

2 tbsp. basil leaves

 

Recipe:

Heat oven at 210°C.

Coarsely grate the potatoes then place them in a clean tea towel and squeeze out the excess moisture. Add the flour and 1 ¾ tsp. salt then mix. Add the rapeseed oil and mix again.

On a parchment lined baking tray spread out the potatoes in a square or round shape. The patty should not be too compact and for extra crispiness allow a few potato bits to come out of the mass. Place in the oven and cook for 40-45 min.

Cut the cherry tomatoes in half and either cook them in a pan with a little olive oil, salt and pepper, or place then in a baking dish and bake them in the oven for 40 min.

Dice the mozzarella into 1 cm pieces and sprinkle it over the potatoes once they are ready. Move the baking tray with the potatoes and cheese near the top burner of the oven and bake for another five minutes, until the mozzarella has melted.

Add the cherry tomatoes on top with the basil and a little pepper and serve.

Note: to prevent the oxidation of the potatoes, place them in the oven as soon as they are grated and you have added the remaining ingredients.

Quinoa Tomato Baked Eggs

Quinoa Tomato Baked Eggs Last Sunday, while mister was still in bed recuperating from an evening campaigning through the region, I got into the kitchen and prepared this quinoa, tomato baked eggs. Continue reading

Usually I try to stick to seasonal products but I have to say that I was really in for a change. I made this quick and healthy dish for the two of us and even if my fiancé just had a bite because he had to leave to another of his political events, I still managed to make him eat something, something healthier that he usually does when we are not together. By the way, how do you get a man to care more about what passes through his stomach? After almost eight years I still haven’t figured that out… when you care about someone it’s hard not to nag him about taking better care of himself. My hopes are still up and in the meantime I hope you’ll enjoy this recipe 🙂

Quinoa Tomato Baked Eggs

 

Quinoa Tomato Baked Eggs

Recipe for 4

Prep time: 5 min

Coo time: 20-25 min

 

Ingredients

220 g quinoa

250 g cherry tomatoes

1 onion

1 tsp. dried oregano

½ tbsp. tomato paste

1 tbsp. olive oil

1-2 chilli pepper(s)

Salt and pepper

4 eggs

2 tbsp. chopped parsley

Recipe

 

Cook the quinoa in 1 ½ times its volume in water for 12-15 min. Once done set aside.

Chop the onion and the chilli pepper and divide the cherry tomatoes into 4.

Heat the oil in a pan and add the onions and chilli, cook for 4-5 minutes. Add the chopped tomatoes with the oregano, salt and pepper and cook on a low-medium fire for 10 min. Once the tomatoes start breaking apart add the tomato paste and cook for another couple of minutes. Mix in the quinoa. Correct flavour to taste with salt and pepper.

Make four little concavities with the back of a tbsp. and in each add an egg. Cover the pan with a lid and cook for 7-9 min, until the egg has reached the desired consistency.

Sprinkle the parsley on top and serve.

Broccoli Fries

Broccoli FriesI admit I like munching in front of a film, with the fireplace burning and my dog begging for some food. Continue reading

My fiancé is in regional politics and the campaign is starting so I know that when I’m not accompanying him, I will be enriching my film culture. The good thing is that I will get to watch films in original version 🙂 – In order not to feel too guilty when I treat myself, I try to make lighter and healthier snacks instead of fried chips or salty meats… well, sometimes I succumb to cheese, but I try to limit eating too much of it by using it in smaller quantities. A little of the dairy delight can go a long way and this is what I did for with this recipe. A little cheese for these baked broccoli fries is all that is needed… along with the other ingredients of course.

 

Broccoli Fries

 

Recipe for 2-3 people

Prep time: 10-15 min

Cook time: about 8 min

 

Ingredients

250 g broccoli florets

3 tbsp. breadcrumbs

3 tbsp. finely chopped walnuts

2-3 tbsp. finely grated cheese

¼ – ½ tsp. smoked paprika

1 dl cream

Salt

 

Recipe:

Heat oven at 210°C.

Clean and cut the broccoli florets into bite sized pieces.

In a bowl place the cream; in another bowl place the breadcrumbs, walnuts, grated cheese and smoked paprika.

Take a few pieces of broccoli and soak them in the cream, let excess drip and then coat them with the breadcrumb, walnut mixture. To prevent the dry mixture from getting too soaked I divided the quantity and used them one at the time.

Once they are coated place them on a baking tray lined with parchment paper and cook in the oven for 8-9 min. Serve.

 

 

Cheese and Onion Potato Cakes

Cheese and Onion Potato Cakes Today, after over a year and a half of cutting my hair by myself, I went to the hairdresser. Even if I compare the hairdresser to the dentist, I have to admit I needed it. The moment ended up not being that bad but since we chatted and time went by fast. What also went by too quickly was my once in a while perfectly blow-dried hair. Next time I shall have more clement weather. Once I got home, I was so hungry Continue reading

but I felt like having something comforting so with a salad, I had these cakes made with the leftover potatoes I had from the yesterday. These cake are so easy to make and it’s also a good way to use leftover potatoes.

Recipe adapted form: Betty Bossy’s Cheesy Potato Cakes ( from: The Swiss Cookbook )

Cheese and Onion Potato Cakes

 

 

Cheese and Onion Potato Cakes

 

Recipe for 12 cakes

Prep time: 15 min

Cook time: 20 min

 

Ingredients

500 g boiled and peeled potatoes

150 g grated Swiss cheese

2 eggs

2 onions (not too large)

Nutmeg

salt and pepper

 

Recipe

Heat oven at 200°C.

Roughly grate the onion and using a clean tea towel press out excess moisture. Grate the potatoes and place them in a bowl with the onion, add the cheese, the eggs, nutmeg, salt and pepper. Mix all together well.

Line a baking tray with parchment paper.

Shape 12 equal sized cakes and place them on the baking tray. Cook in the oven for about 20 min.

 

Baked Polenta with Chicken in a Tomato Sauce


Baked Polenta with Chicken in a Tomato Sauce Polenta is something sentimental to me.

Continue reading

When I was a child in the eighties, when we were expecting guests at home I still see myself jumping between the kitchen where my mother was preparing either a stew or some other meat, and the fireplace where my father would prepare the polenta the way it was made in more remote times. He would stay there for at least an hour, constantly stirring and adding milk and stirring again. In the mean time I would prepare them little love notes, which I would slip on the kitchen counter for my mother or under the milk carton for my father. While I made this recipe I remembered such times and it brought me back to those times. Polenta is a poor man’s food and yet it’s something which can easily be served for a dinner party as it’s so simple and it can be dressed up for so many occasions.

 

Baked Polenta with Chicken in a Tomato Sauce

 

Baked Polenta with Chicken in a Tomato Sauce

Recipe for 4

Prep time: 10 min

Cook time: 35-40 min

 

Ingredients:

250 g instant polenta

1.2 l stock

480 g chicken tenderloins (alternatively use chicken breast cut into 16 chunks)

1-2 tbsp. olive oil

1-2 tbsp. butter

2 heaped tbsp. chopped sage leaves

1 can chopped tomatoes

1 red onion

2 pressed garlic cloves

160 g grated cheese

0.8 dl cream

salt and pepper

 

Recipe:

Heat oven at 220°C.

Place the stock in a pan and bring to a boil. Once it’s simmering sprinkle in the polenta and cook for 8-10 min while constantly stirring. Towards the end add the cream, stir until combined and remove from heat. Add 120 g of the grated cheese, stir to combine in the polenta and add pepper to taste. Pour the prepared polenta in a greased baking dish.

Pat dry the chicken and season it with salt and pepper. Heat 1-2 tbsp. olive oil on high heat in a pan and sear the chicken on both sides. Remove the chicken from the pan, reduce fire and add 1-2 tbsp. butter with the onions, garlic and sage and fry for 4-5 min. Add the chopped tomatoes and cook for 8-10 until slightly reduced. Add back the chicken to the pan, toss and place on top of the polenta.

Sprinkle the rest of the grated cheese and bake in the oven for 15 min.

Potato Cauliflower Gratin


Cauliflower Potato Gratin Even if it comes to packing for a weekend, I always face the same dilemma: what will I wear? I always pack more than what I need and still end up wishing I had taken that white shirt, those brown pumps or that blue sweater…. Am I the only one in this position? Continue reading

Each time I look at the people traveling with me and, to me they feel more pragmatic in their packing choices. Would you believe that I make a packing list for the weekend? I really do, especially when I’m excited about the trip. Tomorrow with my boyfriend we’re going to Basel till Sunday. I’m really looking forward to it, we’ll attend the autumn fair (Herbstmesse) and I can’t wait to check it out. So let the dilemma begin. At least when I’m in the kitchen the situation is a little better because I actually like missing an ingredient or two: it’s a way to get creative. Fortunately for the potato and cauliflower gratin I had all the ingredients and the process was a smooth one.

Cauliflower Potato Gratin Cauliflower Potato Gratin

 

 

Potato Cauliflower Gratin

 

Recipe for 4

Prep time: 15 min

Cook time: 50-55 min

 

Ingredients:

340 g potatoes

300 g cauliflower

30 g butter

3 tbsp. flour

2 dl milk

2 dl vegetable stock

Nutmeg

60 g grated cheese

Pepper

 

Recipe

Heat oven at 200°C.

Cut the potatoes into 3 cm chunks; place them in salted boiling water and cook until done.

Cut the cauliflower into florets (roughly the same size as the potatoes) and blanch them by boiling them for 3 minutes.

Once the potatoes and cauliflowers are ready place them in a greased baking dish.

Melt the butter in a pan and add the flour while constantly whisking. After about five minutes start adding the milk little by little. Once it has thickened, do the same with the stock. Add a little freshly grated nutmeg, stir a last time and remove from heat. Add 2/3 of the cheese and stir again to melt it in. Pour the white sauce on the potatoes and cauliflower making sure it coats all of the vegetables. Sprinkle the remaining cheese on top and place in the oven for 20-25 min, until golden brown. Remove from oven and leave for a few minutes before serving.