Category: Main course
-
Roasted Tomato & Garlic Quiche
Ingredients For an 11” (28 cm) shallow tart pan: 240 g flour (cake, all-purpose or whole-wheat flour, with low protein content: 8-10%) 120 g cold butter 1/4 tsp fine salt 2-4 tbsp ice-cold water Veggie filling: 500 g cherry tomatoes 150-170 g peeled garlic cloves (about 3 bulbs) high-smoke-point neutral oil, to coat the vegetables…
Written by
·
-
Chickpea Quinoa Salad
Ingredients 1 cup dried chickpeas, cooked and drained (or two 15 oz / 400 g cans of canned chickpeas) Quinoa: 1 cup dried quinoa 1 cup water if cooked in a pressure cooker, 1 cup + 3 tbsp water if cooked on a stove 1/2 tsp salt Veggies: 300 g tomatoes 300 g cucumber 70…
Written by
·
-
Rice and Beans
Ingredients Beans: 1 cup dried beans, cooked and drained (or two 15 oz cans of beans) Reserved bean broth (from the can or cooked beans) Rice: 1 cup brown rice 1 l (4 cups) water 1 tsp coarse salt Vegetable stew: 2 small onions (or 1 big onion) 2 small green and / or red…
Written by
·
-
Mushroom Risotto
Ingredients 300 g arborio or carnaroli rice 15 g dried porchini mushrooms + a cup of boiling water 600 g mushrooms 300 g onion (2 medium onions) 5 garlic cloves 50 g butter, divided into two portions 70 g grated parmesan 1.2 – 1.5 l vegetable & mushroom stock 1/2 cup dry white wine Stock…
Written by
·
-
Chickpea Tomato Curry
Ingredients 200 g dried chickpeas (or a 400 g / 15 oz can) 30 g ginger (a small knob, 4-5 cm long) 7 cloves of garlic 700 g tomatoes (or two 400 g cans of tomatoes) 180 g onion (1 big onion) 2 tsp tomato paste oil for frying 25 g butter 1/2 cup fresh…
Written by
·
