Category Archives: Main dish

Garfield’s favourite lasagna…

Ok, I fudged on the title. But when I cook lasagna I just have to think of Garfield, especially when it has the same colour as his coat. Did I watch too much TV when I was young, or do you have any food that reminds you of a cartoon hero as well?

Since I love lasagna, I tried a lot of vegetables and sauces. But my favourite version is with pumpkin (not surprising since pumpkin is my favourite vegetable ;) ).  I planned to post this recipe a few weeks ago, but since I started my new job, I realized how many time I had as a student! I hope you forgive me that I made myself rare in the last weeks!

pumpkin lasagna

1kg pumpkin

200g carrots

2 medium sized tomatoes

1 onion

1 garlic clove

1 tablespoon olive oil

500ml strained tomatoes

200ml vegetable stock

100ml dry white wine

100g cream cheese

200g sour creme

3 tablespoons parsley

8 lasagna noodles (you need 4 layers)

cinnamon, curry, chilli powder, salt, pepper

1. Clean the pumpkin and carrots and cut them to palatable sizes. Chop the onion finely. Preheat the oven to 175°C/350°F.

2. Heat the olive oil in a pan and roast the onion in it. Deglaze the onion with the white wine and vegetable stock. Pour the strained tomatoes, pumpkins and carrots in the pan. Press the garlic glove in the pan and let it cook for about 10min. Let the cream cheese melt in the sauce. Season the sauce with salt, pepper, curry and chilli powder and a pinch of cinnamon. Mix the sour cream with the parsley and season it with salt to taste.

3. Cover the bottom of a casserole with pumpkin sauce. Then layer 2 lasagna noodles over the sauce (or as many noodles as you need to cover the sauce). Afterwards sauce, then noodles, and so on. Cover the last layer of noodles with the sour cream. Slice the tomatoes and put them on top of the sour cream and salt them.

4. Put the lasagna in the oven for 25min.

Advertisements

Sometimes it has to be quick!

I am sure you know the feeling when you don’t want to stand in the kitchen for hours, but still would like to have a yummy meal. Well, in that case, pasta with vegetable sauce is always the right option for me. During the time the pasta is cooking, you can prepare the sauce.

Usually I use strained tomatoes as a base, but yesterday I thought I have to try something else. Luckily I commemorated a recipe with gorgonzola sauce that I found on Gourmandises végétariennes. I never tried the combination of gorgonzola and kohlrabi and was keen to test it. After cooking it I have to say that it really tastes great together! And the best thing is: the dish is ready in less then 20min- faster than every delivery service I know!

Pasta with kohlrabi in a gorgonzola sauce

250g pasta

2 kohlrabi

1 onion

1 garlic glove

1 tablespoon oil

200ml vegetable stock

150ml milk

70g gorgonzola

2 tablespoons chopped parsley

(cornflour)

salt, pepper

1. Chop the onion and garlic glove to small dices. Clean the kohlrabi and quarter it. Chip the quarters to 5mm/0.2 inches thick slices.

2. Start to boil the water for the pasta and cook the pasta according to the instructions. During this time start with the sauce.  Roast the  onion and garlic in a pan with the oil. Deglaze them with the vegetable stock and put the kohlrabi pieces in it. Let them cook for about 6min.

3. Cut the gorgonzola to pieces and let it melt in the pan with the kohlrabi. Fill the milk in the sauce and boil it up. If you think it is too liquid thick it with some cornflour.  Season to taste with salt and pepper.

4. Pour the sauce over the pasta and strew the parsley over it.


Traditional German dishes…again

I know, this is the 3th solid German recipe in a row…am I boring you? I really hope I am not, because this time I share a traditional dish from the part of Germany I was born: Franconia. Keeping the best for last, I know :)

Franconia is a well known wine region of Germany, famous for it’s white wine ‘Silvaner’. During the months september and october you can buy the early, very sweet version of wine, called Federweißer. It is quite delicious, but you really have to be carefull not to drink too much because you hardly taste the alcohol in it. The traditional food that is served with this drink is onion tart. I guess I don’t have to tell you that the most delicious onion tart is made by my grandma. I tried so many times to duplicate her version, but I never equalled it. For some reason the dough was never as mouth-watering as hers. Finally I tried a dough out of the most traditional cookbook I own and found the missing ingredient. Any guesses?

Yes, it was butter (everything tastes better with butter, doesn’t it?). The topping of my tart is from another cookbook, because I like the flat, but creamy version of onion tart.

Onion tart

for the dough

375g wheat flour

1/2 teaspoon salt

20g fresh yeast

1 tablespoon sugar

250ml lukewarm milk

60g butter

topping

750g onions

2 tablespoons oil

40g flour

350ml milk

200g Edam cheese, grated

3 eggs

200g crème fraîche

salt, pepper, caraway

1. Dissolve the yeast in the milk. Mix the flour with the salt and sugar in a large bowl. Spread the butter in thick flakes over the flour. Pour the milk with yeast over it and knead the dough until smooth. Let the dough rise for about 45min until it has doubled the size.

2. Cut the onions in rings and roast them in the oil until they are golden brown.

3. Preheat the oven to 175°C/350°F. Cover a baking tray with baking paper and roll the dough out on it. Spread the onions on the dough and salt&pepper them. Strew some caraway over the onions (about 1 teaspoon).

4. Mix the milk with the flour and boil it up. Let it shimmer at low heat for 5min – don’t forget to stir it! If you produce glob (I am not able to avoid that…) you can puree it with a hand blender. Melt half of the Edam in the milk. Fold in the crème fraîche and taste to flavour with salt and pepper. Mix the eggs with the topping and spread it evenly over the onions. Strew the remaining cheese over the tart and bake it for 40min, until it has a golden brown colour.

I know, this is still not as good as my grandma’s tart, but it’s definitely the best I can do!