Tag Archives: tomato

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.


A kebab that raises the bar…

As I told you yesterday, I had some great experiences with the Turkish cuisine in Berlin. I guess the doner kebab is the most famous Turkish dish in Germany. As Berlin is the birthplace of the doner kebab, there are a lot of booths all over the city. Of course, kebab booths are very common in Germany, you have dozen of them in Munich as well. Nevertheless I thought that the vegetarian alternative with feta cheese is a ‘must eat’ for my trip. When I told my friend who lives in Berlin about this plan, she told me that I HAVE to go to Mustafa’s Gemüse Kebap (‘Mustafa’s Vegetable Kebab), because it is the best doner she ever ate. According to her, people think this kebab is so delicious, that they are willing to queue up 2 hours just to get this ‘fast food’. Surprisingly the signature dish of this famous booth is the vegetarian option with feta, which sounded perfect to me.

What can I tell you, this booth isn’t famous for no reason: It seriously WAS the best doner I ever had. The filling was different, because they use grilled vegetables and fresh herbs instead of canned coleslaw and tons of garlic. Long story short, this is the tastiest and healthiest fast food ever, but I can’t have it in Munich. Consequently I have to duplicate the kebab – or at least try it!

First I looked for a hot, turkish sauce, and found a simple recipe here. Then I was glad that I shot a picture of the kebab before I ate it, because this helped a lot to identify the different vegetables. Even though the original kebab tasted different from mine, I think the result was pretty good:

Feta doner kebab with grilled veggies

(serves 4)

Hot sauce:

150g sour cream

150g sheep yogurt (you can use normal yogurt as well)

3 tablespoons tomato paste

5 tablespoons herbs (parsley, thyme, basil, oregano)

salt, isot paprika, pul biber

1 garlic clove

Vegetables for the filling:

2 potatoes

1 small aubergine

1 zucchini

1 beefsteak tomato

3 capsicums (different colours look better)

1 onion

1 big pita bread (enough for 4 portions)

1. Start with the sauce, because the flavour improves when you let it rest for at least 30min. If you have time, prepare the sauce a few hours before. Stir the ingredients, press the garlic glove into the sauce and flavour to taste with the hot spices and salt. I needed about 2 teaspoons from each spice, but it depends how hot you want it to be.

2.  Heat the oven to 200°C (390°F). Clean the vegetables and cut them into palatable pieces. Salt and pepper them and put them into the oven for about 20min, until they have some colour and are soft.

3. When the veggies are almost ready, start to toast the pita bread. Before toasting it, you have to slice it. But be careful not to cut through the crust, you need a ‘bag’ afterwardsfor the filling.

4. Spread the sauce in the pita bread, don’t be miserly. Put the warm veggies into the bread and crumble the feta on top.