Baked Falafels

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Ready in 60 minutes
Serves 8
180 Calories

Ingredients:

2 cups chopped spinach
3 large cloves garlic
1 large lemon (~2 1/2 Tbsp juice)
scant 1/2 tsp sea salt + black pepper
1 1/4 tsp cumin
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup ground raw walnuts (or pecans, almonds, GF oat flour)

Directions:

Add spinach, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick, if you want to make four burgers.  Or divide evenly into 8 smaller patties and serves as appetizer with Tzatziki Sauce.
Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.

Preheat oven to 375 degrees F (in the meantime.

OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes – and then cook on the other side until golden brown as well – 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.

Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.
Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

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Quark- Brötchen

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Ready in 20 minutes
Serves 8 rolls
150 calories

Ingredients
125 g Quark or greek yogurt or sour cream
125 g flour
1 egg
4 tbsp milk
4 tbsp vegetable oil or any other oil that has no specific flavor
2 tsp baking powder
1 pinch salt
1 pinch sugar

Preparation
Preheat the oven to 375°F.
Add all ingredients in a large bowl and mix well. Adding raisins is optional!
Line a baking sheet with parchment paper.
Scoop the dough in heaps onto the parchment paper, about 9 of them.
Bake in the oven for about 20 minutes. Let cool for a few minutes and eat warm or cool. Tastes best with butter and jam!
Tips
Add raisins and granola if you like.

Candied Lemon Peel

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3 lemons
8 cups cold water, or as needed
2 cups white sugar, or as needed

Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.

Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor’s Note). Drain and set peels aside.

Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Roasted Chickpeas

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1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt
garlic
cayenne pepper

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Confit d’Oignons au Vin Rouge

confit d oignons

My recipe theme for August is recipes of famous artists.  I came up with this theme as I started research recipes for our cabaret night in August.  Since the Les Hydropathes, who later occupied the Le Chat Noir  in the bohemian Montmartre district of Paris, were not famous for their cooking; I had to resort to the recipes of famous artists and writers.  Although I do believe the Confit d’Oignons au Vin Rouge was a popular item back then.

INGREDIENTS (20 PEOPLE)

1kg Roscoff onions
37,5cl red wine (bordeaux)
4 tbsp of raspberry vinegar
25g of four spices [Quatre Epices]
4 tbsp honey
olive oil

DIRECTIONS:

Peel and finely slice the onions.
Heat a saucepan with the olive oil and sweat the onions.
Reduce to very low heat and add the other ingredients. Simmer and simmer for 45 minutes. Long cooking will reduce onions, wine and vinegar.
Salt before leaving to cool in a pot.

Salvador Dalí’s Avocado Toast

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I haven’t tried this recipe and if you look at the ingredients you will discover, why.  I’m not sure if I will ever have the courage to make this recipe.

Salvador Dalí’s Avocado Toast

Ingredients:

3 AVOCADOS
1 LAMB BRAIN
9 OZ. MINCED ALMONDS
12 SLICES OF RYE BREAD
3 TBSP. TEQUILA
⅓ CUP VINEGAR
½ CUBE OF BEEF BOUILLON
SALT
CAYENNE PEPPER

Directions:

Among the delicacies is a simple recipe for a rather decadent spin on avocado toast. The first step: Soak the lamb brains (a specialty of French cuisine) in cold water, remove their outer skin, and place back in the water. Meanwhile, boil a pint of water; add vinegar and beef bouillon. Remove the brains from the water, drain to remove excess water, and mix with avocado pulp. Then add minced almonds, salt, cayenne pepper, and tequila. Spread on toasted slices of rye.

Marcel Duchamp’s Steak Tartare

Marcel Duchamp’s Steak Tartare

Ingredients:

½ POUND CHOPPED RAW BEEF
2 EGGS
CHOPPED RAW WHITE ONION
BRIGHT GREEN CAPERS
CURLED SLIVERS OF ANCHOVY
FRESH PARSLEY, CHOPPED FINE
BLACK OLIVES MINUTELY CHOPPED IN COMPANY WITH YELLOW CELERY LEAVES

Directions:

With an eye for artistic arrangement, Duchamp specifically recommends that you prepare the dish on an ivory plate “so that no pattern will disturb the distribution of ingredients.” First, arrange beef “with artistry into a bird’s nest,” and place egg yolks in its hollow core. Surrounding the nest, in the shape of a wreath, place bouquets of onion, capers, anchovy, parsley, and chopped olives with celery leaves. “Each guest, with his plate before him, lifts his fork and blends the ingredients with the egg yolks and meat,” he concludes. “In center of table: Russian pumpernickel bread, sweet butter, and bottles of vin rosé.”