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.

It is a Cabaret – Menu

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Quark- Brötchen

Confit d’Oignons au Vin Rouge

Louise Bourgeois’s French Cucumber Salad

Frida Kahlo’s Strawberry Atole

Chocolate Carres Moelleux au Riz

Candied Lemon Peel

Roasted Chickpeas

Roasted Cherry, Whipped Goat Cheese, and Thyme Hors d’Oeuvres

Gertrude Stein & Alice B. Toklas: Summer Champagne Fruit Salad

Claude Monet’s Chestnut Cookies

Roast Beef Sandwiches

 

 

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.

Chocolate Carres Moelleux au Riz

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Ingredients

Servings 8-10  Prep Time 30 minutes Total Time up to 3 hours

1/2 cups water
1 cup Arborio rice (or any other short-grained white rice)
2 large eggs, room temperature
1 cup milk
1 cup half n half
2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons unsalted butter, melted and cooled
Boiling water

Directions

Preheat oven to 325ºF. Lightly spray an 8×8 or 9×9-inch square baking pan with nonstick cooking spray and set aside.

Place the rice and water in a medium-sized saucepan and bring to a boil. Cover and reduce the heat to low. Let cook for about 20 minutes, until the rice is tender and the water is entirely absorbed. Set the pot aside to allow the rice to cool a bit.

In a large mixing bowl, beat the eggs well until they are light and airy. Add in the evaporated milk, sugar, vanilla, cinnamon and salt.  Mix everything together well. Add the cooked rice and the cooled butter and stir thoroughly.

Scrape the mixture into the pan. Place the pan into a larger oven-safe pan and pour enough boiling water into the larger pan so that the water comes up halfway up the sides of the smaller pan.

Bake for 35 minutes. Remove the pan from the oven and give the pudding a good stir. Return the whole thing to the oven and bake for another 1 1/2 hours, until the rice has set and the top is golden brown. Check once or twice during the baking process. If the water seems too low, add more boiling water to the larger pan to keep the pudding from drying out. When done, remove the baking dish from the larger pan and place on a wire rack for about 20-30 minutes. Carefully remove the larger pan and pour out the hot water into the sink.

Cut the pudding into squares and serve as is or with fruit or even whipped cream on top. This is great warm or at room temperature. You can cover them with chocolate as well. Store leftovers in an airtight container in the refrigerator for 2-3 days. It’s great cold too!

Enjoy!

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

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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.

Claude Monet’s Chestnut Cookies

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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.

Today we have Claude Monet’s Chestnut Cookies tomorrow it will be Gertrud Stein (not an artist but a great patron of the arts) famous fruit salad.

Claude Monet’s Chestnut Cookies

Ingredients:

½ CUP UNSALTED BUTTER
1 CUP UNSWEETENED CHESTNUT PURÉE
¾ CUP SUGAR
EGGS, SEPARATED

Direction:

Preheat over 350 degrees, line a large baking tray with baking paper.

Beat egg white until stiff and set aside.

In a large mixing bowl, combine remaining ingredients, mix well.

Add stiffen egg white

Scoop on the lined baking tray, bake for 12 minutes or until slightly firm on the edges.

Kellie’s PISTACHIO AND OLIVE OIL MADELEINES

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Another great recipe from Kellie.  I never made Madeleines but Kellie writes “Perhaps one of the most literary of foodstuffs, madeleines are surprisingly easy to make. These tiny scallop-shaped cakes are given a 21st century makeover with olive oil and pistachios – and a touch of yuzu if you have it. Dip into a steaming cup of tea and see what happens!”

So, let’s see what happens.