half celeriac
1 handful black olives
2 tablespoons olive oil
sea salt
sugar Black pepper
lemon juice
decoration: peel the pomegranate seeds
The celery root, julienne slice, salt, can add sugar and fluid drag. The olives and chop coarsely with a knife. (Do not cut!)
For the pomegranate seeds, score the pomegranate all around and leave. The Seeds with your fingers from the individual chambers solve.
The celery sticks with olive oil and heat. Simmer on low temperature until al dente. Check that they not invest on the ground. Allow to cool and season with salt, sugar, pepper and lemon juice.
mix in the chopped olives and sprinkled with pomegranate seeds and serve.
preparation:
The celery may be cooked the day before. Chop the olives and trigger the pomegranate seeds can also be done the day before. All three components kept separately but, as the celery colored otherwise. Until shortly before serving, mix and final season.
cheese rolls
Yufka dough 200 gr - 100 gr triangle
Tomme
100 gr feta
50 g cheese
smoked paprika 1 egg
nutmeg black pepper canola oil for frying
the Tomme and the feta into small cubes. The cheese cloth.
The three cheeses with the egg mix and mix with the magic wand to make a thick cream
. Season
with smoked paprika, nutmeg and black pepper spicy.
A Yufkateigblatt with about 1 teaspoon of cream cheese spread (start at the wide side!).
The sides about 1, 5 cm wide turn and then roll up - start here on the wide side. Finally, a small triangle at the top coat it with water and then rolled up ready. Thus, the roles bonded well and the cheese will not leak.
The finished rolls can be frozen.
The fresh or frozen rolls fry golden brown in enough canola oil.
The frying should be done only a few hours before serving. The wheels could then be heated in the oven yet. Make sure the oven is not wet - otherwise they become soft.
beetroot salad
500 g beetroot
sea salt
sugar
pre-cooked black pepper
pre-cooked black pepper
3 shallots
some cabbage
3-4 sprigs of thyme
3 tablespoons honey vinegar 6 tablespoons olive oil
The beetroot cut into large pieces - the form should have about a quartered disk. Cut the shallots into thin strips. The thyme leaves from the branches.
mix everything and season to taste with vinegar, oil, salt, sugar and black pepper.
can pull an hour. In the meantime, finely slice the cabbage and sprinkle over the salad when serving.
the beetroot, the cabbage and the dressing can be prepared. Thyme and shallots to process fresh.
Arab cauliflower
Cauliflower:
salt
1 small head cauliflower
canola oil for frying
1 tsp black cumin
1 tsp sumac
Sauce: 1 large
EL. Tahini
1 lemon
200g yoghurt, 10%
sea salt 2 garlic cloves
Cauliflower:
the cauliflower into small Divide florets and blanch in salted water until al dente.
gently on absorbent paper to dry.
The rapeseed oil and fry the cauliflower florets in small amounts of golden yellow. Then drain on paper towels and let cool.
gently on absorbent paper to dry.
The rapeseed oil and fry the cauliflower florets in small amounts of golden yellow. Then drain on paper towels and let cool.
sauce: Peel the garlic clove
and rub with salt to a paste. Squeeze the lemon and mix all ingredients. Season to taste.
serve:
cover the cauliflower with the sauce and sprinkle with black cumin and sumac.
Preparation:
The sauce can make a day are made in advance. The cauliflower can cut the day before into florets and then deep fried fresh.
spice carrots
4 large. Carrots
2 tablespoons olive oil
sep 2nd Chili peppers
1 bay leaf 3 whole allspice
2 whole cardamom pods
sea salt
sugar
sugar
1 green bell pepper
1 teaspoon orange blossom water
Peel the carrots and cut into thin slices with salt, and sugar. Mind. 30 minutes and can draw liquid.
the spices and add the oil and cook on low heat until al dente and the lid closed. Make sure that no port.
Core In the meantime, the bell pepper, cut into long, very fine strips fold in the carrots and sauté briefly.
Finally perfume with orange blossom water and season to taste with salt and sugar.
preparation:
The carrots, 1 - 2 days completely prepared.
stuffed chard leaves
25 chard leaves
salt
smooth a pinch of sugar
1 small bunch parsley
1 leek onion
150 g basmati rice
50 g Chick peas (cooked, drained)
3 lemons, squeezed
50 ml olive oil
black pepper
5 sprigs mint
hard pieces from the chard leaves and for the recipe chard stem salad . Use
The leaves in boiling salted water up to four minutes, then quench in cold water and pat dry.
parsley leaves and mint leaves pluck and chop, chop the green onion into thin rings, all with the rice, chick peas, per half of the lemon juice and olive oil in a bowl. Season with salt, sugar and pepper.
The leaves on the canvas spread. Place on each leaf about one teaspoon of the rice filling and roll and wrap like a parcel. Make sure that the pages are folded and then rolled up. Nothing can fall out. Tight next to each other in the pot. Cover everything with a plate and complain with a small, water-filled bowl.
remaining oil with lemon juice and water mix, pour over. Fill with water until it is 5 cm above the plate. Close the pot. Over high heat parboil, then cook over low heat about 90 minutes.
The stuffed chard leaves can be a day or two done before.
salad of chard stems
25 chard stems
5 fresh dates
sea salt
1 untreated lemon
50 ml olive oil
½ bunch fresh mint
½ bunch flat-leaf parsley
The blades cut the chard stems and use it for stuffed chard leaves. Core and chop the dates.
the stems cut into thin strips. The lemon into quarters and remove the seeds. Salted water to a boil, simmer the lemon quarters.
The chard stems in salted water, blanch until al dente and cool immediately in ice water quench and drain.
can drain Drain the chard stems and. Then the Dattelwürfel admit.
the juice of one lemon and olive oil to mix. If necessary, season to taste with salt and sugar .. Finely chop parsley and mint and sprinkle over.
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