A simple, yet yummy and warming dish for cold evenings. Also good when served as a starter.
I’m all but a vegetarian. I AM NOT! But dishes like this – aromatic, flavourful and filling enough – really make me indulge myself into a “veggies-only” dinner every once in a while. Here’s how:
I wasn’t exactly thrilled by the prospect of having another veggie-only-meal yesterday evening, but what wouldn’t you do to try to eat healthy and loose some weight?
These simple veggie fritter patties were surprisingly tasty and satisfying though and I’m sure they would make an excellent side dish too. You can make them with any non-leafy and not too soft vegetables or even a free-style mix of several of them, but I only had zucchini at home, so here we are.
We’ve had a lot of asparagus here these days due to it being in season. I, personally, like the green variety way more than the hyped white one because it’s more flavourful and tastes more like a distinct vegetable. Here’s how to make a simple and delicious side dish from it.
1 bunch of green asparagus (~500g)
2 cloves garlic, minced
1/2 tbsp. butter + 1/2 tbsp. olive oil
Salt and pepper to taste
I came up with this dressing a long time ago and it’s been an evergreen in my kitchen ever since. Simple and delicious – the magic lies in the tyrolian pumpkin seed oil (“steirisches Kernöl”).
I’m not so much of a mobile person at the moment due to my recent kneecap-incident that I’m currrently recovering from. But you can always make soup! We had a lot of snowfall the last days and a warm and hearty soup is a winter evening’s delight: Here’s my roasted cauliflower soup:
This recipe from my sister-in-law was commented with “that’s how we make gnocchi!” by an italian friend of hers. Of course, this had to be tried 🙂 It’s surpisingly easy and no fuzz and they easily win the day over any store bought product.
You can prepare them in advance and, when ready, cooking them is done in a breeze. We like to fry them with butter and sage, but they can be used for every recipe calling for gnocchi.
Tasty and warming soup on a cold winter’s day evening. I love it! Another recipe:
Update october 2020: New sauerkraut, substantially more information added 🙂
Since I happen to be a “Kraut” by birth, I decided to home-make my own Sauerkraut. Fermentation using wild lactobacillus is an ages-old and easy way of preserving almost every reasonably hard/crunchy vegetable you like. It’s easy and for our grandparent’s generation it was a perfectly common thing to do.
So what is this “fermentation thing” all about? Fermentation is latin and means the decomposing of carbohydrates in foods by various bacteria or yeasts with no oxygen around. Besides improving digestability, this produces a wide variety of distinct aromatics and other substances, the most important one being acid (lactic acid in this case). Harmful bacteria cannot thrive in an oxygen-free, acidic environment, thus, our food becomes preserved.