All Posts By Angebissen

Salade d’été très colorée

Posted on 1 min read

Les jours d’été très chauds, quand il fait 30˚ (à l’ombre !), nous préférons passer toute la journée au lac et nous faire plaisir avec des boissons fraîches et des plats légers. C’est pourquoi nous aimons particulièrement les salades colorées et rafraîchissantes, qui vous remplissent l’estomac et vous donnent envie de manger !

Notre salade d’été se distingue par sa variété de couleurs et regorge de légumes et de fruits. Cela donne à notre salade une merveilleuse variété de goûts et contient de nombreuses vitamines. La vinaigrette inspirée de l’Asie, à base d’huile de sésame, donne à notre salade une fraîcheur supplémentaire et un goût incomparable.

A servir de préférence avec du grillé ou du pain de feu de camp.

Bunter Sommersalat
Salade d'été très colorée
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Servings Prep Time
4 portions 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 portions 10 minutes
Cook Time
15 minutes
Bunter Sommersalat
Salade d'été très colorée
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Rating: 0
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Servings Prep Time
4 portions 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 portions 10 minutes
Cook Time
15 minutes
Ingredients
Servings: portions
Units:
Instructions
  1. Laver les betteraves et les faire cuire dans de l'eau bouillante pendant 10 à 15 minutes jusqu'à ce qu'elles soient tendres. Les laisser refroidir et les mettre de côté.
  2. Couper les nectarines en quartiers et les faire frire sur le grill ou dans une poêle. Laisser refroidir et mettre de côté.
  3. Pour la vinaigrette, mélanger l'huile de sésame, la sauce soja, le jus de citron et le gingembre râpé.
  4. Si nécessaire, couper les autres ingrédients en petits morceaux et les ajouter à la salade.
  5. Mélanger le tout et assaisonner avec du sel et du poivre.

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Colourful summer salad

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On really hot summer days, when it’s 30˚ (in the shade!), we prefer to spend the whole day at the lake and spoil ourselves with cold drinks and light food. That’s why we especially like colourful, refreshing salads on days like this, which not only fill you up but make you actually want to eat!

Our summer salad boasts a variety of colours and is packed with vegetables as well as fruits. This gives our salad a wonderful variety of tastes and contains many vitamins. The Asian-inspired salad dressing with sesame oil gives our salad an additional fresh kick and an unmistakable taste.

Best served with grilled bread or campfire bread. Works great with toasted bread too, of course.

Bunter Sommersalat
Colourful summer salad
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Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Bunter Sommersalat
Colourful summer salad
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Rating: 0
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Rezept drucken
Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time
15 minutes
Ingredients
Servings: persons
Units:
Instructions
  1. Wash the beetroot and cook it in boiling water for 10-15 minutes until it becomes soft. Let cool and put aside.
  2. Cut nectarines into quarters and fry them on the grill or in a pan. Let cool and put aside.
  3. For the salad dressing, mix sesame oil, soy sauce, lemon juice and grated ginger.
  4. If necessary, cut the remaining ingredients into bite-sized pieces and mix together.
  5. Mix everything together and season with salt and pepper.

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Oven baked stuffed tomatoes

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It’s finally summer: the sun keeps shining all day, the pools are well attended and ice cream can be found on every corner! On warm days like this one, we prefer light dishes — so we tried these oven baked stuffed tomatoes. Loaded with tasty ingredients like quinoa, spinach, and olives, they make for an enjoyable meal!

Stuffed Tomatoes with Quinoa & Spinach

You can prepare the stuffed tomatoes as a main course, though they are also incredibly tasty as a side dish. If you’re already using the barbecue, these tomatoes can be cooked in an aluminum tray on the grill — no need to turn on the oven!

There are no limits when it comes to filling the tomatoes: couscous, feta, chick peas, and minced meat go great with tomatoes — fill the tomatoes to your liking.

gefüllte Tomaten mit Spinat
Oven baked stuffed tomatoes
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Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
gefüllte Tomaten mit Spinat
Oven baked stuffed tomatoes
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Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 180˚C.
  2. Cut the tops off all tomatoes and set aside. Then carefully hollow out the tomatoes with a knife and spoon. (Don’t throw the tomato flesh away but keep it to make a sauce or something else later).
  3. Rinse the quinoa under cold water and cook for about 10-15 minutes according to the instructions on the packaging.
  4. Mince the garlic and fry in some olive oil. Wash the spinach well, pat dry and add it to the pan. Steam over low heat until the spinach is cooked.
  5. Pit the olives, cut them into small pieces and put them aside.
  6. Put the quinoa, spinach and olives in a bowl and mix well. Grate the parmesan on top, season with salt, pepper and oregano.
  7. Stuff the tomatoes with the mixture.
  8. Put the tomatoes on a baking tray covered with baking paper (we used a smaller round one so the tomatoes wouldn’t tip over).
  9. Put the matching tops back on the tomatoes and bake in the oven for about 15 minutes. Please note, the tomatoes will start to fall apart if left in the oven too long.
Recipe Notes

Tip: these baked tomatoes taste wonderful with fresh focaccia bread

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Tomates farcies cuites au four

Posted on 1 min read

C’est enfin l’été : le soleil continue de briller toute la journée, les piscines sont très fréquentées et on trouve des glaces à tous les coins de rue ! Durant les journées chaudes comme celle-ci, nous préférons les plats légers – nous avons donc essayé ces tomates farcies cuites au four. Remplies d’ingrédients savoureux comme le quinoa, les épinards et les olives, elles en font un repas savoureux !

Tomates farcies au quinoa et aux épinards

Tu peux préparer les tomates farcies comme plat principal, mais elles sont aussi incroyablement savoureuses comme accompagnement de viande ou de poisson grillé. Si tu utilises déjà le barbecue, ces tomates peuvent être cuites dans une barquette en aluminium sur le grill – pas besoin d’allumer le four !

La garniture des tomates n’a pas de limites : couscous, feta, pois chiches et viande hachée se marient parfaitement avec les tomates – garnis les tomates à ton goût.

gefüllte Tomaten
Tomates farcies cuites au four
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Servings Prep Time
4 peopl 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
4 peopl 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
gefüllte Tomaten
Tomates farcies cuites au four
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Servings Prep Time
4 peopl 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
4 peopl 10 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Servings: peopl
Units:
Instructions
  1. Préchauffer le four à 180°C.
  2. Couper les dessus de toutes les tomates et les mettre de côté. Ensuite, évider soigneusement les tomates avec un couteau et une cuillère (ne pas jeter la chair de la tomate mais la garder pour faire une sauce ou autre chose plus tard).
  3. Rincer le quinoa à l'eau froide et le faire cuire pendant 10 à 15 minutes environ, conformément aux instructions figurant sur l'emballage.
  4. Émincer l'ail et le faire revenir dans de l'huile d'olive. Bien laver les épinards, les sécher et les ajouter à la poêle. Faire revenir à feu doux jusqu'à ce que les épinards soient cuits.
  5. Dénoyauter les olives, les couper en petits morceaux et les mettre de côté.
  6. Mettre le quinoa, les épinards et les olives dans un bol et bien mélanger. Râper le parmesan par-dessus, assaisonner de sel, de poivre et d'origan.
  7. Farcir les tomates avec le mélange.
  8. Mettre les tomates sur une plaque de cuisson recouverte de papier sulfurisé (nous avons utilisé une plaque ronde plus petite pour que les tomates ne se renversent pas).
  9. Remettre les dessus sur les tomates respectives et faire cuire au four pendant environ 15 minutes. Attention, les tomates commenceront à se casser si elles restent trop longtemps dans le four.
Recipe Notes

Conseil : ces tomates cuites au four ont un goût exceptionnel avec du pain focaccia frais!

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Strawberry Cake

Posted on 1 min read

Nothing beats fresh, local, sun-ripened, fragrant red strawberries! We quite love these sweet fruits and they can be found everywhere from muesli to cake. This strawberry cake is tasty, creamy and also very simple to make. So turn that oven on and let’s get started!

The strawberry cake is characterised by a simple dough, refined with sour cream. Pssst secret tip: this makes the cake especially creamy and definitely not dry! The vanilla bean gives the cake its aroma and tastes simply delicious in combination with the strawberries!

The cream topping complements the strawberries with its light and airy texture. This delicious strawberry cake will definitely become your new summer favourite!

Sommerliche Erdbeertorte
Strawberry Cake
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Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Sommerliche Erdbeertorte
Strawberry Cake
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Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 180˚C.
  2. Cut the strawberries into quarters or halves.
  3. Mix the butter and 170g sugar until you get a loose mixture.
  4. Add the eggs one by one and stir further. Add the vanilla extract or scrape out the vanilla pod with the tip of a knife and add it to the mixture.
  5. Add sour cream (and light sour cream) and mix well. Combine flour and baking powder in a bowl and add to the mixture.
  6. Carefully fold in strawberries with a spatula.
  7. Cover the bottom of the cake tin with baking paper, butter and flour.
  8. Pour in the dough, sprinkle the remaining sugar over it and bake the cake on the middle shelf for 60 minutes.
  9. Let the cake cool down in the baking tin.
  10. Whip the heavy cream until stiff and cut the remaining strawberries into halves.
  11. Once cooled, cover the cake with whipped cream and place the strawberries on top.

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Asparagus stuffed sweet potatoes

Posted on 1 min read

It’s finally asparagus season in Switzerland again! We look forward to it every year because we enjoy the taste of it. Asparagus can be used in so many different ways in the kitchen, which brings us to this simple and delicious recipe that we would like to share with you:

Asparagus Stuffed Sweet Potatoes!

We have stuffed the sweet potatoes with chickpeas, asparagus, red onion and guacamole. So not only is this dish delicious, it’s also incredibly healthy.

Pssst: The asparagus season only goes until the end of June — so grab them quickly and enjoy them while they are still there!

Süsskartoffel Spargel gefüllt
Asparagus stuffed sweet potatoes
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Servings Prep Time
4 portions 10 minutes
Cook Time
45 minutes
Servings Prep Time
4 portions 10 minutes
Cook Time
45 minutes
Süsskartoffel Spargel gefüllt
Asparagus stuffed sweet potatoes
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Rating: 0
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Rate this recipe!
Rezept drucken
Servings Prep Time
4 portions 10 minutes
Cook Time
45 minutes
Servings Prep Time
4 portions 10 minutes
Cook Time
45 minutes
Ingredients
Servings: portions
Units:
Instructions
  1. Preheat the oven to 180˚C.
  2. Wash the sweet potatoes, cut away the bad spots and prick all around with a fork. Put the sweet potatoes on a baking tray covered with baking paper and bake for about 45 minutes.
  3. Meanwhile you can prepare the rest:
  4. Cut off or "bend" the lower part of the asparagus. Wash the asparagus thoroughly. Toss in a bowl with a little olive oil, salt and pepper and set aside.
  5. Wash and drain the chickpeas in a sieve. Then place them in a bowl and season with paprika, salt, pepper, cumin and olive oil and mix well.
  6. Dice the red onion and place it in a bowl.
  7. Put the avocado in a bowl with the juice of half a lemon. Season to taste with salt and pepper. Slice the yellow chilli and garnish the guacamole with it.
  8. While the sweet potatoes are still in the oven, put the asparagus and chickpeas on the baking tray and cook for another 10-15 minutes.
  9. Remove everything from the oven and let it cool down. Cut the sweet potatoes in half and fill with all the ingredients. En Guete!

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