All Posts By Florian Laudahn

My five favourite winter vegetables

Posted on 2 min read

I can hardly decide which is my favourite autumn and winter vegetable. Like the leaves on the trees, autumn offers so many fine things from the field. Today I present you my five favourites and what I like to prepare with them. Quick and easy — guaranteed!

Classic: pumpkin

This autumn ambassador is not only the Halloween and Thanksgiving star — no, it spices up the kitchen all winter long! It is easy to store and cook at cool temperatures. The butternut squash is especially good and can be stored for up to 14 months. The club-shaped squash is also very tasty, slightly sweet and nutty. My favourite here is the orange Knirps aka Hokkaido pumpkin, because you don’t have to peel it.

Rösti-Tip: In addition to potatoes, add pumpkin — it adds colour and variety to the taste! Pairs well with a spicy mushroom ragout.

Spicy: celeriac

The root may have a unique taste, but it is so easy to store and prepare that it gets three points. Three points why celeriac is a must on the plate!

1. Vitamins such as B1, B2, B6 and C.
2. Contains many healthy antioxidants and detoxifies.
3. Is available all year round from Switzerland.

Yep, that’s why! Perfect for vegetarian schnitzels. Simply cut into 1cm thick slices and bread them. Then deep-fry or fry until the celery is done. The hardest part is peeling. The root of the celeriac is quite uneven and features many small root arms — it’s best to cut it away with a knife. Work first at the top, then all the way around from top to bottom.

Sweet: parsnip

Not to be confused with the parsley root: the parsnip smells like carrots in the nose and the leaf base is sunken towards the inside.

My tip for the elongated carrot: instead of celeriac, boil it down in a fine Bolognese. Gives the sauce a fine sweet twist and makes for a change in Italian cuisine.

All Time Favourite: The Carrot

Karotte und ihre Fakten

Preferably in all colours and shapes. Personally I like the small ones with green bushes on top best. They remind me of my first self harvested carrots from my mother’s garden. Carrots can be very versatile and the best thing is: they are available from the region practically all year round.
The local vegetables are simply popular and versatile. I like it best eaten oven roasted and seasoned with oil and Za’atar or as crispy sticks on the pizza.

Small but Mighty: brussels sprouts

Brussels sprouts may not be the most popular variety of cabbage, but they are definitely delicious, low in calories and rich in vitamin C.
Need more convincing?
Blanch briefly in water and toss in your favourite fat (like nut butter or hazelnut oil) with some onions and a little lemon juice and/or zest. Add almond slivers or chopped hazelnuts for the perfect textural element. Perfect for autumn salads — grapefruit fillets also pair well — or as a fine side dish.

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Quiche orientale aux légumes

Posted on 1 min read

Savais-tu qu’il est incroyablement facile de préparer une quiche végane, sans œuf, ni lait, ni crème ? Cette quiche est composée d’ingrédients sains, raffinés et contient des épices orientales.

Quiche orientale aux légumes
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Le za'atar est un mélange d'épices orientales, qui se compose traditionnellement de sumac, de graines de sésame grillées et de sel. Il donne un goût unique et délicat à la quiche.
Servings Prep Time
2-3 personnes 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 personnes 20 minutes
Cook Time
20 minutes
Quiche orientale aux légumes
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Le za'atar est un mélange d'épices orientales, qui se compose traditionnellement de sumac, de graines de sésame grillées et de sel. Il donne un goût unique et délicat à la quiche.
Servings Prep Time
2-3 personnes 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 personnes 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 fond de tarte rond (tu peux en trouver dans la plupart des magasins des produits végétaliens prêts à consommer, mais ils ne sont pas toujours indiqués comme tels)
Mélange liquide
Farce
Servings: personnes
Units:
Instructions
Farce
  1. Hacher finement l'ail et les oignons. Laver et hacher les épinards et les bettes à carde. Faire revenir brièvement dans une poêle pour un goût raffiné.
  2. Répartissez les légumes sur la pâte à tarte et faites des petits trous dessus.
Mélange liquide
  1. Dans un récipient, mélanger le tofu, le lait et le curcuma, le sel et le poivre pour obtenir un mélange liquide. Ajouter un peu plus de lait en fonction de la consistance.
  2. Verser le mélange sur les légumes et faire cuire au four pendant environ 20-25 minutes. Garnir avec des herbes fraîches.
Recipe Notes

Photo via Flickr from user liz west under CC BY 2.0

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Oriental Vegetable Quiche

Posted on 1 min read

Did you know that it is incredibly easy to make vegan quiche, without any egg, milk or cream? This quiche boasts fine healthy ingredients and oriental spices.

Oriental Vegetable Quiche
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Rezept drucken
Za'atar is an oriental spice mixture, which traditionally consists of sumac, roasted sesame seeds and salt. It gives the quiche a unique and delicate taste.
Servings Prep Time
2-3 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 people 20 minutes
Cook Time
20 minutes
Oriental Vegetable Quiche
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Za'atar is an oriental spice mixture, which traditionally consists of sumac, roasted sesame seeds and salt. It gives the quiche a unique and delicate taste.
Servings Prep Time
2-3 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 people 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 round pie crust (in most shops you can find vegan ready made products, though they aren’t always marked accordingly)
Liquid Mixture
Filling
Servings: people
Units:
Instructions
Filling
  1. Finely chop the garlic and onions. Wash and chop the spinach and Swiss chard. Sauté briefly in a frying pan for a refined taste.
  2. Distribute the vegetables on the spread and pierced pie pastry.
Liquid mixture
  1. In a container, mix the tofu, milk and turmeric, salt and pepper to a liquid batter. Add a little more milk depending on the consistency.
  2. Pour the mixture over the vegetables and cook in the oven for about 20-25 minutes. Garnish with fresh herbs.
Recipe Notes

Photo via Flickr from user liz west under CC BY 2.0

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Die Artischocke, mediterranes Allround-Talent

Posted on 3 min read

Das eigenwillige Blütengemüse ist vielen, wenn überhaupt, nur als Pizzabelag bekannt und landet hierzulande eher selten auf dem Teller. Dabei gibt es gute Gründe, sich einmal näher mit dem distelartigen Gewächs zu befassen. Artischocken haben nicht nur einen feinen Geschmack, sondern auch gesundheitsfördernde Eigenschaften – Und sehen ausserdem eindrucksvoll aus.

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Kartoffel & Vielfalt

Posted on 3 min read

Bei der Kartoffel handelt es sich nicht ohne Grund um eine der beliebtesten Beilagen der Schweizer. Egal ob einfach nur gekocht, als Bratkartoffeln, Salzkartoffeln oder Pommes – durch die richtige Kartoffelbeilage, wird jedes Gericht aufgewertet. Dabei ist vielen gar nicht bewusst, dass es neben der normalen, hellen Speisekartoffel auch noch so einige andere Kartoffelsorten gibt, die sich in Aussehen, Geschmack und Zubereitungsweise teils deutlich von dieser unterscheiden.

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Spargel – Von der uralten Heilpflanze zum angesagten Saisongemüse

Posted on 3 min read

Als Frühlingsgemüse erfreut sich Spargel grosser Beliebtheit. Reich an wertvollen Inhaltsstoffen gilt die Delikatesse bis heute als Heilpflanze. Ihr aromatischer Geschmack findet immer mehr Anhänger. In der Spargelzeit erregt insbesondere der Preis die Gemüter. Wie vielfältig das edle Stangengemüse ist und wie Du es zubereiten kannst, das möchten wir Dir erläutern. Denn die Saison hat gerade erst begonnen!

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