Every year, we are delighted like tiny tots to sow our herbs and vegetables. The balcony is whipped into shape and every year some pots and boxes are added. When everything is ripe we have barely a place to sit but until then we have several months. Even if the range of vegetables grows bit by bit in spring, there are already plenty of herbs which are not only healthy but also for free! Of course, before you start collecting them you need to inform yourself and also wash the plants thoroughly. However, we all recognize stinging nettle, dandelion, and daisies, don’t we? If you don’t like the bitter note of some of the wild herbs you should take the very young leaflets. You can also put the dandelions in salt water for 20 minutes detract the bitterns. We like to eat the herbs in salad, as pesto, or chopped in polenta. We’d like to present you a delicious recipe from our cookbook. By the way, you can vary the size of the pan for gratinating the polenta. The bigger, the crispier the polenta, the smaller, the more fluffy inside.
Preheat the oven to 200°C (180°C air circulation). Grease a springform pan (Ø 24 cm). Wash the spinach and the herbs (except for the sage) and shake until dry. Pluck the leaves – for the stinging nettles you preferably wear kitchen gloves. Roughly chop the herbs and the spinach. Peel and finely dice the shallot.
Boil up the vegetable broth and thoroughly salt it. Stir in the polenta and let it well at low heat for about 10 minutes.
Meanwhile, heat 1 tbsp virgin olive oil and sauté the herbs and spinach at low heat until it collapses. Season the herbs with salt and pepper, and gently fold it in the polenta. Fill everything in the pan and bake it for about 20 minutes until the polenta is slightly crispy on the outside and creamy on the inside.
In the meantime, wash the sage and gently dab it dry. Roughly grind the coriander seeds. Wipe the pan, heat the remaining 4 tbsp of olive oil and sauté the sage at medium heat until crispy. Lift out the leaflets and degrease them on kitchen paper. Now, add the coriander and mustard seeds to the oil and shortly let them to draw. Spread the sage and spicy oil on the ready polenta, and let the polenta cake cool down a bit before cutting.
The last weeks passed incredibly fast. Our last recipe was published quite some time ago, so we want to share one of our favorite winter recipes from our cookbook with you before the first spring herbs begin to grow. Yannic certainly ate this dish a hundred times. The original recipe is from a wholesome food cookbook from the 70s, with a plain leek filling. Yannic’s mother made the pancakes for him and his sisters pretty often for lunch – the children loved it. This dish belongs to those who revives childhood memories with the first bite. The pancake gratin is the best after a long winter walk, when you arrive home frozen to the core and scarfing them with your best friends. You can prepare the dish perfectly so you only have to gratinate them later.
By the way, next month we will be on the other half of the globe. We will be traveling a few weeks with the camper! We are incredibly excited and are really looking forward to this long anticipated timeout. All of you who want to follow us virtually on this trip will find some impressions on our Wedding Instagram Account. We’d love it to have you with us on this trip and hope you are as thrilled as us and enjoy this epic country.
For the dough, mix flour, eggs, salt, milk or yoghurt, and 200ml mineral water until you have a smooth batter. If needed, add some more water. Put the dough aside to let it prove.
For the filling, rip and chop the parsley. Skin and dice the carrots, slice the leek into rings. Cook both in the broth for 10-15 minutes. Meanwhile, bake eight thin pancakes out of the dough with butter or oil. Preheat the oven to 200°C (180° air circulation).
Decant the vegetables and keep the broth (you will need some for the sauce. The rest can be kept in a jar in the fridge for another recipe). Add crème fraîche and the chopped parsley to the vegetables, vigorously season with salt and pepper, and let it cool a bit.
For the sauce, blend all the ingredients with 75ml of the broth. Garnish the pancakes with the veggies and roll them. Slice the pancakes and put them upright in a greased baking dish. Douse with the tomato sauce, pluck the mozzarella and spread it over the pancakes. Bake the pancake rolls 20-25 minutes until the cheese is golden yellow.
Doesn’t everyone has strengths and weaknesses in the kitchen? But if it’s something seemingly simple, it can bring you to the point of despair. Oh my, we tried out everything to make crispy potato fritters: much oil, just a bit of oil, cast iron skillet, frying pan, wrung-out grated potatoes, with eggs or vegan… nothing really worked to get it quite crispy. Hard to believe because it’s such an easy dish! The happier we are now to present you the crispiest potato fritters we’ve ever had. And the secret is just a bit of rice flour. We sliced the potatoes with a julienne cutter for a more prettier look and an extra crunch. The method is made for people for whom slicing vegetables is a kind of meditation. Of course it is not a must.
To make the hummus, wrap the beet root in tinfoil and cook in the oven at 180°C for 60-90 minutes (Chop stick test). Let the beet root cool down a bit and peel it. Chop the garlic and sauté in olive oil. Grind the cumin seeds. Blend all ingredients until you have a smooth paste, and season with salt and pepper.
Peel the potatoes and cut with a julienne peeler in small stripes. Season with nutmeg, and plenty of salt and pepper. Finely chop the shallot and together with the rice flour, mix with the julienne potatoes. Depending on how much water the potatoes lost due to the salt, you can add another 1-2 tbsp. of water, if the mix is too dry. Fry the pancakes in a well-oiled pan on medium heat from both sides until they are golden and crispy. In the meantime, slice the apples and mix with the cinnamon. Heat the coconut oil in a pan, add the apples and candy with the maple syrup.