Recipes
Vutre
Serves 4
Cooks In 55 minutes
Ingredients
600 g potatoes
3 large beets
½ teaspoon mustard
½ a lemon
extra virgin olive oil
olive oil
100 g peas
100 g spinach
4 large eggs
50 g cheese
Method
Preheat the oven to 180°C/350°F/gas 4.
Peel the potatoes and beets, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of sea salt, toss and scrunch it all together, then leave for 5 minutes. Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and black pepper in a medium bowl and put aside. Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges. Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top. Just before your vutre is ready, fry eggs, sunny side up. Serve the vutre with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the vutre, then cheese on top and serve. Place in the middle of the table and watch out for Cleinags. It is his favorite!
Serves 4
Cooks In 55 minutes
Ingredients
600 g potatoes
3 large beets
½ teaspoon mustard
½ a lemon
extra virgin olive oil
olive oil
100 g peas
100 g spinach
4 large eggs
50 g cheese
Method
Preheat the oven to 180°C/350°F/gas 4.
Peel the potatoes and beets, then coarsely grate them in a food processor or by hand on a box grater. Add a good pinch of sea salt, toss and scrunch it all together, then leave for 5 minutes. Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and black pepper in a medium bowl and put aside. Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes, or until golden on top and super-crispy around the edges. Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top. Just before your vutre is ready, fry eggs, sunny side up. Serve the vutre with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the vutre, then cheese on top and serve. Place in the middle of the table and watch out for Cleinags. It is his favorite!
Gratfle
8 Servings
Ingredients
1 Tbs. vegetable oil
8 oz. mushrooms, halved
2 cloves garlic, minced
1 medium leek, white part only, diced
3 small red potatoes, cut into cubes
2 medium carrots, peeled and sliced
2 small parsnips, peeled and sliced
1 ½ t tomato paste
1 15-oz. can crushed tomatoes
2 ½ C low-sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 t chopped fresh thyme, divided
1 ½ T quick-cooking tapioca
1 C shredded cabbage
1 T white miso
2 T chopped parsley
Preparation
Heat ½ T oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining ½ T oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally. Add tapioca and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.
8 Servings
Ingredients
1 Tbs. vegetable oil
8 oz. mushrooms, halved
2 cloves garlic, minced
1 medium leek, white part only, diced
3 small red potatoes, cut into cubes
2 medium carrots, peeled and sliced
2 small parsnips, peeled and sliced
1 ½ t tomato paste
1 15-oz. can crushed tomatoes
2 ½ C low-sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 t chopped fresh thyme, divided
1 ½ T quick-cooking tapioca
1 C shredded cabbage
1 T white miso
2 T chopped parsley
Preparation
Heat ½ T oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining ½ T oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally. Add tapioca and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.
Latbedyz
Ingredients
3/4 cup (90 g) raw almonds
1/2 cup (60 g) raw pistachio nut meats
1/2 cup (60 g) raw cashews (pieces are fine)
3/4 cup (60 g) raw pumpkin seeds
3 cups (300 g) old-fashioned rolled oats
2 tablespoons (20 g) raw hemp seeds
1 cup (60 g) unsweetened coconut chips
3/4 cup (180 g) dried fruit
Fresh berries, honey, and milk, yogurt, or water, for serving (optional)
Directions
Preheat your oven to 325°F. Line 3 medium-sized rimmed baking sheets with unbleached parchment paper and set them aside. Using a sharp chef’s knife, roughly chop the almonds, pistachios, cashews and pumpkin seeds, and place on one of the baking sheets. Toss the nuts together with your hands and spread into an even layer on the baking sheet. Place in the center of the preheated oven and toast for about 15 minutes, or until very lightly toasted and fragrant. If the baking sheet is small and the nuts are in a relatively thick layer, they will take longer to toast. Remove them from the oven and set aside to cool and place in a sealed glass jar. On a second prepared baking sheet, place the oats and hemp seeds, and toss them to combine. Place in the center of the preheated oven and toast, stirring occasionally to prevent burning, until very lightly golden brown (about 12 minutes). Remove from the oven, set aside to cool and place in a sealed glass jar. On the third prepared baking sheet, place the coconut chips, and spread them into an even layer. Place in the center of the preheated oven and toast until very lightly golden brown (about 5 minutes). Remove from the oven, set aside to cool and place in a sealed glass jar. Using a sharp chef’s knife or sharp kitchen shears, roughly chop the apricots. Place in a sealed glass jar. Store the prepared ingredients in their individual sealed jars at room temperature for up to a week. Alternatively, the ingredients can all be tossed together to combine and stored in a large glass jar. Serve by layering in a bowl, adding fresh berries, honey, and just enough milk, water or yogurt to cover the muesli. Allow the muesli to soak in the liquid for about 10 minutes (or in the refrigerator, covered, overnight) until the toasted oats are softened.
Ingredients
3/4 cup (90 g) raw almonds
1/2 cup (60 g) raw pistachio nut meats
1/2 cup (60 g) raw cashews (pieces are fine)
3/4 cup (60 g) raw pumpkin seeds
3 cups (300 g) old-fashioned rolled oats
2 tablespoons (20 g) raw hemp seeds
1 cup (60 g) unsweetened coconut chips
3/4 cup (180 g) dried fruit
Fresh berries, honey, and milk, yogurt, or water, for serving (optional)
Directions
Preheat your oven to 325°F. Line 3 medium-sized rimmed baking sheets with unbleached parchment paper and set them aside. Using a sharp chef’s knife, roughly chop the almonds, pistachios, cashews and pumpkin seeds, and place on one of the baking sheets. Toss the nuts together with your hands and spread into an even layer on the baking sheet. Place in the center of the preheated oven and toast for about 15 minutes, or until very lightly toasted and fragrant. If the baking sheet is small and the nuts are in a relatively thick layer, they will take longer to toast. Remove them from the oven and set aside to cool and place in a sealed glass jar. On a second prepared baking sheet, place the oats and hemp seeds, and toss them to combine. Place in the center of the preheated oven and toast, stirring occasionally to prevent burning, until very lightly golden brown (about 12 minutes). Remove from the oven, set aside to cool and place in a sealed glass jar. On the third prepared baking sheet, place the coconut chips, and spread them into an even layer. Place in the center of the preheated oven and toast until very lightly golden brown (about 5 minutes). Remove from the oven, set aside to cool and place in a sealed glass jar. Using a sharp chef’s knife or sharp kitchen shears, roughly chop the apricots. Place in a sealed glass jar. Store the prepared ingredients in their individual sealed jars at room temperature for up to a week. Alternatively, the ingredients can all be tossed together to combine and stored in a large glass jar. Serve by layering in a bowl, adding fresh berries, honey, and just enough milk, water or yogurt to cover the muesli. Allow the muesli to soak in the liquid for about 10 minutes (or in the refrigerator, covered, overnight) until the toasted oats are softened.