Vegetarian Dishes
Green Spelt - Sour Cabbage Soufflé
Potato Soufflé
Mustard Eggs
Baked Cauliflower
Herb Patties
Green Spelt - Sour cabbage Soufflé
Ingredients:
9 oz. green spelt
18 oz. sour cabbage
2 cups vegetable broth
10 oz. cooking apples
1 large onion
7 oz. grated cheese
1 cup cream
1 tablespoon of caraway
vegetable or sunflower oil
pepper
In a saucepan boil the vegetable broth, add the green spelt and cook until al dente.
Wash, peel and chop the onions. Peel the apples, remove the core and cut into slices.
In a saucepan heat the vegetable or sunflower oil and sauté the chopped onions and sliced apples until glassy.
Now add the sour cabbage, caraway and boiled green spelt with 1/4 of the vegetable broth and let simmer for 10 minutes or until the vegetable broth has mostly evaporated.
Fill the mixture into a casserole dish, pour the cream over it and cover with the grated cheese. Bake in a preheated oven at appr. 360 degrees Fahrenheit for 10
- 15 minutes.
Serve with boiled potatoes, potato dumplings, spaetzle or on its own with toast or bread.
Potato Soufflé
Ingredients:
1.6 lbs floury potatoes
2 oz. butter or margarine
3 eggs
3 1/2 oz. cheese
salt
pepper
nutmeg
paprika
1 bunch parsley (chopped)
bread crumbs
Wash and peel the potatoes and boil until soft. When soft, drain well and mash.
Now place butter (or margarine), 3 egg yolks, the cheese (grated), some salt, pepper, nutmeg, paprika and chopped parsley into a mixing bowl together with the mashed potatoes and mix thoroughly.
In a separate bowl, whip the egg whites until foamy and white. Then fold in with the potato mixture too.
Rub butter or margarine on to the inside of a deep roasting pan and spread the potato mixture in to the roasting pan.
Bake in a preheated oven at appr. 430 degrees Fahrenheit for 30 - 40 minutes.
In the meantime sauté some bread crumbs for a couple of minutes in butter or oil.
When the potato soufflé is finished, sprinkle with sautéed bread crumbs and serve with salad, vegetables (i.e. Leipziger Allerlei) or just as it is.
Also suitable as side dish for any kind of meat or fish.
Mustard Eggs
Ingredients:
8 eggs
1 onion
2 cups vegetable broth
5 oz. crème fraiche
1 tablespoon of butter or margarine
2 tablespoons of flour
2 tablespoons of mustard (medium hot)
1/2 bunch dill ( chopped)
salt
pepper
Boil eggs for appr. 8 minutes (have to be hard boiled).
Cool the eggs, peel them and half lengthwise.
Wash, peel and chop the onion, heat the butter or margarine in a saucepan and sauté the onions until glassy.
Dust with the flour and stir vigorously.
Now carefully add the vegetable broth and continue to stir.
Add the crème fraiche, stir and let simmer for 2 minutes.
Add salt, pepper and mustard, stir and let simmer for another 5 - 10 minutes.
Add the eggs and the dill to the sauce and let simmer for another couple of minutes.
Serve on a bed of rice, with potatoes or vegetables (i.e. Leipziger Allerlei) Baked Cauliflower
Ingredients:
2 large cauliflower
4 eggs
1 tablespoon of ground nutmeg
5 lovage leaves (chopped)
salt
pepper
Remove the outer leaves of the cauliflower, wash, quarter and remove the stalks.
Place into cold water for appr. 15 minutes.
In a large saucepan, steam the cauliflower at low heat until al dente.
Now place the cauliflower quarters into a casserole dish.
Season with nutmeg, salt and pepper.
Scramble the eggs in a mixing bowl and carefully pour over the cauliflower in the casserole dish.
Place in a preheated oven and bake for a couple of minutes only, until the egg has curdled.
Place on a warm plate, sprinkle with the chopped lovage leaves and serve with boiled or roast potatoes and melted butter.
Herb Patties or 'Swabian Pizza'
Ingredients:
1/2 lbs. flour
1 oz. fresh yeast
1/2 cup milk
2 eggs
6 oz. butter
5 spring onions (with greenery, chopped)
3 bunches chives (chopped)
1 teaspoon of ground nutmeg
1/2 cup sour cream
salt
pepper
Sieve the flour into a mixing bowl.
Make a little dent in the middle, sprinkle the fresh yeast into the dent and mix a little.
Now add one of your eggs, the milk and 2 oz. of butter and mix a regular yeast dough.
Let rest for 1 hour, knead a little and shape it into small circles, 4 1/2 to 6
inches in diameter.
Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim.
Now mix the chopped spring onions and chives with the sour cream and your second egg.
Season with nutmeg, pepper and salt.
Now fill the center of your patties with this mixture.
In a preheated oven, bake at moderate heat until yellow.
Remove from oven, dot with 4 oz. of butter (spread evenly on all the patties), and serve piping hot.
