Recipes

Find here all the lovely recipes done by volunteers !

Lucie’s zucchini brownies

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Zucchini Brownies
Lucie's zucchini brownies
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Lucie’s zucchini brownies

Course: Dessert, RecipesDifficulty: Easy
Servings

15

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

good

kcal
Total time

1

hour 

5

minutes

Ingredients

  • Cake

  • 500 gr of zucchini

  • 400 gr of sugar

  • 4 eggs

  • 4 tsp of baking powder

  • 1 pinch of salt

  • 250 gr of butter or oil

  • 400 gr of flour

  • 200 gr of oatflakes or nuts

  • 100 gr of chocolate

  • Icing

  • Jam (lemon or orange for example)

  • Chocolate

Directions

  • Baking the cake
  • Mix the salt, sugar and eggs until they get pale and bubbly
  • Add the flour and the baking powder
  • Add the shredded zucchini, nuts and chocolate
  • Put the batter in an oven dish and into the oven for 35-45 minutes at 180c degrees.
  • When it is still hot, spread a thin layer of jam and put some melted chocolate on top.

Notes

  • Better served a day later so that the cake soaks in the icing flavor and moistness!
  • Flo’s tip: to make it less sticky when un-molding a cake make sure to put some flour in the dish plate before the batter.

Beignet de Hobeza

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Beignet de Hobeza Recipe
Beignet de Hobeza
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Beignet de Hobeza

Course: Recipes

This recipe is helpful to use wild plants found around your garden! Simple, tasty, and economical, these fritters will have you drooling.

Ingredients

  • Beignets

  • 1 bowl of malva and/or spinach

  • 1 onion

  • Carrot and zucchini (optional)

  • 1/2 cup flour

  • 1-2 eggs

  • Oil

  • Spices, to taste

  • Garlic

  • Salt

  • Pepper

  • Cumin

Directions

  • Wash and cut the leaves into small pieces
  • Steam the leaves in a pan, squeeze the leaves to remove liquid
  • Mix flour, eggs, and spices
  • Add leaves and onions, carrots and zucchini to the spice mixture
  • Fry batter into fritters or patties in 1 cm depth of oil

Notes

  • Bon Appetit!

Zucchini and lentil lasagna

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Zucchini and lentil lasagna
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Zucchini and lentil lasagna

Course: dinner, Recipes
Servings

8

servings
Prep time

55

minutes
Cooking time

30

minutes
Total time

1

minute

This lasagna recipe uses no pasta and little cheese and is more satisfying than any other lasagna and includes lentils for a protein boost!

Ingredients

  • Lasagna

  • 1kg zucchini (approx. 3 pieces of medium size)

  • 4 tomatoes

  • 300g red lentils

  • Olive oil

  • 4 cloves of garlic

  • 750ml milk or alternative milk

  • 100g butter, margarine or 80ml sunflower oil

  • Flour

  • 100g grated cheese

  • Pepper, salt

  • Breading

  • 1 egg and a spoon of milk (some plant milk, 1 tsp egg replacer powder, or soya flour can be substituted)

  • Breadcrumbs

Directions

  • Wash the red lentils and cook them in twice the amount of water until they are soft. Season with salt, pepper, and 2 cloves of crushed garlic. Add enough olive oil to make a spreadable mixture.
  • Cut the zucchini into 1cm slices, toss in the egg mix and the breadcrumbs. In batches, fry in oil until golden brown.
  • At the same time, make the béchamel sauce in a separate sauce pan. Heat the butter/oil then sprinkle in 2 tbsp flour and whisk to mix. Add the milk and cook briefly, stirring, until a thick mixture. Season to taste with salt, pepper, spices, and the remaining garlic.
  • Cut the tomatoes into thin slices.
  • Alternate layers of béchamel sauce, zucchini slices, soft lentils, and tomatoes in a baking dish. Sprinkle the top layer of tomatoes with cheese.
  • Bake in the preheated oven for approx. 30 minutes at 175 degrees until the cheese on top is golden brown.

Notes

    Tasty fava bean puree

    by
    Fava beans
    Tasty fava bean puree
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    Tasty fava bean puree

    Course: Side, RecipesDifficulty: Easy
    Servings

    15

    servings
    Prep time

    15

    minutes
    Cooking time

    30

    minutes
    Total time

    45

    minutes

    This puree recipe is made using a traditional Greek recipe of fava beans. It is always on the menu of any Greek restaurant, and for a reason: it is soo good!

    Ingredients

    • 500 gr dried fava beans

    • 1 large onion

    • Lemon juice

    • White vinegar

    • Olive oil

    • Salt, pepper

    Directions

    • Let the fava beans soak for 12 hours minimum
    • Cook them by adding water whenever it is needed until it’s soft (around 30 minutes)
    • During this time chop finely the onion
    • Blend the fava until the consistency is smooth
    • When the fava puree is cold, add the rest of the ingredients depending on your taste

    Notes

      Mallau’s “donkey ears” gratin d’oreilles d’âne

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      Gratin
      Mallau's "donkey ears" gratin d’oreilles d’âne
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      Mallau’s “donkey ears” gratin d’oreilles d’âne

      Course: Dinner, RecipesCuisine: FrenchDifficulty: Medium
      Servings

      15

      servings
      Prep time

      30

      minutes
      Cooking time

      30

      minutes
      Calorieskcal
      Total time

      1

      hour 

      This dish is native of the Alps, in France and gets this strange name from the main ingredient: the tetragon. This plant is a wild form of spinach also called, in France, “donkey’s ears”. So no worries, Vouno, our donkey was not harmed in the making of this recipe.

      Ingredients

      • For the crepes

      • 500 gr of flour (don’t be scared to make leftovers in the worst case scenario you have a nice desert)

      • 4 eggs

      • 1 L of milk

      • For the béchamel

      • 50 gr of butter

      • 50 gr of flour

      • 50 cl of milk

      • Salt, pepper and grated nutmeg

      • For the filling

      • Big bucket of tetragon (use spinach if you don’t have this)

      • 250 gr (or more) feta

      • 2 onions

      • 4 garlic cloves

      • Salt and pepper

      • Mushrooms (optional)

      Directions

      • Crêpes
      • Mix all the ingredients together and make sure to make no lumps by adding the milk slowly at the end. Salt the batter and cook it in a pan with warm oil.
      • Béchamel
      • Cook the flour and the butter together until it gets brown.
      • When it is homogeneous add slowly the milk while stirring it.
      • Cook it until it gets really thick and then turn the fire off and add the spices.
      • Filling and cooking
      • Chop the onions and grill them in a pan. At the last minute add the chopped spinach, garlic, salt and pepper.
      • In an oven dish put (just like a lasagna) : a layer of crepes, a layer of veggies and cheese, and then the bechamel. Finish up with a layer of crepes, bechamel and grated feta.
      • Roast it in the oven for 20 minutes at 180c to 200c degrees.

      Notes

      • A trick to make it vegan: yes it is possible, especially if you have great olive oil to substitute the butter with. Crepes can be made without the eggs and with vegan milk or even water. And if you don’t put feta just make sure to nail the spices amount into the veggies and it will be make delicious vegan donkey ears!

      Clem’s stuffed zucchini flowers

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      WhatsApp Image at
      Clem's stuffed zucchini flowers
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      Clem’s stuffed zucchini flowers

      Course: Dinner, lunch, RecipesDifficulty: Medium
      Servings

      15

      servings
      Prep time

      30

      minutes
      Cooking time

      15

      minutes
      Total time

      45

      minutes

      Ingredients

      • Zucchini male flowers (15 to 20 depending on the size)

      • 250 gr feta cheese

      • 2 medium to large zucchinis

      • A bouquet of mint

      • Olive oil

      • Salt, pepper

      • Lemon and garlic (optional)

      Directions

      • Clean and remove the stamen (equivalent of pistil but for male flowers) of the flowers
      • Heat the oven at 180/200c degrees.
      • In a bowl shred the feta, the zucchinis and the mint. Add the spices and mix.
      • Stuff the flowers with the mix, turn the petals softly to close them and put them on an oven plate with some oil on top (you can also add some feta crumbles on top)
      • Cook it for 15min under an aluminum foil and bon appetit!

      Notes

      • The female flowers turn into fruits but if you have too many you can use them as well 🙂

      Mathéo’s sourdough care instructions

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      Sourdough
      Mathéo's sourdough care instructions
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      Mathéo’s sourdough care instructions

      Course: bread, RecipesDifficulty: Medium

      These guidelines are a mix of Annie´s recipe and Mathéo’s experience of taking care of Dio Pigadia’s sourdough.

      Ingredients

      • First day

      • 50 gr of whole wheat flour

      • 50 ml filtered water

      • Second day

      • 100 gr whole wheat flour

      • 100 ml filtered water

      • 1 heaped tsp of organic honey

      • Third day

      • 200 gr of whole wheat flour

      • 200 ml filtered water
        Sourdough

      Directions

      • Mix the ingredients together in a big pot following each day ingredients. After the third day (and 12hrs after the last ingredients are added), you should see bubbles starting to form and see the level of the sourdough elevate a little.
      • Now that the fermentation is ready, you need to give food to your sourdough everytime you take some or, every third day. The amount of food (flour and water), depends on the weight of the actual sourdough you got.

        So, if the total weight is 100g (remove the weight of the pot, that you previously weighted) ; the weight of the water should be 25% so 25g and the same thing for the flour, so 25g.

        In total, you always feed 50% of the total weight. You do the same thing for the next feeding days.
      • You can mix the ingredients before mixing them in the jar to make sure that it is homogeneous. WhatsApp Image at ()

      Notes

      • When there is bubbles and the level of the sourdough elevate, it means that the fermentation is going well. It normally elevates 2 to 3 times its initial volume (put an elastic around the jar to know how much it goes up).
      • Always use really clean bottles (sterilized) and tools. Use glass container and not plastic. Use non-chlorine water. Use organic whole wheat flour. Use organic honey.
      • Be consistent on the feeding days, more the room is hot and sunny, faster is the fermentation. If you want to slow it, put it in the fridge. Under 6C the good bacterias are killed. If your sourdough is in a room temperature environment (15 to 25C) you need to feed it every three days, more or so. If you keep it in the fridge for slowing down the fermentation, feed it every week, more or so.
      • Be precise about the quantities of the ingredients you put in the sourdough, it can influence the fermentation.
      • If there is no more bubbles, the smell changes, there is a possibility that the sourdough is dead, then you need to throw everything out.

      Kate’s herbed snail rolls

      by
      Bread herbs
      Kate's herbed snail rolls
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      Kate’s herbed snail rolls

      Course: bread, RecipesDifficulty: Medium
      Servings

      8

      servings
      Prep time

      10

      minutes
      Cooking time

      30

      minutes
      Resting time

      3 h + 20 min

      Total time

      40

      minutes

      Do not picture a little creature in the wild grass but a tasty, nice looking bread to change the routine of the classic (none the less delicious) rounded bread.

      Ingredients

      • For the dough

      • 1 kg of flour

      • 10 grams of fresh or 1 tsp of dry yeast

      • 50 ml of olive oil

      • 1 heaped tsp of salt

      • Lukewarm water

      • 2 eggs (optional)

      • For the filling

      • 2 thick bunches of fresh herbs to taste: rosemary, thyme, oregano

      • 4 garlic cloves

      • 5 tbsp olives

      • Salt, pepper

      • Optional additions: olives, feta, dried tomatoes

      Directions

      • Knead the dough ingredients into a yeast dough, adding just enough water so that the dough does not sticks to the sides of the bowl.
      • Leave to rise at room temperature for 2-3 hours until doubled in size.
      • Knead again and prepare the filling:
        Clean and chop the herbs, finely slice or chop the garlic.
      • Mix with the oil and season very well with salt and pepper.
      • Roll out the dough to a thickness of approx. 1cm on a surface of at least 40*60cm.
      • Spread with the herb mixture (spread additional ingredients on top) and roll.pmyuxtl
      • Cut into 4-5cm thick slices and place on a greased baking tray.WhatsApp Image at ()
      • Leave to rise for another 20 minutes and then bake in the oven at 180 degrees until the snails are golden brown.

      Notes

        Marjal’s lemon cake

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        Marjal's lemon cake
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        Marjal’s lemon cake

        Course: Recipes
        Servings

        12

        servings
        Prep time

        30

        minutes
        Cooking time

        20

        minutes
        Calories

        300

        kcal
        Total time

        50

        minutes

        When life gives you lemons… you make lemon cake! It’s impossible to resist and not to eat it in one sitting.

        Ingredients

        • 330g butter

        • 330g sugar

        • 330g flour

        • 4 lemons

        • 6 eggs

        • 1 tbsp baking powder

        • 200g powdered sugar

        • pinch of salt

        • Supplies

        • Mixer

        • Baking tray

        • Grater

        Directions

        • Heat the oven to 190°C.
        • Grate the skin of all lemons and squeeze 3 of the lemons.
        • Separate the egg whites from the egg yolks.
        • Beat the egg whites together with the salt until you have a foamy consistency.
        • Beat the butter until it is frothy. Then add the sugar and mix again until the consistency is even. Now add egg yolks little by little while mixing. Beat the mixture until it’s creamy. Add the lemon juice and skin.
        • Mix the flour with the baking powder and sieve it into the butter and sugar mixture.
        • Now fold the beaten egg whites carefully into the dough until just mixed. Don’t over mix. You want to keep as much of the air in the batter as possible.
        • Grease the baking tray and pour the batter evenly into the tray.
        • Bake for 20 minutes until the top is golden brown.
        • Meanwhile squeeze the last lemon and mix it with the powdered sugar to make the syrup.
        • When the cake is ready but still warm, take a fork and make small holes all over the top of the cake. Pour the syrup evenly over the cake to let it seep in. Let it cool down completely. For an even better taste, wait 1 day before serving it.

        Naisah’s spicecake

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        scaled e x
        Naisah's spicecake
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        Naisah’s spicecake

        Course: Recipes
        Servings

        16

        servings
        Prep time

        20

        minutes
        Cooking time

        1

        hour 
        Calories

        250

        kcal
        Total time

        1

        hour 

        20

        minutes

        Ingredients

        • 500g flour

        • 10g baking powder

        • 150g sugar

        • milk

        • 2 tbsp cinnamon

        • 3 tbsp premixed gingerbread spice (see notes to make it yourself)

        • 1/2 tsp ground cloves

        • 1/2 tsp ground cardamom

        • 1/2 tsp ground nutmeg

        • 1/2 tsp ginger

        • pinch of salt

        Directions

        • DO NOT preheat the oven.
        • Mix all dry ingredients together including spices and salt.
        • Add milk until the batter is just a little thicker than cake batter. When you let the batter run off your spoon it will break instead of running of in one go.
        • Grease a baking tray and cover with flour so that the cake will not stick. Pour the batter into the baking tray and put in the oven. Turn on the oven to 150°C and bake for one hour. The cake is ready when you can put in a stick and it comes out clean.
        • Let the cake cool completely and serve with a thick layer of butter or just as it is.
        • You can experiment with this recipe by adding apple, pear or nuts and raisins.

        Notes

        • If you don’t have gingerbread spice you can mix the following ground spices together: cinnamon, nutmeg, cloves, anise seed, white pepper, coriander seed (just a little), ginger, cardamom. Don’t worry if you don’ t have every spice.
        • For all spices mentioned, add more or less according to how spicy and flavorful you like your cake.