dish

Beignet de Hobeza

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Beignet de Hobeza

Course: Recipes, dish

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

  • Optional carrot and/or zuchinni

  • 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 to the spice mixture (optional carrots and zuchinni)
  • Fry batter into fritters or patties, if using a pan to fry, fry 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: Recipes, dish, dinnerDifficulty: Medium easy
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

  • Enjoy!

Tasty fava beans puree

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Fava beans
Dio pigadia remake of fava puree
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Dio pigadia remake of fava puree

Course: Recipes, SideDifficulty: 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 sooooo goood !

Ingredients

  • 500 gr dried fava beans

  • 1 big 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 oinion
  • 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

    ” Donkey´s ears” gratin of Mallau

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    Gratin
    Gratin d’oreilles d’âne
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    Gratin d’oreilles d’âne

    Course: Dinner, RecipesCuisine: FrenchDifficulty: Medium
    Servings

    15

    servings
    Prep time

    30

    minutes
    Cooking time

    30

    minutes
    Calories

    miam

    kcal
    Total time

    1

    hour 

    Weird name, isn´t it ? But what an amazing dish !
    This dish is native of the Alpes, 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 is too dear to our heart to be eaten.

    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 spinach (or if you have : tetragon)

    • 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 180 to 200 degrees.

    Notes

    • Mallau´s 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 way to make zucchinis great again

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    Stuffed zucchinis´ flowers
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    Stuffed zucchinis´ flowers

    Course: Recipes, Dinner, lunchDifficulty: Medium
    Servings

    15

    servings
    Prep time

    30

    minutes
    Cooking time

    15

    minutes
    Calories

    excellent

    kcal
    Total time

    45

    minutes

    Every grows so well in the garden. To an exctend we constantly need to find news way of cooking the same vegetable or fruit so that we don´t get bored of it… And clem nailed it with her stuffed zucchinis flowers !

    Ingredients

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

    • 250 gr Feta

    • 2 meidum big zucchinis

    • A bouqueut of minth

    • Lemon/garlic (optional), salt and pepper

    • Olive oil

    Directions

    • Clean and remove the stamen (equivalent of pistil but for male flowers) of the flowers
    • Launch the oven at 180/200 degrees.
    • In a bowl shred the feta, the zucchinis ans the minth. Add the spices.
    • Stuff the flowers with the mix, turn the petals soflty to close them and put them on an hoven plate with some oil on top (if you are a foodie you can add feta crumble on top)
    • Cook it for 15min at 180C under an aluminium foil annnnd bon appetit !

    Notes

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