Ingredient: Salt and pepper

Walliser Rösti

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Walliser Rösti
Course Main Dish
Cuisine Swiss
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Swiss
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Peal the potatoes, chop the garlic and the onion
  2. Grate the potatoes
  3. Heat up a pan and melt the butter
  4. Add the onion and the garlic and fry them for about 5 minutes
  5. Add the grated potatoes and season it with salt and pepper
  6. Lower the temp and steer the ingredients every 5 minutes and until the potatoes start to be soft (ca 40 minutes)
  7. Form the potato cake as you can see on the picture, let it fry for about 5 minutes on this side
  8. Grease a lid the size of the potato cake with butter
  9. Cover the potato cake with the lid and turn the cake around and back in the pan
  10. Add the sliced tomatoes on top of the cake
  11. Add the grated cheese over the tomatoes
  12. Put a lid over the potato cake
  13. Let it cook for about 5 minutes or to the cheese have melted. It's ready to serve
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Freja’s Spinach & Olive Quiche

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Freja's Spinach & Olive Quiche
Course Main Dish
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Peal & chop the onions, slice the tomato and the mozzarella cheese in 5 mm thick slices
  2. Peal and chop the garlic, cut in half take out the stones from the olives, wash the spinach leaves
  3. Heat up olive oil in a big pan, add the onion and the garlic, let it fry for a few minutes then add the white wine
  4. Add the spinach and mix everything together, steer now and then
  5. After a few minutes the spinach will shrink quite a lot
  6. Add the black olives and fry it for 3-4 minutes
  7. Prepare the dough during this time and put it in a pie dish, heat up the oven to 180°C
  8. Distribute the spinach & olive mix on top of the dough
  9. Pour the soy cream and the veggie egg mix over the quiche, then add a few sliced tomatoes and veggie cheese
  10. Insert the quiche in the middle of the oven for about 40 minutes
  11. Ready to serve as a main dish with a green salad
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Chili sin Carne

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Chili sin Carne
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Veganz we use, it's a dried soy meat which exist here in Switzerland. It should be cooked in salted water, or as I do cook it in the wine I use in this dish
  2. Start by chopping the onions, garlic and chilis
  3. Chop the paprika
  4. Heat up a pot with olive oil and add in the onion, chili and the garlic. let it fry for 5 minutes, stir now and then
  5. Add the paprika and mix it, let it fry for 5 minutes more. stir a few times
  6. Add the red wine and the soy meat. let it simmer for 10 minutes, stir now and then
  7. Add the beans, tomatoes, and the tomato purée and mix it together. Add the dried spices (this is after your own taste how much you want to use. Season it with salt and pepper
  8. Add the majs and let it simmer for about one and a half hour, stir now and then
Recipe Notes

Ready to serve together with some nice bread, sallad and of course a glas of red wine or beer.

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Beef bourguignon

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Beef bourguignon
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. Finely chop the thyme and the flat leave parsley
  2. Chop the carrots, red onion, yellow onion, garlic, champignon and peel the shallots
  3. Heat up a pan with rapeseed oil and fry the soy meat until golden brown
  4. When ready move the soy meat into a large pot for later slow cooking together with all ingredients
  5. Use the same hot pan as you used to fry the soy meat to cook the carrots, red onion, normal onion, garlic, thyme, champignon and the peeled shallots and cook until lightly brown
  6. Stir in the tomato puree and the flour and cook for 2 minutes, stirring constantly. When ready add it into the slow cooking pot where you have the soy meat
  7. Mix in the bouillon and the red wine, bay leaves and the parsley in the slow cooking pot where you have the soy meat
  8. Add the finished cooked veggies . Adjust the seasoning with salt and pepper
  9. Add the sliced tomatoes
  10. Put on the lid and cook very gently for 2,5 hours
Recipe Notes

Serve with rice.

Beef bourguignon served with rice

Can as well be served with mashed potatoes, celeriac mash or a potato gratin.

Of course fits a glas of red wine perfect to this dish

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Aubergine-Involtini con mozzarella

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Aubergine-Involtini con mozzarella
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start by doing the Tomato sauce (the recipe you will find under sauces). The sause can as well be done the day before, if you are doing this please do not forget to heat it up before adding it in the form the day after
  2. Slice the aubergine in about 1 cm thick slices, You should count on 3 aubergine slices / person. Chop the onion, garlic, thyme and the rosmarin and the rest of the aubergine. Cut the mozzarella in sticks ca 3 x 1 cm and about 5-6 cm long
  3. Fry aubergine slices to a gold brown color, but before frying put them in a bowl with salt water for about 30 minutes. This makes so you do not need to use as much olive oil when you fry them. When fried put them aside and let them cool of
  4. Heat up a pan with olive oil and fry the onion and aubergine. Press in the garlics. Add the tomato purée, rosmarin, thyme and mix it together. season it with salt and pepper
  5. Apply the fried mixture with onion, aubergine and spices on the fried gold brown aubergine slices. Add one mozzarella stick on each of the fried aubergines and roll them together one by one
  6. Heat up the oven to 250°C. Add the tomato sauce in a oven form. Put the aubergine rolls on top of the sauce. Backe it in the oven for about 5 to 10 minutes
Recipe Notes

Serve with polenta as a main dish!

Aubergin-Involtini with mozzarella
Bon appétit !

 

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Beef stroganoff (vegan)

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* Beef stroganoff (vegan)
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start with copping the red onion, shallot, garlic, red pepper and the veggie meat
  2. Fry the veggie meat (We used Soy steaks but seitan would fit as good)
  3. Fry the red onion, shallot, garlic, red pepper on low temperature until soft but do not burn it
  4. Add the tomato purée and the vite wine and let it simmer for 10 minutes
  5. Add tinned tomatoes the sliced veggie steaks, water, veggie bouillon, vegan Worcestershire sauce, vinegar, dry Sherry, sugar and season it with salt and pepper
  6. Steer it and let it simmer for 5 minutes
  7. Add the soy-creme, mix it together and let simmer on low temperature for 10 to 15 minutes. Voila it's ready to serve
Recipe Notes

Serve with rice.

Beef stroganoff with rice

Bon Appétit, Varsågod !

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