You feel like having pancakes for dinner? No worries – no one will judge you for it if you go with savoury ones! What I like about savour pancakes is that they are really easy to make, but filled with delicious veggies always look really fancy on your plate – an easy way to give yourself a little treat once in a while. If you want to fill your pancakes (no matter if they are sweet or savoury), just make sure your pancakes aren’t to fluffy – otherwise they will be difficult to fold in half or even roll up. So if you were wondering why this recipe doesn’t use baking powder for the batter – now you know why. 😉
I used mushrooms and dried tomatoes for the filling, though you are of course free to use whatever you like! Just make sure that there isn’t to much liquid in your filling, or your pancakes might end up soggy instead of tasty! Continue reading
The holidays are approaching fast, and therefore it’s time to start with the first preparations! My mom got remarried in the summer, and this year we will celebrate the holidays in a big patchwork-family fashion – which makes dinner planning slightly more difficult than usual. While most members of my patchwork-family insist on having a roast on Christmas Eve (the current plans involve rabbit roast), my stepsister and I don’t eat meat, and my mom started to worry about what so serve us as meat-free alternative. And by ‘worry’ I mean she started pestering me with increasingly urgent sounding e-mails asking for recipes. So I went on a little ‘holiday appropriate meat alternative invention’-trail, and tried out different types of dishes – with varying results. The vegan roast I tried to prepare came out kind of dry and crumbly, though that might be due to my probably-older-than-me stove. So, I changed tactics and went for pan-fried meat substitutes, and this recipe is the final result! The main ingredients are brown rice, rolled oats and mushrooms, which combine to a deliciously savoury flavour. You can also use quinoa or other grains instead of rice, I just went for the most common one to keep holiday shopping easier. Continue reading
Recently I have seen something new in the shelves of my local supermarket: ready-made filled mushrooms. Ready-made. Seriously. As if it is so hard to do it yourself! Not to mention that they were heavily overpriced as well. So my solution was: Nick the idea, not the product. And instead of filling my mushrooms with what looked like an oddly mix of not identifiable vegetables topped with something that should probably considered to be some kind of cheese, I went for fresh tomatoes mixed with herbes and a mild goat cheese. No ready meal can beat this. Continue reading
Also as a vegetarian you sometimes want to have that ‘steak-feeling’ when having your dinner – so why not make a vegetarian steak? You can get a broad range of vegetarian ‘meat’ from tofu or corn these days, but I personally don’t really like this stuff, so I tend to make my steaks from vegetables – like from mushrooms. Believe me, nothing can beat them!
I know I haven’t posted anything for a while – I had a big exam coming up, and spend all my days with learning and working through old exam papers. Big fun, I tell you…
But meanwhile, I received an email with the first guest post for The Uni Cookbook from Annegret from Munich! Thank you a lot for the great recipe and the lovely picture! And here we go:
- 1oog brown closed cup mushrooms
- 200ml of vegetable stock
- 100ml of milk
- 2 tablespoons of butter
- 1 tablespoon of wheat flour
- 1 tablespoon of fresh parsley
Clean the mushrooms and cut them in thin slices. Heat one tablespoon of butter in a pot and fry t the mushrooms for a few minutes. Take the mushrooms out of the pot and melt the remaining butter in the same pot. When the butter is hot, add the flour and gently roast the flour for about half a minute before deglazing with the vegetable stock and the milk. Stir well with a wire whisk and simmer the soup until it gets creamy. Add the fried mushrooms and season to taste with parsley, salt and pepper.
- 80g pasta
- 150g closed cup mushrooms
- 1 small shalot
- 100-150ml milk
- 1-2 tablespoons of cream cheese
- vegetable oil
Cook the pasta with a pinch of salt and enough water. Clean the mushrooms with a soft cloth (do not wash them!!!) and slice them. Cut the shalot into small cubes. Heat a little vegetable oil in a pan and gently fry the shalot for 2 minutes. Add the mushrooms and a pinch of salt and roast it for a further 3 minutes. Deglaze with some of the milk and let it boil down, then add a little more milk and let it boil down again. Now add the cream cheese and the rest of the milk. Shortly before the pasta is done, drain it and give it to the mushroom sauce. Boil it – if necessary with a little more milk – with the mushrooms until the pasta is done.