Baby spinach with avocado tatar

Ingredients:
about 3 handful of baby spinach
1 avocado
1 green apple, grated
juice of a half lemon
1 tea spoon of mustard
chilli powder
black pepper powder
coriander seed
extra virgin olive oil

Wash the baby spinack and let it air dry. Mix the meat of the avocado with the grated apple, mustard, lemon juice and olive oil. Season with pepper and chilli powder. Measure the baby spinach in bowls and put toppig on each of them. Sprinkle some coriander seed on top of them.

Aubergine-mushroom pie {gluten free+vegetarian}

When people hear tham I'm vegetarian, suffering from celiac disease and milk protein allergy,it makes them stunned. "What on Earth do you eat then?" - they ask. Fortunately, everything else. I know it's hard to imagine that there's anything left for me besides your usualy so-called "boring" veggies and fruits but there's plenty! Luckily it's easy to find a large selction of gluten free flour and dairy free products. So you won't miss out on anything and hey, you won't even notice that there's no meat in your food. Even my dad got used to vegetarian week days and non-veg weekends. Although aubergine and mushroom is not everybody's favorite but if you like them you're gonna love this pie!

Ingredients (for about 4 portions):

- 20 dkg gluten free flour

- 10 dkg margarine

- 1 dl soy yoghurt 

- dash of salt 

- 10g baking powder (optional, but I like to use it)

For the stuffing: 

- 1 aubergine

- 20 dkg mushroom

- 1 clove garlic

- a bunch of fresh parsley

- 2 dl soy creamer

- 1 egg

- 2 tbs olive oil

- sea salt, ground pepper

- 1 tbs mustard

Pre-heat the over to 160-180 Celsius degree. Mix the flour with the salt, baking powder, soft margarine and soy yoghurt. Stretch out the dough and place it in a metal pie form. Poke holes in the dough with a fork then leave it the fridge to rest while you prepare the stuffing.

For the stuffing, dice the aubergine and slice up the mushrooms. Heat up the oil in a pan and toss the aubergine and mushroom slies in it, cook until tender, then add the crushed garlic, salt, pepper and parsley according to your taste. Pour the soy creamer on the veggies and mix the mustard in, too. Remove it from the heat and mix it with an egg. Pour the stuffing in the previously prepared pie form and bake it in the over for about 20-30 mins, depending on your ovens power. 

 

Nasi goreng - Indonesian fried rice or what to do with your leftover rice? {gluten & dairy free + vegetarian}

Usually my Mondays are cooking-free because we have so much leftovers from the weekend that I don't need to cook. But what to do when your leftovers are enough for days? You have a little this, a little that, and oh you should eat those veggies, too before they expire. Well, throw everything together and create something new. We had a ton of rice left from this weekend and I would feel really bad for throwing it out so I decided to try out the vegetarian version of the Indonesian fried rice, Nasi Goreng and I used up everything we had. The ugly paprika that looks like an old ladies butt, that little broccoli that isn't enough for one, the opened can of sweet corn and the leftover tofu I didn't use up to my tofu scramble on the other day, those pinches of herbs that you thought are good for nothing... and tada! There you go with the wonderfully tasty nasi goreng. I didn't have soy sauce so I replaced it, but you can also make your own version from everything you have left in your fridge. 

Ingredients:

- leftover rice (about 4 servings)
- some broccoli
- 3 paprika, chopped
- green herbs (whatever you have: thyme, parsley, even herb mixes)
- smoked tofu, diced
- canned sweet corn, about a half can
- 3 eggs
- 4 tbs olive oil
- about a handful of leftover frozen veggies (carrot, pea etc)
- a little cube of ginger, diced
- chilli powder 
- onion (I used a half of an onion I found in the fridge), diced
-  1 clove of garlic, diced 
- salt, pepper
- tomato sauce or ketchup, mustard
- white vine vinegar 

Beat up the eggs and season with salt and pepper. Heat 2 tbs of olive oil in a large, heavy-bottomed skillet, then pour the eggs into the hot oil. Use a wooden spoon or rubber spatula to move the eggs around the skillet until they’re cooked through but still soft, set aside. Use a wok or a tall pan, heat up the leftover 2 tbs of oil. Add the chopped onion and cook, stirring occasionally, until the onion is starting to soften then add the garlic and the ginger and cook until fragrant. Meanwhile place the broccoli on a plate with about 1 dl water under it and microwave it for about 6-8 minutes. Add the pepper and the tofu to the onions, season it with chili and herbs and cook them, stirring. Add the frozen veggies and broccoli when it's ready. Cook until they are crispy as you like it. Mix the eggs with the veggies and stir it around until it breaks into small pieces. Finally add the rice into the mix with the white vine vinegar, add the tomato sauce or ketchup and some mustard, stir it well and add more sauce if you feel it isn't creamy enough. Stir it well and constantly for about 5 more minutes. 

Dark chocolate, rhubarb + rosemary muffins {gluten and dairy free + vegetarian}

For someone who's big dark chocolate addict as me, this muffin is simply perfection. I used silicon forms for baking but you can also use a cake tin. They are crunchy on the outside and soft in the inside, more like English muffins. You can store the cake airtight for 3 days, or longer in the fridge. Serve them cold or you can even heat them up again.

Ingredients:
- 3/4 cup rice flour
- 3/4 cup corn starch
- 1/4 cup cocoa powder
- 1 teaspoon baking soda 
- 1 cup brown sugar
- 1/2 cup roughly chopped dark chocolate
- 1 tablespoon finely chopped rosemary leaves
- pinch sea salt
- 3 large pieces of rhubarb
- 3 big eggs
- 3/4 cup oil (you can use less, I still found them a bit oily)

Pre-heat the oven to 180C. Prepare the silicon forms or grease the cake tin. Chop the rhubarb into small pieces and leave them until they loose some liquid. Sieve the flour and the starch with the cocoa and baking soda into a large bowl. Add sugar, chopped chocolate, rosemary and sea salt. Stir in the rhubarb pieces but without the liquid. Mix in eggs and oil and pour it in the cake tin or silicon forms. Bake for 40-50 minutes depending on the cake tin you use. When it's ready remove from the oven and set aside to cool. You can decorate it as you like, or even cover it in more chocolate.

Mollie's rhubarb pie {gluten + milk free & vegetarian}

I - fortunately, made the yummiest cake I've ever made on my name day. And the best part is that I've never tried rhubarb before, but now I now what I missed out. Rhubarb tastes heavenly! ;)

Ingredients:

For the pie crust:

300 g gluten free flour
200 g margarine
100 g sugar
3 eggs
1/2 bag of baking powder (optional, I like to add it to my flour blend)

For the filling:
6-8 sticks of rhubarb
100 g sugar
1 spoon of vanilla puding powder 

Pre-heat your oven to 175 Celsius.

Mix the flour with the sugar and the baking powder, melt the margarine just until it softens (45 sec in microwave, add it to the flour. Then add the 3 eggs, too and mix it well with the flour and the margarine. Make two portions from the dough. Roll out the bigger portion, make sure it's bigger than the baking tin you use. Cover your baking tin with oil and place the rolled out dough in it so it covers the walls of the tin.

Wash the rhubarbs and slice it up. Mix the sugar with the puding powder. Then evenly layer the rhubarbs on the dough in the baking tin and spread the sugar-puding powder mix on top. Roll out the leftover dough and cover your pie with it. Poke holes on top with a fork and place it in the oven for about 30-40 mins.