My sweeties, ich can’t believe it myself but after YEARS, I can finally show you my favourite recipes again! In the meantime, I simply had no time to cook and since January, we didn’t even have a kitchen – HAHA! Unbelievable, right?
But now that we finally have a kitchen again, I’ll definitely cook for you again more often. And I also can’t wait to show you my new kitchen. I really hope these recipes will inspire you to cook the things I’m showing you for yourself.
This recipe is inspired by lovely Petra who cooked this dish with us during our Shibori-workshop last weekend in Hanover. Back home, I couldn’t wait to cook this tasty dish for Max and myself and he was also super smitten by it. A fresh, minty salad and a quiche with lots of veggies – is there anything better? We both say NO! And this is why I’m giving you all the details in this post and hope you will find it just as yummy as we do!
PS.: The amounts I’m giving you here will serve 4-5 people, honeys!
The Quiche with courgettes:
Ingredients for the dough:
130g butter (vegan: margarine)
1-2 small eggs (vegan: leave them out and use an extra amount of almond or soy milk)
A little bit of milk, almond milk or soy milk
Add flour and salt to a bowl and mix. Add small pieces of butter until you used it up and put the eggs on top. Mix everything with your hands and add as much milk as you need for a soft but firm dough. Form a ball and wrap it in foil. Then place it in the refrigerator for 1-2 hours.
Ingredients for the filling:
1 big courgette/zucchini
1/2 bunch of dill
1 big sweet onion
Some stems of thyme
5-6 medium sized eggs
100g fresh goat cheese
100g planed parmigiano
salt & pepper
Slice the zucchini and put it to the side. Chop the dill and cut the onion in small squares. Remove the thyme leaves from the stems. Give everything into a small bowl and mix. Add eggs and cream and mix it again. Finally, add some salt and pepper.
Take the dough from the fridge and give it into a quiche form with baking paper. Press flat to all edges until it is even. Circle the zucchini slices inside the dough bowl. Fill with the seasoned eggs and finally, add the goat cheese in flakes and put the parmigiano on top. Add some more pepper in the end.
At 200 degrees celcius, bake the quiche in your oven for 35 to 40 minutes.
The Moroccan watermelon salad:
Ingredients for the salad:
Kernels of 1 pomegranate
1 sweet onion
1/2 bunch of dill
1 bunch of fresh mint
100g fresh blackberries
fresh Turkish yoghurt
Chop the fruit and vegetables, rip off mint and dill from the stems. Extract the kernels from the pomegranate. Wash the blackberries. Put everything in a big bowl and mix gently. Add some sea salt and pepper. Finally, serve with yoghurt and some pomegranate syrup.
Serve with the zucchini quiche.