3 kinds of dip

( we forgot to take pictures :( )

Ingredients:

• 1 tomato
• 3 tbsp. mayonnaise
• salt, pepper

Directions:

1. Boil water.
2. Put the tomato in the boiled water for a few minutes.
3. Peel the tomato.
4. Cut the tomato into small cubes, removing the seeds.
5. Mix everything together.

 Ingredients:

• 5 cornichons
• 3 tbsp. mayonnaise
• parsley
• salt, pepper

Directions:

1. Cut the cornichons into small cubes.
2. Mix everything together. 

Ingredients:

• 1/2 onion
• 20g raisins
• 3 tbsp. mayonnaise
• 2 tsp. curry powder
• salt, pepper

Directions:

1. Cut the onion into small cubes.
2. Put the onion & raisins in a sieve and let warm water run over them for a few minutes.
3. Mix everything together.

Schweineohren / "Pig ears"

Base ingredients:

• 3 live pigs
• 6 sheets of pastry dough

 Filling I (hearty):

• 200g feta cheese
• 100 g cream cheese with 'erbs in it
• 3 green peperoni
• 1 clove of garlic
• 1 egg
• pepper

Filling II (sweet):

• 75g ground hazelnuts
• 75g ground almonds
• 5 tbsp. honey
• 3 tbsp. cream

Instructions:

1. Preheat the oven to 200°C.
2. For Filling I, cut the peperoni and garlic into small pieces. Mix all the ingredients in a large bowl.
3. For Filling II, mix all the ingredients.
4. Roll out the pasty dough into squares of twice the original size.
5. Spread out each filling on 3 sheets of the pastry dough.
6. For each sheet, roll up the edges from two opposing sides, meeting in the middle.
7. Cut the rolls into segments of about 1 cm.
8. Lay the sideways onto a baking sheet and squish them down a little bit.
9. Bake for about 15 min, until they have a nice brownish colour.

Lentil soup

 
Ingredients:

• oil
• 3 cloves of garlic
• 2 cm ginger
• 6 cardamom pods
• 1 tsp. yellow curry paste
• 300 g lentils
• 500 ml vegetable broth
• 400 ml coconut milk

Directions:

1. Heat oil in pan.
2. Cut garlic & ginger into small pieces.
3. Saute ginger, garlic, and cardamom pods in the pan for 2 minutes.
4. Add curry paste & lentils and fry briefly.
5. Pour in the vegetable broth and coconut milk.
6. Let it simmer until the lentils are done (see package).

As you can see in the picture, we also added some leek, carrots, and potato. Basically, every kind of vegetable can be added. For example, spring onions are very nice.

As for the type of lentils, we usually use half slow-cooking green lentils and half faster-cooking red lentils. Then, the red lentils dissolve slightly, giving a nice texture to the soup.

Lentil paté

Ingredients:

• 1 onion
• 1 laurel leaf
• 3 cloves
• 350 g lentils (black)
• 800 ml vegetable broth
• 1 tsp oregano
• 2 tbsp olive oil
•  some cest of a lemon
•  salt, pepper
• 2 tbsp ground almonds
• 2 tbsp soy sauce

 With mustard carrots:

• 1 carrot
• 20 g celery
• olive oil
• 2 tbsp coarse mustard
• salt, pepper
• cress

 On bread:

• 2 rolls or a baguette
• cress

Directions: 

1. Peel the onion. Attach the laurel leaf to the onion using the cloves. This looks funny.
2. Boil the lentils and the onion in the vegetable broth until the lentils are done.
3. Remove the onion. (eat it or throw it away)
4. Add the lemon cest, ground almonds, olive oil, salt, pepper, oregano and soy sauce.
5. Puree the lentil mixture.
6. Let it cool.

  With mustard carrots:

1.  Dice the carrot and the celery.
2. Heat the olive oil in pan. Saute the carrot and celery for about 5 minutes.
3. Stir in the mustard and season with salt and pepper.
4. Cut the paté into circular pieces using a glass or similar implement.
5. Top off the paté with the mustard carrots and decorate with cress.

On bread:

1. The paté can also be spread on bread and decorated with cress. 

Courgette soup

 

Ingredients:

•  400g courgette
• 1 small onion 
• 2 small potatoes
• olive oil
• 250 ml vegetable broth
• 3 tbsp lime juice (to taste)
• salt, pepper
• 250 ml butter milk

Directions:

1. Cut the courgette, onion and small potatoes into small pieces.
2. Heat the olive oil in a pan. Saute the onion in the olive oil briefly, then add courgette and potatoes.
3. Add the vegetable broth and let simmer until the potatoes are soft.
4. Puree the vegetables.
5. Add the lime juice, salt and pepper to taste.
6. Serve hot or cold with butter milk.

Tomato-Mozzarella Baguette

Ingredients:

• 1 Coeur de Boeuf Tomato (or about 2-3 normal tomatoes)
• 1 package mozzarella
• 1 Baguette
• Olive oil
• salt, pepper
• basil

Directions:

1.  Heat up the baguette in the oven.
2. Cut the tomato into slices.
3. Put the tomato on the baguette and the mozzarella on top.
4. Sprinkle with olive oil, salt, pepper, and basil.

Mini Chocolate Cheesecake

Ingredients:

• 9 sheets of puff pastry
• 100 g chocolate (I used dark chocolate)
• 1 egg
• 70 g sugar
• 200 g cream cheese
• 1 tbsp. sour cream
• 1 tsp. lemon juice

Directions:

1. Preheat the oven to 180°C.
2. Butter 9 cupcake forms.
3. Melt the chocolate and set aside.
4. Cut each sheet of puff pastry into three pieces, roll them a little thinner and place them in the cupcake form.
5. Beat the egg and the sugar until white.
6. Add the cream cheese, sour cream, lemon juice and molten chocolate and mix until smooth.
7. Pour the chocolate-cheese-mixture into the puff pastry.
8. Bake on the medium rack for about 20 minutes.