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.