cold summer cucumber-dill soup

 Ingredients:

• can of organic coconut milk or plain whole milk yogurt 
• cucumber
• dill
• garlic cloves
• olive oil
• salt
• fresh pepper
• walnuts or roasted almonds
• chia seeds - optional 
• fresh bread on side 

 Directions: coming soon

Samosas

 

A samosa or samoosa is a fried or baked pastry with a savory filling, such as spiced vegetables, meat and chicken.

Preparation time:  approximately 30 minutes
Baking time: approximately 30  minutes
Makes about 7 samosas.

Ingredients for the dough: 

• 1 cup rice flour
• 1 cup garbanzo flour
• 120g melted butter
• 3/4 cup lukewarm water 
• 2 teaspoons of sea salt 

Instructions for the dough:

1. Mix the flour and salt, add the butter, water and knead the dough. It should not be either too hard or too soft and yes it will be sticky a little bit :) 
2. Cover the dough and put in the fridge to firm up.

Ingredients for the filling:

• 1 large leek
• sea salt and pepper or any other desired spice to taste
• 4 garlic cloves, pressed
• a pinch of sesame seeds (optional)
• 2-3 teaspoons of olive oil 

Instructions for the filling:

1. Preheat the oven to 400°F.  
2. Wash the leeks and cut into small thin slices (small rings). 
3. Pour a couple of spoons of oil into a frying pan, then add the leeks and garlic. Cover and fry on medium heat for about 5 minutes. 

Instructions for making the samosas:

1. Prepare a flat baking sheet and grease it with oil.
2. Remove the dough from the fridge.
3. Take a small handful of dough and quickly form it into a ball.  The dough will be stickier to work with than conventional flour dough.
4. Flatten the ball of dough to a small circle 1/4-inch thick, more or less.
5. Place one full tablespoon of filling in the center of the dough.
6. Gently take one side of the though and flip it over to create the samosa form.
7. Gently seal the edges by pressing them together with the fork. 
8. Using the basting brush, moisten the samosas with melted butter or oil. 
9. Bake for 20 - 30 minutes.

Serve warm or at room temperature. 

Herb Souffle

             

Serves 3-4 people

Preparation time: 10-15 minutes
Cooking time: 15-20 minutes

Ingredients:

• 2 bunches of parsley
• 3 spring onions
• 4 garlic cloves
• 6 eggs
• 1 tablespoon of sesame seeds (black and regular, mixed)
• 14 tablespoons of olive oil
• any desired spices that you would enjoy on your souffle
• pinch of Himalayan salt 

For the garnish:

• 3-4 tomatoes, sliced
• a few stems of fresh basil
• a small bunch of fresh chives

             

Directions:

Follow the instructions below using two medium-size non-stick frying pans to make two souffles.

1. Chop the spring onions. break the eggs, shred the parsley in the food processor and add to it the sesame seeds.  Crush the garlic.
   
2. Add 1-2 tablespoons of olive oil to a non-stick frying pan over a medium-high flame.  When hot enough, reduce the flame to medium and add the spring onions.  When soft, add the garlic and fry some more till the garlic turns slightly brown.  Be careful to not over-brown.
   
3. Thoroughly mix the parsley, eggs, spring onions with garlic and spices in a bowl. 
   
4. Add 3 tablespoons of olive oil to the frying pan.  Heat over a medium-high flame and when hot  add half the mix with a ladle and turn the heat down to medium.  Cover with lid and cook for 5 minutes. 
   
5. Using a wide spatula, lift the souffle and add 3 more tablespoons of olive oil to the frying pan. Flip the souffle over, cover with lid and cook for another 5-10 minutes.
6. Garnish with sliced tomatoes, fresh basil and chopped chives.  Serve warm.

Tip:  Also delicious with either boiled, mashed, smashed or baked potatoes or with gluten-free pita bread.

Zucchini Quiche

 

You will need one medium springform pan. 

For the crust

• 120g / 1 cup rice flour 
• 100g / 3/4 cup garbanzo bean flour
• 100g / about 3.5 oz. cold unsalted butter (I prefer European-style for its nicer flavor) 
• a pinch of himalayan salt
• 4 tablespoons of cold water 
• optional 2-3 table spoons of ground or whole flax seeds 

For the filling

• 2 yellow small zucchini 
• 2 green small zucchini 
• 470 ml / 16 oz. sour cream (for a dairy-free version substitute with Vegan Gourmet sour cream)
• 3 eggs
• Salt and pepper or any other desired spice to taste
• 50g / about 1/2 cup of grated cheese (or dairy-free cheese) 

Preparation time:  approximately 30 minutes
Baking time:  approximately 40 minutes

1. Mix together flour, butter, water, ground or whole flax seeds and a pinch of salt to make the dough. If needed, add more water or rice flour. Cover the dough and leave for about 30 minutes in the fridge.
2. Preheat the oven to 400F.  Wash the zucchini and cut into thin slices (rings). Pour a couple of spoons of oil into a frying pan, add the zucchini, cover and fry on medium heat for about 5 minutes.
3. Whisk the seasoning into the sour cream.  Taste it to check for desired flavor, then add in the eggs, zucchini and cheese. Mix all together with a whisk.
4. Grease the baking form with butter (or oil).  Place the dough in the baking form and to create the shell, spread it evenly on the bottom and about half an inch or an inch up along the sides. 
5. Pour the zucchini mix into the dough shell in the baking form. Bake for about 40 min. Serve warm with fresh salad and enjoy.  :) 
   
   

Leek Quiche

You will need one medium springform pan. 

For the crust

• 120g / 1 cup rice flour 
• 100g / 3/4 cup garbanzo bean flour
• 100g / about 3.5 oz. cold unsalted butter (I prefer European-style for its nicer flavor) 
• a pinch of himalayan salt
• 4 tablespoons of cold water 
• optional 2-3 tablespoons of ground or whole flax seeds 

For the filling

• 2 large leeks 
• 470ml / 16 oz. sour cream (for a dairy-free version substitute with Vegan Gourmet sour cream)
• 3 eggs
• Salt and pepper or any other desired spice to taste
• 50g / about 1/2 cup of grated cheese (or dairy-free cheese)
• 4 garlic cloves

Preparation time:  approximately 30 minutes
Baking time:  approximately 40 minutes

1. Mix together flour, butter, water, ground or whole flax seeds and a pinch of salt to make the dough. If needed, add more water or rice flour. Cover the dough and leave for about 30 minutes in the fridge.
2. Preheat the oven to 400F.  Wash the leeks and cut into small thin slices (small rings). Pour a couple of spoons of oil into a frying pan, add the leeks, cover and fry on medium heat for about 5 minutes.
3. Whisk the seasoning into the sour cream.  Taste it to check for desired flavor, then add in the eggs, leeks, cheese and crushed garlic. Mix all together with a whisk.
4. Grease the baking form with butter (or oil).  Place the dough in the baking form and to create the shell, spread it evenly on the bottom and about half an inch or an inch up along the sides. 
5. Pour the leek mix into the dough shell in the baking form. Bake for about 40 minutes. Serve warm with fresh salad and enjoy.  :)

TIP:  When frying the leeks, add diced bacon.