Category: Allround Service

Seed Cra­ckers

Seed cra­ckers are a tasty, he­althy snack and are made using a great va­riety of seed types. What’s more, the chickpea flour ver­sion doesn’t even have any carbs! They are the per­fect ac­com­p­animent to a glass of wine or beer and taste great with salad, cream cheese, guaca­mole or pesto, or can simply be po­lished off on their own. Our boss, Monica Nadal, became such a fan that she ab­so­lutely had to have the recipe, and thus was born the idea of in­tro­du­cing you to some of our fa­vou­rite dishes and treats.

At first glance, you could indeed be for­given for thin­king, “Wow! That’s a lot of in­gre­di­ents!” (available in drugs­tores and or­ganic food shops, by the way), but alt­hough the in­gre­dient list is long, the pre­pa­ra­tion time is short. You may, ho­wever, be faced with one tiny pro­blem: these cra­ckers are so tasty that you’ll have to keep making them, over and over again.

Enjoy the baking, and the nibbling, of course!

Wörn­brunn – from Ve­ro­nika Becker 
  • For approx. 50 crackers
  • Pre­pa­ra­tion time: 15 min.
  • Baking time: 30 min.
  • Ca­lo­ries per cra­cker: approx. 35 kcal

In­gre­di­ents:

  • 80 g sun­flower seeds
  • 15 g pine nuts
  • 80 g chickpea flour (al­ter­na­tively whole­meal spelt flower)
  • 40 g hemp seeds, hulled
  • 40 g linseeds
  • 10 g chia seeds
  • 1 tsp ca­raway seeds
  • Salt, pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp mild pa­prika powder
  • 4 tbsp olive oil

Pre­pa­ra­tion

  1. Heat oven to 175°C. Cover a baking tray with baking paper. Co­ar­sely chop the sun­flower seeds and pine nuts.
  2. Mix the chopped seeds and nuts in a bowl with the chickpea flour, hemp seeds, lin­seeds, chia seeds, ca­raway, ¼ tsp salt, ½ tsp pepper, thyme, ro­se­mary and pa­prika powder. Add the olive oil and 150 ml water and stir into a dough using the beater at­tach­ment of your hand mixer.
  3. Pour the dough onto the tray and spread thinly using a ta­b­les­poon or spa­tula. Place the tray in the oven (middle rack) and bake for 10 minutes.
  4. Remove the baking tray from the oven and cut the layer of dough into squares (approx. 5 x 5 cm). Then bake the seed cra­ckers for a fur­ther 20 mi­nutes, until crispy.
Seed Cra­ckers (Source: Hannah Frey/ Zu­cker­frei, die 40 Tage Challange )

Have fun while baking and until next week! 

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Tu­ni­sian Tagine with Cheese and Chicken

The next in our series of re­cipes is one from Tu­nisia, brought to us by Samah Djebbi.

Back home, Sunday was always “Cous­cous Day with Tagine” for us. As children we’d always be hel­ping Mama to prepare the food – pee­ling and chop­ping the ve­ge­ta­bles and such. And you can be sure that we’d always try and pinch some of the fried diced potato … ho­wever loud Mama’s in­dignant pro­tests, it was simply to de­li­cious to resist! I often find myself thin­king back on those days, and it’s always with a smile.

Sunday is Cous­cous Day with Tagine, no ques­tion. And it’s a child­hood tra­di­tion that I carry on with my own family today.
Now it’s my two sons who lend me a hand, and they too will hap­pily pilfer some of those scrump­tious potato cubes in­tended for the tagine.

La Marsa – from Samah Djebbi

Tagine is a kind of hearty soufflé, which can be served as a side dish or main course with some salad. There are va­rious ways of making it. You can prepare with tuna, minced meat, or moz­za­rella. The ver­sion I’m showing you today is our own per­sonal fa­vou­rite – tagine with cheese and chicken.

In­gre­di­ents:

  • 8 po­ta­toes
  • 2 chi­cken breasts
  • 1 bunch of flat-leaf parsley
  • 8 eggs (size M to L)
  • Salt and pepper
  • Ground co­ri­ander
  • Turm­eric
  • 200 g grated cheese, e.g. pizza cheese, Gouda or Emmental
  • 1 large onion
  • 2 cloves of garlic
  • Oil for frying

Pre­pa­ra­tion:

Wash the po­ta­toes and chi­cken, and dice into small cubes. Wash the parsley and chop finely, dice the onion.  Fry the diced po­ta­toes in a frying pan with plenty of oil, and allow to drip dry on some kit­chen paper. Heat some oil in a sau­cepan and sauté the onions. Now add the chi­cken and the crushed cloves of garlic, season well with salt, pepper, co­ri­ander and turm­eric, and sauté. Add a little water and simmer. Once the chi­cken is cooked well th­rough (about 15 mi­nutes), add the washed parsley and steam to leave a vis­cous liquid con­sis­tency at the end.

Now whisk the eggs in a bowl, then add all the re­mai­ning in­gre­di­ents (chi­cken, po­ta­toes and cheese), and mix ever­y­thing well tog­e­ther. Add a little more sea­so­ning if you like, and pour ever­y­thing into a greased oven-proof dish.

Bake for around 30 min. in the oven at 180 °C, upper/lower heat on, until golden brown.

Remove from oven, allow to cool, then turn over onto a plate. Cut into pieces of the re­quired size, and serve.

Tu­ni­sian Tajine with cheese and chicken

Shehia Taiba (or Bon Ap­petit if you like)

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Upside-down bowl (Bol Déviré)

Our first recipe comes from Mau­ri­tius – brought to us by Lewis Nadal:

This dish was passed down to him by his grand­mo­ther: Called bol déviré (upside-down bowl), some Mau­ritians also know it as bol ren­versé (magic bowl).

Bol dévire is a fusion of Chi­nese and Mau­ritian cui­sine, and is very po­pular among Mau­ritian fa­mi­lies. It’s one of the Nadal family’s fa­vou­rites, too. This basis of the dish ge­ne­rally con­sists of shrimps and chi­cken, pork or beef, fried in a wok with a sauce (oyster, soya and fish sauce) and ve­ge­ta­bles. The final step is to cover ever­y­thing with fluffy bas­mati or fra­grant rice, and turn it upside-down onto a plate. The dome-shaped dish is topped off with a fried egg, and some chopped coriander.

Mau­ri­tius – Ur­laubs­foto von Monica Nadal (Anfang Januar 2020)

Let’s hear what Lewis Nadal has to say about it: “My grand­mo­ther would cook this dish a lot on Sun­days, and as a child I really loved wat­ching her clo­sely as she did so. Today it’s so­me­thing I enjoy making for my own family, and now my little grand­d­aughter likes to watch and help me, too.”

In Mau­ri­tius there are va­rious ways of pre­pa­ring this dish; this one is my grandmother’s recipe.

Por­tions: 4

Pre­pa­ra­tion time: 30-60 minutes

Coo­king time: 15 minutes

In­gre­di­ents

500 g chi­cken breast, pork and/or beef cut into strips (any com­bi­na­tion if that’s to your liking)
250 g ready-to-cook shrimps or 4 peeled king prawns per por­tion
4 tbsp. sesame or ve­ge­table oil
1 tbsp.soya sauce, fish sauce, oyster sauce1 piece of ginger (about the size of a thumb) grated or finely chopped
5 stems of parsley
4 sprigs of thyme (pluck or strip off the leaf­lets)
1 red onion finely diced
3 cloves of garlic finely chopped
1/2 tsp. salt
1 tsp. ground pepper
2 tbsp. corn­flour
250 g brown or white mush­rooms thinly sliced
1 red pepper cut into strips
1 bunch of pak choi co­ar­sely chopped
3 car­rots cut into thin strips (tip: use a Ju­li­enne slicer)
350 g un­cooked, washed bas­mati or fra­grant rice
4 eggs
2-3 tbsp. ve­ge­table oil
a handful of fresh co­ri­ander, co­ar­sely chopped

What else do you need:

4 bowls, each with approx. 400 ml capacity

Pre­pa­ra­tion

Cook rice until done, then set aside.

Heat the oil in the wok. Add the pre­pared garlic, ginger and herbs, and fry for 2 mi­nutes. Then mix in the meat with the pepper, and add the shrimps tog­e­ther with the mush­rooms, and fry for an­o­ther 2-3 mi­nutes. Now the sauces are added. Con­tinue coo­king over a medium heat, stir­ring con­ti­nuously. Stir 2 tbsp. water into the corn­flour to make a smooth paste, and stir into the wok. Keep stir­ring con­ti­nuously, mixing all the in­gre­di­ents, adding salt to taste. Simmer for about 10 minutes.

Fry the eggs se­pa­ra­tely in a small non-stick frying pan, place a bowl over the pan, and turn over quickly (War­ning: please be careful not to burn your hands at this point). Scatter a little co­ri­ander in the bowl with the fried egg, then add the shrimps and por­tion out the meat and ve­ge­table mix from the wok into each of the bowls using a ladle. Then fill each bowl to the rim with rice. Place a dinner plate facing down over the bowl, and serve. Next, the mas­ter­piece is flipped over at the dining table (hence the name bol déviré – “upside-down bowl”). Now gently turn the bowl back and forth before re­mo­ving it.

Bol-Devire

Lewis Nadal says “Bon appetit”.

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