Rachel’s vegetarian menu (1)
100 grams of lettuce
1 shallot, small onion
15 – 20 raspberrys
walnutsCut and wash lettuce and chicory. Throw away hard chicory middles. Cut cucumber, shallot and apple into very small pieces. Roast walnuts in a dry frying pan, on a low fire. Add together all but the nuts. Make a saus with 3 tablespoons of olive oil and 1 tablespoon of vinegar.Add nuts.
Vegetable Stew, 40 minutes
30-40 small potatoes
2 large winter carrots
3 shalotte, small onions
4 large or 6 small tomatoes
tofue (7 oz.) or meat of choice (14 oz.)
fresh herbs (sage, thyme) and garlic
bouillon, 3 dl.or 2 dl. Boullin, 1 dl. white wine.
Cook water. Make incisions in tomatoes. Lay in hot water for 30 seconds. Peel and cut.
Cut vegetables into small pieces.
Fry minced tofu for 15 minutes on hot fire. Or prepare meat of choice.
Put on 3 tablespoons of oil. Add shallot and garlic. Add vegetables. Add tofu or meat.
Add bouillon and/or wine. Add herbs.
Put on to simmer untill soft. Add more bouillon when food gets too dry! Stir often.
When food is turning soft:
In a frying pan, add 25 grams of butter. When dark yellow, add small potatoes. You can add salt and pepper if you like. Let them turn brown but not to quickly, in about 15 minutes.
Delicious Dessert, 25 minutes
8 fresh figues
Sliced almonds (40 ounces)
3 tablespoons of honey
200 grams of fresh ricotta
Turn oven on middle-low temperature. Put frying pan on low fire. Add sliced almonds, and let them turn light brown. Slice figues in half, down the long side. Put into baking dish, bottom covered in oil. Splash on the honey, honey! Put in oven for about 10-15 minutes. Meanwile you give every dish a nice bit of ricotta. When the food in the oven smells a little: sweet and wonderful, take out and put on 4 dishes quickly. Add the almonds.