Vegetables & mushrooms
Marinated mushrooms
with chilies
Preparation time: approx. 15 minutes (plus steeping and cooking time)
Per serving approx. 48 kcal/200 kJ
4 g P, 3 g F, 2 g CH
Serves 4
500 g mushrooms
2-5 garlic cloves
salt
½ bunch flat-leaf parsley
2-3 chillies
3 tbsp balsamic vinegar
2 tbsp cold-pressed olive oil
freshly ground pepper
1 Wash and scrub the mushrooms clean. Cut into thin slices. Peel the garlic and chop into small pieces. Cook the mushrooms in plenty of boiling, salted water for approx. 3-5 minutes. Remove the mushrooms, drain and mix with the garlic in a bowl.
2 Wash and shake dry the parsley. Strip the leaves from the stems. Clean, wash and halve the chillies. Remove the stalks and the cores and chop finely. Then add to the other ingredients.
3 Mix together thoroughly the vinegar with the olive oil and parsley. Season well with salt and pepper. Pour the dressing over the ingredients. Leave to steep for at least 6 hours. Occasionally stir the mushrooms or shake the pan back and forth.
Artichoke hearts
in tomato salsa
Preparation time: approx. 25 minutes (plus marinating, infusing and cooking time)
Per serving approx. 81 kcal/340 kJ
3 g P, 3 g F, 7 g CH
Serves 4
approx. 16 tinned artichoke hearts
2 onions
2 garlic cloves
4 tomatoes
a little oil (for frying)
3 tbsp sherry vinegar
50 ml dry sherry
4 tbsp olive oil
3 tbsp chopped mixed herbs e.g. basil, marjoram, parsley, thyme
salt
1 pinch sugar
black pepper
1 Drain the artichokes, then halve and set aside. Peel the onions and garlic. Chop finely.
2 Blanch the tomatoes for 30 seconds in boiling water, then skin and halve them. Remove the stalks and cores. Dice finely.
3 Heat the oil. Add the onions and garlic and lightly fry until translucent. Add the tomatoes and cook together for approx. 8 minutes. Remove the pan from the heat and leave to cool.
4 Mix together the sherry vinegar and sherry. Slowly combine the olive oil with this mixture and stir it all into the tomato salsa. Stir in the chopped herbs. Season the salsa with salt, sugar and pepper, and then simmer.
5 Serve the artichoke hearts in a shallow dish and pour the tomato sauce over it. Cover and leave to infuse for approx. 3 hours in the refrigerator. Serve with wholesome farmhouse bread.
Mushrooms
with pine nuts
Preparation time: approx. 15 minutes (plus cooking time)
Per serving approx. 137 kcal/573 kJ
9 g P, 9 g F, 4 g CH
Serves 4
700 g large brown mushrooms
2 onions
olive oil (for frying)
salt
pepper
60 g pine nuts
50 ml dry sherry
2 tbsp freshly chopped
parsley
1 Wash and scrub clean the mushrooms. Cut into slices. Peel the onions and cut into rings.
2 Heat a little oil in a pan and brown the onions, whilst stirring.
3 When the onions are golden brown, add the mushrooms. Fry the onions and mushrooms together for approx. 8-10 minutes. Then season with salt and pepper.
4 Roast the pine nuts in another pan with no fat until golden brown, turning them over constantly. Then add to the mushrooms and blend. Pour in the sherry and blend into the mixture.
5 Sprinkle the mushrooms with parsley before serving.
Chicory
with anchovies
Preparation time: approx. 15 minutes (plus cooking time)
Per serving approx. 38 kcal/158 kJ
6 g P, 1 g F, 1 g CH
Serves 4
2 chicories
salt
1 garlic clove
olive oil (for frying)
2-3 anchovy fillets
pepper
2 tbsp freshly chopped mint
1 Clean and wash the chicory. Cook in salted water for approx. 10 minutes until almost firm to the bite. Remove from the pan and drain. Then halve lengthwise and leave to cool.
2 Peel the garlic and chop very finely. Heat a little olive oil in a pan and lightly fry the garlic for approx. 1 minute.
3 Rinse the anchovy fillets, drain and mash thoroughly. Add to the garlic in the pan and stir.
4 Add the chicory halves and cook in the mixture for approx. 5 minutes. Season with salt and pepper. Place the chicory in the sauce and garnish with mint before serving.
Pickled olives
with garlic
Preparation time: approx. 15 minutes (plus steeping and cooking time)
Per serving approx. 132 kcal/554 kJ
1 g P, 12 g F, 3 g CH
Serves 4
approx. 250 g large olives (out of a jar)
1 large onion
3 garlic cloves
1 bay leaf
3 tbsp red wine vinegar
3 tbsp olive oil
1 Drain the olives through a colander. Peel and finely chop the onion. Clean the unpeeled garlic and press flat with the edge of a knife.
2 Once the olives have drained, slit with a knife lengthwise all the way round as far as the stone.
3 Put the olives, onion, garlic, bay leaf and vinegar into a pan, with just enough water to cover. Pour the olive oil onto the water.
4 Bring the olives to the boil and gently simmer for approx. 4-6 hours. Simmer until the olives are cooked and the water has almost completely evaporated.
5 Transfer the mixture to a jar, seal and leave to infuse for a few days.
Sea-salt potatoes
with aioli
Preparation time: approx. 25 minutes (plus frying and cooking time)
Per serving approx. 325 kcal/1365 kJ
5 g P, 21 g F, 29 g CH
Serves 4
750 g small waxy
potatoes
sea salt
3 garlic cloves
approx. 150 g mayonnaise
1/3 bunch parsley
1 Brush and wash the potatoes. Put them into a pan of very heavily salted water. Add as much salt as is necessary for the potatoes to float on the water surface. If they sink to the bottom of the pan, then add more salt. Bring the potatoes to the boil and cook for 15-20 minutes.
2 Meanwhile, peel the garlic to make the aioli. Chop it finely and add to the mayonnaise. Wash and shake dry the parsley. Chop finely. Add to the mixture and stir.
3 Pour out the potatoes. Put them in the pan and sprinkle with sea salt. Place the pan back on the stove. Leave the salt to crystallise on the potatoes on a low heat, whilst constantly moving the pan back and forth.
4 As soon as the salt has crystallised, cover the pan with a tea towel and leave to stand like this for approx. 5 minutes. Serve the potatoes with aioli.
Potatoes
with chorizo
Preparation time: approx. 25 minutes (plus frying and cooking time)
Per serving approx. 475 kcal/1995 kJ
10 g P, 36 g F, 29 g CH
Serves 4
750 g small waxy
potatoes
sea salt
100 g chorizo sausage
125 g belly of pork
oil (for frying)
3 chopped garlic cloves
½ bunch chopped parsley
1 Brush and wash the potatoes. Cook in very heavily salted water for 15-20 minutes, so that they float. Then pour the potatoes out.
2 Slice thinly the chorizo and belly of pork. Brown in a little oil. Add the garlic and fry for 1 minute. Stir in the parsley. Add these ingredients to the potatoes.
3 Sprinkle with salt and move the pan gently back and forth on the stove until all the ingredients have thoroughly blended. Serve immediately.
Boniato-chips
with Mojo Verde
Preparation time: approx. 15 minutes (plus cooking time)
Per serving approx. 645 kcal/2709 kJ
6 g P, 52 g F, 40 g CH
Serves 4
oil to grease the baking tray
4 sweet potatoes
2 egg whites
3 tbsp chilli powder
1 pinch allspice
2 garlic bulbs
2 green peppers
1 tbsp ground cumin
250 ml olive oil
1 bunch flat-leaf parsley
a little vinegar
salt
pepper
1 Pre-heat the oven to 225 °C (approx. Gas Mark 7). Grease a baking tray with a little oil. Peel and wash the sweet potatoes. Cut into thin slices. Thoroughly beat the egg whites with 2 tablespoons of chilli powder and the allspice. Add the sweet potato slices and thoroughly blend these ingredients, so that the potatoes are completely covered with the mixture.
2 Lay the chips on the greased baking tray. Brown in the pre-heated oven for approx. 30-35 minutes. Meanwhile, to make the Mojo Verde, peel the garlic and transfer to a blender. Clean, wash and halve the peppers. Then remove the stalks and cores.
3 Dice the peppers roughly. Add to the blended garlic and stir in the cumin. Mash these ingredients with the oil. Wash and shake dry the parsley. Chop the parsley roughly and add to the purée. Season with vinegar and salt. Remove the potatoes from the oven and sprinkle with the salt, pepper and the rest of the chilli powder. Serve with the Mojo Verde.
Andalusian-style
wild asparagus
Preparation time: approx. 15 minutes (plus frying and cooking time)
Per serving approx. 220 kcal/923 kJ
5 g P, 20 g F, 5 g CH
Serves 4
600 g wild asparagus...
