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Recipe (makes 4 servings)
COURGETTE BASINS WITH SMOKED TOFU
INGREDIENTS ///
4 medium courgettes
100 g smoked tofu
1 dessert spoon olive oil
1/4 tsp rosemary
1 dessert spoon vegetable stock
Salt and pepper
170°C /// approx. 30 Minuten
1
Use the Twister to hollow out the courgettes and cut the flesh into small pieces.
2
Finely chop the shallot and garlic and sweat in the oil. Add the crumbled smoked tofu
and fry together with the rosemary and thyme until golden brown.
Gently stir in the tomato passata and vegetable stock and bring to the boil. Season with
salt and pepper.
3
Mix half of the sauce with the courgette flesh and polenta and simmer until the liquid
evaporates leaving a solid mass. Fill the hollowed out courgettes with this mixture and
place in an ovenproof dish. Bake in an oven preheated to 170°C for 30 minutes.
4
Cut the cooked courgettes into finger-sized pieces and serve with the remaining sauce
and cooked wild rice.
40 g polenta
1 shallot
1 clove of garlic
1/2 tsp thyme
500 ml tomato passata
2 cups of wild rice
Approx. 25 minutes, plus cooking time
Recipe (makes 4 servings)
ANDALUCIAN ONION SOUP
INGREDIENTS ///
4 large onion
1 red bell pepper
2 cloves of garlic
spoon thyme
1 dessert spoon tomato purée
le stock
1 dessert spoon chopped black olives
2 dessert spoons roughly chopped parsley
200°C /// approx. 15 Minuten
1
Preheat oven to 200°C. Peel onions and cook in the oven for 15 minutes. Then hollow out
the onions with the Twister (L) and place in the oven (50°C) to keep warm.
2
Finely chop the onion pulp and garlic; chop the pepper into small pieces and add to the
onion pulp and garlic. Fry the mixture in olive oil and add the herbs.
3
Add the vegetable stock to the mixture and simmer for 5 minutes. Then add the olives.
4
Remove the onions from the oven, fill with the soup and garnish with parsley. Add 1
heaped dessert spoon of fresh goats cheese to the soup. Serve with pieces of baguette.
2 dessert spoon olive oil
1 dessert
2 tsp sweet paprika powder
500 ml vegetab-
4 dessert spoons soft goats cheese
Approx. 30 minutes, including cooking time
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