John Myers
It all started with mountains of vegetables and fruit: TV chef Tim Mälzer bought lots of fresh ingredients for his new cookbook “Greenbox” in order to create fast, creative and uncomplicated dishes – and all without meat! The vegetarian recipe collection will be available in stores from October 16, 2012.
In his Hamburg restaurant “Bullerei”, meatless dishes have long since become classics for the guests, reports Mälzer in the opening credits of the new cookbook. Nevertheless, the TV chef did not find it easy to concentrate on vegetarian cuisine: “As chefs, we were used to designing recipes based on fish and meat and had to thoroughly rethink.”
Tim Malzer’s Vegetarian Recipes
The rethinking has succeeded! Herbs, tubers, seeds, blossoms, and fruits – the vegetarian cuisine of the “Greenbox” is a lot, but not boring. Earthy-spicy beetroot meets sweet orange, mild carrots mixed with hot watercress. If your mouth is watering now, you should grab a wooden spoon. Because we will tell you three recipes from the new book.
Green chickpea salad with fried halloumi
ingredients for 4 persons
1 green bell pepper 150 g cucumber 1 heart of romaine lettuce 2 spring onions 2 green apples 1 can of chickpeas (425 g EW) 150 g creamy yogurt 2 tbsp lemon juice 3 tbsp olive oil 0.5 – 1 green chili 250 g halloumi sugar salt
That’s how it’s done:
Quarter, deseed, peel and dice the peppers. Peel the cucumber into strips, cut in half lengthways, remove the seeds with a teaspoon and finely dice the cucumber flesh. Cut the romaine lettuce lengthways into one-inch strips.
Wash, halve, and core the apples. Cut an unpeeled apple into fine wedges and finely dice the second unpeeled apple. Drain the chickpeas in a colander, rinse under cold water and mix with the apples, peppers, cucumber, onions, and lettuce.
Mix the yogurt with lemon juice, a tablespoon of olive oil, and a pinch of sugar until smooth. Then season with salt. Cut the chili into fine rings and stir in. Mix the dressing with the salad.
Cut the halloumi into one-inch slices. Heat two tablespoons of olive oil in a coated pan, then fry the cheese in it for one to two minutes on each side. Serve the halloumi on a plate with the salad.
“Italian” tarte flambée with leeks
ingredients for 4 persons
10 g yeast 250 g flour 100 ml buttermilk (room temperature) 10 – 12 tbsp olive oil 1 – 2 cloves of garlic 80 g dried soft tomatoes 1 tsp dried oregano 2 tbsp grated Parmesan 1 leek Salt Sugar
That’s how it’s done:
Dissolve the yeast with 1.5 teaspoons of sugar in 30 milliliters of lukewarm water. Sift the flour into a bowl, and make a well in the center. Add the yeast and mix in some of the flour from the edges. Add buttermilk, two tablespoons of olive oil, and one teaspoon salt. Knead everything into a smooth dough (the dough is harder than pizza dough, that’s right). Cover and let rise in a warm place for 2 hours and 30 minutes.
Divide the risen dough into four pieces and roll out very thinly on a floured piece of baking paper. Cover the already rolled-out Flammkuchen bases with cling film. Preheat the oven with a baking sheet on the first rack from the bottom. Set the highest possible temperature for this.
Peel the garlic and puree the sundried tomatoes, eight to ten tablespoons olive oil, oregano, 0.5 teaspoon sugar, and parmesan into a paste in the food processor. Stir the sour cream until smooth, clean the leek, wash and cut into fine slices. Mix with a pinch of sugar, some salt, and some olive oil.
Remove the cling film from the dough and spread the tomato paste, sour cream, and leek on top. Slide the tart flambee one after the other with the baking paper onto the hot tray in the oven. Bake for five to eight minutes until golden brown.
Carrots with carrot vinaigrette, cottage cheese, and daikon cress
ingredients for 4 persons
8 carrots2 shallots200 g cottage cheese100 ml carrot juice (freshly juiced, optionally from the bottle)1 bed of daikon cress (optionally watercress or watercress)1 tbsp sherry vinegar (optionally apple cider vinegar or white wine vinegar)3 – 4 tbsp olive oil pepper salt
That’s how it’s done:
Peel the carrots and boil them in heavily salted water for ten minutes, then remove and leave to cool. Peel the shallots and cut them into fine rings, and mix them with carrot juice and sherry vinegar. Stir in the olive oil drop by drop with a whisk. Season the vinaigrette with salt and pepper.
Then spread the vinaigrette on deep plates. Cut the carrots into pieces four to five centimeters long and arrange them upright on the plates – top with cottage cheese and daikon cress.
