Imaginative and colourful vegetarian delicacies from the Finca el Morisco kitchen:
Tortilla a la CASA
Ingredients for 4 people: 1 kg potatoes, 1 onion, 4 eggs.
Peel and chop the potatoes. Also chop the onions. Heat the oil in a pan and fry everything in it. When the potatoes are soft, remove and drain. Scramble the eggs and add salt, potatoes and onions. Heat some oil in a pan and add the egg mixture. Once one side is set, take a plate to help and turn the tortilla over and finish cooking the 2nd side.
3 Colours of vegetable pate
Cook and puree 300 g each of broccoli, cauliflower and carrots separately.
Mix each vegetable with 2 eggs and ½ cup of whipped cream and place on top of each other in a large loaf tin and bake in a preheated oven at 200 degrees for about 30 minutes. Serve with tomato sauce: fry 2 onions in olive oil, add fresh diced tomatoes and season with oregano, salt and a little cayenne pepper.
Cut 2 aubergines lengthways down the middle, drizzle with olive oil and a little salt and cook in the oven at 200 degrees for about 15 minutes. In the meantime, chop 1 onion, 100 g mushrooms and 4 tomatoes. Scrape out the insides of the aubergines with a spoon and add to the tomato and mushroom mixture. Add 50g pine nuts and the mixture to the aubergine halves and bake in the oven for another 30 minutes. Sprinkle with grated cheese after baking.
Vegetables au gratin
Cook various vegetables (e.g. cauliflower, carrots, courgettes, broccoli) in the vegetable stock until firm to the bite and prepare fresh mashed potatoes as usual.
Pour the vegetable mixture with some of the cooking liquid into a casserole dish, season a little more if necessary and top with the finished mashed potato. Bake in the oven at 220 degrees until a light brown crust forms.
Slice 500 g jacket potatoes and layer in a baking dish. Mix 2 cups of whipped cream, 4 eggs, a little salt and mustard and pour over the potatoes. Cook in the oven at 200 degrees for about 20 to 30 minutes.
Potatoes from 1001 Nights
Cut 500 g potatoes into thick slices and fry in olive oil ( fried potatoes). Fry 100 g ground almonds, 1 chopped garlic clove and bread rolls in olive oil and then remove from the heat and add a finely chopped onion before cooling. Puree everything together with water and then simmer for about 15 minutes with some saffron, curry and a dash of white wine until the mixture becomes creamy. Pour over the hot fried potatoes.
“French Beans – Indian Style Green Beans
Ingredients: 200g fresh green beans, 4 tbsp oil, 50ml water, ¼ tsp turmeric, ¼ tsp chilli, ¼ tsp garam masala, ¼ tsp mango powder.
Preparation: Wash the beans and remove the ends. Heat the oil in a frying pan. Fry the beans briefly. Add turmeric and salt. Cook with 50ml of water. Stir the chilli, garam masala and mango powder into the beans and simmer briefly. If there is too much liquid, let it evaporate a little.
Ganth Gobi – Indian style kohlrabi
For 4 people
Ingredients: 2 kohlrabi, 4 tbsp. oil, ½ tsp. turmeric, salt, 1 tsp. fenugreek leaves, ¼ tsp. chilli, ¼ tsp. garam masala, 100 ml water (approx.), ½ tsp. mango powder
Preparation: Cut each kohlrabi into approx. 8-12 pieces. Heat the oil in a Teflon frying pan or pot. Fry the kohlrabi pieces in the oil until the cut surfaces are lightly browned. Sprinkle turmeric and salt over the kohlrabi pieces and fry briefly. Deglaze with about 100 ml of water. Bring everything to the boil and then cook the kohlrabi on a low heat until done. Then add the fenugreek leaves, chilli, garam masala and mango powder and cook briefly. If there is too much liquid, let the water evaporate.
Raita Bengan – Eggplant Raita
Ingredients: 1 small fresh aubergine (approx. 200g), 4 cloves of garlic, 300ml sour cream or yoghurt, salt, 1/3 tsp chilli powder, 1/2 tsp garam masala (approx.), 1 tbsp diced onion.
Preparation: Poke four holes in the aubergine and insert the garlic cloves. Wrap the aubergine in aluminium foil and bake in the oven at 200°C until soft. Peel off the skin and mash the flesh to a pulp with a fork. Leave the aubergine mixture to cool completely. Mix 4-5 tbsp of the aubergine puree with the remaining ingredients and use as a dip.
Thyme Papri -Thyme Salt Cookies
Ingredients: 250g flour, ½ tsp salt, ½ tsp thyme seeds, 3 tbsp oil, 250ml oil for frying, 90 ml lukewarm water.
Preparation: Mix the flour with the salt and thyme seeds in a bowl. Make a well in the middle of the mixture, add oil and water to the well and knead to a dough. Divide the dough into hazelnut-sized pieces. Press flat with the fingertips of one hand and roll out thinly or slightly thicker, as desired. Then deep-fry in hot fat. Serve the thyme papri as a nibble, serve with salad or offer with dips.
Danhia Raita / Coriander Raita
Ingredients: 200ml sour cream or yoghurt, 50g fresh coriander leaves, salt, ¼ teaspoon chilli powder, ½ teaspoon garam masala (no chat masala).
Preparation: Blend the coriander with about 2 tbsp cream and pour into a bowl. Fold the rest of the cream and the spices into the cream and coriander mixture.
Gajar Matar – carrots with green peas
Ingredients: 300g fresh carrots, 50g green frozen peas, ½ tsp turmeric, ¼ tsp chilli powder, salt, 50ml water, 5-6 tbsp ghee or clarified butter.
Preparation: Cut the carrots into slices about 0.5cm thick. Cook the frozen peas in salted water. Heat the ghee in a frying pan or saucepan and fry the turmeric briefly. Add the carrot slices and fry briefly. Add the peas, salt (to taste) and about 50ml of water to the carrots. Cook the carrots until al dente. Add the chilli powder to the carrots. If the carrots are too watery, let some water evaporate.
Matar Panir – Green peas with Indian cheese
Ingredients: 200g panir, 200g onions, 120ml oil, 1 tsp curry powder, 1 ½ tsp sweet paprika, 1 tsp coriander powder, 1½ tsp chilli powder, ½ tsp turmeric, 1 tsp salt, 1 tsp garam masala, ¼ tsp ground black pepper, 1 ½ tsp fenugreek leaves.
Preparation: Cut panir into cubes (approx. 2x4cm) and fry in a Teflon pan with little fat until lightly browned. Then soak in water. Chop the onions, cook in oil until soft and mash. Add curry powder, sweet paprika, coriander powder, chilli powder, turmeric and salt to the onions and fry briefly. Add 20ml water and fry the paste until the water separates from the mixture. Add the frozen peas and about 50ml of water. Cook the peas until done. Add the soaked panir chunks and cook. Then add the garam masala, pepper and fenugreek leaves. Add a little water as needed to make a sauce.
Sauces for salads
Red salad sauce
½ cucumber, 1 tomato, ½ red pepper, 1 handful of peanuts. Soy sauce to taste. Generously very good olive oil. Put everything in the blender, season with salt.
Snacking is fun
Soy delicacies with nuts and carob cream
Ingredients for 8 people: 200 ml vegan cream, 3 1/2 soup spoons corn flour, 50 g brown sugar, 300 ml soy milk, 150 ml coconut milk, 1 teaspoon vanilla essence, 100 g carob powder, 100 g almonds, 100 g hazelnuts, 100 g Brazil nuts, 50 ml olive oil
Preparation: Mix the cornflour and sugar in a pan. Slowly add the soy milk and coconut milk. Simmer on a low heat until it becomes a thick cream. Finally, add the vanilla essence. Leave to cool. Grind the nuts and mix with the olive oil. Pour the mixture into a prepared dessert glass. Whip the vegan cream and mix in the carob powder. Pour the cream over the nut mixture. Top with the vegan cream. Decorate with nuts and carob powder.
Boil 2 bars of dark chocolate with 100 g butter, 1 cup of whipping cream, remove from heat and stir in walnuts. Place the mixture on parchment paper, form a roll and leave to cool.
Bring some water, the zest of an orange, aniseed liqueur and a little sugar to the boil in a saucepan. Puree the fresh strawberries and mix into the whipped cream. Soak a sponge cake with the liquid and pour the strawberry cream on top, decorate with some strawberries.
Boil 2 bars of dark chocolate with 100 g butter and a cup of whipped cream and leave to cool. Fill a shallow cake tin or dish with half the chocolate mixture, then top with a layer of butter biscuits that have just been dipped in a mixture of coffee and cognac. Now add a layer of freshly whipped cream, another layer of biscuits and finally the rest of the chocolate mixture.
Mix 2 cups of lemon yoghurt with a little sugar and the juice and zest of an unsprayed lemon into 2 cups of whipped cream, refine with vanilla sugar.
Mix 1 packet of Magdalena (Spanish soft biscuits) with vanilla sugar, ginger powder, orange juice, 1 cup of hot cocoa and ground hazelnuts. Form small balls and roll in coconut flakes, cocoa powder or sesame seeds, ready.