Climate friendly cooking

Mushroom skewer:Ingredients: 10 large mushrooms, 1 clove of garlic, 1 onion, fresh seasonal herbs, juice of 1 lemon, 2 dl white wine, olive oil, radishes for garnish, salt and pepper.Preparation: Heat the olive oil in a pan and sauté the finely chopped onions and garlic. Deglaze with the lemon juice and white wine, then season. Cover and steam for about 10 minutes until soft, then mix in the herbs and let cool in the broth. Cut open, skewer and garnish with the radishes.Colorful vegetable skewer:Ingredients: 1 eggplant, 10 small cherry tomatoes, basil, olive oil, salt and pepper.Preparation: Cut the eggplant into pieces and sauté in the olive oil until golden brown. Mix in the cherry tomatoes, remove from heat and season with salt and pepper. Then skewer the eggplant and the cherry tomatoes together with the fresh basil leaves.Crêpes rolls with tofu cream cheese:Ingredients: 50 g white flour, 1.5 dl whole milk, 1 egg, 5 dried tomatoes in oil, 200 g tofu cream cheese, salt and pepper, cucumber for garnish.Preparation: Finely chop the dried tomatoes and mix with the tofu cream cheese, then season. Mix well the milk and the egg, then add to the flour and mix everything together well. Season with salt and pepper and let it rest for half an hour. Then fry the crêpes in a Teflon pan, let them cool slightly and spread them with the cream cheese. Finally, roll everything up, skewer and garnish with the cucumber.Beluga lentil salad in a jar:Ingredients: 150 g beluga lentils, 1 red pepper, 1 apple, 1 onion, 1 clove garlic, 1 tablespoon mustard, 0.5 dl apple cider vinegar, 1 dl olive oil, ½ lemon, freshly chopped herbs, salt and pepper.Preparation: Boil the beluga lentils in water and then rinse with cold water. Finely dice the apple and chili peppers, finely chop the onion and garlic. Mix the mustard, vinegar and spices and stir in the olive oil. Now mix all the ingredients with the vinaigrette and finish with the lemon juice.

Cress risotto with carrot cakes and celery straw

The recipe directed to four people:Carrot Cakes:Ingredients:2 large carrots, 40 g millet flakes, 1 medium egg, 40 g cream cheese, 20 g breadcrumbs, little salt and pepper some sunflower oil for frying.Preparation: Peel the carrots and grate them through a fine grater. Mix the carrots with all the remaining ingredients and season with salt and pepper. Then leave to infuse in the refrigerator for about two hours. Then mix everything well again, heat a frying pan with sunflower oil and, once the oil is hot, form small cakes and fry them on both sides.Cress Risotto:Ingredients: 200 g risotto rice, 50 g olive oil, 1 medium onion, 1 bay leaf, 1 clove garlic, 50 g dry white wine, 600 g vegetable stock, 30 g garden cress, 20 g grated Sbrinz cheese, 1 small celeriac, 1 large zucchetti, 1 liter sunflower oil for frying.Preparations: Wash the zucchetti and cut out pearls with a small Parisian spoon. Also wash the celeriac, peel and cut into fine strips. Peel and dice the onions and garlic. Heat the peanut oil to 170 degrees. Blanch the garden cress briefly in salted water, then blend finely with a little olive oil and salt.PreparationHeat olive oil in a saucepan. Sauté the garlic and onions, then add the rice and cook. Deglaze with white wine and add the bay leaf. Gradually add the vegetable broth and stir regularly on low heat until the rice is cooked. In the meantime, blanch the zucchetti pearls in salted water and season with a little olive oil, salt and pepper. In hot oil at 170 degrees deep fry the celery strips until crispy, remove, dry on a paper towel and lightly salt. Finally, mix the Sbrinz cheese with the garden cress and the rice, then season with salt and pepper. Arrange the risotto on the plate, spread the zucchetti pearls over it, add the carrot cakes and the celery straw and serve with a smile.