Starter: Broccoli-Zucchini Soup with Feta and Dill
Ingredients for 4 people:
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2 onions
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2 garlic cloves
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2 zucchinis
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1 broccoli
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1 potato
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1 tablespoon olive oil
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150 g feta
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Fresh dill
Preparation:
Peel and chop the onion and garlic. Sauté in a pot with olive oil. Chop the courgette, potato, and broccoli.
Add to the pot and pour in water until just covered. Bring to a boil and cook for at least 10 minutes. Purée the soup and bring it back to a boil. Season with salt and pepper.
Crumble the feta over the soup and garnish with dill before serving.
Main Course (Meat): Coq au Vin with Vegetable Crumble
Ingredients for 4 people:
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4 chicken thighs
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50 g smoked bacon cubes
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6 shallots
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1 red onion
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2 garlic cloves
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4 carrots
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250 g chestnut mushrooms
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10 g unsalted butter
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1 tablespoon wheat flour
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250 ml red wine
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250 ml poultry stock
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1 bay leaf
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1 sprig thyme
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4 sprigs parsley
Preparation:
Slice the vegetables. Brown the bacon in butter, remove. Brown the chicken, remove and season.
Fry the shallot wedges and remove. Cook remaining shallots, onion, and carrot. Add garlic, then flour. Slowly add wine, then stock and herbs. Return chicken to the pan and simmer for 50 minutes.
Fry mushrooms and add them along with the bacon and shallots. Simmer 10 more minutes. Season and finish with chopped parsley.
Main Course (Vegetarian): Veggies au Vin
Ingredients for 4 people:
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1 red onion
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2 garlic cloves
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5 Jerusalem artichokes
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3 carrots
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1 parsnip
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250 g mushrooms
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400 g canned lentils
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150 ml red wine
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400 g canned diced tomatoes
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1 bay leaf
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1 sprig thyme
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4 sprigs parsley
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200 g bulgur
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1 handful flaked almonds
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2 tablespoons olive oil
Preparation:
Chop and sauté onion and garlic. Clean and slice vegetables, sauté for 5 minutes.
Cook mushrooms separately and add. Rinse lentils and add. Deglaze with wine. Add tomatoes and herbs, season to taste.
Simmer for 1 hour. Cook bulgur and serve with the stew. Garnish with almonds and herbs.
Side Dish (for both mains): Vegetable Crumble
Ingredients for 4 people:
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1 slice whole grain bread (no crust)
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25 g Parmesan cheese
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1 celeriac
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250 g winter carrot
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2 red onions, in wedges
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10 ml olive oil
Preparation:
Preheat oven to 200°C. Crumble bread and toast for 10 minutes. Blend with cheese.
Slice vegetables and place in baking dish with oil, salt, and pepper. Roast 25 minutes.
Top with crumb mixture and bake another 10 minutes until golden brown.
Dessert: Panna Cotta with Blueberry Coulis
Ingredients for 4 people:
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400 ml milk
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125 ml cream
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3 tablespoons honey
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2 teaspoons vanilla extract
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4 g agar agar
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250 g blueberries
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Juice of ½ lemon
Preparation:
Boil milk, cream, and agar agar for 2 minutes. Remove from heat, stir in 2 tbsp honey and vanilla. Let cool.
Divide into 4 glasses and refrigerate until set.
For the coulis, blend blueberries with 1 tbsp honey and lemon juice. Spoon over panna cotta.
Refrigerate until serving. Optional: garnish with dark chocolate shavings.