Some Vegetarian and many Vegan recipes. Both made-up and inspired by other recipes. Part of RenartsWorld. No fancy photos, no long texts to scroll through. Just great, honest recipes!
Wash and cut the potatoes, leave the skin on, and put in an oven tray. Sprinkle with a little bit of sea salt, not too much, and add a good drizzle of olive oil. Mix by hand so that the olive oil covers all the potatoes.
Ingredients
½ kg approximately of small potatoes
About 3 tablespoons of grated ‘padano’ cheese or other strong cheese
4 fresh garlic cloves
Sea salt
Black pepper
Olive oil
Oregano
Garlic powder
Preparation
Put in a preheated oven of 180 -200 degrees C and cook till the potatoes are baked and getting a little golden brown crust.
Meanwhile, you have mixed the grated Padano cheese with the finely chopped garlic cloves, about a teaspoon of oregano and some black pepper. If you like you can add a little more garlic powder.
When the potatoes are more or less done, you sprinkle the cheese mixture on top and put it back into the oven. Bake for another 10 minutes approximately, but keep checking, you don’t want it to burn.
Serve with a salad.
This is a very quick and delicious pasta! The time the pasta (unless it is fresh pasta, which needs to boil a lot less) needs to boil to get al dente is all the time you need to prepare the sauce.
Ingredients:
1 medium size broccoli
2 cloves of garlic
pasta of your choice
Padano or Parmazano cheese
cremefraiche 120 gr
salt and pepper
olive oil
Preparation:
Boil water with some salt for the pasta
Meanwhile, you clean the broccoli and cut into small florets (ok with still a little bit of the stem)
Clean and finally, chop the garlic cloves
Grate the cheese about 100 to 150 grams (or more), it depends how cheesy you like your sauce
When the water is boiling you add the pasta and loosen it with a fork so that it does not stick together.
Put a good splash of olive oil in a frying pan and when this is heated you add the broccoli and the garlic and a little bit of water.You don't want the broccoli to burn. You sprinkle the broccoli with salt and pepper to taste and put a lid on the frying pan.
Check the broccoli after approximately 5 minutes as you don't want it overcooked, but still a little bit crunchy. You now add the creme fraiche and the grated cheese.
When the pasta is ready (al dente) you take it out of the water and mix it in the frying pan with the broccoli sauce. Serve and enjoy!
This pasta might not look all that appealing when you read the ingredients, but do yourself a favour and give it a try. It is really nice and quick and easy to prepare.
Ingredients: spaghetti
2 or 3 garlic cloves olive oil salt a few tablespoons of water
4 or 5 dried tomatoes (you can buy them in a jar in oil, or if you have the dried version, soak them in some olive oil for till they are tender)
a full tablespoon of oregano (seems a lot but makes it taste great) a tin of plum tomatoes (not triturado if you live in Spain)
Preparation:
Whilst you boil the water with salt for the spaghetti you take a frying pan and add a good splash of olive oil. Meanwhile, you have cut the tomatoes into pieces and either crushed the garlic or cut it into tiny pieces. When the water for the pasta is boiling you add the spaghetti.
Add both to the hot olive oil and stir immediately. The tomatoes and garlic can burn if you don't watch out and you don't want that so make sure you keep stirring. After a few minutes you add the dried oregano and you may add 1 or 2 tablespoons of water. After again a few minutes you add the tinned tomatoes and make sure they are cut into pieces. You can do this with a fork in the frying pan. Sprinkle with salt (to taste)
Leave on a low heat to reduce the sauce somewhat.
When the pasta is ready – al dente – you can add it to the sauce in the frying pan and mix well.
Boil the broccoli in water with a little salt until cooked to your taste. If you like the broccoli to still be a bit crunchy, then do that, if you like the broccoli well boiled then boil it for a bit longer.
Cut the two tomatoes into chunks
Make a dressing with two tablespoons of mayonnaise, a drizzle of olive oil, some apple cider vinegar, some salt and pepper and a pinch of sugar or a little bit of honey (or other sweetener)
When the broccoli is cooked, let it cool down and mix with the other ingredients.
An apple a day keeps the doctor away, they say, but they probably don't mean turning it into an apple pie. However, it is so delicious and so easy to make that a little treat every now and then won't harm us. This is a French style apple pie.
Ingredients:
3 or 4 hard apples
one sheet of puff pastry
about 50 grams of butter
brown sugar
cinnamon
1 egg
whipped cream (optional)
You need a pie baking mold and a frying pan
Preparation:
Peel and slice the apple into thin slices. Heat the butter in a frying pan and add about 2 or 3 tablespoons of brown sugar, (if you have a sweet tooth you use 3). If you are using sour apples you might want to put a little more sugar.
Already put the apples in the butter with sugar, so don't wait till the sugar becomes caramelised. Sprinkle some cinnamon over the apples. Mix the apples with the butter and sugar so that all pieces are covered. Keep stirring, this will take about 10 minutes till the butter and sugar start caramelising, it becomes a bit sticky.
Now put the apple mixture in the mold. Put a sheet of puff pastry on the top and prick it with a fork. Beat the egg and brush some of the egg onto the puff pastry.
Put in a preheated oven at 200 degrees and bake till the crust becomes golden brown, about 20 to 25 minutes.
Turn the pie upside down on a plate so that the apples are on top and the pastry at the bottom.
Do you also love those green asparagus that you don't have to peel? But what to do with that bottom bit after you snapped the top bit to prepare for your meal? You could make this super simple asparagus soup.
Ingredients:
left over halves of asparagus after you grilled the top parts with some olive oil on a griddle pan with some herbal salt (you can of course also use the whole asparagus)
a jar with asparagus in water
half of a small to medium size onion
some pepper
some curry powder
pinch of cumin
Olive oil
Preparation: Put some olive oil in the pan and when hot, you add the chopped onion, the salt, pepper, cumin and the curry powder. Stir for a little and add the bottoms of the asparagus (do cut off the very bottom bit as this will be dry). Stir for a few minutes and then add some water, just covering the asparagus
and onion. After about 5 mins add content of the jar of asparagus, including the liquid. This is a bit salty so therefore you only needed a pinch of salt. Boil for another 5 minutes or so and then blend with a hand blender.
Preparation
Toast the sliced bread and rub each slice with a clove of fresh
garlic. Drizzle some extra virgin olive oil over the toasted bread
and then sprinkle it with a little salt. Now you add some raw slices
of mushrooms on the bread and your tapa is ready to eat.
Don’t let appearances fool you; this is actually a delicious
surprise for your taste buds! DO TRY THIS AT HOME!
Enjoy!
Ingredients:
Spaghetti serving 2
1 mozzarella cheese
About 8 Fresh basil leaves
1 big clove of garlic
Tinned plumb tomatoes
Salt
Pepper or cayenne pepper to taste
olive oil
Preparation:
Bring to boil a large pan with abundant water and salt
When the water boils you add pasta for two servings and cook till al dente. (just cooked, not overcooked)
Put about 2 or 3 tablespoons of olive oil into a frying pan.
When the oil is hot you can add the garlic and fry just for about 30 seconds, make sure the garlic doesn't burn
Add the tomatoes from the tin with its juice
and the salt and pepper to taste
Finally add the chopped basil leaves
When the pasta is cooked you add it to the frying pan and mix it with the sauce. Finally add some chopped pieces of mozzarella cheese on top of the pasta. Serve immediately.
summer pasta with tuna fish
Ingredients:
- pasta of your choice serving three (best not to use spaghetti)
- 1 mozzarella cheese
- approximately 150grams of tinned tuna fish (I prefer to use the one in olive oil)
- half a medium sized onion (red onions are a good choice)
- olive oil
- fresh tomatoes, 2 or 3 depending on the size.
Preparation:
Bring to boil a large pan with abundant water and salt
When the water boils you add pasta for two servings and cook till al dente. During the cooking time of the pasta you prepare the ingredients.
Chop, or slice the onion, chop the mozzarella in small cubes, cut the tomatoes in pieces and mix them with the tunafish and some oliveoil in a large bowl. If you like you can add some salt and pepper but this is not necessary. The tunafish and the onion give a nice taste to the pasta.
When the pasta is ready (al dente) you mixed it in with the cold ingredients. Serve immediately. This pasta is eaten luke warm, like a salad, and very delicious!
Bruschetta as an appetizer or as a snack, it is always a success! This starter, originally from Italy, is easy to prepare and very tasty! The ‘Bruschetta’ was already known in Central Italy as from the 15th century and today it is a standard item on most Italian menus. The basis of a bruschetta is a slice of bread, preferable a good quality, home-made style bread or a French baguette.
Bruschetta with tomato and oregano
Ingredients
• Good quality home-made style bread or French baguette
• 3 tomatoes
• 2 cloves of garlic
• Extra virgin olive oil
• Salt
• Oregano
Preparation
Toast de sliced bread and rub each slice with some raw garlic. Cut the tomatoes into small cubes and put some of the tomatoes on the sliced bread. Then sprinkle this with some salt to taste and oregano. Finally you drizzle some extra virgin olive oil over the top.
Traditional tomato basil bruschetta
Ingredients
• Good quality home-made style bread or French baguette
• 3 medium sized tomatoes
• 3 or 4 fresh basil leaves
• 1 clove of finely chopped garlic
• Extra virgin olive oil
• Salt
Preparation
Cut the tomatoes into small chunks. Cut or tear the fresh basil into small pieces and add this and the finely chopped garlic to the tomato. Then add a good splash of olive oil and salt to taste. Allow this to soak for about an hour. Serve on freshly toasted bread.
Bruschetta with olive paste
Ingrediënts
• Good quality home-made style bread or French baguette
• 100 grams pitted black olives cut into small pieces
• 3 mushrooms, cleaned and finely chopped
• Half of a small onion, finely chopped
• 1 or 2 finely chopped cloves of garlic
• Pepper and salt
• Extra virgin olive oil
Preparation
Heat about 3 table spoons of olive oil in a frying pan. Glaze the onion and the garlic. Add the olives and mushrooms and pepper and salt to taste. Simmer this on a low heat for approximately 5 minutes. Take off the heat and when cold you put it into a blender and mix until you have a smooth paste. Spread on the toasted bread.
Bruschetta with mortadella and ricotta mousse
Ingredients
• Good quality home-made style bread or French baguette
• 5 slices of mortadella
• 3 tablespoons of ricotta cheese
• Salt (optional)
Preparation
Mix all the ingredients in a blender until you have a smooth paste. Add some salt to taste (optional) Serve on freshly toasted bread.
When the water is boiling you add the pasta and loosen it with a fork so that it does not stick together.
Now
put the apple mixture in the mold. Put a sheet of puff pastry on the top and prick it with a fork. Beat the egg and brush some of the egg onto the puff pastry.
Turn t
he pie upside down on a plate so that the apples are on top and the pastry at the bottom.
