Hiltl

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Wakame & Cucumber Salad

serves 4 Dressing: 10 g butter 10 g fresh ginger, grated 11/2 tbsp brown sugar 200 ml light soy sauce 4 tbsp lemon juice 6 tbsp sesame oil I cucumber, washed I green pepper I bunch fresh mint 1 bunch fresh coriander 30 g wakame seaweed, dried 200 g shiitake mushrooms, fresh 2 tbsp groundnut oil 1/2 tsp sea salt horseradish sprouts

Melt the butter, add the ginger and sugar and heat until it forms a golden-brown caramel. Remove from the heat. Pour in the soy sauce, lemon juice and sesame oil and warm gently until the caramel melts. Halve the cucumber lengthwise and cut diagonally into thin slices. Halve the washed pepper, deseed and cut into fine strips. Chop the mint and coriander finely. Soak the seaweed in cold water for about 10 minutes, place it in a sieve and drain. Cut off the hard stems of the shiitake mushrooms and discard. Slice the caps finely. Heat the groundnut oil in a frying pan and fry the mushrooms, sprinkle with a little salt and mix with the cucumber slices, pepper strips, herbs and seaweed. Add the dressing, arrange on plates and garnish with the horseradish sprouts. Serve immediately.

Our tip: Wakame gives the salad its tangy flavour. It is available from health-food stores and in Japanese and Korean shops.

This recipe is from the cookbook "Hilt!. Veggie International. A World of Difference" available at Hilt' stores or online at www.hiltl.ch/laden

[hiltl-blog]

Chocolate cake

1 baking tin with 20 cm diameter 200 g butter 200 g couverture 72 per cent 80 g sugar 4 eggs 2 egg yolks Vanilla ice cream Icing sugar

Preheat the oven on 175°C (fan-assisted). Melt the butter on the water-bath. Add the couverture and melt. Let it cool for five minutes in the fridge. Mix the sugar, egg yolks and eggs until the sugar has dissolved. Do not whisk until foamy! Add the chocolate butter to the egg mass, mix briefly and fill in the greased baking form. Bake in the oven on 175°C for 30 minutes. Serve the cake lukewarm with vanilla ice cream and garnish with icing sugar.

Good to know: Cover the baking form with aluminium foil so the mixture does not leak.

Don't know what to do with your leftovers? You could make mascarpone and berry creme with chocolate; crumble the cake and layer in small glasses with yoghurt-mascarpone crème and berry compote, made from frozen berries.

[hiltl-blog]

Conchiglioni with porcini ragout

serves 4 200 g porcini mushrooms 1/2 small onion, 1 clove garlic Oil A dash of cognac for flambeing 1/2 tsp tomato puree 100 ml red wine 100 ml cream sea salt, freshly milled black pepper 400 g conchiglioni (big pasta shells) 100 ml whipping cream 2 tablespoons cranberry jam Some parsley, finely chopped

Clean the mushrooms and cut in little dice. Finely chop the onion and garlic. Heat a little bit of oil and fry the mushrooms briefly, flambe them with the cognac. Add the onion and garlic and sauté. Add the tomato puree and sauté, then pour in the red wine and cream and bring to a boil. Let it cook for 10 to 15 minutes, then season to taste with salt and pepper. In the meantime cook the conchiglioni in salted water until al dente and drain. Whip the cream and fold in the cranberry jam. Serve the conchiglioni with the porcini ragout and garnish with cranberry cream and chopped parsley.

Good to know: The flavour of the ragout will be the more aromatic the longer you let it simmer.

Don't know what to do with your leftovers? You could make risotto with porcini mushrooms; mix the porcini ragout with freshly chopped parsley and grated parmesan in the finished risotto.

[hiltl-blog]

Chestnut and vanilla soup

serves 4 1/2 onion 40 g celery 100 g potatoes 200 g chestnuts Oil 1/2 vanilla pod 1.5 litre vegetable stock 200 ml cream 2 tablespoons sugar 100 g chestnuts 200 ml water Sea salt, freshly milled pepper 200 ml milk

Finely chop the onion, cut celery and peeled potatoes in small dice. Sauté the onion in a little bit of oil. Add celery, potatoes and chestnuts and sauté for five minutes. De-seed the vanilla pod, add the seeds and the pod to the vegetables. Pour in vegetable stock and cream and cook until it is reduced by one third. Caramelise the sugar in a pan. Add the chestnuts and pour in the water. Cook the chestnuts until soft and until they have absorbed all the liquid. Blend the soup and season to taste with salt and pepper. Heat the milk and blend with a wand mixer until it is foamy. Finally, fill the soup in cups or bowls, add the caramelized chestnuts and garnish with milk foam.

Good to know: The soup will be vegan if you use rice milk, soy milk or coconut milk instead of the cream.

Don't know what to do with your leftovers? You could make lamb's lettuce with chestnut mousse; bind the soup with agar agar, fill in small cups and cool.

[hiltl-blog]

Giant Vegetable Skewer

Our recommendation for your 1. August Barbecue:

the vegetarian barbecue special

serves 4

  Marinade:

3 tbsp mustard

1 clove garlic crushed

2 tbsp red wine

1 tsp paprika

2 tsp black pepper

200 ml olive oil

  Vegetables:

1 red pepper

1 yellow pepper

4 San Marzano tomatoes

2 Spanish onions

2 aubergines

1 tbsp sea salt

2 courgettes

1 tbsp  sea salt

8 medium mushrooms

coarse sea salt

Italian herbs

For the marinade, mix the mustard, garlic and spices. Then gradually add the olive oil, stirring continuously.

Deseed the peppers, cut them lengthwise into strips 3 cm wide, and then halve the strips. Halve the tomatoes horizontally. Peel the Spanish onions and cut into wedges 3 cm wide; discard two inner layers of each wedge so that they will fit better on the skewer.

Cut off the aubergine stalks and slice the aubergines lengthwise into 3 mm slices. Place them on a rack and sprinkle with salt. Leave for 15 minutes and then pat dry with kitchen paper. Roll up the slices.

Cut the courgettes into 2 cm slices and on either side of the green part make a small cut to help guide the skewer. Sprinkle salt on them sparingly and set aside for 15 minutes. Then pat dry with kitchen paper.

Cut out the stems of the mushrooms and make a hole on either side to help skewer them.

Thread the vegetables alternately onto long wooden skewers and place them on a flat baking tin. Brush with marinade on all side and leave for 30 minutes. During this time brush them again with any marinade that has dripped onto the baking tin.

Place the skewers on a barbecue over medium heat and grill for about 15 minutes, turning them every now and then. Before serving, sprinkle with a little coarse sea salt and freshly chopped Italian herbs.

This recipe is from the Book: Hiltl. Veggie International. A World of Difference available here.