Giant Champignons filled with Quinoa and Raisins

DSC_0013-down

The today’s post wasn’t really plant, but while we were preparing dinner, we though: That’s actually a really nice dish, we should  make a post out of it. And here we are….posting our lovely Saturday Night Dinner.
We got some giant Champignons and thought about grilling and filling…What a sentence… and as a side dish we had some green  beans. Iker prefers to sauté them, with some garlic and oil. I prefer eating them as a salad with onion, white vinegar and olive oil. How do you like them?

What you need for the Champignons:

  • 4 Giant Champignons
  • 2 Cups of Quinoa
  • 2 small Onions
  • 2 Cloves of Garlic
  • A Hand of Raisins, soaked for 15 min in hot water
  • Fresh Parsley
  • 1 Carrot, grated
  • Juice of 1/2 a Lemon
  • 1 Tbsp of Oregano
  • Olive Oil
  • Salt and Peeper

And for the green Beans:

  • Actually just green beans…about 200 g
  • as a Salad: Olive Oil, Vinegar, Salt and Pepper and some Onion
  • saut’e: Olive Oil, Garlic, Salt and Pepper

DSC_0027 2-side

Ok let’s start cooking: 

Preheat the oven to 170 °C. While we are preparing the champignon we can cook the beans and the quinoa. Cook the green beans in boiling water for about 5 min, so they are still crunchy. Before cooking the quinoa, soak it in hot water for about 10 min, then cook it  in boiling water for about 15 min.

Let’s begin with the champignon: Take the flesh of the champignons out, use for this a little spoon, but please be carful, because they can easily break. We are gonna use the flesh for the filling, it gives a lovely taste!
Take a pan and add the Olive Oil, don’t be stingy with it, because you can never have enough Olive Oil.

Iker always says: “Olive Oil is liquid Gold!”  And I think he is damn right, because the quality of the Oil makes a hell of a difference. When my dad comes to Vienna for visiting us, he always brings 2 liters of Olive Oil from the Toscana, but it’s never enough and I really start thinking that we are Vienna’s most Olive Oil consumer. Kind of scary! 

Back to the champignons: So, you add the Olive Oil to the pan and start grilling the chopped onion till it get golden brown, then add the garlic, champignon flesh, carrots and raisins and continue stirring. You will smell the mushrooms, oh I love this smell, it reminds me always of wood and forest and autumn. Now add the quinoa and the rest of the herbs, as well salt and pepper and lemon juice, mix it all together and take it aways from the heat.

Take a second pan and add for a second time Olive Oil, when the pan starts sort of smoking add the champignon and grill them on both sides till they have a nice color. Take them away from the heat and place them on a baking tray with backing paper. Start filling them with the quinoa- mixture and put them in the oven for about 10-15 min. You can also add some grated Parmesan before putting in the oven.

DSC_0076

Julia Beens ,   Iker Beens

Sauté the beens in Olive Oil and Garlic or have them as a salad and place the champignons on it. We had some of the beetroot hummus with it. You find the recipe for the beetroot smash also on our blog.

Glass of wine, lovely dinner and let’s forget the rest!!

DSC_0094

Lots of Love and a good week
Iker& Julia

Raw Beetroot Smash

DSC_0107

What a sunny Saturday. I went outside to make some shopping at the Rochusmarkt, which is very closed to our home and I am pretty sure I could smell the spring. Every year, there is this special single day, when you can smell the spring and it changes your mood immediately. You start feeling more fresh and you are full of energy. Today it’s my Spring Day! I got some Beetroots and other food from the market. When I was about to leave and go back home, I saw some tulips. I really don’t know if now is tulips- time, but they looked so colourful and mirrored my mood. So I decided to take some with me. I love to have some fresh flowers in our flat, because they make every room shining!

What you need for the raw beetroot smash:

  • ½ kg of raw Beetroot
  • 50 g of Pumpkin Seeds
  • 2 ripe Avocados
  • 1 Tbsp of Tahini
  • 2 Tbsp of Mustard
  • 1-2 Lemon (Juice and Zest)
  • 2 Tbsp of Capers
  • 2 Tbsp of grated Horseradish
  • Salt and Pepper

DSC_0017

That’s how you make it:

First wash the beetroots, peel them and grate them into a bowl. This could be a bit annoying, because your hands gonna look quite pink, but don’t give up, because the result it’s worth!

Put all the other ingredients in a blender and start blending. If it doesn’t work add some water and continue blending till it’s creamy and smooth. Try the mixture and if necessary add some more salt or lemon juice.

Now add the Avocado Cream to the beetroots and mix all together. I love to cook with beetroots, not only the colour looks great but the taste is very special and it fits to so many other ingredients or dishes. Last flavour check and you are finished.

We like to eat it with salad or fish or just simply as a dip.

DSC_0123

Happy weekend
Iker& Julia

Homemade Banana Granola

DSC_0039 2

The today’s post is gonna be a very short one: Some home made Granola with Nuts and Banana.
Iker and me we are both cereal lovers and we have almost every morning some kind of  muesli with fresh fruits. But we can never decide which one we like the most: More a crunchy? Or a fruity? Or just  simply porridge?

That’s how the idea of making our own granola  born.

What you need: 

  • 200 g of Oats
  • 1 Tbsp of flax seeds
  • 1 Tbsp of Sesame
  • 80 g of raw Almonds
  • 80 g of Pumpkin Seeds
  • 2 ripe Bananas
  • 3 Tbsp Honey
  • 3 Tbsp of coconut flakes
  • 3 Tbsp Coconut Oil
  • pinch of Salt

DSC_0028

Step by Step: 

Preheat the oven on 200 °C . Take two bowls: In the first one go all the dry ingredients: Oats, Nuts and Seeds and the salt, mix it good. Add in the second bowl the banana, the coconut oil and the honey. You can knead it with your hands so you get a nice homogeny mixture. Give now the banana mix to the Oat and mix everything together.

Put some backing paper on a baking tray and spread the granola on it. You can press a bit harder, so it really sticks together. Now it goes in the oven for about 10 min. Take it out and flip it with a spatula. Don’t worry if it breaks, it will still taste delicious. Back in the oven for another 10- 15 min.  Take it out of the oven and let it cool down. When it’s cold, you can  break the granola in smaller chunks.

I really like it as a topping on a fruit smoothie. Iker likes it more in his breakfast bowl with yogurt and fruits. I am sure you will find your way to enjoy it.

Iker& Julia

DSC_0053

Smoked Trout Tartar

DSC_0095

Wohoo….the first sunny day since a couple of days or maybe also weeks. We took our bikes and went to the Karmelitermarkt, a little food market in Vienna. The sun kissed our face and while enjoying a cup of coffee we were thinking about what to cook.
A good friend of us came over for Dinner and we wanted to prepare her something nice and where can you get more inspiration than on a market. A place full of fresh fruits and vegetables, meat and dairy products! Heaven!

With two backpacks full of ingredients and a big smile on our face were we trying to get home safety.
Our friend, Nicole, is working as a manager and she gives workshops on blogs and advertisement. Short or long story, she was helping us with our blog and we decided to say ” Thank you” trough a nice dinner!

Dinner Part 1: The Starter:

We decided to open our dinner with a Smoked Trout Tartar on smashed Avocado and Pumpernickel Bread.

For the smoked trout tartar (4 per.): 

  • 1 smoked Trout Filet
  • 1 tsp of Capers
  • 2 small Pickels
  • fresh Coriander
  • juice of 1/2  a Lemon
  • 1 tbsp Olive Oil

For the smashed Avocados:

  • 2 ripe Avocados
  • 1 Tbsp of Wasabi
  • half an Onion
  • 1 Tbsp of Pumpkinseed
  • Juice of a whole Lemon
  • Fresh Coriander
  • 4 Radishes

DSC_0070

Let’s start with the Tartar: 

Take a bowl of your choice and mince with your fingers the trout fillet into small pieces, careful with the little fish bones. Cut the capers and pickles into small pieces and add them to the fish. Squeeze the lemon and chop the fresh coriander, add both ingredients plus the Olive Oil and mix gently. You can refine the tartar with some salt and pepper, but pay attention, because the trout is already quite salty. Cover it with plastic film and put it back in the fridge for cooling down.

DSC_0067

For the smashed Avocados: 

Give the flesh of the avocados into a bowl and add the lemon juice, which prevents any discoloration of the avocado. Mince the avocado with a fork until you get a kind of mousse. Cut the radishes into thin slices and add them too, as well as the wasabi paste, the pumpkin seeds, salt and pepper. Mix everything and try. When you are happy with the result and the taste, put it back in the fridge.

Serve it: 

First, we need to cut the pumpernickel bread, we have used for this a Starter- ring (also know as a Tartar Ring), with which you can cut the bread easily and you get a nice form, but you can also use a knife.
Take a dish of your choice and start with the round piece of the pumpernickel on the bottom of the tower, on the bread comes the avocado mousse and on the top the trout tartar. We finished the dish with a thin slice of cucumber around the tower.

DSC_0087-side

To be continued…..with the Main Dish+ Dessert
Iker and Julia