Hey, who is hungry? Today, there is something delicious from the whole-value department. Eh, wait - what ? Yes, it may well be that thoughts of dark green knit sweaters and cookbooks now arise in surprisingly multi-facetted shades of umbra . I understand that. But maybe the matter gets a lot more excitement when we cook some delicious vegetarian food today - totally healthy and "clean eating" , of course. Are you there? Great! Because we cook herbal spelled with roast vegetables and a sweet and spicy yoghurt sauce to clean. The whole thing is fast, uncomplicated and (despite all wholesome) right, really delicious, Promised!
The idea of using fresh and unprocessed foods without additives is not really brand new. But I think it's more fun today than ever - you can combine so many different ingredients and country kitchens exciting ! For example, our spelled today has a green Middle Eastern touch with many fresh herbs such as parsley, coriander and mint. The spicy herbs fit wonderfully to the natural sweetness of the crisp dinkel. When it comes to roast vegetables, you can easily combine your favorite seasonal varieties - I'm always a big fan of parsnips and onions on the plate. The absolute blast is the superfixed yoghurt sauce: Creamy Greek yogurt turns into a sweet- and-sour sensation with a dollop of Sambal Oelek and a dash of maple syrup from Canada .
I almost never use table sugar in my kitchen. Usually a purchased package is enough for a whole year - and is mainly prepared for my mother who likes to drink her coffee with lots of sugar. I have nothing against sugar, but I think that not everything has to be sweetened always and everywhere. Whenever I need the deciding spoonful of sweet in my dishes, I'm totally into maple syrup. Of course that's sugar too, of course, but with the great natural flavor plus : a wonderfully caramel note. And that just makes everything a bit more delicious. Maple syrup from Canada is freshly tapped from Canadian maple trees and then immediately without any additives, flavorings or flavoringsboiled. It is available in different "grades" A to D, which indicate the intensity of the taste. A is rather light and D very strong and expressive in taste.
Incidentally, you can find more information about the product and many tasty recipes on the homepage of Ahornsirup from Canada . In any case, I'm really looking forward to show you some really tasty recipes with the alternative to table sugar and to learn some interesting facts about maple syrup in the near future. Until then, sexy wholesome cooking and ...
... have it tasty! ღ
PS : It should continue immediately with the cooking? Here you will find on the blog many other delicious recipes with maple syrup from Canada .
The recipe for herbal spelled with roast vegetables and sweet and spicy yoghurt sauce
Ingredients for 2 servings:
- 2 carrots
- 2 small parsnips
- 2 red onions
- 1 small fennel
- 1 zucchini
- 2 spring onions
- 1 tablespoon olive oil
- Optional Pepp: 2 sticks rhubarb
- 150 g of spelled
- 500 ml of vigorous vegetable or chicken broth
- 1 large mixed handful of fresh green herbs (eg parsley, coriander, mint)
- 200 g Greek yogurt 10% fat
- 1/2 tsp Sambal Oelek 2 tbsp Ahornrs syrup from Canada, Grade A
Salt pepper
That's how it works:
Preheat the oven to 200 degrees top / bottom heat.
Peel carrots, parsnips and onions and quarter them. Half length the courgette and fennel and cut into 6 or 8 long pieces. Share the spring onion in white and green. Optional: Peel off the rhubarb stalks and divide into pieces about 10 cm long.
Lay a baking tray with parchment paper and place the vegetables together with the white of the spring onions - but without rhubarb - on the plate. Sprinkle the olive oil over it and mix well until the vegetables are oiled. Salt & pepper and bake in the oven at 200 degrees for 30 minutes. Optional: After 20 minutes, put the rhubarb on the baking tray and bake for another 10 minutes.
In the meantime bring the spelled in the broth with an extra pinch of salt to a boil and simmer for 30 minutes on a low heat. Finely chop the herbs and the green of the spring onion. Drain the spelled and mix immediately with the herbs. In the covered pot to leave to eat.
Mix the yoghurt with Sambal Oelek, a pinch of salt and maple syrup.
Arrange the spelled on plates with the oven vegetables. Serve with the cool sweet and spicy yoghurt sauce. Sprinkle with fresh herbs and freshly ground pepper as desired.
INGREDIENTS
- 2 carrots
- 2 little parsnips
- 2 red onions
- 1 small fennel
- 1 zucchini
- 2 spring onions
- 1 tbsp olive oil
Optional Pepp:
- 2 bars rhubarb
- 150 g spelled
- 500 ml of vigorous vegetable or chicken broth
- 1 large mixed handful of fresh green herbs (eg parsley, coriander, mint)
- 200 g yoghurt 10% fat
- 1/2 tsp Sambal Oelek
- 2 tablespoons Ahonrsirup from Canada, grade A
Salt pepper
THAT'S HOW IT WORKS
Preheat the oven to 200 degrees top / bottom heat.
Peel carrots, parsnips and onions and quarter them. Half length the courgette and fennel and cut into 6 or 8 long pieces. Share the spring onion in white and green. Optional: Peel off the rhubarb stalks and divide into pieces about 10 cm long.
Lay a baking tray with parchment paper and place the vegetables together with the white of the spring onions - but without rhubarb - on the plate. Sprinkle the olive oil over it and mix well until the vegetables are oiled. Salt & pepper and bake in the oven at 200 degrees for 30 minutes. Optional: After 20 minutes, put the rhubarb on the baking tray and bake for another 10 minutes.
In the meantime bring the spelled in the broth with an extra pinch of salt to a boil and simmer for 30 minutes on a low heat. Finely chop the herbs and the green of the spring onion. Drain the spelled and mix immediately with the herbs. In the covered pot to leave to eat.
Mix the yoghurt with Sambal Oelek, a pinch of salt and maple syrup.
Arrange the spelled on plates with the oven vegetables. Serve with the cool sweet and spicy yoghurt sauce. Sprinkle with fresh herbs and freshly ground pepper as desired.
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