Naumann - Delicious recipes for the summer Vegetarian Cooking: Enjoying fresh ingredients

Do you fancy an extra portion of vegetables? Then this is the cookbook for you because with it you can ring the changes. From pumpkin flan and Italian bread salad to red cabbage and goats cheese quiche, vegetable strudel with cottage cheese to radish parcels with spring onions our recipe ideas bring vegetables to centre stage, and theres sure to be something to suit everyones tastebuds. Naumann & Gbel Verlagsgesellschaft mbH a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft Emil-Hoffmann-Strae 1, 50996 Cologne (Germany) www.vemag-medien.de Cover design: StockFood/Harry Bischof Translation from German: Lisa Davey, in association with First Edition Translations Limited, Cambridge, UK Overall production: Naumann & Gbel Verlagsgesellschaft mbH All rights reserved ISBN 978-3-8155-8751-5 Image credits Illustrations: LenLis Fotolia.com Axel Struwe Fotodesign, Bielefeld: p. Studio Klaus Arras, Cologne: pp. TLC Fotostudio, Velen-Ramsdorf: pp. 255 kcal/1071 kJ
10 g P, 2 g F, 48 g CH Cook the spaghetti until firm to the bite in plenty of salted water according to packet instructions. 255 kcal/1071 kJ
10 g P, 2 g F, 48 g CH Cook the spaghetti until firm to the bite in plenty of salted water according to packet instructions.

Wash and briefly blanch the sugar snap peas. Pour into a colander, rinse in cold water and drain. Wash, halve and de-seed the pepper and cut into small pieces. Wash the spring onions and cut into thin rings. Wash and dry the herbs, and chop finely. Drain the spaghetti.

Mix the yoghurt with the cream and horseradish. Season to taste with salt and pepper. Mix the dressing with the vegetables. Fold in the spaghetti and serve the salad lukewarm. Lentil salad with vegetables Serves 4 250 g brown lentils 750 ml vegetable stock 1 red and 1 green pepper 2 tomatoes 1 onion 1 bunch mixed herbes de Provence 100 ml lemon juice 6 tbsp olive oil salt pepper Preparation time: 30 minutes (plus soaking and cooking time) Per portion approx. 297 kcal/1247 kJ
16 g P, 7 g F, 40 g CH Soak the lentils overnight in plenty of cold water, then drain.

Cook them in the boiling vegetable stock for approx. 35 minutes in a covered pan until firm to the bite. Wash, de-seed and dice the peppers. Wash the tomatoes, pat dry, remove the cores and dice. Peel the onion and chop finely. Wash the herbs, shake dry and chop finely.

Drain the lentils, rinse under cold water and drain again. Mix them with the vegetables in a bowl. Mix the herbs with lemon juice, oil, salt and pepper, and pour over the salad. Mix everything together well and allow to rest for 30 minutes before serving. Italian bread salad Serves 4 150 g stale white bread 125 ml vegetable stock 1 onion 1 garlic clove 200 g tomatoes 200 g cucumber 1 bunch basil 2 tbsp white balsamic vinegar 4 tbsp olive oil salt pepper 2 tbsp freshly grated Parmesan Preparation time: 20 minutes Per portion approx. 173 kcal/724 kJ
5 g P, 7 g F, 22 g CH Dice the bread and soak in the cold vegetable stock for 15 minutes.

Peel the onion and garlic, and chop finely. Skin the tomatoes, remove the seeds and dice. Peel the cucumber and dice. Wash the basil, shake dry and shred, keeping a few leaves for garnishing. Prepare a dressing from the balsamic vinegar, oil, salt and pepper. Remove the bread from the stock.

Mix it with the remaining ingredients, pour over the dressing and sprinkle with Parmesan and basil leaves. Herb salad with mushrooms Serves 4 400 g porcini, bay boletus or agaricus mushrooms 80 ml oil 1 onion salt pepper 300 g tomatoes 3 tbsp white balsamic vinegar 1 tbsp honey 1 bunch radishes 1 bunch lovage 1 bunch chervil 1/2 bunch flat parsley 1/2 bunch chives 1 box of cress Preparation time: 30 minutes (plus resting time) Per portion approx. 212 kcal/890 kJ
6 g P, 18 g F, 5 g CH Clean the mushrooms, wipe with a damp cloth and slice. Heat 2 tablespoons of oil in a frying pan and fry the mushrooms for approx. 7 minutes whilst stirring. Peel and dice the onion, and add to the mushrooms.

Continue to fry for 3 minutes, then season with salt and pepper. Put the mushrooms in a bowl to cool. Wash the tomatoes, remove the white cores and dice the flesh. Add to the mushrooms. Make a dressing from the vinegar, remaining oil, honey, salt and pepper. Pour half the dressing over the mushroom and tomato mixture, and allow to rest for 20 minutes.

Wash and slice the radishes. Wash the herbs, shake dry, pluck the leaves from the lovage and chervil, and chop finely. Chop the chives. Rinse the cress and cut from roots. Mix the herbs and cress with the radishes and the remaining dressing, and serve with the tomato and mushroom mixture. 290 kcal/1218 kJ
5 g P, 14 g F, 36 g CH Soak the mushrooms overnight. 290 kcal/1218 kJ
5 g P, 14 g F, 36 g CH Soak the mushrooms overnight.

The next day, drain well and dice finely. Sieve the flour into a bowl. Mix the yeast with 200 ml hand-hot water and knead with the flour into a smooth, pliable dough. Cover with a damp cloth and allow to rise in a warm place for an hour. Meanwhile, wash and finely chop the spring onions. Knead the dough again, working in the mushrooms.

Then on a floured surface, roll out half the dough to measure 30 x 20 cm. Brush on half the oil and sprinkle with half the quantity of spring onions and a good pinch of salt. Roll up the dough lengthways and cut into 16 pieces. Shape the pieces into longish rolls by hand. Repeat using the remaining dough and spring onions. Bring some water to the boil in a wok, insert a steamer basket and line with a muslin cloth.

Lay the little rolls 3 cm apart and cook in the sealed steamer basket on a high heat for 15 minutes. Asparagus souffls Serves 6 250 g green asparagus 250 ml vegetable stock 2 tbsp breadcrumbs 25 g butter 3 tbsp plain flour 50 g freshly grated Gouda salt white pepper 1 pinch nutmeg 3 eggs 3 tbsp cream butter and breadcrumbs for the souffl dishes Preparation time: 30 minutes (plus baking time) Per portion approx. 200 kcal/840 kJ
10 g P, 14 g F, 5 g CH Wash the asparagus, peel the lower third, cut off the hard end and cut the rest into bite-size pieces. Cook the asparagus in the vegetable stock for approx. 5 minutes, then remove and reserve the vegetable stock. Pre-heat the oven to 180C (Gas Mark 4, fan oven 160C), grease the souffl dishes with a little butter and sprinkle with breadcrumbs.