Facebook Instagram Pinterest

chanterelle stuffed round zucchini

Recipe: Chanterelle stuffed round zucchini

Serves: 9 (as a starter)
  • 9 round zucchinis
  • 300 g of buckwheat
  • 300 g of chanterelles, washed and cleaned
  • 2 red onions, diced
  • a few branches of fresh rosemary
  • one tbsp. of butter
  • 1/3 cup of dry red wine
  • salt and pepper, to taste
  • Cut tops off the zucchinis and scoop the flesh - you can use it to make another dish.
  • Sprinkle the inside with salt and set aside.
  • Cook the buckwheat.
  • Melt butter in a large skillet, add onion and saute it.
  • Add rosemary leaves. After about a minute add chanterelles.
  • Cook over moderate heat for about 5.
  • Add wine and simmer for another 3-4 minutes.
  • Add buckwheat and mix. Season with salt and pepper. Remove from heat.
  • Stuff the zucchinis and cover with tops.
  • Bake at 180C for about 40 minutes.

stuffed eggplant

Recipe: Stuffed eggplant

  • one eggplant
  • 2 medium tomatoes
  • 2 cloves of garlic
  • 2 shallots
  • 2 tbsp. of olive oil
  • 1/4 cup of dry white wine
  • sea salt and freshly ground black pepper, to taste
  • 2 tbsp. of feta cheese
  • 2 tbsp. of coarsly chopped parsley
  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt. Place in a baking dish and roast at 180C for about 20 minutes. Set aside to cool. Scoop out the flesh and chop it.
  • Scald tomatoes and remove the skin, dice them.
  • Heat the olive oil in a skillet, add minced garlic and diced shallots, saute them. Add chopped eggplant and diced tomatoes. Season with salt and pepper, add wine and cook for about 10 minutes, until the wine has evaporated.
  • Stuff the eggplant skins with eggplant-tomato sauce, top with crumbled feta. Bake at 180C for about 10 minutes.
  • Before serving, top with fresh parsley.

stuffed butternut squash

Recipe: Stuffed butternut squash

  • one butternut squash
  • 1 cup of buckwheat
  • one red onion, finely diced
  • 200 g of chanterelles
  • 1 tbsp. of butter
  • salt and pepper
  • fresh thyme

stuffed pumpkin

Recipe: Stuffed pumpkin

  • one small Hokkaido pumpkin
  • 2-3 shallots, diced
  • 1 tbsp. of butter
  • 4-5 medium potatoes, diced
  • 1 tsp. of curry powder
  • 1/4 bunch of fresh sage
  • olive oil
  • sea salt and freshly ground black pepper