400 g pasta (farfalle)
500 g cherry tomatoes
1 - 2 spring onions
4 - 6 tsp wild garlic pesto (according to taste)
80 g pine nuts
2 tbsp ground hazelnuts
100 g grated Parmesan flakes
1 tbsp olive oil
100 g fresh wild garlic
30 g pine nuts
30 g parmesan
80 to 100 ml olive oil
½ tsp salt ,Pepper
Cook the pasta in salted water. Puree the ingredients for the pesto and season with pepper. Roast the pine nuts and then the ground hazelnuts separately until golden brown. Heat the olive oil in the pan. Add the cherry tomatoes and heat, turning, for two to three minutes . Cut the spring onions into rings and the white onion into pieces. Mix with the tomatoes. Season with salt and pepper. Drain the pasta water and mix first the pesto with the pasta. Then add the tomatoes and the spring onions and the pine nuts.
Serve it on plates and sprinkle with the parmesan and the roasted hazelnuts.
Ingredients for a round baking tray of 26 cm
100 g (cold) butter
200 g flour
½ tsp salt
70 ml water
2 dl milk
1 tbsp flour
100 g plain yogurt
100 g onion
200 g grated Emmental
Preheat the oven to 200 °C. Cut the butter into small pieces and mix with the flour and salt. Add the water and mix everything together to form a soft dough (do not knead).
Mix the milk with the flour and bring to the boil while stirring. Add the yoghurt. Slice the onion thinly and mix with the cheese and the yoghurt-milk mixture. Season with pepper, salt and nutmeg. Roll out the dough and place it in the baking tray. Prick the dough base with a fork and spread the cheese mixture on top. Bake for approx. 40 minutes until it is golden brown.
Tastes best warm, but can also be served cold. It goes well with salad.
5 tbsp flour
50 g butter
1 l bouillon
100 g grated cheese (for example Gruyère)
Peel the onion and cut it into small pieces. Stir and roast the flour in a pan at medium heat without fat until it is hazelnut brown. Do not let it get too dark. Leave to cool.
Sauté the onion in the melted butter. Mix in the flour. Add the bouillon. Stir and bring it to the boil. Reduce the heat and simmer for about 1 hour. Stir occasionally.
Serve the soup into soup bowls and sprinkle the grated cheese on top or serve separately.
500 g flour
1 ½ tsp. salt
1 tsp. sugar
1 – 2 bags yeast
60 g butter cut in small pieces
3 dl lukewarm milk
grated cheese and bacon cubes or grated apples, raisins, cinnamon, sugar (if needed)
Knead all ingredients into a smooth dough. Cover the dough and leave in a warm place to rise. Roll it out to round flat cakes.
savoury version: Spread cheese and bacon cubes on top.
sweet version: mix apples raisins cinnamon, sugar and spread on top.
Start at one corner and fold all to the centre, until you are around. Bake it in the oven at a temperature of 200 °C approx. 20 – 30 minutes. Leave to cool.
Tastes best when fresh.