Zucchini Tart And Red Beet Fennel Salad


There is an overgrow of zucchini and fennel in our garden. It is very beautiful and it is a lot. I discovered also today that fennel is continuing to grow if you cut it a little above the root (I read it in a gardening book after harvesting the whole plant…). For the base of the tart, I used margarine. When buying margarine I always try to find some with unhydrogenated fat and high in unsaturated fat. There are margarines with flaxseed oil, coconut oil and other good stuff. Next time I will try to make the base of the tart with coconut oil instead of margarine. You can try first and tell me how it went :)

For the topping of the tart I used pumpkin seeds. I soaked them for about 8 hours and then I let them dry in the sun. This is a lot of effort for a little amount of seeds, but it is worth it if you can afford the time. If you are interested in how and why to soak nuts and seeds, look here.

 We ate all of this with 5 people. I guess you can also make it with 4.  

Zucchini Tart


1,5 cup buckwheat flour
1/2 cup puffed amaranth
100 g margarine
3 tablespoon water


400 g silken tofu
2 zucchini
1 carrot
2 small onions
1/3 cup sesame seeds
2 tablespoon olive oil
2 teaspoon turmeric
1 teaspoon salt
1 teaspoon pepper

handful of pumpkin seeds (preferably soaked for 8 hours) for decoration

Prepare the base:

Mix all ingredients together. Use your hands to make the dough. Kneat everything until it is well combined. It´s best to put the dough into the fridge for approximately 20 min. But you can skip this step if you are short in time. Preheat the oven to 170° C. Press the dough into a spring form pan (I used a 26 cm one) and bake for 15 min.

Prepare the filling:

Grate the zucchini and the carrot finely. Chop the onions into small pieces. Heat 1 tablespoon olive oil in a pan and add the onions. Fry them until they are a little brown. Combine all ingredients and mix with a fork until the consistency is smoothly.

Fill the filling on top of the baked base. Now bake everything for another 45 min or until the filling has a light brown crust. When you take the tart out of the oven, let it set for a while. Sprinkle with pumpkin seeds.

Red Beet Fennel Salad

2 fennel
1-2 red beet (depending on your liking and their size)

For the sauce:
3 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon thinly chopped ginger
1/2 teaspoon salt

Cut off the green top of the fennel and safe some for later. Chop the fennel and the beet into your favorite pieces. Combine all ingredients for the sauce and stir well. Pour over the fennel and the beet and mix everything. Decorate with some of the green you saved in the beginning

The zucchini tart is at its best when it is neither cold or hot. The salad gets even better, when it has some time to marinate. So don´t hurry :)



Buen apetit! I hope you´ll like it.

A Very Green Potato Salad


So, the summer is out there. I am very happy for the sunlight. It makes everything so much brighter. As the season allows it now, it´s time to prepare some salad for having picnic outside. This potato salad comes with creamy avocado and lots of fresh green vegetables. You won´t miss the mayonnaise, I promise…

Very Green Potato Salad
serves 5

400 g small waxy potatoes
1 broccoli
1 cucumber
1 1/2 cup peas (you can use frozen ones)
1 red onion
1 avocado
1/2 cup red cabbage
big heap of chives
fresh sprouts (a very good fit, although they are not pictured above)

Wash the potatoes thoroughly and cook them a few hours before you make the salad (you can also cook them the night before). Unfreeze the peas, if they have been frozen. To prepare the broccoli, you cut of the florets and divide them until they are as small as you want them. Then you can also peel the trunk and cut it into bite-sized pieces. Steam the broccoli for 5 min. Cut the potatoes and the vegetables into similarly big pieces and mix together in a bowl. Add the peas, the chives and the fresh sprouts.


1/2 cup virgin olive oil
juice from one lemon
1/2 tsp salt

Mix all ingredients for the sauce together and pour over the salad.

Done :)


So green this salad!



Now enjoy this green and creamy potato salad adventure together with some people you love! I hope you´ll like it!


Zucchini Spaghetti Aglio E Olio


I made this recipe some time ago for a beloved friend and me. We had a great time measuring the length of the spaghetti and of course eating them.
This recipe is very simple, all you need is a zucchini, some olive oil and garlic.
You can add basically every vegetable you adore. I suggest carrots and tomatoes.

If you don`t have a spiralizer, you can just use your potato peeler to make the noodles. They will look more like vermicelli then though.

Buon Appetito!

Zucchini Spaghetti Aglio E Olio (raw)
serves 2

2 zucchini
3 carrots
4 dried tomatoes
2 garlic gloves
4 tbsp olive oil
juice from 1/2 lemon

pine nuts
basil leaves

Make the spaghetti using your spiralizer or your potato peeler.
Chop the garlic, the dried tomatoes and the basil leaves. Mix with the spaghetti. Mix olive oil, lemon juice and salt to taste with the spaghetti. Crumble the pine nuts with some salt and sprinkle over the spaghetti.