Tasting dinner with 3 light recipes

Are you waiting for dinner guests? Surprise them with this menu: three complete but very digestive dishes with which you can leave room for dessert.

Replace or complement the appetizers with a delicious potato rostis designed to work not only as an accompaniment, but also as a delicious starter. Arugula and spice mix will give these typical Swiss roast potato cakes a great personality.

From the heart of Europe, we jump to the Orient with an exquisite miso soup. To adapt this basic of Japanese cuisine to seasonal cuisine, different ingredients can be used; On this occasion, we propose a cooking of leek, onion and turnip, which we give body to through delicious tempeh tacos sautéed with soy sauce.

We close the menu with a buckwheat stir-fry with vegetables seasoned with a peppermint oil that you’ll want to use in your cooking daily. One of the advantages of buckwheat or buckwheat is that, as it does not contain gluten, it is suitable for celiacs; In addition, it provides healthy energy thanks to fagopyritol (a specific carbohydrate) and is an organic crop, since it needs less care and attention than wheat and works as a natural herbicide. A dish that is delicious for the palate and gentle on the environment.

POTATO AND ARUGULA ROSTIS

Ingredients for 4 people:

• 4 medium Monalisa or Kennebec potatoes
• 1 onion
• 1 cup arugula
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 1 teaspoon of the “4-spice” mix: cinnamon, cloves, nutmeg and ginger
• pepper and salt

Preparation (20’+35′ cooking):

1. Cook the potatoes in salted water and a little vinegar over a low heat for about 20 minutes, drain them and let them cool.
2. Once cool, peel and coarsely grate to season with salt and pepper. Add the spices, half of the chopped arugula and grated onion, and mix gently.
3. Shape the potato crackers into a round, flat shape. Place them on a greased baking tray and bake at 180ºC for 15 minutes or until golden brown.
4. Place them in a tower and decorate them with the rest of the arugula.

Variants:

Instead of baking, they can be fried in a nonstick skillet for 5 minutes on each side until golden brown.

They can also be prepared with other spices, with parsley, garlic, vegan cheese, or some grated tofu.

Nutritional Information:

• Calories: 237
• Carbohydrates: 41 g
• Protein: 6 g
• Fat: 5 g

MISO SOUP WITH TEMPEH CROUTONS

Ingredients for 4 people:

• 50 g leek
• 50 g onion
• 50 g turnip
• 5 cm wakame seaweed
• barley or rice miso
• tempeh
• soy sauce
• salt and oil

Preparation (10’+20′ cooking):

1. Chop the leek into slices, the onion into half-moons and the turnip into squares.
2. In a saucepan with a few drops of oil, put the onion and a little salt, and, when it changes color, the turnip and leek.
3. Cook until golden brown and add 4 glasses of water and a little salt.
4. Chop the wakame seaweed and add it. Cook for 20 minutes, until vegetables are soft.
5. Without turning off the heat, remove a little liquid with a cup and dissolve 4 level teaspoons of miso. Break up any lumps, return to the soup and remove from heat.
6. For the croutons, cut the tempeh into cubes and sauté in oil over high heat. Before turning off, add a few drops of soy sauce and stir.
7. Serve hot with the croutons on top.

SAUTEED BUCKWHEAT WITH VEGETABLES

Ingredients for 4 people:

• 60 g buckwheat
• 1 spring onion, chopped
• 2 garlic cloves, minced
• 100 g pre-cooked borage
• 2 small Swiss chard leaves, chopped
• 4 sun-dried tomatoes, chopped

For the cream of peas:

• 1 leek, chopped
• 1 small potato, chopped
• 2 tablespoons virgin olive oil
• 400 g shelled peas
• vegetable broth
• black pepper and salt

For the oil:

• 8 tablespoons virgin olive oil
• fresh mint and saffron

Preparation (35’+45′ cooking):

1. In a mortar and pestle, crush the oil with the peppermint and a few strands of saffron.
2. Cook the buckwheat with salt in double the water for 20 minutes.
3. Sauté leek and potato 8 minutes; Add the peas, stock, pepper and salt. Cook for 10 more minutes, mash everything and pass it through the chino.
4. Sauté the onion and garlic with the chilled buckwheat. Add the chard, tomatoes and borage. Salt and pepper.
5. Serve bathed in the cream and garnish with the oil.