Zita Majoros' writing
For one year, the fact that she had to cook on a daily basis took a toll on the latter. Lately I've run out of ideas and I'm tired of trying to please everyone in the family with my cooking.
That's why, in reference to Easter, I made up a brunch of dishes that I love. I'm vegan, not vegan, and dairy products play an important role in my kitchen, so this is a non-vegan and lactose-intolerant friendly brunch.
I continue to strive for zero waste cooking, this brunch is also completely plastic-free. It's not zero waste, because I bought a few things in glass (pumpkin seed oil) and paper (sugar and flour), from locally produced and grown ingredients.
I dreamed this:
Scallion and blue cheese walnut quiche with green salad
Parsley pesto curd cream
Vegetables, cheese plate with arán bread
Boiled eggs painted with purple cabbage and turmeric
Mascarpone carrot cakes with frozen cherries
Approx. I shopped in my favorite Klauzál tér market in half an hour. At Boci tej, I bought the dairy products in their own boxes (cream, cheeses, cottage cheese and mascarpone!!! I was again completely impressed by what is available in measured quantities)
Vegetables, nuts and eggs at the super gastro vegetable counter, where you always have everything. So shopping wasn't that much of a hassle, and not a single piece of plastic packaging came home with me.
Everything turned out really well, I was very satisfied with myself, and I used products from the BARE collection for serving.
Additions for pasta:
150 gr flour and 120 gr butter, salt to taste
Additions for filling:
a bunch of shallots
200 g sour cream
200 g mascarpone blue cheese
50 gr coarsely ground walnuts, salt to taste.
For the dough, I melt the butter and mix it with the flour and put it in the fridge for 20 minutes to cool down. I line the baking dish (24 cm) with the dough and brush it with a little egg, then bake it at 200 degrees for 20 minutes. I mix the filling ingredients, cut the shallots, the cheese is soft, just mix it with the sour cream. pour this into the mold lined with dough and bake for another 30 minutes at 180 degrees. I serve it with a fresh green salad.
Scallion Radish Egg Salad
3 boiled eggs
2 bunches of radishes
1 bunch of spring onions
2 dl sour cream
I cut the radish in half and cut it into thin slices, and the spring onion into rings. I separate the yolk and the white of the egg, mix the yolk with the sour cream until creamy, cut the white into smaller pieces and mix it with the chopped vegetables.
Parsley pesto cottage cheese
2 bunches of parsley
2 cloves of garlic
50 g walnuts
50 ml pumpkin seed oil
300 gr cottage cheese
I grind the parsley, walnuts, pumpkin seed oil, and garlic until creamy, if possible (I wasn't very successful with my own tools) and mix it with the cottage cheese. We eat it with fresh vegetables, carrots and bell peppers.
200 g carrots
100 g of walnuts
50 g cane sugar
50 gr flour
a little ginger
for the cream:
300 g mascarpone
Juice of 1 lemon
30 g cane sugar
I ground walnuts and carrots, added sugar, 2 eggs and flour. Using a small gingerbread circle, I poured the mass onto a baking sheet and baked it for about 30 minutes. The outside hardens, but the inside remains soft and crumbly. I mixed mascarpone with lemon juice and sugar, spooned the mascarpone between the slightly cooled carrot cake slices and put it on top, topped with frozen cherries. Of this quantity, 6 pieces approx. A 6 cm cake came out, if you want more, you should double the quantities.