Written by Zita Majoros

In one year, the latter was very affected by having to cook on a daily basis. Lately, I've run out of ideas and I'm tired of trying to please everyone in the family with my cooking.

At the same time, I like to cook, I like to experiment, and I like food styling, if I wasn't an artist/fashion designer/entrepreneur/graphic artist, I could imagine becoming a gastroblogger.

That's why, in reference to Easter, I came up with the idea of ​​making 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:

Shallot and blue cheese walnut quiche with green salad

Parsley pesto curd cream

Egg-scallion-radish salad

Vegetables, cheese plate with bread

Boiled eggs painted with purple cabbage and turmeric

Mascarpone carrot cakes with frozen cherries

For everything 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.

For the dishes, I used found recipes as a starting point, but varied them by writing down my versions in case anyone was inspired and wants to reproduce what they saw.

Quiche:

Ingredients for pasta:

150 g flour and 120 g butter, salt to taste

Ingredients for filling:

a bunch of shallots

200 g sour cream

200 g mascarpone blue cheese

2 eggs

50 g 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.

Spring onion radish egg salad

3 boiled eggs

2 bunches of radishes

1 bunch of spring onions

2 dl sour cream

Preparation:

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.

I salt the vegetables and let them stand for a while to release the moisture, then drain and mix with the egg yolk sour cream. Delicious with toast!

Parsley pesto cottage cheese

2 bunches of parsley

2 cloves of garlic

50 g of walnuts

50 ml pumpkin seed oil

300 g cottage cheese

I grind the parsley, walnuts, pumpkin seed oil, and garlic until creamy, if possible (I didn't succeed with my own tools) and mix it with the cottage cheese. We eat it with fresh vegetables, carrots, and bell peppers.

Carrot cakes

2 eggs

200 g of carrots

100 g of walnuts

50 g cane sugar

50 gr flour

a little ginger

for the cream:

300 g of 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. You got a 6 cm cake, if you want more, you should double the quantities.

The post-cooking waste can be fully composted, and since we are now going to our plot, I will take it with me and throw it in the compost!