Our spring issue is out now. Gaby Wieland from Neantóg Kitchen shares two delicious spring recipes. First up, a healthy and gluten-free quiche with sweet potato crust, followed by a light and easy-to-prepare panna cotta dessert. Enjoy!
Simply Spring
Spinach and Feta Quiche With Sweet Potato Crust
Recipe by Gaby Wieland
Ingredients:
• Extra-virgin olive oil for coating the
pan and sweet potatoes
• 2 medium or one large sweet
potatoes, peeled and cut into
1/8-inch-thick (3mm) slices
• Sprinkle of cayenne pepper
• 1 tsp olive oil, for sautéing the onion
• 1/2 cup thinly sliced red onion
• 150g/5oz fresh baby spinach or
larger leaves, stem removed and
coarsely chopped
• 1-2 tsp vegetable stock powder
• 1/2 cup dairy free milk
• 1/4 tsp Himalayan or sea salt
• 1/2 tsp freshly ground black and
red pepper
• Sprinkle cayenne pepper – optional
• 4-5 large eggs or egg replacement
• 50g/1.5 oz feta cheese, crumbled
or grated parmesan or vegetarian/
vegan alternative
Method;
1. Preheat oven to 180°C/350°F.
2. Grease a 23cm/9-inch pie dish with extra-virgin olive oil.
3. Layer the sweet potatoes slices in slightly overlapping circles on the bottom and sides of the plate. You might need to cut the slices in half to fit them around the sides (round side up).
4. Brush the sweet potatoes with olive oil and sprinkle over a little cayenne pepper.
5. Bake in the preheated oven for 20 minutes or until the sweet potatoes are slightly tender.
6. Place the dish on a wire rack to cool.
7. Increase oven temperature to 200°C/400°F.
8. Place a large pan over medium heat.
9. Add a tsp of olive oil to the pan and sauté the onion slices for three minutes.
10. Add spinach to the pan and sprinkle vegetable stock powder over it and sauté for three more minutes.
11. Remove the pan from the heat, and allow to cool.
12. Combine the milk, eggs, salt and pepper, cayenne pepper in a medium bowl and whisk until well combined.
13. Arrange the spinach mixture onto the cooled sweet potato crust.
14. Pour the egg mixture over the spinach.
15. Sprinkle feta or grated parmesan cheese over the filling.
16. Bake the quiche at 200°C/400°F for 35 minutes or until the egg mixture is set.
17. Let the quiche rest for five minutes and serve.
Tip To make slicing of the sweet potatoes easier and quicker, use a mandolin or a food processor.
Almost Raw Panna Cotta Cream
Recipe by Gaby Wieland
Ingredients:
• 1 can coconut cream, 400 ml
• 2 tbsp agar-agar* powder
• 1/4 vanilla bean or ½ tsp vanilla
extract
• 1/2 cup honey or agave syrup
• a pinch of salt
• 1 cup raspberries or any berries of
your choice
• Pomegranate seeds (optional)
Method;
1. Heat 8 tablespoons water and 2 tbsp agar-agar*, bring it to a boil and simmer for 1-2 minutes*
2. Combine the coconut cream, honey or agave, agar and vanilla in the blender and mix until puffy and creamy.
3. Pour into small shot glasses or glasses of your choice and chill in the fridge for a couple of hours.
4. Garnish with whole or pureed fruits, some pomegranate seeds (optional) and serve cold.
Note Agar-agar is used as a gelling agent. The agar is the vegan version of a gelatin, made out of red algae. It is derived by boiling the algae and then making it to a powder. The good thing about it though is that it has no taste and no smell, the perfect thickening agent for any dessert. Agar-agar needs to be heated to unlock its binding power. Use 4 tablespoons of water for each tablespoon of agar-agar.
Tip Don’t heat the coconut cream or it will change its color from white to light brown.
Preparation time: 15 minutes. Serves 4-8 people depending on portion size!
Gaby Wieland’s ‘Neantóg Cookbook – Gaby’s favourite recipes’ is available to order from neantog.com
