The Frowner

FROWNER’S SUMMER MENU

Oil-free, oven-baked rosemary potato chips Carrot and celery salad with fresh parsley and chives, served in an iceberg lettuce cup Corn salad with madras sauce and herbs, served in an iceberg lettuce cup

Cep Mushroom Risotto al Frowner (Vegan)

For 4 servings Ingredients: 3 tablespoons of olive oil 1 onion 200-250g cep mushroom risotto 100ml white wine 700-800ml water Salt, pepper, bouillon Vegan cream (oat- or soya-based) Vegan grated cheese

Quick Vegan Apricot Tart

Ingredients 1 packet of spelt cake mix (spelt flour 44%, water, vegetable oil (rapeseed, hydrogenated rapeseed, olive), wholemeal spelt flour 11%, iodized cooking salt, wheat flour, acidifying agents: citric acid, preservative: E202) The

Traditional carrot cake (vegan)

Ingredients for a 26 cm diameter cake tin: 300g of brown sugar 6 spoons of egg yolk substitute (see the packaging for more precise measurements – use 3g per 16ml of water) 600g

Scandinavian Wonder Bread

Preparation Add the baking mixture to a bowl, pour in the water and mix well with a mixer, using the dough hook attachment. Mix further using the whisk attachment. Shape the dough into a loaf, cover the bowl and leave in the fridge overnight. The next morning, cover the oven grid with baking paper and place in the centre or lower part of the oven. Bake the bread for 80 minutes at 200°C (select upper and lower heat). The oven should not be preheated. The baking mixture can also be used to make small bread rolls or crispbread.

Vegan Salad with spelt “Hörnli” (Swiss small, curved macaroni)

Preparation Add the “Hörnli” and chopped pepperoncini peppers to salted water and bring to the boil. Cook al dente and drain well. Add some olive oil to a pan along with the “Hörnli”. Turn off the heat and briefly stir. Leave to dry in a sieve on a towel. Wash the peppers and zucchini and chop finely. Combine 2-3 tablespoons of the salad seasoning mix with the white wine vinegar and stir to a paste. Add olive oil and stir until it has reached the consistency of a sauce. Fold in a small tube worth of vegan mayonnaise and thin down with approximately 2 tablespoons of the soya cream. Season well with pepper. Add the finely chopped parsley, chives, peppers and zucchini and mix well with the warm “Hörnli”. If needed, season further to taste. The remaining 100g or so of “Hörnli” can be used for other dishes. Serve warm or cold. This recipe can be easily stored in Tupperware in the fridge and enjoyed the next day.

Melon and Blueberry Salad

Preparation Wash the melons and core the Charentais Chop finely Wash the blueberries and place on a towel to dry Add 100ml of lemon juice to a pan along with the sugar and cherries and bring to the boil. Stir with a whisk (taste briefly with a teaspoon - the quantity of sugar can be adjusted according to the sweetness of the lemons and the fruits, as well as personal taste) Pour the hot mixture over the fruits Mix well with salad servers and garnish with the peppermint leaves

Aubergines au gratin al Frowner (vegan or vegetarian)

Ingredients 1 – 2 aubergines 500g pre-prepared tomato sauce (sauté onions and garlic in olive oil. Add 1kg of ripe chopped tomatoes and one packet of date tomatoes to the pan (a

Frowner Lentil Salad

If you are using the whole packet for the Frowner salad, be sure to have a large bowl on hand. Mix 1 and a half packets of the salad herb mixture with the white wine vinegar and a good quantity of pepper until a thick sauce is formed (paste). Whisk in the olive oil until the sauce has reached a good consistency (add a touch of soy sauce to taste). Otherwise use less salad herb mixture.

Recipes