Rezepte (

    #Stayingathome. Now is the perfect time to try out some recipes.

    Just discovered: the new cookbook "Vegetarisch – 50 schnelle Wohlfühlrezepte" by Barbara Bonisolli (Callwey Verlag, 20 Euro). Food photographer Barbara Bonisolli lives with her family in Bavaria out in the country, together with ducks, chickens and bees. In her large garden she grows all kinds of vegetables and fruits. And depending on the season, she is inspired to create delicious vegetarian dishes. In her new book, she presents 50 recipes in which vegetables and fruit from local growing areas are the most important ingredients.  We have tried out three for you:

    Aubergines mit Bulgur

    Stuffed aubergines from the oven


    For 4 as a main course

    • 3 medium sized eggplants (approx. 900 g)
    • 8 fresh garlic cloves 1 bunch of parsley
    • 1 chili
    • 3 tablespoons of olive oil
    • salt, pepper
    • 60 g salt lemon
    • 3 egg tomatoes (approx. 300 g) 250 g bulgur
    • 80 g peeled almonds 30 g butter
    • 2 tablespoons raisins

    Preheat oven to 200 °C convection oven. Line a tray with baking paper. Wash and halve the aubergines. Carefully spoon out the flesh and chop roughly. Peel and roughly chop the garlic. Chop parsley. Cut the chilli into rings.

    Heat a pan with olive oil. Brown the fruit flesh strongly. To finish, add garlic, two thirds of the parsley and chilli and fry. Spice with salt and pepper. Put the aubergine peels on the tray, salt lightly and put the pulp back into the aubergine peels. Cut the salted lemon into fine slices. Skin the tomatoes according to taste and cut them into small cubes. Mix with the salted lemon and spread over the aubergines. Place in the oven for 35 minutes. In a saucepan, bring Bulgur to the boil with 500 ml water and a little salt. Coarsely chop the almonds and roast them golden in a pan with some butter. Melt the rest of the butter in the hot bulgur. Add raisins and almonds and season with salt. Sprinkle the cooked aubergines with chopped parsley and arrange with the almond bulgur.

    TIP: The aubergines and the almond bulgur are also tasty cold on hot days.

    Ravioli mit Erbsen 

    Mezzelune with peas and borage


    For 4 as main course or 6 as starter

    For the filling:

    • 100 g sheep's curd cheese
    • 2 fresh garlic cloves
    • 450 g fresh, peeled peas 100 g young pecorino
    • 1 egg yolk
    • salt, pepper

    For the dough:

    • 300 g Wiener Griessler
    • (double flour)
    • 1 tsp salt
    • 2 eggs plus 1 egg (separated)
    • 2 tablespoons of olive oil

    To serve:

    • 150 g butter
    • 1 handful of young borage leaves
    • Pecorino
    • Borage Flowers


    • cookie cutter or a glass of 12 cm diameter

    Drain the curd in a sieve. Peel and chop the garlic. Blanch peas in salted water for 5 minutes. Drain water and put 50 g peas aside. Mash the remaining peas with the garlic. Grate 50 g of pecorino. Mix together with the egg yolk, salt and pepper and season to taste. Knead the Wiener Griessler, salt and eggs plus the additional egg yolk and olive oil into a firm, smooth dough. Put the egg whites aside. Depending on the size of the eggs, the amount of flour may vary slightly. Wrap the dough in foil and let it rest for at least 30 minutes. Roll out the pasta dough thinly - with the pasta machine, level 6. Cut out 12 cm circles with a cookie cutter or a glass. Place 2 tsp. of filling in the middle of each circle. Brush the edges of the dough thinly with the egg white that has been set aside, fold up and carefully close with a fork. Line a tray or board with a kitchen towel and flour it. Place the finished dumplings on top. Bring a large pot of salted water to the boil and carefully slide the mezzelune into the boiling water. Lower the temperature a little and let the dumplings simmer for about 7 minutes until they are al dente.

    Melt the butter in a saucepan at low temperature. Add the blanched peas and the sliced borage leaves.

    To serve, place the mezzelune on deep plates. Serve with butter, pecorino and borage flowers.

    Zwetschgenknödel mit Mohn

    Plum dumplings with poppy seeds


    For 4 portions

    • 700 g floury potatoes
    • Salt
    • 3 egg yolks
    • 100 g flour
    • 100 g fine durum wheat semolina or Wiener Griessler 
    • and some for the board
    • 2 tablespoons of oil
    • Salt
    • freshly grated nutmeg
    • 12 plums
    • possibly 12 lump sugar cubes 
    • Sugar

    To serve:

    • 100 g butter
    • 3 tablespoons fresh white bread crumbs or breadcrumbs
    • 1 tablespoon cinnamon sugar
    • 2 tablespoons ground poppy seeds

    Wash the potatoes thoroughly and cook with the skin in salted water. Drain, allow to cool slightly, peel and then press through a potato press.

    Quickly add the egg yolks and let the mixture cool completely. Then knead with flour, semolina and oil, season to taste with a little salt and nutmeg. Wash and stone the plums, if necessary put 1 sugar cube into each plum. Roll out the potato dough on a board sprinkled with fine semolina to a thickness of about 1 cm. Cut the dough into 7 cm squares, place the plums on top, close the dough around them and roll into dumplings. Bring the water to the boil with a little salt and sugar. Carefully put the dumplings in. As soon as the dumplings rise, reduce the heat and let the plum dumplings simmer for about 10 minutes with half lid on. In the meantime, heat 75 g butter in a pan to serve, roast white bread crumbs or breadcrumbs in it while stirring constantly until golden brown. Finally, stir in the cinnamon sugar. Foam the rest of the butter in a small pot and roast the poppy seeds in it. Lift the dumplings out of the water with a sieve spoon, drain them well, put them on plates and sprinkle with breadcrumbs. Spread the poppy seed butter on the dumplings.

    Vegetarisch – 50 schnelle Wohlfühlrezepte von Barbara Bonisolli

    © Barbara Bonisolli/Callwey Verlag 



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