Tomato-Avocado Quesadilla

Tomato-Avocado Quesadilla - Mexican delight from the folded tortilla Preparation time: 10 minutes Preparation time: Preparation time: 20 minutes For 4-6 quesadillas Ingredients 1–2 tomatoes Salt 1 pinch of sugar 1 avocado some lemon juice 8–12 tortillas (16 cm ø) 150–200 g grated Cheddar (optionally mountain cheese or Gouda) pepper olive oil preparation Slice the tomatoes and season with salt and sugar. Halve the avocado, remove the stone, scoop out the flesh, and cut into strips. Season with salt and drizzle with lemon juice. Sprinkle half of the tortillas with half of the cheese. Distribute the tomatoes and avocado on top, and season with pepper. Sprinkle with the remaining cheese, cover with the remaining tortillas, and press down lightly. Place the quesadillas, one at a time, in a pan lightly coated with olive oil on a gas stovetop over low heat for 4–6 minutes on each side. Gently shake the quesadillas occasionally to prevent sticking. To flip, turn the quesadilla out onto a plate and slide the unbrowned side back into the pan. Quarter and serve immediately. Chef’s tip: All ingredients will stay fresh for a few days, even when traveling. Never refrigerate tomatoes, as they lose their flavor. Avocados don't necessarily need to be refrigerated either. Photos © Daniela Haug; Recipes © Stevan Paul

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Grilled vegetable skewers

Grilled vegetable skewers refined with chili Preparation time: 20 minutes Preparation time: 10 minutes For 4 people Ingredients 2 peeled fresh corn cobs 1 medium red onion, cut into 12 wedges 1 red bell pepper, cut into 12 2.5 cm strips if possible 1 yellow bell pepper, cut into 12 2.5 cm strips if possible 1 green bell pepper, cut into 12 2.5 cm strips if possible 2 tablespoons olive oil 1 teaspoon seasoning salt 1 teaspoon chili powder 1/2 teaspoon sugar preparation Using a large kitchen knife, cut the corn cobs into approximately 2.5 cm pieces. Alternate the corn cobs, onion, and bell peppers on approximately 30 cm long metal skewers and brush the vegetables evenly with oil. Combine the seasoning salt, chili powder, and sugar and apply to both sides. Wrap the skewers in strong aluminum foil and refrigerate for up to 8 hours (the longer the refrigeration time, the better the seasoning will penetrate the vegetables—but if you're in a hurry, you can skip this time altogether). Preheat the grill for direct grilling. Place the skewers on the grill rack and grill for approximately 10-12 minutes, until the vegetables are tender. Turn the skewers occasionally during grilling.

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Homemade toasted bread pancakes

Homemade toasted bread pancakes in garlic oil Garlic in oil: 3 cloves of garlic Approx. 700 ml vegetable oil Vegetables: 1 small zucchini 1 eggplant 3 bell peppers (preferably red, yellow and green) Approx. 5 shallots 4 - 5 tablespoons basil pesto 2 tablespoons vegetable oil Lemon (to taste) salt, black pepper 1 teaspoon sugar Dip: 200g dried tomatoes 150g cream cheese (cucumber) 200g hummus Lemon juice (to taste) 3 cloves of garlic salt, pepper Bread: 400 g natural yogurt About 2 cups of flour 2 tablespoons baking powder 1 teaspoon salt 5 cloves of garlic 3 tablespoons vegetable oil Serving: 200 g cream cheese Garlic oil Garlic in oil: Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest. 1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft. 2. You can then let the garlic cool in the pan and either use it immediately or store it for later use. Vegetables: 1. Preheat the grill and cut the zucchini and eggplant into slightly larger pieces. 2. Remove the inside of the peppers and cut them into medium-sized slices. 3. Then peel the shallots and also slice them. 4. The prepared vegetables are now lightly fried, tossed with oil, and cooked on a plancha or griddle. It takes about 10 minutes for the vegetables to take on a nice brown color. (This caramelizes the vegetables beautifully on the surface, giving them a particularly delicious flavor.) 5. Wait until the vegetables have cooled slightly. Then, toss the vegetables in a bowl with salt and pepper and gradually add the basil pesto. 6. Season the vegetables with lemon and let them simmer for a while before serving. This will bring out the flavor even more. Dip: 1. Mix the sun-dried tomatoes with the hummus to a fine paste, then fold in the cream cheese. 2. Finally, season with salt, pepper and lemon to taste. Bread: 1. Put all ingredients (except the oil) in a bowl and mix together. 2. Brush the work surface with oil and knead the dough on it. 3. Knead the dough for 1-5 minutes, adding a little more flour if needed. When the dough no longer sticks to your hands and is stretchy, you can begin shaping it. 4. To do this, divide the dough into 3 parts and roll each part into flat pieces about 1 cm long. 5. Place the flatbreads on the heated grill. Once the flatbreads start to bubble and come off easily, you can flip them. Grill for about 2-3 minutes on each side. Tip: The ratio of flour to yogurt should be approximately 1:1. Water can also be used instead of yogurt. Serving: Lightly brush the pancakes with garlic oil, add a layer of tomato dip, and serve with the vegetables. Finish with some cheese and fresh herbs.

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