Leek Quiche & Blackberry Panna Cotta

When I am at home in Graz, my mum and I always try out some new recipes. Yesterday we decided to make a »leek quiche« and »Blackberry-Panna Cotta». We took recipes out of the books »Veganes fürs Fest« and »Käse Veganese«, both written by Heike Kügler-Anger.

They both turned out great! Here are the recipes we used (a bit different to the original):

Leek Quiche

for the shortcrust you need:
300g whole-wheat flour
1 tea spoon salt
80g margarine
100ml cold water

for the filling you need:
1 onion
2 leeks
2 tomatoes
2 table spoons colza oil
200g baked white beans
100ml soymilk
4 table spoons yeast flakes
2 table spoons tahina
2 table spoons cider vinegar
1 table spoon mild mustard
3 tea spoons carob gum
3 table spoons parsley
2 table spoons chive
a bit of salt
a bit of pepper
margarine for the springform
6 table spoons pignolia

1. Mix flour and salt in a bowl. Add margarine and mix it. With machine running, add tablespoons of water.
2. Form a ball and wrap it in plastic.
3. Leave the dough in the refrigerador for at least half an hour.
4. Roll out the chilled dough in your pie pan (ø26cm) on a lightly floured surface.
5. Preheat the oven to 200°C and bake the shortcrust for 10 minutes.

1. Cut onion and leek. stew gently for about 20 minutes.
2. Put the white beans and soymilk in a bowl and puree it.
3. Add yeast flakes, tahina, cider vinegar, mustard, carob gum and herbs and mix it.
4. Add leek, tomatoes and onion to the bean-creme and season it with salt and pepper.
5. Put the filling on the shortcrust and put the pignolia on top.
6. Bake the quiche for 30 minutes.


Blackberry Panna Cotta

250ml soy cream
200ml coconut milk
4 table spoons cane sugar
1/2 tea spoon vanilla essence
1 tea spoon Agar Agar powder
50ml almond liqueur (Amaretto)
300g fresh blackberries
1 1/2 table spoons powdered sugar

for an extra Almond brittle topping you need:
65g cane sugar
2 table spoons water
5 table spoons flaked almonds

1. Mix soy cream with coconutmilk, cane sugar and the vanilla essence and heat it in a cooking pot until it boils. Never stop stirring. Add Agar-Agar and stir it for another 3-4 minutes. Add almond liqueur, portion the panna cotta out on 4 glasses and let it cool down in the fridge.
2. Mix the blackberries with the powdered sugar (at least 45 minutes before serving the dessert).

extra almond brittle topping:
1. put sugar and water into a cooking pot and heat it up until the sugar caramelises. Add the almond flakes and mix it carefully.
2. Put the almond brittle on a baking paper and let it cool down.
3. Put blackberries and almond brittle topping in the glasses and serve it.



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