Cooking for a larger group can be challenging. With these recipes, your next dinner party will be stress-free.
Anyone who has ever hosted a dinner party knows that cooking for a larger group can be a challenge. Especially if several courses are to be served. Meeting guests’ tastes while avoiding chaos in the kitchen is not easy. Author and blogger Sibylle Sturm knows this challenge all too well. In her new cookbook “The Eating Class for Everyone – Cooking for Family, Friends & Guests” (ars vivendi) she shares recipes that really appeal to everyone and are also vegan. Here you can find inspiration for your next dinner party.
Wild herb salad with orange dressing
Ingredients: 150 g wild herb salad, ½ cucumber, 4 small tomatoes, 3 radishes, red radish cress, 2-3 tbsp sunflower seeds and sesame seeds, 85 ml freshly squeezed orange juice, 3 tbsp light balsamic vinegar, 4 tbsp extra virgin olive oil or rapeseed oil, 5 tbsp Water, 1 teaspoon agave syrup or another sweetener, salt and ground pepper
Preparation: Clean, wash and shake dry the wild herb salad (it is best not to spin as some of the leaves are very sensitive). Wash, clean and cut the cucumber, tomatoes and radishes into thin slices.
Place the salad in a large bowl and distribute the remaining ingredients on top. Sprinkle the cress, kernels and seeds over the top and add the dressing shortly before serving.
Roasted cauliflower and pepper soup
Ingredients: 1 kg cauliflower without leaves, 2 red peppers, 7 tbsp olive oil (plus optionally more for frying), 2 red onions, 2-3 garlic cloves, 30 ml maple syrup, 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp ground cumin , 2 tsp sweet paprika powder, 1 tsp cayenne pepper, 1 ½ tsp salt, 1 tsp ground pepper, 700 ml vegetable broth, 400 ml coconut milk, ¼ fried pepper, 8 tbsp grain-seed mixture (e.g. sunflower seeds and sesame seeds), 2- 3 stalks flat-leaf parsley
Preparation: Preheat the oven to 200 °C (fan oven).
Cut the cauliflower into small florets, halve the peppers, remove the core and seeds, then cut into pieces. Optionally for the topping, cut a quarter of 1 pepper into strips and fry in a pan with a little oil. Peel and cut the onions into eighths, peel the garlic and flatten it slightly with a spoon.
Place the vegetables on a baking tray lined with baking paper and spread well.
Mix the olive oil with the maple syrup, herbs and spices in a small bowl, drizzle over the vegetable mixture and mix well. Bake in the oven for about 25 minutes. If the cauliflower gets too dark, cover it with baking paper.
Then take the vegetables out of the oven, put them in a large pot and pour in the broth. Bring to the boil, bring to the boil briefly, then season to taste and puree finely with a hand blender. Gradually pour in the coconut milk and heat again.
Divide into bowls and garnish with toppings.
Beluga lentils with roasted vegetables and bean cream
Ingredients: 200 g dried beluga lentils, oven-baked vegetables depending on the season (e.g. 8 colorful carrots, 200 g Hokkaido pumpkin, 4 small tomatoes, 4 brown mushrooms), 4 tablespoons olive oil, 2 pinches of ground cinnamon, 480 g giant white beans (canned, drained weight), 2 cloves of garlic, 3 tablespoons of lemon juice, 8 tablespoons of extra virgin olive oil, 2 pinches of ground rosemary, 2 pinches of harissa (optional), ground salt and pepper, 10 sprigs of parsley
Preparation: Preheat the oven to 180 °C (fan oven).
Wash and clean carrots, pumpkin and tomatoes. Clean mushrooms. Halve the carrots lengthwise, halve the mushrooms in the same way, and cut the pumpkin into thin wedges. Line a baking tray with baking paper and spread all the vegetables on it. Brush with oil and season with salt and pepper. Dust the carrots with a little cinnamon. Cook in the oven for about 25 minutes until al dente.
Cook the lentils according to the package instructions. Allow to swell and pour off any remaining water.
For the bean cream, place the beans in a sieve and rinse with water. Peel the garlic and chop roughly. Puree finely in the blender together with the remaining ingredients.
For the topping, wash the parsley, shake dry and chop roughly.
Place a quarter of the bean cream on each plate and spread the beluga lentils on top. Finally, arrange the vegetables on top. Scatter parsley leaves on top.
Panna cotta with grapefruit
Ingredients: 1 vanilla pod, 400 ml coconut milk (full fat), 1 tbsp agave syrup or another sweetener, ½ tsp agar-agar (vegetable gelling agent), 2 grapefruits, 1 tbsp coconut blossom sugar or another sweetener, ½ tsp agar-agar, 2 tsp coconut chips , mint leaves, dried flowers
Preparation: Halve the vanilla pod lengthwise and scrape out the pulp with a sharp small knife. Put the coconut milk together with the vanilla pulp, agave syrup and agar-agar in a pot and bring to the boil, then simmer for 2-3 minutes. Divide the mixture into glasses and let cool.
For the grapefruit topping, halve and squeeze 1 grapefruit. 200 ml of juice is required. Heat the liquid together with the sugar and agar-agar in a small saucepan and let it boil down to a jelly-like consistency for 2-3 minutes. Take it from the stove and let it cool off.
Meanwhile, peel the second grapefruit including the white skin. Then remove the segments between the septums. Divide the grapefruit fillets between the glasses and pour the lukewarm jelly over them. Optionally garnish with coconut chips, mint leaves and dried flowers and refrigerate until ready to eat.