Name: No-bake Greek yoghurt and mango cake
Total time: 35 min
Yield: 8-10 people
Ingredients: 200 g butter biscuits (or vegan alternative); 50 g Butter (or vegan alternative); 1/4 tsp cinnamon; 800 g Greek yoghurt (or vegan alternative); 1 ripe mango; 50 g honey (or vegan alternative); crushed pistachios

english Recipes

No-bake Greek yoghurt and mango cake

18.07.202317.07.2023 1 min read

This recipe is a light version of cheesecake but no less delicious. It requires no cooking and is rich in protein.

No-bake Greek yoghurt and mango cake

CourseSweets
CuisineVegetarian

Servings	Prep Time
8-10 people	35 minutes

Passive Time

3 hours

Servings	Prep Time
8-10 people	35 minutes

Passive Time

3 hours

No-bake Greek yoghurt and mango cake

CourseSweets
CuisineVegetarian

Servings	Prep Time
8-10 people	35 minutes

Passive Time

3 hours

Servings	Prep Time
8-10 people	35 minutes

Passive Time

3 hours

Ingredients

200 g butter biscuits or vegan alternative
50 g Butter or vegan alternative
1/4 tsp cinnamon
800 g Greek yoghurt or vegan alternative
1 ripe mango
50 g honey or vegan alternative
crushed pistachios

Servings: people

Units:

Instructions

In a dish, crush the biscuit with a fork and mix with the softened butter and cinnamon.
Spread the mixture into a round cake tin to form a 1,5 cm base.
In a large bowl, mix the peeled and cut mango with the yoghurt and honey.
Pour the mixture over the biscuit base.
Sprinkle with crushed pistachios.
Place in the refrigerator for at least 3 hours.
Take the cake out 1 hour before serving.

Recipe Notes

Get all the ingredients you need at Farmy!

By Johanie Sulliger

deutsch Farmypost Rezepte

Shakshuka mit Auberginen

13.07.202312.07.2023 1 min read

Dieses Gericht ist reich an Eiweiss, leicht und vor allem super fein. Es passt sehr gut zu einer guten Scheibe Sauerteig- / Vollkornbrot oder Basmati- / braunem Reis.

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Shakshuka mit Auberginen

CourseMain Dish, Side, Starters
CuisineAll-time Classic, Gluten-Free, Vegetarian

Shakshuka mit Auberginen

CourseMain Dish, Side, Starters
CuisineAll-time Classic, Gluten-Free, Vegetarian

Ingredients

3 Auberginen
Olivenöl
3 Knoblauchzehen zerdrückt
1 EL Petersilie gehackt
1 EL Koriander gehackt
1 EL Paprikapulver
1 TL Kreuzkümmel
1 rote Peperoni fein gehackt
1 weisse Zwiebel fein gehackt
15 Cherrytomaten halbiert
400 g Tomatenpassata
2 EL Zitronensaft
1 EL Rotweinessig
4-6 Eier je nach Anzahl der Personen
Feta-Käse

Servings:

Units:

Instructions

Auberginen in 1 cm dicke Scheiben schneiden. Mit einem Backpinsel jede Seite mit Olivenöl bestreichen. In einer einzigen Schicht auf ein Backblech legen.
Bei 180 °C 30 Minuten lang backen, dabei nach 15 Minuten wenden, damit beide Seiten gleichmässig garen.
In einer grossen Schüssel Knoblauch, Peterli, Koriander, Peperoni, Kreuzkümmel und Chili vermischen.
Sobald die Auberginen gar sind, aus dem Ofen nehmen. In Viertel schneiden und zu der Gewürzmischung geben. Gut mischen, damit alle Stücke gleichmässig bedeckt sind.
In einer grossen Pfanne 1 EL Olivenöl und die gehackte Zwiebel 3 Minuten bei schwacher Hitze anbraten. Die Cherrytomaten dazugeben und weitere 5 Minuten kochen.
Das Tomatenmark aus der Dose hinzufügen und 5 Minuten köcheln lassen.
Auberginen und Tomatengewürz in die Pfanne geben. Gut verrühren und zum Kochen bringen.
Zitronensaft und Rotweinessig dazugeben und umrühren.
Mit einem Löffel kleine Mulden in die Mischung formen und ein Ei in jede Mulde geben. Mit dem zerbröckelten Feta bestreuen. Mit einem Deckel abdecken und 5-7 Minuten backen oder bis die Eier gar sind, je nach Wunsch. In den letzten zwei Minuten häufig nachsehen, da die Eier schnell gar werden.
Abschmecken und vor dem Servieren mit frischem Koriander bestreuen.

Recipe Notes

Hol' dir alle Zutaten bei Farmy!

By Aurelia Corbaz

deutsch Farmypost Rezepte

Gefrorene Bounty-Würfel

10.07.2023 1 min read

Du hast wahrscheinlich schon die Werbung für diesen Schokoriegel mit den Kokosnüssen, dem paradiesischen Strand und dem türkisfarbenen Wasser gesehen… Wie wäre es, wenn du dieses Rezept zu Hause nachmachst und dieses kleine Stückchen Himmel probierst?

Gefrorene Bounty-Würfel

CourseSnacks, Sweets
CuisineGluten-Free, Vegan

Servings	Prep Time
6 Quadrate	5-10 Minuten

Cook Time	Passive Time
1 Minute	70 Minuten

Servings	Prep Time
6 Quadrate	5-10 Minuten

Cook Time	Passive Time
1 Minute	70 Minuten

Gefrorene Bounty-Würfel

CourseSnacks, Sweets
CuisineGluten-Free, Vegan

Servings	Prep Time
6 Quadrate	5-10 Minuten

Cook Time	Passive Time
1 Minute	70 Minuten

Servings	Prep Time
6 Quadrate	5-10 Minuten

Cook Time	Passive Time
1 Minute	70 Minuten

Ingredients

Servings: Quadrate

Units:

Instructions

Kokosraspeln im Mixer mahlen (optionaler Schritt für eine feinere Konsistenz).
Kokosraspeln in eine grosse Schüssel geben.
Kokosöl bei sehr niedriger Hitze schmelzen und über die Kokosraspeln giessen.
Kokossirup und Vanilleextrakt hinzufügen. Gut verrühren.
Mischung in eine Form nach Belieben giessen (Ich habe eine Eiswürfelform aus Silikon verwendet). Gut andrücken. Danach für 1 Stunde in den Gefrierschrank stellen.
Schokolade bei schwacher Hitze schmelzen.
Die gefrorenen Bounty-Quadrate aus der Form stürzen und nacheinander in die geschmolzene Schokolade tauchen.
Schokolade 10 Minuten lang im Gefrierschrank fest werden lassen.

Recipe Notes

Tipp: Benutze eine Gabel, um die Bounty-Würfel mit Schokolade zu überziehen. Dann auf ein Gitter über ein Blatt Back- oder Haushaltspapier (damit die Schokolade nicht in den Gefrierschrank tropft) legen.

Hol' dir alle Zutaten bei Farmy!

Dieser Artikel stammt von Noémie Nutrition, einer qualifizierten Ernährungsberaterin in Lausanne. Du kannst sie auf ihrer Website finden.

By Noémie Nutrition

english Recipes

Shakshuka with aubergines

09.07.202305.07.2023 1 min read

This dish is rich in protein, light and, above all, delicious. It goes very well with a good slice of sourdough / wholemeal bread or basmati / brown rice.

Shakshuka with aubergines

CourseMain Dish, Side, Starters
CuisineAll-time Classic, Gluten-Free, Vegetarian

Servings

4-6 people

Servings

4-6 people

Shakshuka with aubergines

CourseMain Dish, Side, Starters
CuisineAll-time Classic, Gluten-Free, Vegetarian

Servings

4-6 people

Servings

4-6 people

Ingredients

3 eggplants
olive oil
3 garlic cloves crushed
1 tbsp Parsley chopped
1 tbsp coriander chopped
1 tbsp paprika powder
1 tsp cumin
1 red pepper finely chopped
1 white onion finely chopped
15 cherry tomatoes cut in half
400 g tomato passata
2 tbsp Lemon Juice
1 tbsp red wine vinegar
4-6 eggs depending on the number of people
feta cheese

Servings: people

Units:

Instructions

Cut the eggplants into 1 cm-thick slices. Brush each side with olive oil using a pastry brush. Arrange in a single layer on a baking sheet.
Bake at 180 °C for 30 minutes, turning over after 15 minutes so that both sides cook evenly.
In a large bowl, combine the garlic, parsley, coriander, paprika, cumin and chilli.
Once the eggplants are cooked, remove from the oven. Cut into quarters and add to the spice mixture. Mix well so all pieces are coated evenly.
In a large frying pan, add 1 tbsp of olive oil and the chopped onion and sauté for 3 minutes over low heat. Add the cherry tomatoes and cook for a further 5 minutes.
Add the canned tomato purée and simmer for 5 minutes.
Add the eggplant and tomato spices to the pan. Mix well and bring to the boil.
Add lemon juice and red wine vinegar and stir.
Using a spoon, form small hollows in the mixture and crack an egg into each one. Sprinkle with crumbled feta. Cover with a lid and bake for 5-7 minutes, or until the eggs are cooked, as preferred. Check frequently during the last two minutes as the eggs cook quickly.
Season and sprinkle with extra-fresh coriander before serving.

Recipe Notes

Get all the ingredients you need at Farmy!

By Aurelia Corbaz

english Recipes

Rhubarb-strawberry crumble

30.06.202310.05.2023 1 min read

A delicious gluten-free strawberry rhubarb crumble for a summer dessert. Perfect for using seasonal ingredients!

Rhubarb-strawberry crumble

CourseSweets
CuisineAll-time Classic, Gluten-Free

Servings	Prep Time
4 portions	15 minutes

Cook Time

20 minutes

Servings	Prep Time
4 portions	15 minutes

Cook Time

20 minutes

Rhubarb-strawberry crumble

CourseSweets
CuisineAll-time Classic, Gluten-Free

Servings	Prep Time
4 portions	15 minutes

Cook Time

20 minutes

Servings	Prep Time
4 portions	15 minutes

Cook Time

20 minutes

Ingredients

200 g Strawberries
200 g rhubarb
20 g brown sugar
zest of 1 lemon
30 g white sugar
30 g almond powder
30 g gluten free flour
30 g Butter or vegan alternative

Servings: portions

Units:

Instructions

Preheat the oven to 180° C.
Chop the rhubarb and strawberries roughly. Place them in a bowl with the lemon zest and brown sugar. Mix and leave to stand while you make the crumble.
Mix gluten-free flour, white sugar, almonds and cold butter.
Crumble the mixture until you have a crumble batter.
Place the strawberry-rhubarb mixture in the bottom of the ramekins and sprinkle with crumble.
Bake for approx. 20 minutes at 180 °C.

Recipe Notes

The crumble is best eaten while still warm!

Get all the ingredients you need at Farmy!

By Bouche Bée

english Recipes

Sugar-free homemade granola

28.06.2023 1 min read

Granola on top of joghurt served in half a melon

This granola is not only quick to prepare, but also grain-free and therefore gluten-free, low in histamine, low in fructose or rather completely without added sugar, vegan and low FODMAP. So it is well digestible for the vast majority of people – not to mention that the ingredients are very healthy. The seeds, kernels and nuts provide valuable fats, important minerals, vitamins and fibre. They are also a good basis for a protein-rich breakfast that keeps you full for a long time.

Sugar-free homemade granola

CourseMain Dish, Snacks, Starters
CuisineAll-time Classic, Gluten-Free, Vegan

Servings

1 tray

Servings

1 tray

Sugar-free homemade granola

CourseMain Dish, Snacks, Starters
CuisineAll-time Classic, Gluten-Free, Vegan

Servings

1 tray

Servings

1 tray

Ingredients

80 g pumpkin seeds
80 g Brazil nuts
40 g almonds
50 g linseeds coarsely ground
50 g hemp seeds peeled
50 g coconut chips
50 g tiger nuts
1 tbsp coconut oil liquid
1 tbsp cinnamon
1/2 tsp salt

Servings: tray

Units:

Instructions

Soak pumpkin seeds, Brazil nuts and almonds in water overnight. Drain the water the next day and rinse the seeds / nuts well (this makes them more digestible, crunchier and easier for the body to absorb).
Mix everything together in a bowl, add coconut oil and season.
Bake at 180 °C fan oven for approx. 30 minutes. Then bake for another 60-90 minutes at 150 °C (until everything is nice and crispy).

Recipe Notes

The granola can be stored in a closed container.
Tip: cut a cantaloupe melon lengthwise, remove the seeds, fill with coconut yoghurt and top with the homemade granola. Mmmh! Tastes just as delicious with local fruit.

Get all the ingredients you need at Farmy!

By Angela Ruoss

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