The COMBEKK Herbivor cookbook

The HERBIVOR Cookbook

Whole Baked Romanesco Prepare at hand: 3 garlic cloves, peeled and chopped 1 head/800g Romanesco 1 tbsp of olive oil 1 can of diced tomatoes 1 stalk green onion, finely chopped for garnishing Salt and pepper, to taste

Let’s dive into it: Preheat the oven to 180C. Trim the outer leaves of the Romanesco and discard the stalk. Heat the COMBEKK Dutch Oven with olive oil and add garlic, chopped onions and diced tomatoes in there and slowly cook for 10 minutes.

Put the lid on after spraying the romanesco with a little olive oil.

Transfer the Dutch Oven into the oven.

Bake for 15 minutes until romanesco is entirely cooked through. Garnish with chopped spring onions and ground pepper.

4 servings

90 minutes

Cauliflower Rice with Pomegranate and Feta Prepare at hand: 1 cauliflower 200 g pomegranate pearls 50 ml vegetable stock 150 g Feta cheese 2 tsp of cumin 10 mint leaves

4 servings

Let’s dive into it: Discard the green leaves of the cauliflower. Finely grate or chop the cauliflower.

Take a COMBEKK Dutch Oven and fry the cauliflower in 1 tablespoon of oil for 1-2 minutes. Add vegetable stock, close the lid and cook for 5 minutes. Garnish with pomegranate and feta. Impress with a few mint leaves before serving.

10 minutes

Carrot Hutspot What you’ll need: 1 kg carrots, peeled and cut into small chunks 1 kg yellow onions, diced 1 kg potatoes, peeled and cut into quarters 2 tbsp butter 200 g Old Gouda Cheese Enough vegetable stock to cover vegetables Salt to taste

Let’s dive into it: 1. Place carrots, potatoes and onions in the COMBEKK Dutch Oven covered with vegetable stock. Put the lid on and cook for 35 to 40 minutes, until the vegetables are soft.

2. Mash the mixture with butter and salt directly in the COMBEKK Dutch Oven. Level up the taste with cubes of old gouda cheese for some extra aroma.

4 servings

45 minutes

Honey Glazed Carrots What you’ll need: 1/2 cup vegetable or chicken stock 1 kg whole fresh carrots, well cleaned 2 tbsp honey Salt and pepper to taste Fresh parsley to garnish

Let’s get started: Boil carrots in the COMBEKK Fry Pan in vegetable stock until they are semi-cooked for 10 minutes. Glaze with 2 tablespoons of honey and roast in the Fry Pan for 4 minutes. Season with salt and pepper top with parsley and enjoy.

4 servings

15 minutes

#COMBEKKSignature

Smoked Pumpkin Soup First get this:

Let’s get started:

1 pumpkin of your choice 1 stock cube 200 g small wood chips

Soak wood chips in water for 5 minutes before placing them into the COMBEKK Dutch Oven. Place a steam rack on top to create a firm stand for the pumpkin. Slice the pumpkin and smoke it for 15 minutes.

Dice the smoked pumpkins and cover with water until just under. Add 1 stock cube and cook until the pumpkin is soft. Take a mixer and blend the soup until smooth. Level up the taste with salt and pepper before serving to impress.

4 servings

45 minutes

#COMBEKKSignature

Pumpkin Stew What you’ll need: 2 cloves garlic 400 g chopped tomatoes 1 (bottle) pumpkin 1 tbsp caraway seeds 2 tbsp olive oil 2 bay leaves 1 tbsp apple syrup 2 red bell peppers juice and zest of 1 lemon 300 g chickpeas, drained

Let’s dive into it: Halve the peppers and roast them until the skin is completely black in the oven or grill them whole over the flame of your stove and allow to cool.

Scrape off the skin when the peppers have cooled, remove the seeds and cut them into large chunks. Remove the seeds of the pumpkin and cut into cubes of about 2.5 centimeters.

Toast the caraway seeds in a dry pan. Add the olive oil, chopped garlic and the rest of the ingredients except for the zest and lemon juice.

Simmer about half an hour at a low heat of 60°C. When the pumpkin is soft but not falling apart your dish is done.

Flavour with the lemon zest and juice, salt and pepper.

4 servings

60 minutes

Spinach Pancake with Lime Butter What you’ll need: Let’s dive into it: Lime butter 200 g unsalted butter, at room temperature Grate of 2 limes 3 tbsp of lime juice 1 tsp of salt 1 tsp pepper ½ tsp chili flakes or pul biber 1 clove of garlic, finely chopped

Pancakes

750 g of spinach 330 g of self-rising flour 3 tbsp baking powder 1½ tsp salt 3 tsp ground cumin seeds 3 eggs, beaten 450 ml milk 150 g unsalted butter, melted 15 spring onions (about 100g), cut into thin rings 5 green peppers, in thin rings or finely chopped 3 egg whites olive oil

Make the lime butter by putting the butter in a bowl and beat until it is soft and creamy.

Add the rest of the ingredients and stir well.

Roll the butter in plastic foil into a 'sausage' and turn the ends tightly. Put the butter in the refrigerator to harden.

Stir-fry the spinach in the COMBEKK Fry Pan over a high heat until the spinach has welted. Drain the spinach and let it cool down. When it is cold, squeeze the moisture from the spinach with your hands. Chop the spinach coarsely and set aside.

Mix self-raising flour with baking powder.

Add the salt, cumin, beaten egg, milk and melted butter. Beat this with a whisk until smooth. Stir in the spring onions, peppers and spinach with a fork.

Beat the egg whites in another bowl until you get soft peaks. Fold this through the pancake batter. Heat a little olive oil on a medium-high heat in the fry pan. Pour 2 tablespoons of batter into the pan per pancake. Fry the pancakes in a couple of minutes per side until golden brown.

Plate up the pancakes and serve it with a slice of lemon butter on top.

4 servings

50 minutes

Spinach Tosti First get these: 1 Fry Pan 200 g goat cheese A loaf of bread 300 g fresh spinach Salt and pepper to taste A side of your choice

Let’s get started: Slice a loaf of bread into 2 or 3 cm slices depending on your choice. Slice cubes of goat cheese to put between every 2 slices of bread. Finish with a layer of spinach together with some salt and pepper inside. Heat up butter in the COMBEKK Fry Pan over medium high heat them place them into the Fry Pan. Wait until the bottom layer has seared and turned brown, flip the tosti and do the same for the other layer. Finishing up with another few leaves of fresh spinach or serve with salad if desired. Present on a big chopping board and enjoy!

4 servings

15 minutes

COMBEKK Tomato Soup What you will need: 800 g fresh tomatoes, and that’s it!

Just cook it: Cut a cross in the bottom of the tomatoes and poach them for 2 minutes.

Take off the tomatoes skin and cut them in 4 pieces. Put them in the COMBEKK Dutch Oven to boil for 15 minutes. Stick mix the tomatoes until you have a smooth soup, add salt and pepper to your taste. #COMBEKKTip: The secret of a perfect tomato soup is blending it until the soup is very smooth. Use a good stick mixer and blend it well for at least 5 minutes.

4 servings

20 minutes

#COMBEKKSignature

Shakshuka First get these:

Let’s get started:

1 tbsp olive oil 1 medium onion, diced 2 garlic cloves, minced 2 red bell bell peppers 1 yellow bell pepper 2 cans diced tomatoes 1 fresh chilli, chopped 1 tbsp cumin 1 tbsp sea salt 1 pinch of dried chili flakes 5 large eggs 1 fresh parsley, chopped Salt and pepper

Heat up oil in the COMBEKK Fry Pan over medium-high heat.

Sauté onions for 3-5 mins or until translucent.

Add in garlic and cook for 1 minute.

Toss in chopped bell peppers, stir for 5 minutes then add diced tomatoes, followed by cumin, chilli, chilli flakes then salt and pepper.

Simmer for 5 mins until a bit thickened.

4 servings

Create 5 small “wells” for the eggs using a spoon. Crack eggs directly into the wells using the side of the COMBEKK Fry Pan. Cover with a lid.

Wait until desired egg consistency has been reached then top with fresh parsley and ground black pepper. Serve immediately with fresh bread or pita for dipping.

35 minutes

Sweet Potato Churos First get these: 6 sweet potatoes 3 eggs 4 tbsp potato starch rock salt Hummus

Let’s get your hands crafty: Peel and boil the sweet potatoes until very soft then mash them in the COMBEKK Dutch Oven. Add 1 egg, 2 egg yolks and potato starch to the mashed potatoes. Mash them all one more time then put the mixture into a piping bag.

Heat oil in the COMBEKK Dutch Oven to 180 C. Squeeze strings of 15 cm sweet potato dough into the hot oil and fry them for 2-3 minutes until golden.

Sprinkle rock salt on top and serve with a hummus dip of your preference.

4 servings

20 minutes

Pan fried potatoes What you’ll need: 500 g crumbly potatoes 50 g clarified butter Butter Course salt

Let’s dive into it: Boil the potatoes until really soft. Drain and let them steam untill completely dry. Cut in 1 cm slices.

Bake the potatoes in clarified butter. You will have some small crispy bits and bigger soft bits. When they are practically done, add a few nobs of regular butter so your baked potatoes will have a beurre noisette flavour.

4 servings

45 minutes

Stew Pears What you’ll need: 1kg stew pears 250 ml red wine 50 g sugar 1 cinnamon stick 4 cloves 1 bay leaf

Let’s dive into it: Carefully peel the pears but leave stalks on.

Put the pears into the COMBEKK Dutch Oven then add wine and some water to just cover the pears.

Add the sugar and cinnamon stick and bring to the boil.

Add bay leaf and cloves for some extra aroma then stew in low heat for about 1 hour. Keep the pears in their original shape and serve hot or cold.

4 servings

45 minutes

Rhubarb Compote First get this: 500 g rhubarb, cut into 5 cm

Let’s get your hands crafty:

pieces

Put 1 cm layer of water into the

1 vanilla pod

rhubarb, sugar and cinnamon.

COMBEKK Dutch Oven. Add

2 cinnamon sticks 2 tbsp brown sugar

Cut open the vanilla, add it to the mixture then cook lid-on for 20 minutes. Stir the rhubarb until it falls apart completely.

Add more sugar to level up the compote as a sweet dessert.

Cool

overnight

or

immediately as a side dish.

4 servings

25 minutes

serve

MUSHROOM RISOTTO What you’ll need:

Get

6 cups vegetable broth 3 tbsp olive oil 500 g mixed mushrooms 50 g dried mushrooms, soaked 2 garlic cloves 1 1/2 cups Arborio rice 1/2 cup dry white wine Sea salt to taste Fresh parsley Fresh thyme 4 tbsp butter Freshly grated Parmesan cheese

impress:

ready

to

Warm 2 tablespoons of olive oil in the Fry Pan over medium-high heat. Stir in the mushrooms, and cook until soft, about 5 minutes. Remove mushrooms and their liquid. Set aside.

Add 1 tablespoon olive oil to the Fry Pan, add the shallots and cook for a few minutes. Add rice, stir to coat with oil for 2 minutes. Pour in wine and stir constantly until the wine is fully absorbed.

Add 1/2 cup broth to the rice, stir until the broth is absorbed.

Continue adding broth 1/2 cup at a time while stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 - 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper and garnish with parsly.

4 servings

50 minutes

Sticky Mango Rice Prepare at hand: 3/4 cup Thai jasmine rice (or arborio rice) 400 ml can coconut milk 1/2 cup water 1 tbsp vanilla extract

Let’s get into it: Place rice, coconut milk, water, vanilla extract, salt and sugar in the COMBEKK Dutch Oven on medium-low heat. Cook, stir constantly for 20 minutes until it comes to a boil. Reduce heat to low and simmer until rice is cooked.

Add water if needed and stir frequently to avoid sticking.

Remove from heat when the rice is soft and serve hot or cold.

1/2 cup sugar 1 pinch of salt cubes of ripe mango, to serve

Top with mango cubes, roasted coconut flakes and fresh mint leaves for a fresh looking presentation. Serve cool or warm.

roasted coconut, to serve mint leaves, to serve

4 servings

80 minutes

Ras el Hanout Popcorn Prepare at hand: 1/2 cup popcorn kernels 50 g unsalted butter, melted 2 tsp ras el hanout 25 g Parmesan, grated 2 tsp of salt 2 tbsp of oil

Get ready to impress: Pour oil in the Fry Pan with one kernel over medium heat. As soon as the kernel pops, add the rest of the popcorn, cover with a lid and wait until all the kernels popped.

Put the popcorn into a large bowl. Pour the melted butter, the grated Parmesan, ras el hanout and salt over the popcorn and shake the bowl to mix everything well.

Add 1 teaspoon of ras el hanout or more for a stronger taste as you desire. #COMBEKKTip: This is an awesome side dish to go with chicken or fish, or use it to garnish your salad or soup.

4 servings

10 minutes

COMBEKK Bread First get these: Let’s get started: 500 g Bread flour 275 ml water 4 g yeast 1 tbsp salt

Mix bread flour, water, salt and yeast together in a bowl. Cover with a plastic wrap and leave for 8 to 18 hours at room temperature (no kneading bread) or knead it for 15 minutes and let it rise for 3 hours. Preheat the oven to 200C. Sprinkle the dough with flour, knead it another 10 times, shape a nice bread from the dough and make a shallow cut on top of the dough. Take your Dutch Oven and sprinkle it well with flour or put baking paper in it. Put the dough in the Dutch oven, bake it lid-on for 40 minutes then lid-off for another 20 minutes. #COMBEKKTip: Make your own variations by adding your favorite ingredients to the dough. We love for example rosemary cheddar cheese bread or ginger-dill smoked salmon bread.

4 servings

3,5 hours

Brussels Sprouts with Beets Ingredients

Preparation

750 g Brussels sprouts, trimmed and halved 2 tbsp of olive oil 1 tbsp of butter 3 cloves garlic minced 75 - 100 ml water 1 pinch of salt 2 tbsp maple syrup 2 small beets roasted and chopped 50 g gorgonzola crumbles 50 g raw walnuts chopped

Heat butter to medium heat in the COMBEKK Fry Pan. Add garlic, stir occasionally, add Brussels sprouts and cook for 4-5 minutes with a cup of water. Cook until all liquid is absorbed and Brussels sprouts have reached desired texture.

4 servings

Glaze the sprouts with 2 tablespoons of maple syrup before adding chopped beets. Heat through for about 2 minutes.

Scatter gorgonzola cheese crumbles and walnuts on top and for a complete finishing touch then serve directly in the Fry Pan.

30 minutes

Prepare at hand: 2 large ripe avocados peeled and diced 100 g raw cacao powder 1 whole pre-cooked beet, cubed 100 ml full-fat canned coconut milk 75 ml pure maple syrup Half a teaspoonful of ground cinnamon 1 pinch of sea salt

Beet Chocolate

Mousse

Let’s get creative: Add all of the ingredients for the pudding to the COMBEKK Dutch Oven. On a medium heat constantly stir until completely smooth. Use a stick mixer to obtain smooth consistency.

Transfer pudding to a sealable container and refrigerate until chilled. Serve with coconut whipped cream on top!

4 servings

15 minutes