The metro cooking challenge: vegetarian housewarming with bulgur sushi, tomato gin soup, mangetout salad, roasted chickpeas and more

I like challenges. I confessed to an open Sunday in the Düsseldorf ZWILLING store and cooked and baked for the clientele. I wrote a cookbook. I bought strictly locally for a week and cooked it. That's why I called directly when Carmen and Anna from the METRO indulgence blog called for a new cooking challenge. Otherwise, I almost never manage to be there - the last time I participated exactly two years ago and conjured a three-course menu. This time the theme was "housewarming party", the cart is purely vegetarian and I do not say no.

It's not about winning or measuring yourself, there's no money for it - me simply provokes the challenge to get a completely unknown shopping cart and to process it completely. Because this is not a walk, but a real challenge ... And then, of course, I always look very curious in the other blogs, what they have come up with.

Funnily, I had a direct inspiration to all, the I also implemented. Plenty of colorful tomatoes and gin? Sure, a cold soup with neat stuff! Coarse bulgur and nori leaves? Whether you can make sushi from bulgur? One can! Chicory? Boat! And so I conjured up a little party buffet on my dining table. In addition, there is a little fresh bread, the rest of the gin is processed directly into delicious gin and tonic and off you go!

 Cold tomato gin soup with roasted halloumi cubes for metro cooking challenge

Cold tomato soup with gin and roasted halloumi cubes


1 kg of mixed, fully ripe tomatoes , eg yellow tomatoes, beef tomatoes, green tomatoes, etc.
2 tablespoons olive oil
3-4 cl gin (or more to taste)
freshly ground black or white pepper
sea salt
chilli flakes
1 piece Halloumi
Sunflower oil for frying


Boil the tomatoes with boiling water or blanch briefly in a pot of boiling water. Quench in a bowl with cold water, then peel off the skin.
Halve tomatoes, remove the stalk and place the tomatoes and pulp in a blender or thermomix. Add the olive oil, gin, salt and pepper and a little chili and thoroughly taste everything. Pass through a fine sieve in a closable bowl and let it soak in the fridge for several hours. I deliberately abstain from adding herbs or other additives to emphasize the taste of the ripe tomatoes.
To serve, cut the Halloumi into small cubes and fry in a small pan in a slightly neutral oil.
Halloumi cubes to cold tomato soup.

 Bulgur sushi with carrots and cucumbers for metro cooking challenge

Bulgur sushi with carrot and cucumber


100g bulgur bulgaria
2 tablespoons rice vinegar
1/4 small cucumber
1 medium carrot
50g natural yoghurt with 10% fat or sour cream
1/4-1/2 Tl Pul Biber
salt, pepper
5 nori leaves


Den Bulgur in the triple amount of water with Simmer a little salt for about 20 minutes until it is cooked. Drain through a strainer, loosen up a bit and stir in the rice vinegar.Halve, with the help of a teaspoon, remove the core and cut the cucumber longitudinally into fine strips.
Peel the carrots and cut lengthwise into fine strips.
Season natural yoghurt with Pul Biber, salt and pepper and stir until smooth.
Place one nori sheet on the worktop and spread 1 tl of the yoghurt thoroughly on it. Put about 2-3 tablespoons of the cooled bulgur on it and distribute evenly on the nori leaf, leaving about 1 cm around it. Spread some cucumber and carrot sticks along one end in the form of a strip on the bulgur and roll up the nori sheet from this side. Press the roll firmly and put in the fridge for 10-15 minutes. Then cut into pieces using a sharp, damp knife and serve directly.

 Mangetout salad with pea sprouts and roasted chickpeas from the oven for the Metro cooking challenge

Mangetout salad with pea sprouts and roasted chickpeas

For roasted chickpeas

1 jar of chickpeas
2 tbsp Olive Oil
Sea Salt
freshly ground black pepper
1/2 Tl cumin
1/4 Tl Pul beaver or freshly ground chilli flakes
Pine honey or other liquid honey

For the mangetout salad

300 g fresh mangetout
1 shallot
3 tbsp olive oil
50 g pea shoots (pea shoots)
sea salt
freshly ground black pepper
pine honey or other liquid honey


Place the oven on 180 ° C top and bottom Preheat bottom heat.
Drain the chickpeas into a sieve and rinse thoroughly under running water. Then place on kitchen paper and pat dry.
In a small bowl, mix the olive oil with salt, pepper, cumin and Pul Biber. Mix well with the chickpeas.
Place on a baking tray with no baking paper, drizzle honey over the chickpeas, and roast the mixture in the oven for about 30 minutes until the chickpeas are crispy. Allow to drain on kitchen paper, then allow to cool.

Thoroughly clean the mangetout, shake dry and cut in half. Peel the shallot and cut into thin rings.
Heat the olive oil in a large pan, add the shallot rings and sugar peas and simmer at medium temperature for about 8-10 minutes, season with salt and pepper and a small dollop of pine honey. Transfer to a large bowl and allow to cool to room temperature. Add the pea sprouts and stir well. Place on a serving plate and sprinkle with a handful of roasted chickpeas. Serve the remaining chickpeas as a snack.

 Chicory boat with asparagus Panna Cotta as finger food for Metro cooking challenge

Chicory Pancake with asparagus Panna Cotta ​​h2>


1 bunch of white asparagus (500 g)
500 g of cream
salt, pepper, freshly grated nutmeg
about 2 sachets of AgarAgar (e.g.Now is the time to take care: the mixture must not be too liquid, so that it does not flow out of the chicory, but it must not be gelled. This is a bit tricky and you may need to plan a few handsheets.
Cleanly divide the chicory into individual leaves and place them flush in a narrow baking dish, a plastic tin or similar, so that the leaves do not slip or tip over Carefully spread the thick Panna Cotta into the leaves and allow the chicory shells to set in the fridge for about 2 hours. Then serve as finger food.

The shopping cart was kindly provided by the company METRO Cash & Carry Deutschland GmbH. In addition, there are no liabilities or separate agreements except to overcook the entire cart.