Fried rice with vegetables and tofu

Short roasted peppers and snow peas in spicy fried rice fresh crack. By tofu and eggs the whole is especially juicy.

Ingredients for 4 servings

• 30g fresh ginger
• 1 red pepper
• 150 g mange tout
• 250g tofu
• 2 eggs
• 3 tablespoons soy sauce
• 1 tsp mild curry powder
• 6 stalks coriander
• 4 tablespoons oil
• Salt and Pepper
• 200 g cooked basmati rice
• 50g sprouts
• 2 tsp sesame seeds
• 2 tsp toasted sesame oil

Time: 35 min

Preparation

1. 30 g fresh ginger into thin strips. 1 red bell pepper into quarters, remove seeds and cut into strips the. 150g snow peas cut diagonally into pieces. 250 grams of tofu cut into 1cm thick slices. 2 eggs (Kl. M) Whisk 3 tablespoons soy sauce and 1 tsp mild curry powder. Sheets of 6 stalks pluck coriander leaves.

Broccoli and radish salad

Crisp energizer with raisins and sunflower seeds for sweetness and bite. Serve with chicken and pepper Sliced.

Ingredients for 2 servings

• 3 tbsps. Sunflower seeds
• 400 g broccoli
• 2 tablespoons canola seed oil
• Salt and pepper
• 2 tablespoons raisins
• 1 bunch radishes, (8-10 pieces)
• 150 g sour cream
• 100 ml freshly squeezed orange juice
• 1 tablespoon lemon juice
• 1 pinch of sugar

Time: 25 min

Preparation

1 3 tbsp. Sunflower seeds roasted in a dry frying pan, remove it. 400 g broccoli brush and cut into small florets. 2 El rape seed oil heat in a pan. Broccoli over medium heat 5-7 min. Braise. Season with salt and pepper. 2 tbsps. raisins 1 minute fry.

Chick-pea salad

The Super-filling foods in the summer - perfect for the barbecue.

Ingredients for 4 servings

• 1 red onion
• 1 cucumber
• 120 g Feta
• 5 stems of parsley
• 140 g small pasta shells
• 1 tin chickpeas, (310 g capacity)
• 4 tablespoons lemon juice
• Salt and pepper
• 1 teaspoon sugar
• 5 tablespoons olive oil
• 1/2 teaspoon dried chili flakes

Time: 30 min

Preparation

1. Cut 1 red onion into thin rings. 1 cucumber peel, along into quarters, remove seeds and cut diagonally into 1 cm wide pieces. 120g feta crumbles. Sheets of 5 stems smooth parsley pluck and chop coarsely.

Cabbage rolls with risotto and mushroom filling

Ingredients for 4 servings

• 12 large cabbage leaves
• Salt
• 1 l hot porcini broth (health food shop)
• 200 g risotto rice
• 300 g button mushrooms
• 4 tablespoons oil
• 3 tablespoons chopped parsley
• 0.5 tsp dried chili flakes (substitute. Cayenne pepper)
• 150 ml white wine

Time: 1 h 30 min


Preparation

1. Cook cabbage leaves in boiling salted water for 3 minutes. Quenching, drain and pat dry. Thickness veining cut out. Boil 600 ml of broth, add rice, cover and cook for 15 minutes weak.

2. Meanwhile Cleaning mushrooms. Halved 200 g mushrooms and golden brown in a roasting tin coated in 2 tablespoons hot oil fry, add salt. Mix with parsley and chili flakes to the rice. Remaining mushrooms finely chop.

Squeegee slices

Ingredients for 4 servings
• 100 g pickles
• 0.5 bunch chives garlic
• 3 tablespoons white wine
• 4 slices of farmhouse bread
• 200 g squeegee cheese
• Salt, Pepper

Time: 10 min

Preparation

1. Mixed Pickles coarsely chop, cut chives in rolls. By pressing a garlic clove and mix with white wine. Sprinkle slices country bread with garlic and white wine mixture and top with each Squeegee cheese slice.

2. In the oven under the grill, roast until the bread is golden brown and cheese melts. Give pickles and chives on bread and seasoned with salt and pepper and serve immediately.

Fried Tofu

Ingredients for 8 servings
• 400 grams of tofu
• 400 ml coconut milk
• 60g ginger
• 2 garlic
• 1 lime
• 2 teaspoons brown sugar
• Salt
• 2 tsp paprika
• 3 tablespoons oil

Time: 20 min plus marinating

Preparation

1. Tofu cut in 1 cm wide and 4 cm long pieces. Ginger and garlic chop. Stir in coconut milk, juice of 1 lime, brown sugar, paprika and 1/4 teaspoon salt. Put tofu in the marinade and min. 2 hrs. To marinate.

2. Remove the tofu from the marinade, pat dry. In a hot pan in oil for 5 minutes. Fry, add salt if necessary.

Potato salad with yogurt Mayonnaise

Ingredients for 4 servings

• 800 g potatoes
• 1 onion
• 1 tablespoon oil
• 150 ml vegetable broth
• 3 tablespoons white wine vinegar
• Salt, Pepper
• 2 tomatoes
• 200 g cucumber
• 3 gherkins
• 150g whole milk yogurt
• 100 g mayonnaise
• 5 tbsp. Pickled Gherkins

Time: 45 min

Preparation

1. 800 g potatoes (waxy, e.g. Linda) scrub. Best of the previous day in boiling salted water for 20 minutes. Cook and let it cool.

2. Dice 1 onion finely, fry until soft tablespoons oil in 1 and 150 ml vegetable pours. Season with 3 tbsps. White wine vinegar, salt and pepper. Peel potatoes, cut into slices directly into the marinade. Mix gently and min. 1 hr., Cover can be drawn.

Marinated Tofu

Ingredients for 4 servings

• 400 grams of tofu
• 1 spring onion
• 5 tbsp. Mirin (sweet Japanese cooking wine)
• 5 tablespoons soy
• Sauce grated zest
• 1/2 organic lemon
• Pepper
• 3 tablespoons oil

Time: 15 min plus marinating

Preparation

1. Drain the tofu and cut into 3 pieces. Cut spring onion into thin slices. Mirin and soy sauce mix. Lemon peel and green onions Mix and season with pepper. Add the tofu with the marinade in a freezer bag, seal it and 12 hrs., Can preferably overnight, pull through.

Spaetzle pan

Ingredients for 3 servings

• 2 onions
• 200 g cherry tomatoes
• 450 g chard
• 100 g Appenzell
• Salt, Pepper
• 1 Pk. Spätzle, (400 g, the refrigerated section)
• 2 tablespoons oil
• 1/2 tablespoons butter

Time: 30 min

Preparation

1. Halve onions and cut into half rings. Tomatoes, cut in half. Mangold brush. Stalks into 1 cm sized pieces. The blades cut wide strips in 2 cm. Grate cheese.

2. Heat oil and butter in a large frying pan and fry the onions over medium heat for 5 minutes.. Add tomatoes and 2 min. Fry, add salt and pepper.

Zucchini Casserole

Ingredients for 4 servings

• 800 g zucchini
• Salt, Pepper
• Flour for editing
• 10 tablespoons olive oil
• 400 g tomatoes
• 2 garlic cloves
• 0.5 sprig of basil
• 6 eggs
• 150 g crème fraiche
• 50 g Pecorino (freshly grated)
• 30 g pine nuts

Time: 1 h 50 min

Preparation

1. Zucchini brush and thick slices lengthwise into 1 cm. Season zucchini slices with salt and pepper and coat with flour, tap off excess flour well. In 2 large pans per 4 tbsps. Heat oil. Pour in the zucchini and on each side for 2-3 minutes, fry light golden brown over high heat. Then drain on paper towels.

2. Cut out the flower initials of tomato wedge. Blanch the tomatoes 20 seconds in boiling water, rinse with cold water, peel, and quarter and remove seeds and cut into cubes. Garlic cut into thin slices. Basil leaves and pluck off only into fine strips, then cut into small pieces. Eggs, crème fraiche, pecorino and basil stir, season with salt and pepper.

Bean Tortilla with peppers

Ingredients for 2 servings

• 1 can white beans
• 1 onion
• 1 clove of garlic Giant
• 1 small red pepper
• 6 stalks parsley
• 3 tbsps. Olive oil
• 4 eggs
• 100 ml milk
• 100 g Feta

Time: 40 min

Preparation

1. 1 can white beans Giant (400 g capacity) in a colander rinse and drain. 1 onion, finely chop, chop finely 1 clove of garlic. 1 small red pepper, brush, into quarters and remove seeds. Halve quarters lengthwise and crosswise cut into 1 cm pieces.

2. 6 stalks pluck and chop parsley leaves. Bring 2 tablespoons olive oil in an ovenproof pan (about 20 cm diameter) heat. Sauté onion, garlic and peppers 3 min. While stirring. Drained beans and add 2 min. Sauté. Parsley mix, take pan off the heat.

Filled dumplings

Ingredients for 12 servings

• 1 tsp black cumin
• 150 g wheat flour
• 1 tsp turmeric
• Salt
• 50 g soft butter
• 4 tbsp. Olive oil
• 200g carrots
• 4 sprigs parsley
• 2 tablespoons raisins
• 2 onions
• 1 spring onion
• 1 clove garlic
• 1 teaspoon cumin
• Cinnamon, noble, paprika, chili flakes, salt, pepper, flour

Addition: Clingfilm baking paper

Time: 1 h

Preparation

1. Without fat roast for the dough black cumin in a pan, let cool and finely crushed in a mortar. Mix flour, turmeric, black cumin and 1/2 teaspoon salt in a bowl. Add butter, 2 tablespoons olive oil and 50 ml of lukewarm water and knead with your hands to form an elastic dough. In Clingfilm wrapped 30 minutes ,let it rest in the refrigerator.

Stuffed peppers

Ingredients for 6 servings

• 100 ml vegetable stock
• 80 g couscous, (instant)
• 40 g onions
• 1 clove of garlic
• 1 red chili peppers
• 2 spring onions
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• Salt, Pepper
• Cayenne
• Cinnamon
• 3 stalks mint
• 30g black olives (pitted)
• 100 g feta cheese
• 3 bell peppers, (red)
• Olive oil, for brushing of peppers

Time: 40 min

Preparation

1. For the filling boil the vegetable stock, pour over the couscous and let soak for 5-10 minutes.

2. Finely dice the onions and garlic. Chili pepper in half lengthwise, remove seeds and finely chop. Spring onions, cut only the white and light green in thin rings.

Mashed sweet potatoes with sesame tofu chips

Ingredients for 4 servings

Melting Onions: • 400g onions
• 25g fresh ginger
• 60g butter salt

Mashed sweet potatoes: • 1 kg potatoes
• Salt, Pepper
• 50 g soft plums (pitted)
• 0.5 bunches of coriander

Sesame tofu cutlets: • 500 g tofu (natural, health food store)
• 80 g bread crumbs
• 40 g unpeeled sesame seeds
• 2 eggs
• salt, pepper
• 100 g flour
• 6 tablespoons oil
• 25 g fresh ginger
• 7 tablespoons soy sauce
• 4 sprigs cilantro for garnish

Time: 1 h

Preparation
1. Cut onions into thin rings. Ginger, peel and finely grate. Melt butter, add onions and ginger and cook for 20 minutes over low heat open. Stir frequently. Season with salt.

Veggie Burger

Ingredients for 4 servings

• 300 g potatoes
• Salt, Pepper
• 50 g carrots
• 50 g celery
• 100g cottage cheese
• 1 egg yolk
• Freshly grated nutmeg
• 4 whole meal roll
• 8 teaspoons tomato pesto (jar)
• 125 g mozzarella
• 2 tablespoons oil
• 8 basil leaves
• Celery leaves

Time: 50 min Cooling time

Preparation

1. Cook potatoes 20 min. In boiling salted water, drain, let cool, peel and coarsely grate. Carrots and celery, peel and grate coarsely articulate.

2. Potatoes, vegetables, cheese and egg yolk mix with salt, pepper and nutmeg. The mass to 4 meatballs forms. Whole meal rolls in half and spread with 2 tsp tomato pesto.

Spinach and cheese dumplings

Ingredients for 3 servings
• 300g bread from the previous day
• 1 onion
• 1 clove of garlic
• 225 g TK spinach (thawed)
• 200 g Gouda
• 1 tablespoon butter
• 150 ml milk
• 3 eggs
• Salt, Pepper
• 100g butter

Time: 1 h

Preparation

1. Cut 300g bread from the previous day in thin slices and place in a large bowl. 1 onion and 1 clove of garlic, finely dice. 225 g frozen spinach leaves express well and chop coarsely. 200 g Gouda cubes 1 cm in size.

Tomato and bean soup

Ingredients For 4 servings
• 200 g Palbohnenkerne
• Salt
• 100g Risone (rice-shaped ital. Noodles)
• 250 g baguette or ciabatta
• 120 g shallots
• 2-3 garlic cloves
• 5 tablespoons olive oil
• 400 g peeled tomatoes (canned)
• 800 ml vegetable broth
• Black pepper
• 250g cherry tomatoes
• 1 tablespoon rosemary leaves
• 2 stalks sage
• 50 g Parmesan

Time: 1 h

Preparation
1. Cover the Palbohnenkerne in a pot with water and cook 35-40 minutes on low heat do. Season Only in the last 10 minutes with salt. Cook the pasta according to package directions in salted water, drain, rinse and drain. Cut bread into slices and grill until golden brown under just before serving roast.

Poppy Potato dumplings with dates

Ingredients For 6 servings
• 1 kg large floury potatoes
• 20 g poppy seeds
• 40 g walnut kernels
• 6 Date palm
• 2 egg yolks
• 50 g flour
• 25 g cornstarch
• 30 g semolina
• Salt, nutmeg
• Cornstarch for processing
• 80 g butter
• 1 tablespoon bread crumbs

Time: 1 h 45 min

Preparation

1. Wash potatoes and bake in preheated oven at 180 degrees (gas 2-3, convection at 180 degrees 1 hour) and cook on the second shelf from the bottom 70 minutes. Meanwhile poppy roast in a dry frying pan 1 minute and allow to cool. Poppy coarsely grind in a food processor (Moulinette). Coarsely chop walnuts. Date palm stone and chop finely.

Vegetable ragout

Ingredients For 4 servings
Gnocchi: • 600g floury potatoes
• Salt
• 10 stems of parsley
• 1 egg
• 200 g flour 30 g butter

Vegetable ragout: • 300 g bunched carrots
• 150 g red pepper
• 100 g small brown mushrooms
• 150g Broccoli
• 100g snow peas
• 30g butter
• 20g flour
• 500ml vegetable stock
• 150 ml white wine
• 200 ml cream
• Salt white pepper, nutmeg

Time: 1 h 50 min. Cooking time

Preparation
1. Boil the potato and parsley gnocchi potatoes with peel in boiling salted water. Drain potatoes, place them on a baking sheet and bake in preheated oven at 120 degrees (gas 1, fan 100 ° C) for steam stripping and dry well on the 2nd shelf from the bottom in 15-20 minutes. Pluck parsley leaves and very finely chop. Hot potatoes and peel them by a potato ricer (alternatively through a fine colander) into a large bowl or onto the work surface and press delete. Egg, 1 pinch of salt, good 3/4 of the flour and parsley and quickly knead with your hands until all ingredients have been well connected. The remaining flour just admit when it is really necessary, i.e. if the dough should be moist and sticky. This depends on the potatoes.

2. Dough on floured surface to about 2 cm high square shape and cut into 2 cm wide strips. The strip into a roll and cut into 2cm cubes. Give gnocchi portions in plenty of boiling salted water and boil shortly. Reduce the heat immediately and let the gnocchi cook only low heat. As soon as they rise to the surface (about 3 minutes), let another 2-3 minutes. Then remove with a slotted spoon, place in a large colander and drain well.

3. Wash the carrots and peel, halve carrot thicker along. Paprika clean, cut in half, remove seeds and cut into 2-3 cm pieces. Cleaning mushrooms. Broccoli brush and cut into 3-4 cm large florets. Mange tout brush. Heat butter in a pan, sprinkle with 20g flour and stir with a whisk until smooth. Vegetable stock and white wine while stirring, pour in cream and season with salt, pepper and nutmeg. Let cook for 5 minutes over medium heat. Then add the carrots and cook over low heat 20 minutes. After 10 minutes, peppers, mushrooms and broccoli, after 15 minutes the mange tout admit.

4. Fry gnocchi in the hot butter in a nonstick skillet over high heat in 3-4 minutes turning golden brown. Season with salt and serve with the sauce on plates.

Nutritional information per serving: 560 kcal
• 13 g protein
• 30 g fat
• 56 g carbohydrates

Veggie Gyros

Ingredients For 4 servings
• Makes 4 servings
• 150 g of skim milk yogurt
• 2 cloves of garlic (chopped)
• 4-5 tbsp. Olive oil
• 2 tsp lemon juice
• 1 pinch.
• Chili flakes
• Salt, Pepper
• 500 g zucchini
• 350 g colorful peppers
• 100g carrots
• 1 red onion
• 200g of cleaned Savoy
• 2 tbsp. Gyros spice

Time: 35 min

Preparation

1. Low fat yoghurt, 1 clove garlic, 1 tablespoon olive oil, 1 tsp lemon juice and chili flakes mix. Season with salt and pepper.

2. Wash zucchini and thirds. Colorful peppers into quarters and remove seeds. Peel carrots. Peel onion, cut everything into thin strips. Dressed cabbage, cut into strips. 1 clove garlic chop. Heat 2-3 tablespoons of olive oil in a nonstick skillet or wok.

Fried eggplant

Ingredients for 2 servings
• 3 cardamom pods
• 1 teaspoon fennel
• 10g fresh ginger
• 1 eggplant, (300 g)
• 300 ml oil
• 225 g yogurt
• 1 teaspoon flour
• 1 tsp turmeric
• Salt, Sugar
• 2 tbsp. Coriander leaves

Time: 35 min

Preparation

1. 3 cardamom pods break. Detach seed and finely crushed with 1 teaspoon fennel seed in a mortar. Peel 10g ginger thinly and chop finely. Brush 1 eggplant (300 g) and peel streaky. Eggplant into 1/2 cm thick slices.

2. Heat 300 ml oil in a pan, fry the eggplant slices in portions until golden brown on both sides over medium high heat. Drain on paper towels.

Potato patties

Ingredients for 6 servings

Potato cakes:
• 1 kg floury potatoes
• Salt, Pepper
• 50 g pumpkin seeds
• 150 g onions
• 1 clove garlic
• 20g butter
• 2 tablespoons coarsely chopped parsley

Nutmeg :
• 2 eggs (Kl. M)
• 4 tablespoons flour
• 6 tbsp. breadcrumbs
• 8 tablespoons oil for frying

Watercress dip and salad:
• 2 bunch Watercress (approx. 300 g)
• 150 g crème fraiche
• 3 teaspoons pumpkin seed
• oil
• sugar salt
• 2 tablespoons white wine vinegar
• 4 tablespoons grapeseed oil
• pepper

Time: 1 h plus resting time


Preparation

1. Cook unpeeled potatoes in boiling salted water for 30 minutes. Roast pumpkin seeds in a pan without oil. Allow to cool, put 1 tablespoon seeds aside. Remaining cores chop. Onions and garlic roll. Drain potatoes, let steaming out, peel, place in a bowl.

Tomato pizza

Ingredients for 4 servings

• 1 Pk. Pizza dough
• 10 stalks of thyme
• 3 cloves garlic
• 2 onions
• 600 g tomatoes
• Salt, Pepper
• 60 g black olives with good olive oil

Time: 35 min

Preparation

1. Unroll pizza dough and place on the baking paper on a baking sheet. Thyme leaves, Garlic, finely chop. Planning or cut onions into thin rings.

2. Tomatoes crosswise into 1 cm thick slices. Distribute the tomatoes in the dough. With pepper seasoning and sprinkle with thyme and garlic. Sprinkle onion rings over it. Olive spread in between. Pizza with Olive oil Drizzle.

Vegetable Bolognese

Ingredients For 6 servings

• 250 g organic carrots
• 250 g celeriac
• 300 g zucchini
• 1 red pepper, (300 g)
• 150 g shallots smooth
• 2 small cloves garlic
• 2 small chili peppers, dried
• 1 large can peeled tomatoes
• 10 tablespoons olive oil
• Salt, Sugar
• 1 tablespoon tomato paste
• 200 ml red wine
• Pepper
• 4 stalks parsley
• 400 g spaghetti
• 1 tsp cold butter
• Freshly grated Parmesan

Time: 30 min plus cooking time 40 minutes


Preparation

1. Carrots and celery clean and peel. Wash zucchini. Paprika brush, into quarters and remove seeds. All cut in 1/2 cm cubes. Dice the shallots finely. Garlic press gently with his hands. Chili crumble in a bowl. Chop tomatoes in the bowl with a kitchen scissors.

Veggie-Goulash

Ingredients for 2 servings

• 100 g onion
• 1 clove garlic
• 1 yellow pepper
• 1 small zucchini
• 2 tablespoons oil
• 2 tsp rose hot paprika
• 2 tablespoons paprika
• 1 tsp Mark caraway seed
• 200ml vegetable stock
• Salt, Pepper, Sugar
• 250 g seitan (health food store)
• 2 tbsp. Chopped parsley

Time: 40 min


Preparation

1. Finely dice onions and garlic. Pepper and zucchini clean, wash and about 1 cm cubes. Heat oil in a pot. Peppers, zucchini, onions and garlic, fry it. Paprika, peppers and Mark caraway seed briefly sauté.

Celery slices with beet-root

Ingredients For 4 servings

• 350 g beet-root
• 1 onion
• Salt, Pepper
• 5 tablespoons lemon juice
• 2 tsp organic lemon peel
• 180 ml oil
• 200 g low-fat quark
• 6 tbsp. chives
• 1 celeriac
• 100 g toast
• 100g flour
• 2 eggs

Time: 1 h


Preparation

1. Cooked and peeled beetroot dice. Finely dice the onion. Mix everything with salt, pepper, lemon juice, 3 tablespoons water and grated lemon zest and infuse for 30 minutes.. 3 tablespoons oil while mixing.

2. Low-fat cottage cheese with 4 tablespoons olive oil in a bowl with the whorls of the hand mixer 2 min. At the highest level until creamy. Add salt and pepper, and mix in 5 tbsp. chives.

3. Peel, halve and cut into 1.5 cm thick slices 3 celery root. In plenty of salted water for 6 minutes. Cook, deter and drain well.

Vegetable lasagna

Ingredients for 8 servings

• 2 tablespoons butter
• 2 tablespoons flour
• Salt Pepper
• Nutmeg
• 900 ml milk
• 300 g Hokkaido pumpkin
• 1 zucchini, (about 300 g)
• 11 tablespoons oil
• 3 tomatoes
• 200 g mushrooms
• 1 leek
• 1/2 small cabbage, (about 300 g)
• 17 Lasagna sheets
• 80 g grated Parmesan
• 200 g Gouda Middle Ages, (grated)

Time: 1 h 20 min

Preparation

1. For the béchamel butter in a saucepan, sauté flour is short. Season with salt, pepper and nutmeg. Gradually stir in milk, bring to a boil over medium heat, stirring about 15-20 minutes. Simmer.

2. Pumpkin and cut into narrow columns. Clean and cut zucchini lengthwise into 3-4 mm thick slices. Place on a baking sheet, sprinkle with 3 tablespoons olive oil, season with salt. In a hot oven at 200 degrees top heat on the 2nd track from the top 15-18 mins. Cook (convection not recommended). Then take the vegetables from the oven and adjust the temperature to 180 degrees top and bottom heat.

Mediterranean Veggie meatballs

Ingredients for 4 servings

• 40 g dried tomatoes
• 2 tablespoons chopped rosemary
• 200g Green crushed seeds
• 450ml vegetable stock
• 1 clove garlic
• 6 tbsp. Ital. Hard cheese
• 2 tablespoons bread crumbs
• 1 egg
• Salt, Pepper
• 1 tablespoon butter

Time: 50 min

Preparation

1. Tomatoes into small cubes. Boil and covered over low heat with rosemary and green crushed seeds in the vegetable broth for 15-20 minutes. Cook. Others pour broth if necessary. Let cool Green spelt.

Leek bulgur meatballs with leek sauce

Ingredients for 4 servings
Cutlets:• 1 leek, (about 280 g)
• 60 g shallots
• 1 small red chili pepper
• 8 tbsp. Olive oil
• 100g bulgur
• 1 tsp tomato purée
• 150ml vegetable stock
• Salt Pepper
• 5 stems of parsley juice
• 1/2 lemon bio
• 30g Parmesan, (finely grated )
• 1 egg yolk, (Kl. M)
• 30 g bread crumbs

Sauce:
• Salt
• 100ml Absinthe
• 180 ml whipping cream
• 70 ml milk

Time: 25 min plus cooking time 40 minutes

Preparation

1. For the meatballs the leek, along into quarters, wash thoroughly and pat dry. The bright and cut the dark portion separated into very fine strips. Dice the shallots finely. Chili clean and cut into thin rings.

Veggie Bolo

Ingredients For 6 servings
• 500g mixed mushrooms (e.g. mushrooms, oyster mushrooms, shiitake mushrooms)
• 2 carrots
• 2 stalks celery
• 1 vegetable onion
• 3 cloves garlic
• 4 tablespoons oil
• 2 bay leaves
• 1 sprig of rosemary
• 4 sprigs thyme
• 1 tablespoon tomato paste
• 2 cans of peeled tomatoes, (approx. 420 g)
• Salt Pepper
• 1 pinch of sugar
• 1 tsp paprika
• 500 g spaghetti
• 100 g grated ital. Hard cheese, (e.g. Grana Padano)

Time: 1 h 20 min

Preparation
1. Clean 500g mixed mushrooms (e.g. mushrooms, oyster mushrooms, shiitake mushrooms) and best coarsely chop in a food processor. Spread on a plate and in a hot oven at 50 degrees on the middle rack for 30 min. Dry (convection not recommended).

2. Meanwhile, peel 2 carrots. 2 stalks celery clean. Carrots, celery and 1 onion finely dice. 1 clove garlic finely chop.

Pasta Otto with saffron and white cabbage and leeks

Ingredients For 4 servings

• 40 g hazelnuts 1 leek, (250 g)
• 0.5 Cabbage, (350 g)
• 10 stems thyme
• 2 shallots
• 1 clove garlic
• 45g butter
• 1 bay leaf
• 100ml Absinthe, (e.g. Noilly Prat)
• 900ml hot vegetable stock
• 125g double cream
• 1 tbsp. Oil
• 250g RISO noodles
• 1 Pk. Saffron threads, (0.1 g)
• 75 g old Pecorino, (freshly grated)
• Salt, Pepper

Time: 45 min plus cooking time 30 minutes

Preparation

1. Hazelnuts into quarters or chop and fry until golden brown in a frying pan. Allow to cool on a plate. Leek clean, halve lengthwise and wash thoroughly. The white and light green parts cut diagonally into 1/2 cm thick slices. Cabbage brushing and exfoliation. Remove the thick leaf stalks of cabbage leaves, cabbage leaves, cut into 1 cm wide strips. Thyme leaves plucked.

2. Shallots, finely chop, chop garlic. 10 g butter in a small saucepan, sauté garlic and half the shallots over low heat glassy. Laurel and wormwood and leave to boil over high heat. 200 ml Fond admit and let it boil in half again. Stir double cream, bring to a boil and pour through a fine strainer into a pan, squeeze it well and set aside.

3. Put 10 g of butter and heat the oil in a wide pot, the remaining shallots over medium heat fry until soft. Stir in noodles. Saffron and half the remaining funds to admit openly and cook over low heat for 12-15 minutes, stirring several times, and add gradually the remaining fund.

4. Meanwhile, heat the remaining butter in a large pot. Sauté leeks, cabbage and thyme over medium heat, add salt, cover and cook for 10 minutes. Sauce heating, melting Pecorino. Season with salt and pepper and lather with a cutting bar.

5. Salt Pasta Otto, serve with cabbage and pecorino sauce and serve sprinkled with hazelnuts.

Nutritional information per serving: 625 kcal
• 19 g protein
• 36 g fat
• 51 g carbohydrates

Lenses and pear salad with avocado and bread chips

Ingredients for 4 servings

Salad:
• 1 shallot
• 1 clove garlic
• 1 tablespoon oil
• 150 g beluga lentils, (substitute lentils)
• 1 bay leaf
• 400ml vegetable stock
• 1 lemon
• 2 tablespoons agave syrup
• Salt Espelette pepper (or cayenne)
• 6 Tbsp. virgin sesame oil, (unroasted; see Tip)
• 1 Fennel bulb with leaves, (300 g)
• 1 ripe, firm pear (200 g)
• 1 ripe avocado solid, (230 g; see Tip) 1 chicory, (230 g)

Bread chips:
• 0.5 baguette (from the previous day; 125 g)
• 1 heaped teaspoon sesame seeds
• 1 tsp fennel Espelette pepper
• 6 tablespoons of extra virgin olive oil

Time: 50 min plus cooking time 40 minutes

Preparation

1. For the salad dice the shallot finely, finely chop garlic. Oil in a small saucepan, cook the shallots over medium heat glassy. Add garlic and sauté briefly. Stir in lentils. Laurel and Fond admit. Cover and bring to a boil and cook for 20-25 minutes on low heat.

Beans and peppers with Jerusalem artichoke and potato cakes

Ingredients for 4 servings

• 250 g white giant beans
• 250g onions
• 1 bay leaf
• 2 cloves garlic
• 450g Jerusalem artichokes
• 400 g potatoes
• 10 stems thyme
• 4 eggs
• 200 g crème fraîche
• 100 g flour
• Salt
• 2 red peppers (200 g each)
• 8 tablespoons oil
• 1 clove garlic
• 1 tablespoon paprika dulce (sweet noble smoked paprika)
• 2 tsp rose hot paprika
• 1 bunch of chives

Time: 1 h 30 min plus cooking time 2:05 plus soaking time 12 hours

Preparation

1. Soak the beans 12 hours for the beans and peppers in cold water. 1 onion, peel and lard with bay leaves and cloves. Cover the onions and add the drained beans with water, bring to a boil, cover and over low heat 1: 30-2 hours let cook (see tip below).

Corn and potato stew with sage-mushroom

Ingredients for 4 servings

• 4 corncobs (Approx. 200 g; without leaves)
• 1 leek, (200 g)
• 150 g celery, (with some greenery)
• 200 g potatoes
• 10 allspice berries
• 20g butter
• 2 tablespoons flour
• 1 bay leaf
• 200 ml white wine
• 250 ml whipped cream
• 500. ml. Milk
• Salt, Pepper
• 250 g shiitake mushrooms
• 20 sage leaves
• 2 tablespoons oil

Time: 40 min plus cooking time 45 minutes

Preparation

1. Cut corn on the cob with a serrated knife from the pistons. The leek, cut in half lengthwise and wash thoroughly. Only the white and light green parts cut into cubes 1 cm. Celery clean, put the leaves in cold water. Dethreading rods and cut into 1 cm thick slices. Peel potatoes and cut into 1 cm cubes. Allspice in a mortar very finely crushed.

Spicy Potato and vegetable parcels with mango yogurt

Ingredients For 4 servings

Vegetable parcels:
• 16 medium potatoes (650 g)
• 3 cardamom pods
• 3 cloves
• 1 teaspoon cumin seeds
• 1 tsp fennel
• 0.5 tsp black peppercorns
• 3 cm cinnamon stick
• 0.5 tsp turmeric
• 1 red chili
• 40 g ginger in syrup
• 1 tablespoon ginger syrup
• 3 tablespoons liquid Acacia honey
• 4 tbsp. Rapeseed oil
• 1 Romanesco, (about 750 g)
• 8 elongated shallots (about 160 g)
• 400 g of the same thickness carrots
• 4 tablespoons lemon juice
• Sea salt

Mango yogurt:
• 0.5 ripe mango, (125 g; without stone)
• 5 stalks peppermint
• 300g Greek yoghurt cream
• Salt

Addition: 4 sheets of baking paper (about 38X42 cm) paper towels

Time: 50 min plus cooking time 40 minutes

Preparation

1. Place the unpeeled potatoes in cold water for the packet. Cardamom pods break and detach the seeds. With cloves, cumin, fennel, pepper and cinnamon in a small pan fry with stirring until the spices smell. Spices finely pounded in a mortar, mix in the turmeric.

Beetroot tart

Ingredients for 4 servings

• 1 kg of beetroot
• Salt, Pepper
• 200 g feta cheese
• 1 bunch spring onions
• 3 stalks of mint
• 2 eggs
• 150 g lamb's lettuce
• 50 g hazelnuts
• 4 tablespoons mild white wine vinegar
• 2 tablespoons walnut oil
• 4 tablespoons olive oil
• 1 apple

Addition: fat for the mold

Time: 30 min plus cooking time 50-60 minutes plus baking time 30 minutes

Preparation

1. Beetroot in salt water on low heat 50-60 minutes until done cooking. Quenching, peel and grate coarsely. Rub feta cheese, coarsely and add to the beetroot in a bowl.

2. Spring onions, cut the white and light green parts thinly. Pluck mint leaves from the stems and chop. Mix eggs, mint and spring onions with beetroot and strong season with salt and pepper.

Red onion quiche with smoked almond pesto

Ingredients for 12 pieces

Filling:
• 600 g medium red onion
• 2 tbsp. Rapeseed oil
• 300 g Greek cream yoghurt
• 3 teaspoons hot mustard
• 3 teaspoons grain mustard
• 3 organic eggs
• Salt, Pepper

Dough:
• 200 g spelled flour (Type 630)
• 2 teaspoons tartar baking powder
• Salt
• 125g low-fat cottage cheese
• 6 tablespoons rapeseed oil
• 6 tablespoons milk spelled flour for editing

Pesto:
• 40 g Smoked Almonds
• 1 clove garlic
• Salt
• 5 stalks basil
• 5 stems of parsley
• Extra virgin olive oil

Addition: Tart-form with removable bottom (28 cm) fat for the mold

Time: 40 min plus cooking time 50 minutes

Preparation

1. For the filling halve the onions. Heat the oil in a large skillet. Onions simmer covered on the cut surfaces over medium heat 15 minutes. Yogurt with mustard, eggs, salt and pepper.

2. For the dough mix flour, baking powder and 1 teaspoon salt. Quark, oil and milk and mix with the flour mixture briefly knead the dough hook of a hand mixer or in a food processor to a smooth dough. Roll out dough on a floured surface round (Ø 32 cm). Turn dough into a greased tart dish.

Pumpkin Tortilla

Ingredients for 4 servings

• 800g butternut squash
• 2 sprigs of rosemary
• 6 stalks thyme
• 0.25 Teaspoon chili flakes
• 3 tablespoons olive oil
• Salt, Pepper
• 1 small can small white beans
• 50 g dried tomatoes
• 8 bio eggs
• 8 tablespoons milk
• 1 garlic clove
• 0.5 bunch chives
• 200 g crème fraiche

Addition: aluminum foil 4 ovenproof ramekins 350 ml

Time: 50 min plus cooking time 50-55 minutes

Preparation

1. Peel, remove seeds and cut into 2cm cubes 1 pumpkin. Pluck rosemary and thyme leaves from the stems and give the pumpkin cubes in a bowl. Add chili and olive oil, season with salt and pepper. Pumpkin place them on a baking sheet lined with aluminum foil. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) parboil 20 minutes.

Savoy stew from the oven

Ingredients for 4 servings
• 1 onion
• 1 tablespoon butter
• 1 tsp. Caraway seed
• 150 ml white wine
• 600 g firm potatoes
• 600 g kale
• 1 teaspoon dried marjoram
• 2 bay leaves
• 250 g sour cream
• Salt, Pepper
• 4 sprigs parsley
• 100 g mountain cheese
• 0.5 tsp. Rose hot paprika

Time: 35 min plus cooking time 55-60 minutes

Preparation

1. The Onion, Finely dices. Clarified butter in a saucepan and fry the onions over medium heat glassy. Caraway briefly sauté. Deglaze with white wine and let reduce by half.

Turnip Lasagna

Ingredients for 4 servings
• 800g Rutabaga
• 3 shallots (about 60 g)
• 1 leek 60g butter
• 1 bay leaf
• Salt, Pepper
• 30 g flour
• 500 ml milk
• 6 stalks of parsley
• 200 g scamorze cheese - nutmeg
• 3 tsp lemon juice
• 9 lasagna sheets

Addition: fat for the mold

Time: 40 min plus cooking time 30 minutes

Preparation

1. The turnip peel and cut into 1 cm thick slices. Dice the shallots finely. Leek clean and cut diagonally the white and light green parts into 2 cm thick slices.

2. Sauté shallots and leeks in 20g hot butter in a wide pan. The rutabaga and fill up with 500 ml of water. Laurel and season with salt and pepper. Cover and cook 10 minutes. Leek and rutabaga with a slotted spoon from the pot, let cool. Fond boil to 250 ml.

Beetroot risotto with rosemary and lemon oil

Ingredients for 4 servings• 1 sprig rosemary
• 0.5 lemon
• 8 tbsp. Good olive oil
• 500g beet-root
• 1 kg broad beans, (yields about 350 g bean seeds)
• Salt, Pepper
• 500ml vegetable stock
• 300ml Red-prayed juice
• 1 shallot
• 250 g risotto rice
• 120 ml vermouth, (e.g. Noilly Prat)
• 150 g creamy feta cheese

Time: 1 h

Preparation

1. The rosemary bunches pluck from the stems. The lemon peel, the best peel with a zester, in short strips. Rosemary, lemon zest and olive oil mix and set aside. The beetroot in boiling water, bring to a boil, cover and cook for 30 minutes at low heat. Meanwhile, dissolve the bean seeds from the pods. Pour into boiling water and cook for 4-5 minutes bubbly. The beans deter and press from the hides.

Cream of celery soup with coriander cream and sharp potato cubes

Ingredients for 4 servings

Cream of celery soup:
• 750 g celeriac
• 150 g potatoes
• 2 shallots
• 0.5 teaspoon coriander
• 20 g butter
• 1 tablespoon oil
• 2 fresh bay leaves
• 500 ml vegetable stock
• 500 ml milk
• Salt, Pepper
• 200 ml whipping cream
• 12 stalks coriander

Diced potatoes:
• 180 g potatoes
• 20 g butter
• 2 tablespoons oil
• 1 red chilli
• Salt

Time: 20 min plus cooking time 40 minutes

Preparation

1. For the celery soup clean, peel and cut into 2cm cubes the celery. Peel the potatoes and also 2 cm cubes. Dice the shallots finely. Coriander in a mortar finely crush. Butter and oil in a saucepan, sauté shallots over medium heat glassy. Celery, potatoes and coriander and fry. Bay leaves repeatedly cut with scissors. Give the vegetable stock, milk and bay leaf to the soup and cook, covered. Season with salt and pepper. Cook for 30-35 minutes on low heat.

Parsnip and thyme tart

Ingredients for 4 servings
Tart:
• 40g ground almonds
• 150g spelled flour (Type 630) 1 pinch.
• Baking powder
• Salt
• 140 g butter
• 1 egg yolk
• 500 g parsnips
• 18 thick stems thyme
• 5 El liquid honey (75g)
• 2 tablespoons lemon juice

Horseradish dip:
• 30 g horseradish
• 100 ml whipped cream
• 100g cream cheese

Additional: Transparency baking paper

Time: 35 min plus baking time 30 minutes plus cooling time 30 minutes


Preparation

1. For the tart roast the almonds in a dry frying pan until golden brown. Mix with flour, baking powder and 1 pinch of salt. 100 g of butter in pieces, egg yolk and 2 tablespoons ice-cold water to admit. It was only with the dough hook of the hand mixer (or in a food processor), then quickly knead with your hands until smooth. Wrap dough in foil and put 30 minutes cold.

Red cabbage and apple soup with cinnamon croutons

Jazzy soup with red cabbage, fruit of orange, apple and ginger and crispy fragrant cinnamon croutons. Quite wonderful!

Ingredients for 4 servings
• 100 g onions
• 400 g red cabbages
• 100g potatoes
• 3 tablespoons olive oil
• 200 ml red wine
• 800 ml vegetable stock
• Salt, Pepper
• 2 organic oranges
• 20g fresh ginger
• 2 tart apples
• 1 teaspoon ground coriander
• 2 tablespoons acacia honey
• 1 tbsp. fruit vinegar
• 3 slices of toast
• 30 g butter
• 0.5 Teaspoon ground cinnamon

Time: 25 min plus cooking time about 30 minutes

Preparation

1. Finely dice the onions. Red cabbage in half, cut the stalk and cut the carbon challenge cross in about 1/2 cm wide strips. Peel the potatoes and cut into large pieces. Olive oil in a large saucepan, sauté onions until translucent. Red cabbage and potatoes admit and cook 2-3 minutes. Deglaze with red wine and boil down almost completely. With rear fill, some salt and pepper, cover and 25 minutes at medium heat cook.

Chili con Couscous

It also works without: In this colorful, aromatic chili with couscous, turnip, corn and coriander no one misses meat.

Ingredients for 4 servings
• 300 ml of tomato juice
• 150g couscous
• 200g onions
• 2 garlic cloves
• 200 g Swede
• 200 g carrots
• 1 can of peeled tomatoes (400g) red kidney beans
• 1 can (250 g)
• 1 can of small white beans (250 g)
• 1 can of gold corn, (185 g)
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 l. Vegetable stock
• 80 ml cream
• Salt, Pepper
• 5 tablespoons lime juice
• 15 stalks coriander
• 200 g crème fraîche

Time: 35 min plus cooking time 10 minutes

Preparation

1. Boil tomato juice briefly, pour over the couscous. Leave aside to swell for 20 minutes. Fluff with a fork, gradually crumbly. Finely dice the onions and garlic. Rutabaga and carrots, peel, cut into 1/2 cm cubes. Crush tomatoes with juice with hands rough, thereby removing the stem approaches. Kidney beans, kidney beans and corn in a colander cold rinse and drain well.

Pasta potatoes

Pasta and potatoes in Italian tomato stew. Before serving, you are cheese cubes in the dish - then comes the hot soup to develop a wonderful melting.

Ingredients for 4 servings
• 150 g onion
• 400 g waxy potatoes
• 100 g celeriac
• 500 g tomatoes
• 3 celery sticks, (with green)
• 1 can of peeled tomatoes (400 g)
• 3 tablespoons olive oil
• 600ml vegetable stock
• 1 bay leaf
• Salt, Pepper
• 120 g Spaghetti
• 4 sprigs thyme
• 100 g of old ital. hard cheese, (for example grana Padano or Parmesan)

Time: 35 min plus cooking time about 30 minutes

Preparation

1. Cut onions into large cubes. Peel potatoes, cut into 2 cm pieces. Peel celeriac, cut into about 1 cm pieces. The tomatoes in half, cut out the stalk. Cut the tomatoes into chunks. From celery pluck off the leaves and put aside covered. Celery crosswise into thick slices about 1/2 cm. Pour canned tomatoes with the juice in a bowl and mash roughly with your hands, taking care to remove the hard stem approaches.

Stewed root vegetables with couscous

Colorful root diversity: artichoke, purple carrots and parsley roots, to cook in orange juice and pomegranate couscous as a base on top.

Ingredients for 6 servings
Vegetables:
• 1 Onions, (400 g)
• 300 g Parsley
• 300g Jerusalem artichokes
• 300 g purple carrots, (z. B. Beta Sweet)
• 300 g bunched carrots
• 3 oranges
• 2 tbsps. Olive oil
• 20g butter
• 1 bay leaf
• Salt, Pepper
• 150 ml vegetable stock, (without yeast)

Couscous:
• 3 oranges
• Salt, Pepper
• 160g couscous
• 3 tbsps. White wine vinegar
• 2 tablespoons olive oil
• 1 Pomegranate, (approximately 220 g)
• 4 stalks of parsley

Time: 20 min plus cooking time 50 minutes

Preparation

1 onion into eighths. Brush Parsley, Peel and halve or quarter, depending on thickness along. Jerusalem artichokes, peel and cut in half or quarters depending on their size along. Purple carrots, peel and cut lengthwise depending on the size in 4-6 pieces. Clean, peel and cut in half lengthwise bunch of carrots.

Unripe spelled salad with fennel and barberry

A plateful of the most beautiful aromas: fruity and tart barberry and blood oranges, mild green core, slightly bitter chicory and wafer-thin fresh fennel. Perfectly!

Ingredients for 4 servings
• 10 g Sep. Barberries, (in Turkish or Persian vegetable shops, failing that, cranberries)
• 120 g unripe spelt grains salt 1 chicory, (about 180 g)
• 1 yellow pepper, (about 260 g)
• 1 fennel with green (about 400 g)
• 2 blood oranges, (approx. 180 g)
• 1 red chilli
• 2 tablespoons white wine vinegar, (z. B. Chardonnay vinegar)
• 6 tbsp. Walnut oil
• 4 sprigs dill
• Pepper

Addition: freezer bag

Time 30 min: plus cooking time allowed 50 minutes plus soaking time 30 minutes

Preparation

1. Barberries in 100 ml of warm water and soak for about 30 minutes. Unripe spelt grains cook in lightly salted boiling water for about 40 minutes, pour into a colander and drain well. The grains should easily split open.

Green parsley soup with pomegranate seeds

Parsley as a gently-spicy soup with wine and some Dijon mustard. The deep green color provides parsley, plus there's pomegranate seeds and sliced almonds.

Ingredients for 4 servings
• 80 g shallots
• 400 g Parsley
• 40 g butter
• 100 ml white wine
• 800 ml vegetable stock
• Salt, Pepper
• 2 tbsp. Flaked almonds
• 1 small pomegranate
• 20 stems of parsley
• 200 ml whipped cream
• 1 tsp Dijon mustard nutmeg
• 2 tablespoons lemon juice

Time: 35 min plus cooking time about 30 minutes

Preparation

1. Cut the shallots into small cubes for soup. Parsley Peel and cut crosswise into about 1/2 cm thick slices.

2. Butter in a saucepan and fry the shallots over medium heat glassy. Then add the parsley roots and cook for another 2 minutes. Deglaze with white wine. With rear fill, some salt and pepper, cover over medium heat 15-20 minutes Boil.

Quinoa salad with grilled peppers and cucumber

Sharp sweet quinoa, with orange liqueur raisins, dill and cucumber, artfully arranged on grilled peppers - absolute star suspect. The orange juice softens the typical pithy fragrance.

Ingredients for 4 servings
• 40 g raisins
• 4 tablespoons orange liqueur
• 150 g Quinoa, (in health food stores)
• 1 red chilli
• 1 yellow pepper, (250 g)
• 1 red bell pepper, (approx. 250 g)
• 450 ml orange juice, salt 1 cucumber, (400 g)
• Sugar
• 3 stalks dill
• 3 stalks parsley
• 3 tbsp. White wine vinegar pepper
• 2 tablespoons olive oil

Addition: freezer bag

Time: 45 min plus cooking time 40 minutes

Preparation

1. Raisins in orange liqueur soak. Give quinoa in a sieve and rinse under warm running water for so long, until the water is clear. Chili pepper Clean and cut into thin rings. Peppers brush, into quarters and remove seeds. Laying peppers skin side up on a baking sheet and under a preheated oven grill for 6-8 minutes until the skin begins to bubble black. Remove peppers and let steam stripping 5 minutes in a freezer bag. Pepper skins. Paprika pieces straighten and cut into rectangles. Dice the sections finely and set aside.

Barley minestrone with cannellini beans and pesto

The precious Minestrone is seasoned with roasted fennel and star anise, slightly tied with risotto rice and served with grape seed oil pesto.

Ingredients for 8 servings
• 150 g medium-sized grains
• Salt, pepper
• 20g basil
• 100ml grapeseed oil
• 10g finely grated ital. Hard cheese
• 500 g vine tomatoes
• 120g celery
• 180g bunched carrots 1 small zucchini, (150 g)
• 1 red chili pepper
• 1 can of beans Cannellini-, (400 g, failing that, small white beans)
• 6 tablespoons olive oil
• 1 tablespoon fennel
• 60g risotto rice
• 2 tablespoons tomato paste
• 2 star anise

Time: 30 min plus cooking time 1 hour

Preparation

1. Rinse barley in a colander, drain and cook about 20 minutes until soft in plenty of salted water. Pour barley into a sieve, rinse and drain well. Basil leaves plucked, blanch in boiling salted water, rinse in a colander, and squeeze out. Puree basil in a tall jug with grape seed oil finely, season with salt and pepper. Stir in the grated cheese.

Spelt noodles with wok vegetables and coconut milk

Crunchy vegetables, crisp noodles, creamy coconut milk and served with curry paste. Asian cuisine, as it should be: uncomplicated and incredibly good!

Ingredients for 6 servings
• 1 yellow pepper, (approx. 250 g)
• 1 red bell pepper, (approx. 250 g)
• 150 g shiitake mushrooms
• 100g snow peas
• 120 g bunched carrots
• 180g onions
• 1 bunch coriander
• 1 organic lime
• 400ml coconut milk (unsweetened)
• 1 tsp sesame oil
• 2 tsp red curry paste
• 300 g Spelt pasta
• Salt, Pepper
• 8 tablespoons oil

Time: 50 min plus cooking time 20 minutes

Preparation

1. Clean peppers into quarters, remove seeds and cut into fine strips. Clean mushrooms, remove the stems. Quarters or halved heads. Slitting mange touts into thin strips. Clean, peel and cut diagonally into thin slices carrots. Cut the onions into thin strips. Pluck coriander leaves and finely chop. Lime zest rub finely, squeeze juice.

Potato quiche with cabbage and tofu

For savory seasoning: smoked tofu and dried tomatoes. The highlight comes at the end: At the table leek vinaigrette to trickle over the savory quiche.

Ingredients for 6 servings
Dough:
• 220 g flour (Type 550 sieved)
• 1 pinch of cream of tartar
• Salt
• 120g butter (cold)
• 3 Bio- yolk

Covering and vinaigrette:
• 200 g small waxy potatoes
• Salt, Pepper 
• 150g savoy
• 10 g butter nutmeg
• 30 g dried tomatoes (in oil)
• 100 g smoked tofu
• 2 organic eggs, (Kl. M)
• 100 ml whipping cream
• 90 ml crème fraiche
• 80 g leeks
• 2 tablespoons white wine vinegar
• 6 tablespoons olive oil

Time: 1 h plus cooking time 1:10 hours plus cooling time 1 hour

Preparation

1. Mix in a bowl for the Quiche flour, baking powder and 1 pinch of salt. Cut butter into pieces, add 2 egg yolks. It was only with the dough hook of the hand mixer (or in a food processor), then with your hands quickly knead to a smooth dough (if the dough crumbles, tablespoon 2-3 tablespoons water knead). Press dough flat and wrapped in foil 1 hour chill. A spring form pan (26 cm diameter) and thin fat carefully sprinkle with flour. Form chill.

2. Dough between baking paper round (Ø 32 cm) roll. Interpret form with the dough, whilst holding the edge well. Pastry base with a fork several times piercing and cover with baking paper and legumes. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) pre-baking on the grate on the bottom rail 15 minutes. Residual yolk whisk. Legumes and remove baking paper, floor brush with egg yolk and bake another 5 minutes.

3. Wash the meantime, for the topping and unpeeled potatoes and cook for about 20 minutes in salted water, pour and drain in a colander. Still warm Peel potatoes and cut into slices. Wising clean, outer leaves and the stalk removed. Wising into small cubes. Melt butter in a saucepan, sauté cabbage in it over medium heat for 3-4 minutes glassy, season with salt and nutmeg. Drain tomatoes in a strainer and into small cubes. Tofu into small cubes.

4. Arrange tomatoes, cabbage, potatoes and tofu quiche on the floor. Eggs, cream and crème fraiche Whisk, season with salt and pepper. Give cream mixture onto the base. Quiche on the grid on the 2nd shelf from the bottom at 200 degrees (gas 3, convection 180 degrees) bake 30-35 minutes. Allow to cool on a grid in the form of quiche.

5. For the vinaigrette clean leeks, wash, cut crosswise into thin strips. Leek briefly blanch in boiling salted water, pour into a colander, rinse, and drain well. With oil and vinegar mix, season with salt and pepper. Solve quiche from the mold, cut into pieces and serve with the vinaigrette.

Nutritional information per serving: 582 kcal
• 12 g protein
• 43 g fat
• 34 g carbohydrates

Tomato Bulgur pancakes

Superbly refined: Bulgur, dates and tomato juice revive the pancake batter. Lemony herb salad with feta's as filling it.

Ingredients for 6 units
Pancakes:
• 250 g flour
• 1 teaspoon cream of tartar
• 400 ml of tomato juice
• 4 bio eggs
• 3 Teaspoon Ducca, (North African spice mixture;. E.g. the Internet available)
• Salt, Pepper
• 2 dates, (without core)
• 80 g bulgur
• 200ml vegetable stock
• 1 tablespoon white wine vinegar
• 6 tbsp. corn oil

Salad:
• 1 bunch mint, (about 40 g)
• 1 bunch of parsley, (70 g)
• 40 g black olives (in oil, without stone)
• 150 g cherry tomatoes
• 150 g feta cheese finely grated zest
• 1/2 lemon bio Fleur de sel
• 6 tablespoons olive oil
• 2 tablespoons lemon juice

Time: 40 min plus cooking time 30 minutes

Preparation

1. Mix for the pancake flour with cream of tartar in a bowl. Add tomato juice, eggs, Ducca, 1/2 teaspoon salt and pepper and stir with a whisk until smooth. Allow to swell for 30 minutes.

2. Finely chop the dates. Let bulgur in a sieve, rinse briefly cold, drain and cook with the vegetable stock, vinegar and dates according to package directions and let cool.

3. Wash for lettuce mint and parsley, shake dry, pluck off the leaves and place in a bowl. Drain olives and cut in half. Cherry tomatoes cut in half. Feta cheese coarsely crumble with your hands.

4. Stir bulgur under the pancake batter. Each 1 tablespoon corn oil in a nonstick pan (Ø 20 cm) pan. Pour 1/6 of the pancake batter into the pan and bake for 2-3 minutes over medium heat. Flip the pancakes using a large pot lid and bake for 2-3 minutes. Slide pancakes on a flat plate with a plate covered in a preheated oven at 80 degrees (gas 1, convection not recommended) keep warm until all the pancakes are baked.

5. Mix herb leaves with lemon zest, a little fleur de sel, olives, cherry tomatoes, olive oil and lemon juice gently and serve with feta cheese on the pancake.

Additional tips for preparation
The dough should rest for 30 minutes. Just so the gluten in the flour can swell and make the dough for binding. If you like, add a top teaspoon cream of tartar. That makes it much more airy. The pan should have a not too high rim, so the pancakes will not stick when turning. When turning assistance suited a large flat pot lid. Please use the oil sparingly. The pancakes should not swim in it, otherwise it soaks up. Our tip: Just pull for greasing a submerged in oily paper towels by a nonstick skillet. Enough absolutely.

Nutritional information per serving: 533 kcal
• 15 g protein
• 31 g fat
• 47 g carbohydrates

Lentils and potato soup with Harissa

Ingenious Contrast program: minted yoghurt and raw apples cool the hot lentil soup.

Ingredients for 4 servings
• 4 shallots
• 2 cloves of garlic
• 250 g carrots
• 400 g potatoes
• 250 g leeks
• 1 tablespoon oil
• 3 tsp Raz el Hanout, (Arabic spice mixture; see tip below)
• 1/2 tsp turmeric
• 200 g red lentils
• 4 tsp harissa (hot spice paste; see tip below)
• 4 stalks of mint
• 200 g cream yogurt, (10% fat)
• Salt, Pepper, Sugar
• 1 small apple
• 1/2 tsp Nigella

Time: 30 min plus cooking time 25 minutes

Preparation

1. Finely dice the shallots and garlic. Peel carrots and potatoes. Leek clean, wash thoroughly and chop the prepared vegetables coarsely.

2. Heat oil in a pot. Shallots and garlic, fry until soft over medium heat. Raz el Hanout and turmeric about dust and cook briefly. , Red Lentils carrots, potatoes, leeks and give harissa in the pot and fill with 1.5 liters of water. Cover and cook for 25 minutes at low heat.

Eggplant Curry

Eggplant and sweet potatoes tolerate much flavor and pleasant sharpness of curry. Ginger, coconut and lemon.

Ingredients for 4 servings
• 600 g eggplant
• Salt, Pepper
• 50 g almonds
• 1 clove garlic
• 1 Spanish onions, (350 g)
• 20 g ginger
• 3 tablespoons butter
• 2 tablespoons curry powder
• 60g sultanas
• 1 can of coconut milk (400 ml)
• 1 Dose lumpy tomato, (400 ml)
• 500 g sweet potatoes
• Lemon juice
• 4 sprigs fresh coriander

Time: 40 min plus cooking time 50 minutes

Preparation

1. Wash eggplant, brush and cut into 2cm cubes, mix with 1/2 teaspoon salt and place in a colander. Let stand for 30 minutes, water. Roast almonds in a dry frying pan until golden brown, set aside. Finely dice the garlic and onion. Ginger peel, grate finely. 1 El Heat ghee in a Dutch oven, sauté onion, garlic and ginger over medium heat glassy. Curry about dust, cook briefly. Sultanas, coconut milk, tomatoes and pour 300 ml of water and cook covered over medium heat for 20 minutes. Puree with a cutting bar.

Chili Quesadillas with mango salsa

Great combination of ripe mango, chili and lime.

Ingredients for 2 servings
Quesadillas:
• 2 yellow peppers, (250 g)
• 1/2 teaspoon cumin seeds
• 1 red onion
• 1 tablespoon oil
• 1 teaspoon rose hot paprika
• 2 tablespoons tomato paste
• 1 can red kidney beans, (400 g)
• Salt, Pepper
• 100 g Cheddar cheese
• 4 soft wheat tortilla

Salsa:
• 1 ripe mango, (300 g) 
• 150 g cherry tomatoes
• 2 red chilies
• 4 spring onions
• 6 stalks coriander leaves
• 1 bio lime
• 2 tablespoons white wine vinegar
• Salt, Pepper

Addition:
Freezer bags baking paper
100 g sour cream

Time: 35 min plus cooking time 10 minutes

Preparation

1. For the quesadillas, the peppers, brush, into quarters and remove seeds. Place with skin side up on a baking sheet and broil under the preheated oven grill on the top rail 8-10 minutes, until the skin raises black bubbles. Peppers can be steaming out 5 minutes in a freezer bag, then hides.

2. Peel the mango salsa for, cut the flesh from the stone and cut into 1/2 cm cubes. Tomatoes clean, wash and cut into quarters. Chilies carve and remove the seeds, cut the pepper into very small cubes. Spring onions clean, wash thoroughly and cut the white and light green parts into thin rings. Plucking coriander leaves from the stems and chop. About 1 tbsp. put aside. Give mango, tomato, chili, scallions and cilantro in a bowl. The lime in half and squeeze the juice of one half. Season salsa with lime juice, vinegar, salt and pepper.

3. Bring cumin in a mortar finely crush. Finely dice the onion. Heat oil in a frying pan and fry the onion until translucent. Cumin and paprika and cook roast until it smells. Stir in tomato paste and deglaze with 150 ml of water. The beans in a colander, rinse and add to the pan. Season with salt and pepper.

4. Rub Cheddar coarsely. Line a baking sheet with parchment paper. 2 tortillas flat bread next to each other on set and distribute the beans mixture on top. Peppers and cheese on top and cover with type 1 each pancake. Bake in preheated oven on the 2nd shelf from the bottom at 200 degrees (gas 3, convection not recommended) until golden brown in 10 minutes. The remaining lime half into quarters. Cut the cakes with a sharp serrated knife into pieces and sprinkle with the remaining coriander. Serve with sour cream, mango, tomato salsa and lime corners.

Additional tips for preparation
The classic: chili peppers and paprika capsaicin, responsible for sharpness, especially in infected kernels and partitions. Depending on how much of it is grounded with the dried peppers, produced more or less sharpness - from mild-to sweet rose sharply. Chilies are divided into degrees of severity. The variety is crucial: Pepperoni among the rather mild chilies, jalapeños to the middle, Habaneros the sharpest.

Nutritional information per serving: 848 kcal
• 35 g protein
• 40 g fat
• 81 g carbohydrates

Vegetable stir-fry with Tofu

In four minutes until done: Broccoli with beans, peppers and shiitake mushrooms. For the Asian spice, ginger, coriander and toasted sesame oil are responsible.

Ingredients for 4 servings
• 200 g broccoli
• 200 g green beans
• 150 g red peppers
• 100 g cherry tomatoes
• 100 g mung bean sprouts
•2 cloves of garlic
• 10 g fresh ginger
• 4 shallots
• 300 grams of tofu
• 200 g shiitake mushrooms (alternatively mushrooms)
• 5 tbsp. Sunflower oil
• 1 tsp toasted sesame oil
• 1 dried chili pepper
• 1-1/2 tbsp. Batch Siu- sauce (Chinese BBQ sauce, available in the Asia-store or on the Internet)
• 3 tablespoons dry sherry
• 4 tablespoons soy sauce
• 1 pinch of sugar
• 1 tablespoon pepper cornstarch
• 6 stalks coriander leaves

Time: 35 min


Preparation

1. Clean, wash and cut into small florets 1 broccoli. Clean, wash and cut into approximately 5 mm pieces beans. Peppers into quarters, remove seeds and brush, then wash and cut into strips. Wash and halve the cherry tomatoes. Sprouts rinse and drain in a colander. Garlic, finely chop. Ginger, peel and finely chop. Cut shallots into strips. Tofu medium chop finely. Clean mushrooms, remove the stems and chop also medium-fine.

Pasta with hot pepper sauce

Uncomplicated, fast and wonderfully aromatic: wafer-thin strips of pepper provide bite, feta cheese softens the spicy garlic ajvar sauce.

Ingredients for 4 servings
• 4 cloves garlic
• 4 tablespoons olive oil
• 2 red pointed peppers
• 300g ajvar, (spicy chili paste; see tip below))
• Salt, Pepper
• 6 stalks of parsley
• 400 g Cappellini, (substitute spaghetti)
• 150 g feta cheese

Time: 35 min

Preparation

1. Cut garlic cloves into thin strips. Heat the olive oil in a pan and fry until golden brown for 5-6 minutes over low heat the garlic. Peppers clean and plane or cut into very thin slices.

2. Add the garlic and ajvar season with salt and pepper. Parsley leaves plucked from the stalks and chop coarsely.

Pasta with hot pepper sauce

Uncomplicated, fast and wonderfully aromatic: wafer-thin strips of pepper provide bite, feta cheese softens the spicy garlic ajvar sauce.

Ingredients for 4 servings
• 4 cloves garlic
• 4 tablespoons olive oil
• 2 red pointed peppers
• 300g ajvar, (spicy chili paste; see tip below))
• Salt, Pepper
• 6 stalks of parsley
• 400 g Cappellini, (substitute spaghetti)
• 150 g feta cheese

Time: 35 min

Preparation

1. Cut garlic cloves into thin strips. Heat the olive oil in a pan and fry until golden brown for 5-6 minutes over low heat the garlic. Peppers clean and plane or cut into very thin slices.

2. Add the garlic and ajvar season with salt and pepper. Parsley leaves plucked from the stalks and chop coarsely.

Stew with pumpkin and cabbage

Pillars of the autumn kitchen: Hokkaido, potatoes, onions and cabbage. Most beautiful aroma layer by layer: mustard cream combines the autumn vegetables.

Ingredients for 4 servings
• 500 g white cabbage
• 700 g Hokkaido pumpkin 1 onion, (300 g)
• 1 tbsp. Caraway seed
• 30g pumpkin seeds
• 400g waxy potatoes
• 30 g butter
• 50 g rough mustard
• 300ml whipping cream
• Salt, Pepper
• 4 tbsp. pumpkin seed oil

Time 35 min: plus cooking time 1 hour

Preparation

1. Cabbage cleans, remove outer leaves. Cabbage cross cut into 1.5 cm thick slices, let the discs while quite possible. Clean pumpkin and remove the seeds with a spoon. Pumpkin, cut crosswise into columns 10-12. Cut onion into thin strips. Roast caraway seed without fat in a non-stick pan until fragrant. Roast pumpkin seeds in the same pan until they crack and are lightly toasted, then press lightly in a mortar. Peel potatoes and cut or slice into thin slices.

2. Put butter in a cast iron pot, melt. 50 g potatoes with the onions simmer over medium heat for 3-4 minutes. Cumin and mustard, stir. Fill with cream and 350 ml of water and bring to the boil, season with salt and pepper. Laying pumpkin and cabbage in layers in the pot, season with salt and pepper. Remaining potato slices next to each other tightly on the vegetables, season with salt. Stew covered in a preheated oven at 200 degrees (gas 3, convection 45-50 minutes at 180 degrees) on the 2nd shelf from the bottom 55 minutes to cook. Stew sprinkled with some pumpkin seeds to serve. Serve remaining pumpkin seeds and pumpkin seed oil.

Nutritional information per serving: 555 kcal
• 11 g protein
• 43 g fat
• 27 g carbohydrates

Potato soup with lamb's lettuce and almonds

Amazing: This is not a salad mix, but a refined soup arises. With pomegranate seeds, toasted almonds and lettuce as a soup - surprisingly and exceptionally well.

Ingredients for 6 servings
• 200 g white onions
• 400 g mainly waxy potatoes
• 30 g lettuce 1 pomegranate, (200 g)
• 60 g flaked almonds
• Salt, Pepper
• 30 g butter
• 500 ml milk nutmeg
• Juice of 1/2 lime
• 2 tsp finely grated lime zest

Time: 25 min plus cooking time 30 minutes

Preparation

1. Halve onions and cut into thin strips. Peel the potatoes and cut them into thin slices. Corn salad, brush, cut off the roots so that are solving one sheet. Wash lettuce and spin dry. Pomegranate half crosswise, beat with a wooden spoon over a bowl until all nuclei have solved. Pomegranate seeds aside. Roast 20 g almonds in a nonstick frying pan until golden brown, season with salt and set aside.

2. Melt butter in a saucepan, sauté onions over medium heat for 4-5 minutes glassy. Remaining almonds and potatoes and cook for another 2-3 minutes pass. Fill with milk and 500 ml water, cover and cook for 25 minutes until the potatoes are tender. Season with nutmeg and pepper, lime juice and shawls while stirring. Puree potato soup in a food processor finely, pass through a fine sieve into a saucepan and add salt to taste.

Again mix 3 soups before serving with a hand blender. Serve the soup with lettuce leaves, almonds and pomegranate seeds sprinkled. Remaining almonds, pomegranate and serve with lettuce.






Nutritional information per serving: 210 kcal
• 6 grams protein
• 12 g fat
• 16 g carbohydrates

Pumpkin and parsnip salad with dressing and cranberry Tahini Brittle

In fine stripes butternut squash tastes delicious raw, especially with ginger sesame dressing. On top or to nibble: fruity, spicy crunchy with pumpkin seeds.

Ingredients for 4 servings

Cranberry Brittle:
• 25g pumpkin seeds
• 25g dried cranberries
• 40 g brown sugar Espelette pepper, (substitute cayenne)
• Fleur de sel

Tahini- Dressing:
• 1 lemon
• 60g white Tahini, (sesame paste)
• Salt
• 5 tsp agave syrup
• 20 g fresh ginger
• 4 tbsp. Rapeseed oil

Pumpkin salad parsnips:
• 400g parsnips
• Fleur de sel
• 1/2 butternut squash (about 450 g)
• 1/2 bunch watercress, (250 g)
• 1 tart apple, (200 g)

Time: 45 min

Preparation

1. For the roast Cranberry brittle pumpkin seeds in a small saucepan until the seeds start to burst. Let pumpkin seeds to cool on a plate. Cranberries not chop too finely, chop pumpkin seeds as well. Cook sugar and 1 tablespoon water in saucepan to golden-brown caramel. Stir in cranberries, pumpkin seeds and 1 pinch of Espelette pepper and quickly pass on a piece of aluminum foil. Sprinkle with 2-3 pinches of fleur de sel and let cool.

Chinese cabbage rolls

Relaxed for hosts: The rolls can be prepared well and provide covered cool.

Ingredients for 4 servings
• 7 tablespoons oil
• 2 eggs
• 3 tablespoons soy sauce
• 1 red pepper
• 200 g shiitake mushrooms
• Salt
• 40g fresh ginger
• 1/2 red chili pepper
• 1 stalk lemongrass
• 250 ml vegetable stock
• 200 ml coconut milk
• 12 large Chinese cabbage leaves
• 10 stalks coriander
• 250 g Basmati - rice
• 2 tsp lime juice
• 2 tablespoons white sauce Binder
• 40g roasted cashew nuts

Time: 1 h 30 min


Preparation

1. Heat the frying pan coated with 2 tablespoons oil. Beat the eggs with 1 tablespoon soy sauce and 2 tablespoons water in a pan over medium heat to bake a light omelette. Let cool down. Clean, remove seeds and cut into 1/2 cm wide strips pepper. Mushroom stems cut, cut mushrooms into slices. Vegetables succession min in a hot pan with 1 tablespoon oil 2 round. Fry, add salt and remove. Halve omelette and cut into strips.

Vegetable curry with red rice

Exotic and stylish: fenugreek, turmeric and pickled limes give the vegetables in coconut milk class. The red rice plays vigorously with.

Ingredients for 4 servings
• 300 g red rice, (e.g. Red Cargo Rice;. Asia-Laden)
• Salt
• 125g mini corn cobs
• 1 tbsp. fenugreek
• 1 small cauliflower, (500 g)
• 2 tsp turmeric
• 300 g bunched carrots
• 150 g string beans
• 200 g white mushrooms
• 70 g fresh ginger
• 30g ghee, (available at health food shop)
• 1 tsp Lime Pickles, (pickled limes; Asia-Laden)
• 350 ml coconut milk
• 2 limes
• 10 stalks coriander leaves

Time: 50 min plus cooking time 1 hour

Preparation

1. Put rice in slightly salted boiling water for about 40 minutes, until the grains burst something. Meanwhile cook corn on the cob in boiling salted water for 18-20 minutes until soft, pour into a colander and drain. Fenugreek roast in a non-stick frying pan until it evaporated, and fine grinding in a mortar. Cauliflower clean, cut into florets, slightly crunchy salted boiling water with 1 tsp turmeric in 4-5 minutes and drain in a colander. Carrot peel, along halve and cut diagonally into thin slices. Carrots in salted boiling water for 3-4 minutes and drain in a colander. Beans clean, cook in salted boiling water for about 4 minutes slightly crispy, pour into a colander, rinse, and drain well and cut in half crosswise. Clean mushrooms, stems straighten. Mushrooms Halve or quarter, depending on size. Ginger finely.

Potato dumplings with creamed morel

When the morel is too good, she goes into the dumplings - and then the spinach with sour radish.

Ingredients for 4 servings
Sour radish:
• 1 bunch radishes
• 2 tablespoons sugar
• 100 ml white wine vinegar
• 150 ml mineral water
• 1 tsp coriander

Dumplings:
• 15g dried morels
• 40 g shallots
• 80 g butter
• Salt and Pepper
• 600g floury potatoes nutmeg
• 70 g cornstarch
• 1 egg yolk

Creamed:
• 900 g young spinach (800g cleaned)
• 40 g shallots
• 1 clove of garlic
• 20 g butter
• 250 ml cream
• Salt, Pepper
• Nutmeg

Time: 1 h 10 min plus cooking time 30 minutes

Preparation

Clean, wash and cut into quarters 1 radishes. Sugar in a small saucepan, caramelize, deglaze with vinegar. With mineral fill, add coriander and cook over medium heat for so long, until the caramel has dissolved. Radishes add, remove from heat and leave to marinate for about 1 hour.

Kohlrabi with apple and fried onions

Discreet mashed potatoes can crash works: with crispy onion rings loud.

Ingredients for 4 servings
• 1 onion, (about 400 g)
• 2 tsp paprika
• 3 tablespoons flour
• 500 ml oil
• 700 g mainly waxy potatoes
• Salt, pepper
• 3 kohlrabi, (approx. 400 g)
• 1 solid apple
• 2 tablespoons lemon juice
• 4 tbsp. Olive oil
• 50g butter
• 5 stems thyme
• 100ml mineral water

Time: 40 min plus cooking time about 35 minutes

Preparation

1 Make onion into thin slices. Sprinkle paprika and flour over the onion rings, mix well and shake off excess flour and paprika. Heat oil in a pot on 160-170 degrees and fry the onion in it until golden brown portions. Drain on paper towels.

Green Minestrone

Lots of fresh vegetables is the secret of any good minestrone. Zucchini, cabbage, fennel and peas - these vegetable soup is green, spicy and light.

Ingredients for 4 servings

Vegetable stock:
• 1 bunch greens (about 800 g)
• 2 onions
• 2 bay leaves
• 6 black peppercorns
• Salt

Soup:
• 500 g pea pods, (alternatively 200g frozen peas)
• 1 small fennel, (200 g)
• 300 g savoy
• 1 zucchini, (ca . 150 g)
• 4 stalks marjoram
• 1/4 bunch chives
• 200 g sour cream
• Salt, Pepper

Time: 25 min plus cooking time about 40 minutes

Preparation

1. Clean and chop for the rear greens. Onions cut in half. All the ingredients, spices and salt in a saucepan, fill with 1.2 liters of water and bring to a boil. Cook over low heat, covered for 30 minutes. Put Aside.

Gnocchi with chard vegetables

Sultanas and Chili bear fruit and sharpness into play, ricotta mild creaminess.

Ingredients for 4 servings

Gnocchi:

• 800g floury potatoes 
• Salt 
• 2 eggs
• 300 g flour
• 1 tablespoon butter

Vegetables:
• 600g Mangold
• 2 red onions
• 2 cloves of garlic
• 30 g pine nuts
• 2 tablespoons olive oil
• 70g sultanas
• 1-1/2 tsp chilli flakes
• salt, pepper
• 100 g ricotta flour addition to edit

Time: 1 h 30 min plus cooking time about 45 minutes

Preparation

1. For the gnocchi potatoes unpeeled in salted water for about 30 minutes. Drain potatoes, side by side on a baking sheet and bake in preheated oven at 120 degrees (gas 1, fan 100 ° C) for steam stripping and drying 20-25 minutes well. Hot potatoes, peel and press through a potato ricer into a large bowl.

Carrot curry pancakes

Juicy dough, put in the polenta and carrots is embedded, to refreshing fennel and orange salad with pistachio and ginger - a legendary Hip Flask!

Ingredients for 4 servings

Pancakes:
• 600 g bunched carrots
• 20 g butter
• 2 tsp sugar
• salt, pepper
• 200 g flour (sifted)
• 70 g Polenta (corn grits)
• 2 teaspoons curry powder. (e.g. Anapurna;. On the Internet available)
• 4 eggs
• 400 ml milk
• 8 tablespoon corn oil

Fennel salad:
• 3 fennel bulbs with green, (approx. 300 g)
• 10 g fresh ginger
• 3 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil Fleur de sel
• 50 g salted pistachios

Time: 55 min plus rest 30 minutes


Preparation

1. Wash the carrots, remove the green and peel the carrots. Thickness carrots in half lengthwise. Heat butter in a large wide pot. Sugar, 1 teaspoon salt, some pepper, 100 ml of water and add carrots. Boil briefly and covered over medium heat in 6-8 minutes to cook al dente. Then drain in a punch, well and let cool.

Spinach salad with radicchio and yellow beetroot

Ingredients for 4 servings
• 3 Quince jelly
• 6 tbsp. lemon juice
• Salt, Pepper
• 6 tea spoons extra virgin olive oil
• 800g gold beets, (substitute beetroot)
• 100g baby spinach
• 1 medium radicchio, (approximately 220 g)
• 50 g walnuts
• 100 g blue cheese addition roasting bag

Time: 25 min plus cooking time 40 minutes

Preparation

1. Quince jelly and lemon juice while stirring, heat until the jelly has dissolved. Stir in 2 tablespoons cold water, salt and pepper. The olive oil with a whisk while stirring.

Clean and peel 2 gold beets. Pray cut into 2 cm wide columns and salt lightly. Prepare a roasting bag (50 cm length) according to package directions. Gold beets, 4 tablespoons water, and 4 of the quince mixture, mixing, loading, and the oven tube tie and put on an oven rack. Roasting sleeve cut above 1 cm wide. The gold beets in a preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the second shelf from the bottom 40 minutes.

Crepe cake

Tomato Zucchini and Pecorino between fine pancakes, plus an incredibly aromatic salad of Mediterranean and local herbs.

Ingredients for 6 servings

Pancakes:
• 10 g butter
• 120 ml milk
• 120 ml mineral water
• 1 egg bio
• 120 g flour
• Salt, Pepper
• 1 tsp oil

Filling:
• 1 small onion
• 30g butter
• 20g flour
• 500ml milk
• 30g pecorino, (grated)
• Salt, Pepper
• 700 g zucchini
• 600 g beefsteak tomatoes
• 2 cloves of garlic
• 3 tablespoons olive oil
• 4 sprigs of rosemary
• 6 stalks thyme

Salad:
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• salt, pepper
• 1 pinch of sugar
• 1 bunch parsley
• 1 bunch basil
• 1 bunch parsley
• 1 small white onion Moreover spring form pan (20 cm Ø)
• Fat for the mold

Time: 1 h plus cooking time 1 hour plus spring time 20 minutes

Preparation

1. Melt butter for the pancakes. Milk, mineral water, egg, flour and butter in a mixing bowl and whisk together with the high cutting bar. Season with salt and pepper and let soak 20 minutes.

Eggplants and pepper rolls

With mozzarella on creamy polenta - a treat!

Ingredients for 4 servings

Rolls:
• 700 g Eggplant
• Salt
• 2 red peppers
• 1 tsp fennel seed
• 1 clove garlic pepper
• 6 tbsp. olive oil
• 200g mozzarella
• 6 stems oregano

Herb polenta:

• 40g Italian hard cheese, (e.g. Grana Padano or Parmesan)
• 2 stalks oregano
• 350 ml milk
• 120 g polenta, (corn grits)
• 20 g butter
• Salt, Pepper, olive oil for drizzling addition freezer bags oil for the metal skewers

Time: 1 h plus cooking time 30 minutes plus resting time 30 minutes

Preparation

1. Eggplant lengthwise into 12 slices (cut tails), place on a plate and season lightly on both sides with salt. Infuse 20 minutes water. Meanwhile peppers brush, cut into sixths, remove seeds and place with skin side up on a baking sheet. Broil for 10-12 minutes on the top rail under the preheated oven grill until the skin raises black bubbles. Pour into a freezer bag and let steam stripping. Pepper skins.

Baked Eggplant with bulgur salad

Spicy eggplant and bulgur with bite a real head turner. The hit - not just for veggies!

Ingredients for 2 servings

• 2 Eggplants (approx. 300 g)
• 1 clove of garlic
• 7 tablespoons olive oil
• Salt
• 1/2 tsp Chilli flakes
• 100g bulgur
• 3 spring onions
• 1 bunch parsley
• 4 sprigs mint
• 40g mix nuts, (salted)
• 1 tsp finely grated organic lemon peel
• 3 tablespoons lemon juice
• 2 Tl tomato paste
• 150g soy yogurt

Time: 40 min


Preparation

1. Preheat the oven to 200 degrees (convection not recommended). 2 eggplants (à 300 g) in half lengthwise and cut a little flat to the round bottoms.

2. Cut the cut surfaces at the top crosswise. Chop 1 clove garlic finely, mix with 3 tablespoons olive oil, a little salt and 1/4 tsp chilli flakes. Brush cut surfaces with it. With the cut side up, on a baking sheet and put in a hot oven on the middle rack for 30 min. To cook. Here turn after half the time.

Carrots with mint couscous

Ingredients for 4 servings

Carrots
• 60 g ginger
• 150ml orange juice
• 5 pistachio oil, (or extra virgin olive oil)
• 850 g bunched carrots, salt

Lime couscous
• Yogurt 80g roasted salted pistachios, (unpeeled)
• 50g dried cherries or cranberry, salt
• 250g couscous
• 0.5 tsp cinnamon
• 0.25 Muskat
• 10 stalks mint
• 150g Greek yoghurt cream
• 1 tsp finely grated lime zest Bio- addition roasting bag, (40 cm)

Time: 35 min plus cooking time 30 minutes


Preparation

1. Peel ginger thin, finely grate and squeeze it into a fine sieve. Ginger juice (2-3 tablespoons) Mix with orange juice and oil. Carrot peel, leave 2 cm green to the carrots. Halve carrots lengthwise and salt. Prepare roasting bag according to package directions. Carrot and orange juice mixture fill. Hose tie, put on the furnace grate and cut up 1 cm wide. Carrots in a preheated oven at 200 degrees (gas 3, convection 180 degrees) and cook on the second shelf from the bottom for 30 minutes.

Spinach with fried polenta and paprika spice

Mace, thyme and cheese refine polenta, grilled marinated peppers, spinach and the vinaigrette.

Ingredients for 4 servings

• 15 stalks of thyme
• 1 go Tl mace (mace; about 2 g).
• 20 g butter, salt
• 500 ml milk
• 150 g polenta (corn meal)
• 40 g Italian hard cheeses (e.g. Grana Padano or Parmesan)
• 2 Bio - egg yolk
• 4 red peppers, (220 g)
• 100 g baby spinach
• 4 tablespoons white wine vinegar, (e.g. Chardonnay vinegar)
• Pepper
• 8 tablespoons olive oil

Time: 1 h 10 min plus cooking time 1 hour plus drawing time 1 hour plus cooling time at least 4 hours


Preparation

1. Thyme leaves pluck and finely chop. Give thyme with mace, butter and 1 tsp salt in the milk. Boil milk once and set aside infuse 30 minutes. Pour milk through a fine strainer into a pan. Boil milk once, let polenta trickling stirring and swell 5 minutes at low heat leave (on the bottom of the pot, a white film to form). Mass set aside, let cool briefly, then stir in cheese and 1 egg yolk. The remaining egg yolk only stir when the mass has added cheese and egg yolk completely. Oil a mold (20 x 20 cm) easily and line with baking paper. Emphasize polenta is smooth and covered in the refrigerator make at least 4 hours cold.

2. Clean peppers into quarters and remove seeds. Laying peppers skin side up, on a baking sheet and broil under preheated oven grill for 6-8 minutes until the skin raises black bubbles. Remove peppers and let steam stripping 5 minutes in a freezer bag. Pepper skins and covered in a bowl chill.

Clean, wash and spin dry 3. Spinach. Distribute vinegar in 2 cups, season with salt and pepper and mix with 3 tablespoons oil. For the vinaigrette cuts half the peppers into small cubes and marinate for 30 minutes in one of the two vinaigrettes. Leave remaining peppers whole and in the remaining vinaigrette also marinate.

4. Overthrow polenta from the mold, remove the parchment paper. Polenta into 8 equal sized pieces. Heat the remaining oil in a nonstick skillet, over medium heat, fry polenta total 3-4 minutes on both sides, turning carefully.

5. Mix spinach salad with red pepper quarters carefully and serve together with the polenta pieces on plates. Paprika vinaigrette to serve.

Additional tips for preparation
If you want the spicy polenta, can pull in the milk still 2 bay leaves and 2 cloves of garlic is squeezed.

Nutritional information per serving: 538 kcal
• 14 g protein
• 35 g fat
• 39 g carbohydrates

Kohlrabi escalope with chervil polenta

Kohlrabi with parmesan, lemon and carrot thanks Polenta with chervil.

Ingredients for 4 servings

Kohlrabi escalope
• 2 kohlrabi, (each 400 g) salt
• 3 eggs
• 100 g Italian hard cheeses, (e.g.Grana Padano)
• 3 tablespoons flour
• 4 tablespoons olive oil

Lemon carrots
• 600 g bunched carrots
• 40 g butter
• 2 tablespoons brown sugar
• 5 tablespoons lemon juice
• 100 ml mineral salt
• 2 tsp finely grated lemon zest bio

Chervil polenta
• 200 ml milk
• 300 ml vegetable stock salt
• 120 g polenta (cornmeal)
• 1 bunch parsley
• 150 g cream cheese, (40%)

Time: 50 min plus cooking time 50 minutes

Preparation

1. For the Kohlrabi escalope clean, peel, cut into 1.5cm thick slices. Cook turnip greens in a little boiling salted water in 8-10 minutes until al dente, rinse, drain well in Punch and pat dry with a kitchen towel.

2. Whisk the egg in a deep plate and season lightly with salt. Finely grate cheese. Put the flour in a deep plate.

Vegetable-Mix

Also attention: bread under vegetables with fried mountain peaks.

Ingredients for 4 servings
Tomato cream cheese cream • 20 g pine nuts
• 70 g sun-dried tomatoes (in oil)
• 1 tsp pickled green pepper
• 175 g cream cheese (fleur de sel)
• 4 slices of farmhouse bread

Radish vinaigrette • 8 radishes
• 1 white onion, (40 g)
• 1 bunch of chives
• 3 Chardonnay vinegar
• 2 tablespoons mineral
• Salt, Pepper, Sugar
• 4 tbsp. Olive oil

Vegetables • 1 bunch bunched carrots (400 g)
• 100 g sugar snap peas
• 1 bunch spring onions
• 1 small radicchio
• 60 g butter
• 100 ml mineral
• Salt, Pepper
• 4 eggs

Time: 50 min, plus cooking time about 20 minutes


Preparation

1. For the pine nuts tomato cream cheese cream roast until golden brown in a frying pan, let cool. Drain tomatoes, oil field there. Green pepper, pine nuts, give tomatoes and 1 tablespoon tomato oil in a flash hacker and very fine mix. Add cream cheese and a little fleur de sel and mix everything into a smooth cream. Refrigerate.

Stew with orecchiette and Mediterranean vegetables

Here the round part of the round: olives, capers, chickpeas, tomatoes and pasta ears in the pot. A direct hit!

Ingredients for 6 servings

• 160g small shallots
• 2 garlic cloves
• 1 red chili
• 8 stalks of thyme
• 1 bay leaf
• 1 can chickpeas (400 g)
• 60 g black olives (pitted)
• 40 g capers
• 400 g tomatoes
• 4 tbsp. Olive oil
• 10 g butter
• 1.2 liters vegetable stock
• 200g orecchiette (pasta ears)
• 2 stalks basil balsamic vinegar

Time: 30 min


Preparation

1. 160 g small shallots lengthwise into quarters. 2 cloves garlic presses lightly. 1 red chili peppers Clean and cut into thin rings with cores. Leaves of 8 stalks thyme pluck and finely chop. 1 bay leaf carving. 1 small can chickpeas (400 g) pour into a colander, rinse well and drain well. 400 g tomatoes, remove the stem approaches. Tomatoes into quarters, remove seeds and chop coarsely into pieces.

Risotto with chervil and goat cheese taler

Pecorino, chervil and basil mix the risotto. Goat cheese feather flock together to do so. Fresh, spicy, wonderful.

Ingredients for 4 servings

• 30 g chervil
• 20 g basil
• 60 g shallots
• 1 clove garlic
• 1 liter vegetable stock
• 40 g butter
• 1 bay leaf
• 200g risotto rice
• Salt, Pepper
• 100 ml white wine
• 20 g goat cheese Pecorino
• 4 Taler, (80 g, matured)

Time: 30 min

Preparation

1. Pluck leaves from 30 g chervil and basil 20g, blanch in boiling salted water for 10 seconds Pour into a colander, rinse, drain well and squeeze out carefully with his hands. 60g Dice the shallots finely. 1 clove garlic press lightly. Boil 1 liter of vegetable stock in a pot.

Peas and coriander soup with mango topping

Fruity, colorful and cooked quick - our pea soup is a prime example of that simple can also be refined.

Ingredients for 4 servings
• 60 g onions
• 70 g potatoes
• 20 g butter
• 300 ml milk
• 200 ml vegetable stock
• 25g coriander leaves
• 250 g TK peas
• 100ml whipping cream
• Salt, Pepper
• 150 g vine tomatoes
• 150 g mango pulp
• 1 bio lime
• 3 stalks fresh coriander

Time: 30 min

Preparation

1. 60 g onions, finely dice. Peel 70 g potatoes and finely chop. Melt 20g butter in a pan, onions over medium heat for 2-3 minutes fry until soft. Add the potatoes and continue cooking for 2 minutes. Fill with 300 ml milk and 200 ml vegetable stock, cover and cook over low heat 15 minutes until the potatoes are tender. Pluck leaves of 25g coriander leaves and blanch with 250 g frozen peas in boiling salted water, pour into a colander and drain. 50 g peas aside. Give coriander, remaining peas and 100 ml whipped cream in the hot soup, bring to a boil and mash finely with the cutter bar. Season with salt and pepper. Keep the soup hot.

2. 150 g vine tomatoes the stalk cut out a wedge. Tomatoes into quarters, remove seeds and finely chop. 150 g mango pulp, cut, peel and finely chop the stone. Mix remaining peas, tomatoes and mango in a bowl. Rinse 1 organic lime hot, rub the peel finely and squeeze the juice of one half. Lime zest and juice Stir, season with 1 pinch of salt and pepper. Leaves of 3 stems plucking coriander leaves and finely chop. Coriander mix with the tomatoes and mango topping.

3. Serve soup in bowls with a little pre-warmed tomato, mango topping and at will with coriander.

Additional tips for preparation
We recommend to exotic pea soup a fruity Silvaner.

Nutritional information per serving: 266 kcal
• 9 g protein
• 15 g fat
• 22 g carbohydrates

Fennel tart

From chickpea to fennel, leeks and sultanas romp. Feta spices, caramel-sweet Pecans, a radish salad on the edge freshened everything up again.

Ingredients for 6 servings
Dough
• 1 can chickpeas (400 g)
• 250 g whole meal flour
• 125 g butter (in pieces)
• 1 egg
• Salt

Lining
• 450 g fennel
• 250 g leek
• 2 cloves of garlic
• 3 stalks thyme
• 2 tablespoons olive oil
• 1-1/2 teaspoon black cumin
• 40g sultanas
• Salt, pepper, sugar
• 100 g creamy feta, (Turkish Laden)
• 50 g pecans
• 1 tsp runny honey salad
• 100g baby lettuce
• 1 bunch radishes
• 4 tbsp. Olive oil
• 3 tbsp. Mild white wine vinegar

Time: 40 min plus baking time 30 minutes plus cooling time at least 30 minutes

Preparation

1. For the dough chickpeas, rinse, drain well and mash finely with the cutter bar. Flour, butter, mashed chickpeas, egg and 1 pinch of salt strong rapid process to a smooth dough. Dough into a flat pancake shape and wrapped in plastic wrap at least 30 minutes (preferably overnight) chill.

Goat Cheese Cake with Paprika

Between roasted peppers with goat cheese, olives and pistachios combine. Toll said: Mango Cucumber Häckerle with Harissa.

Ingredients For 4 servings
• 3 peppers, (each red, yellow and orange)
• 2 shallots
• 1-1/2 tablespoons olive oil
• 50 g black olives (without stone; drained)
• 60 g roasted salted pine nuts (50g peeled)
• 150 g goat's cheese
• 150 g low-fat cottage cheese
• 2 eggs
• 1 teaspoon cornstarch Salt and pepper
• 1 bio mini cucumber, (100 g)
• 1/2 mango, (200 g)
• 2 stalks Peppermint
• 1/2 bunch chives
• 6 tbsp. orange juice (freshly squeezed)
• 2 tsp harissa (North African spice paste)

Time: 40 min plus baking time 30 minutes


Preparation

1. Clean peppers into quarters, remove the seeds and place with skin side up on a baking sheet. On the top bar under the preheated oven, grill roast for 10-12 minutes, until the skin raises black bubbles. Remove peppers, cover with a damp cloth, let steam stripping and skinning.

Green Asian Vegetable Stew

Peas, beans, pasta - one knows. Ginger, lemon grass, coconut milk - you can taste it. Pomelo and chili and carrot syrup over it - you want. Absolutely.


Ingredients For 4 servings
• 2 red Chillies
• 300 ml of carrot juice
• 2 tablespoons sesame seeds
• 30 g fresh ginger
• 3 stalks lemongrass
• 1/2 bunch coriander
• 300 g thickness- bean seeds
• Salt
• 150g snow peas
• 250 g TK peas
• 130g Mie noodles, (see tip 1)
• 400 ml coconut milk pepper
• 1/4 Pomelo (grapefruit substitute)

Time: 40 min

Preparation

1. 1 chili pepper and finely dice. Give carrot juice and chili in a pot and boil syrupy. Sesame roasting without fat in a frying pan until it smells.

2. Cut the ginger into slices. Cut lemon into 5 cm long pieces. Remaining chilli carve. Plucking coriander leaves from the stems and set aside, coarsely chop the thick stems. Boil 800 ml of water with ginger, lemon grass, coriander stalks and incised chili pepper and let simmer 15 minutes.

Roasted vegetables with taleggio and fried egg

On the plate roast sweet potatoes, zucchini and eggplant flavor is fed up with sumac and fennel, spicy cheese and tomato and cook with at the end, the eggs set highlights.

Ingredients For 4 servings
• 250 g Eggplant
• 350 g zucchini
• 2 tsp salt
• 2 tsp fennel seed sumac, (Turkish Laden)
• 1/2 tsp Chilli flakes
• 4 tbsp. Olive oil
• 1 clove of garlic
• 500 g potatoes
• 500 g potatoes
• Pepper
• 100g Taleggio, (alternatively Munster)
• 6 stalks of parsley
• 6 stalks basil
• 250g cherry tomatoes on the vine
• 4 eggs

Time: 40 min plus baking time 30 minutes plus cooling time at least 30 minutes

Preparation

1. Eggplant and Zucchini brush, coarse chop, mix with 1 teaspoon salt and let stand for 10 minutes. Fennel roast in a pan without oil until fragrant, and roughly crushed in a mortar. Half of the fennel with 1 tsp sumac, chilli and mix 3 tablespoons oil.