For the squid with vegetables, briefly roast fennel cabbage, onions, parsley, garlic and celery leaves in a pot with olive oil. After 2 min, add spinach or chard. Steam the mixture for a few min in the covered pot, then add tomatoes, squid, salt and pepper and continue cooking for about 30 to 45 min … Read more
For the carrots in sherry, wash, peel and finely slice the carrots. Wash the parsley, pluck the leaves from the stems and chop finely. Heat the butter in a saucepan and fry the carrots in it. Add salt and continue to fry. After about 5 minutes, deglaze with the sherry and steam until the carrots … Read more
Wash oranges in hot water, peel very thickly so that the white skin is removed. Using a sharp kitchen knife, cut the fruit from the separating membranes and collect the juice. Cut pineapple into small pieces. Pick apart sauerkraut with two forks. Mix yogurt with lemon juice, pineapple juice, honey or sugar and mix with … Read more
For the blueberry-carrot vodka punch, place the blueberries in the freezer the day before. Peel the carrots and cut into small cubes. Boil in plenty of water until soft, then rinse with cold water. Mix carrots with sugar and lemon juice and let marinate in the refrigerator for several hours. Mix the carrots with carrot … Read more
Trim the tentacles just before the heads, then ‘pull’ the ‘tubes’ off the heads (hold head, pull ‘tube’ away), clean the ‘tubes’, peeling off the outer, narrow skin. Sauté onion with canola oil, stir in tomatoes and cook for five to ten min. Mix bread, cheese and stewed tomatoes. Fold in the mint and egg, … Read more
For the cream of garlic soup, first peel the onion and garlic. Chop finely and sauté with a little oil and butter. Add the flour and mix well. Deglaze with vegetable soup and cook for ten minutes. Add sour cream and puree with a blender. Season with salt and pepper and add the chopped parsley.
Fry the onion. Add the meat and fry. Add the paprika powder. Deglaze with hot water and season with cumin, marjoram, salt, tomato paste and 2 tablespoons curry. Add enough water to make the mixture liquid and let it cook for about 1 hour. Finally, add the lentils and bring everything to the boil again.
For the pear power yogurt, wash and core the pear and cut into cubes, keeping the middle slice for decoration. Mix yogurt with pear cubes and place in a bowl, pour pear puree on top, drape pear slice and sprinkle Flower Power spice flower mixture on top.
For the Protein Stangerl, in a mixing bowl, dissolve the yeast in the water and milk mixture. Add all other ingredients and knead into a smooth dough. If necessary, add a little more water. (Spelt flour needs a little more liquid). Cover and let rise for 30 minutes. Weigh out the dough into 70 g … Read more
