For the organic hemp nut spread, wash herbs, shake dry, pluck and chop very finely. Peel the onion and also chop very finely. Mix all ingredients well together (blend) and let stand for half an hour. Then the hemp nuts have absorbed well and taste soft and velvety. Serve the organic hemp nut spread.
Rinse, clean and chop salad ingredients. Place in a large enough bowl. Mix a marinade of salt, vinegar, pepper, mustard and oil and pour over the lettuce. Mix well and infuse.
Clean Brussels sprouts, blanch in salted water for 7 min, rinse and drain. Dice onion, chop nuts coarsely, pluck thyme leaves. Grate cheese medium fine. Sauté onion, nuts and thyme in butter and cool. Mix with the Brussels sprouts and half of the cheese and fill into a gratin dish (30 cm). Mix whipped cream, … Read more
For the amaranth breakfast porridge, wash the amaranth hot in a sieve and drain well, cook in 2.5 times the amount of almond milk for 1 hour in the steamer. Let cool. Wash and dry the fruit, cut the apple into pieces and add to the amaranth porridge with the berries. Sweeten with honey.
Preparation (about 45 min): Cut the meat into pieces the size of a thumb and marinate it with ground juniper berries, mustard seeds, caraway seeds sprinkled with olive oil for about one to 120 minutes. Peel the shallots, cut them in half and sauté them together with the meat in a hot saucepan*. Then add … Read more
For the fish curry, cut the fish fillets into cubes and salt them. Sauté briefly in hot olive oil on all sides, place on a plate and set aside. Pour the coconut milk into the pan, add the curry powder, ginger, Worcestershire sauce, soy sauce and chili and simmer for 10 minutes. Meanwhile, cut the … Read more
Pour bread cubes with warm milk and raisins with rum and soak both for a while. Mix the ingredients “butter … Vanilla sugar” in a baking bowl to a smooth dough. Squeeze the bread cubes and raisins and add to the dough form. Beat egg whites until very stiff. Repeatedly stir the mixture well and … Read more
For the sauce, boil the cider until syrupy, cool and stir with the remaining ingredients. Cut the frisée into bite-sized pieces, finely slice the fennel. Loosely mix with sauce, divide evenly among plates. Cut radicchio leaves into fine strips (chiffonade) and sprinkle on top. Drizzle with a few drops of olive oil. L
Grease a conical cake pan (bottom 22 cm ø, top 29 cm) or possibly a cake springform pan (24 cm ø) (only the bottom), spread with baking parchment, also grease. Cream the butter with half the sugar until very creamy, then gradually fold in the egg yolks. Add lemon zest and rum. Whip the egg … Read more
For the gingerbread cubes, first melt the margarine, honey and sugar over low heat. When the mixture has cooled a bit, mix it with the remaining ingredients (preferably with a mixer). Line a baking tray with baking paper. Preheat the oven to 180 °C. Spread the dough on the baking tray. Place the cherries on … Read more