For the beetroot soup, chop onions and sauté in hot olive oil. Peel the beet and potatoes and cut into cubes. Pour vegetable soup over onions, add potatoes, beets and caraway seeds and simmer for about 15 minutes. Cut fish into cubes and marinate with lemon juice. Add Soy Cuisine to the soup and puree … Read more
First soak the peas in plenty of cold water for one night. Cut the green of the leek into small pieces, rinse two/three pieces of it and tie them together with the bay spice and the parsley stalks into a herb bundle with splits. From the white piece of leek, cut the root base small, … Read more
For the potato-pumpkin gnocchi, boil the potatoes until soft. Peel and press through the potato press while still warm. Coarsely grate the pumpkin. Heat 1 tablespoon of butter in a pan. Add the grated pumpkin and sauté for 4 minutes, season with salt and pepper. Drain the pumpkin well in a sieve – squeeze it … Read more
For the cucumber-yogurt salad, wash and slice the cucumber (if the cucumber is not organic or not very fresh, better peel it). Mix the yogurt with all the ingredients and let it sit for 20 minutes. Stir the cucumber-yogurt salad again and season to taste.
Wash the apple and cut it into pieces, peel the carrot and cut it as well. Peel and dice the beet, squeeze the lemon. Blend all ingredients in a stand mixer (alternatively with a hand blender) until a velvety mass is formed. Add a little water or more lemon juice if needed. Pour the smoothie … Read more
For the basil potato puree, boil the potatoes in salted water until soft. Peel while still hot and use a potato masher to make a puree. Place in a bowl. Pluck the basil leaves from the stems, chop finely and add to the potatoes. Heat the milk in a saucepan, stir in the butter and … Read more
For the cucumber-parsley summer salad, cut the cucumber in half, scrape out the seeds with a spoon, then cut off small balls. Cut half of the cherry tomatoes in half. Wash 2/3 of the spring onions and cut them with the green into rings, chop the remaining spring onion finely. Mix sour cream with salt, … Read more
For the pea soup with potatoes and frankfurters, wash the spring onion and cut it into coarse pieces. Heat the olive oil in a pot and sauté the spring onion in it. Add the peas, basil and the rinsed chickpeas and pour the vegetable soup. Simmer for about 5 minutes with a lid on medium … Read more
For the pea-tuna spread, empty the tuna into a colander and drain well. Peel and finely chop the shallot. Mix the crème fraîche and cream cheese in a bowl. Add tuna, shallots and cilantro and season with salt, pepper and lemon juice. Finally, stir the cooked, well-drained peas into the pea-tuna spread.
For the red wine liqueur, boil the red wine with sugar and then let it cool. Mix the remaining ingredients and add to the cooled red wine. Allow to infuse a little and fill into bottles. You can enjoy this red wine liqueur immediately!