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Ingredients (serves 4):
250 g low-fat curd cheese (Quark)
2 tbsp. Cinnamon Magic Dip
400 g unsweetened apple puree
2 tbsp. lemon juice
150 ml whipping cream
1 tsp. Cinnamon Magic Dip
4 physalis fruits (cape gooseberries) |
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Preparation:
Stir the low-fat curd cheese with 2 tbsp. of Cinnamon Magic Dip and the lemon juice until smooth. Fold in the apple puree. Whip the cream with 1 tsp. Cinnamon Magic Dip until stiff and carefully fold into the curd cheese mixture. Divide the cream into four individual glass dishes.
Open the physalis husks, bend them backwards and cut halfway across the fruits. Attach one fruit to the rim of each glass dish.
Tip: The apple puree can be replaced by a dish of fresh fruit such as strawberries, raspberries or blackberries as desired. |
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Ingredients (serves 4):
400 g wheat flour
100 g buckwheat flour
2 heaped tbsp. organic tomato pesto mild – without garlic
1 tbsp. olive oil
1 tsp. sea salt
3 eggs
250 ml water |
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Preparation:
Mix the dry ingredients in a mixing bowl, add eggs, oil and water, beat into a stiff dough with the hand mixer and leave to stand for 10 minutes.
In a large pan, bring 3 l water to the boil, fill the top of the Spätzle grater with dough and grate the dough into the boiling water. After 2 minutes, skim off the noodles that float to the top. Repeat the process until all the mixture/dough has been used up. Add water as necessary.
Heat the Spätzle in a frying pan with a little butter, add salt to taste, sprinkle with grated Parmesan or other cheese, and eat with salad. |
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Ingredients (serves 4):
600 g fillet of fish (e.g. redfish)
1 lemon
Salt, pepper
Root vegetables (1 small carrot, parsley root)
1 onion, leek, celery root,
2 bay leaves,
1 tsp. each of peppercorns, juniper berries, whole pimento
Salt for ½ l stock or alternatively ½ l vegetable stock (instant),
25 g butter,
2 tbsp. organic fennel bruschetta,
1 tbsp. red pepper berries.
100 ml dry white wine,
1 heaped tsp. arrowroot (o. ä.),
2 tbsp. crème fraiche,
Parsley |
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Preparation:
Season the fish fillet with salt and pepper and marinade in lemon juice for 30 minutes. In the meantime, simmer the root vegetables and seasonings in ½ l water for 20 minutes. Then place the marinated fillets into the liquor and cook gently at a low heat for 10 – 12 minutes depending how thick they are. Lift out with a slotted spoon and keep warm.
In a saucepan, gently fry the finely chopped onion in the butter until it is golden yellow. Add 400 ml fish stock and dissolve 2 tbsp. organic fennel bruschetta seasoning in it. Add pepper berries. Whisk the white wine, arrowroot and crème fraiche in a small dish, stir into the sauce and bring to a boil. Season with salt and pepper, add the fish fillet, briefly heat through and serve with jacket potatoes, garnished with parsley. |
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Ingredients (serves 4):
400 g chicken or turkey breast
1 spring onion
200 g diced pineapple, fresh or canned
250 ml chicken or vegetable stock
1 heaped tbsp. organic Café de Paris Dip
unrefined salt / pepper
1 tbsp. black sesame seeds
70 g creamed coconut
3 spring onions
Oil for frying |
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Preparation:
Dice, salt and pepper the meat and fry with the chopped spring onion in hot oil until crispy. Stir in the organic Cafe de Paris, deglaze with stock and simmer for 3 minutes.
Add pineapple and sesame seeds, simmer at low heat for5 minutes. Break up and add the creamed coconut, heat until it melts. Season with salt, stir in the finely chopped spring onions and serve with aromatic rice. |
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Ingredients (serves 4):
500 g minced beef
2 eggs
1 heaped. tsp unrefined salt, pepper
2 tbsp. organic tzatziki dip
1 tsp. mustard, medium
1 onion, chopped
2 Bell peppers of different colours
1–2 cloves of garlic, chopped
1 hot chilli pod
1 package sheep’s milk feta (180 g)
1 French baguette
3 tbsp. grated cheese for baking
Olive oil |
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Preparation:
Knead the minced beef with eggs, herbs, mustard, onions, garlic, the pitted, finely chopped chilli pod, the diced pepper and the crumbled feta cheese.
Leave the mixture to stand for 15 minutes. Preheat the oven to 200°C (fan oven 180°C). Halve the baguette lengthwise and drizzle a little olive oil over the cut surfaces. Spread the mixture on the bread in a layer approx. 1 cm thick, then sprinkle with grated cheese.
Bake in the oven at 200°C (fan oven 180°C) for about 15 –20 minutes, then cut into individual portions. As an alternative to eating it on bread, the mixture is ideal for making spicy meat balls. |
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Ingredients (serves 4):
500 g spaghetti
200 g tofu
1 onion
100 ml olive oil
2 tsp. salt, pepper
1 1/2 heaped tbsp. organic arrabiata pesto
1 jar of tomato purée (680 g)
1 handful of fresh herbs or rocket
Parmesan cheese |
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Preparation:
Chop the onions and fry gently in olive oil. Crumble the tofu, add it to the onions and heat for 10 minutes at medium temperature. Stir in salt, pepper and organic Arrabiata Pesto, pour in the tomato puree and simmer until cooked.
Switch off the cooker, mix in the chopped herbs and serve the sauce with any cooked pasta. Garnish with Parmesan.
TIP: The sauce can also be prepared quickly and easily without tofu! Simply use onions, a little oil, tomato puree, salt, pepper and 1 tbsp Nebona organic arrabiata pesto or, slightly milder, Nebona organic bruschetta pesto, and fresh herbs. |
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