Preparatory workFor the rice congee, cook whole grain rice with water in a ratio of 1:10 for 5-6 hours on low heat. Cut the precooked beet into small cubes. Chop the walnuts into small pieces. E Heat vegetable soup in a pot on the stove M Add rice congee and grated horseradish. W Add salt. … Read more
Preheat the oven to 220°C. Finely chop the spring onion, sauté in olive oil and leave to cool. In the meantime, remove the skin from the sausages and mash the sausage meat.Mix the cooled onions together with the beaten egg, the herbs and spices and the breadcrumbs well with sausage meat. Line a baking sheet … Read more
For the curd couscous dumplings, first mix the curd, with couscous, eggs, breadcrumbs, spices and butter and let rest for 15 minutes. Then form dumplings with 2 tablespoons and put them into boiling salted water, reduce heat and let them steep for about 10 minutes. Then remove curd couscous gnocchi, let cool slightly and toss … Read more
For the beetroot quinoa salad, first wash quinoa thoroughly under running water. Heat olive oil in a pot. Sauté quinoa and add vegetable stock and 200 ml beetroot juice. Then bring to a boil, turn off the heat and let quinoa swell covered. Peel and dice onion and garlic, then place in a large salad … Read more
For the beet bread, mash beets either fresh (still need to be cooked and peeled) or pre-cooked with 125 ml water and oil. Put the flour, sugar (or honey), dry yeast and the salt in a bowl and form a well. Pour the beet puree into the bowl. Knead with dough hook for about 5 … Read more
For the coffee bomberl make a shortcrust pastry from all ingredients up to and including the egg, cool and then knead and roll out about 5 mm thick. Cut out round shapes and bake in a preheated oven at 180 degrees for about 8 minutes. Make a mixture of apricot jam and 100 g almonds, … Read more
For the spooky chocolate muffins, preheat the oven to 180 degrees. Beat the whole eggs with the salt and sugar until creamy. Meanwhile, melt the chopped chocolate together with the butter over steam and let cool until the chocolate is warm. Then stir the chocolate into the egg mixture. Sift the flour with the baking … Read more
For the red fruit jelly crumble, first prepare the crumble dough. Put all the ingredients in a mixing bowl in order and mix with a hand mixer (dough hook) to make crumbles. Spread the grits in a greased baking dish (20 x 25 cm) and sprinkle the crumble on top. Place the baking dish on … Read more
The day before, make the broth. To do this, put all the ingredients, except the beets, in a large saucepan and boil for about 10 minutes. After 10 minutes, cover the pot. The next day, boil the beets in water (without salt) until they are soft enough to poke with a toothpick. This will take … Read more
For the beetroot risotto with blackberries and mushrooms, first wrap the beet in aluminum foil and roast for approx. 1 hour at 160 °C until soft. Then remove from foil, peel and cut into small cubes. Heat soup and keep warm. Peel onions and garlic and cut into fine cubes. Heat olive oil in a … Read more