For the green asparagus with potatoes in horseradish sauce, wash the asparagus and peel the lower stalks of the green asparagus, then cut into small pieces. Finely grate the horseradish (if you don’t want to do this, you can also use the ready-made horseradish from the jar). Heat the oil in a pan and fry … Read more
Peel, wash and cut the potatoes into cubes of about 2.5 cm. Put them in a bowl and salt them. Peel and quarter the garlic. Wash and chop the herbs. Mix all ingredients (except oil) well in the bowl and let stand for about 20 minutes. Heat the oil in a large frying pan, add … Read more
Peel banana. Wash the spinach. Cut banana and apple into small pieces. Squeeze the lemon juice. Put all the ingredients in a stand mixer, add a little water if needed and mix everything well. Pour the smoothie into a glass and serve.
For the Grüner Veltliner cream soup with baked peas, first heat olive oil in a pot, sauté shallots and garlic without color. Add the quartered potatoes, deglaze with white wine and boil down. Pour in chicken stock and simmer for about 20 minutes. When the potatoes are cooked soft, add whipped cream and simmer for … Read more
For the green asparagus with paradeis vinaigrette, peel the asparagus at the ends and boil in heavily salted water until tender. Rinse cold. Blanch tomatoes, rinse with cold water, remove skins and seeds, press seeds through a fine sieve, mix juice with oil and spices to make a strong vinaigrette. Dice tomato pulp and mix … Read more
Make the asparagus spears in water with sugar, salt and butter. Arrange on hot plates. Heat butter slightly, add breadcrumbs, put everything together on the green asparagus spears. Form orange zest in hot butter, extinguish with orange juice, add ham and spread everything evenly on the asparagus.
For the beet coconut raita, cut the beet into small cubes, peel the ginger and wash the chili pepper – chop both finely. Heat 1 tbsp coconut oil in a pan, add beet, ginger, chili and curry leaves and fry on medium heat for 5 – 6 minutes. Add a little water if needed so … Read more
A green asparagus salad is a summer light dish: First, hard boil the eggs for the salad. Then wash the asparagus, cut away the woody ends and sauté in a pan with ½ tablespoon olive oil until brown all over. Cut the onion into thin quarter rings. Cut the asparagus into sticks about 3 cm … Read more
Wash the beet and add cold water, bring to the boil and pour away the first water. Add cold water again, season with salt, sugar, vinegar, caraway and bay leaf. Cook until soft, depending on size and age (do not cover so that the earthy smell can escape!). Peel, cut into strips, sticks, wedges or … Read more
Brush the potatoes. Rinse the zucchini and cut the flower base into small pieces. Cut potatoes and zucchini into thin slices. Heat oil and butter in a frying pan. Fry potatoes, turning, for about five minutes. Add zucchini and fry for another ten minutes. Peel garlic and cut into slices. Rinse sage and dry. Cut … Read more