RECIPES

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 120 g pappardelle
• 10 ml olive oil
• 42 g tomatoes
• 7 g garlic
• 2 g basil
• 2 ml white wine

Step 1: Boil the pappardelle and then add a little olive oil

Step 2: Prepare the tomatoes and cut into large pieces

Step 3: Peel and slice the garlic

Step 4: Put tomatoes, olive oil and white wine in an oven-proof dish, season with salt and put in the oven at 180 °C for 20 minutes

Step 5: Roughly chop basil

Step 6: Put the baked tomatoes in a pan with the pappardelle and add the basil

• A
• C
• O
• P

Thoroughly clean vegetables and herbs, the green of the tomatoes contains solanine which is slightly toxic.

• 115 g beef topside
• 57 g carrots
• 34 g onions
• 57 g celery
• 12 g bacon
• 5 g pickled cucumber
• 2 g mustard
• 55 g sweet potato
• 10 ml red wine
• 2 g flour
• 2 g paprika powder

Step 1: Cut the beef topside into cutlets and tenderise

Step 2: Peel the carrots, onion and celery, cut into dices of 1x1 cm and cut the sections into fine strips, save some onion for later

Step 3: Briefly fry the vegetable strips in a pan till brown, season with mustard and salt

Step 4: Cut the pickled cucumber into fine strips and mix with the vegetable strips

Step 5: Cover the beef cutlets with bacon, add the vegetable filling and roll up

Step 6: Brown the roulades, deglaze with red wine, and braise in the oven at 170 °C for 3 hours

Step 7: Put the sweet potato in the oven at 190 °C (1.5 hours)

Step 8: Scrape out the cooked sweet potato and purée

Step 9: Fry the diced vegetables and deglaze with red wine, season with salt, pepper and nutmeg

Step 10: Mix the flour, paprika powder and salt, and then bread the onion in it

Step 11: Bake the breaded onions in the deep fryer until light brown and then drain on a kitchen towel

• A
• L
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Prepare meat on a red board, wash vegetables thoroughly, do not heat deep fryer above 170 °C (acrylamide)

• 200 g flour
• 125 ml water
• 150 g bacon
• 120 g onions
• 20 g spring onions
• 100 g crème fraîche
• Salt
• Peper
• Nutmeg

Step 1: Peel onion and finely dice

Step 2: Finely dice the bacon and brown in pan

Step 3: Fry the diced onions with the bacon until translucent

Step 4: Mix the diced bacon and onions with crème fraîche and season with salt, pepper and nutmeg, then leave to cool

Step 5: Mix the flour, a little salt and water to form a dough

Step 6: After 30 minutes, roll out the dough to a thickness of 1 mm and place on baking paper

Step 7: Cover the dough with the topping

Step 8: Bake in a pre-heated oven at 200 °C for 15 minutes

Step 9: Garnish with finely chopped spring onions

• A
• G
• O
• P

Let the dough rise for 30 minutes (wrap in cling film), wash the vegetables thoroughly beforehand.

• 100 g zander
• 4 g corn flour
• 60 g potatoes
• 40 g butter
• 30 g beetroot
• 20 g carrots
• 2 g turmeric
• 10 ml white wine
• 10 ml fish stock
• 5 ml cream
• 2 ml olive oil

Step 1: Fillet and bone the zander

Step 2: Peel the potatoes and cook until soft

Step 3: Mash the potatoes and stir with butter

Step 4: Season the mashed potatoes with salt and nutmeg

Step 5: Peel the beetroot and carrots and cut into 1x1 cm pieces

Step 6: Blanch the vegetables for 4 minutes

Step 7: Heat half of the olive oil in a pan and toss in the vegetables, season with salt and pepper

Step 8: Flour the skin side of the zander with corn flour and fry in olive oil only on this side

Step 9: Mix the white wine, fish stock and cream together and bring to a boil, add turmeric and season with salt

Step 10: Foam the sauce with a hand blender

• D
• G
• L
• M
• O
• P

Prepare the fish on a board, then clean it immediately, clean vegetables thoroughly

• 75 g chicken thigh
• 20 g corn flakes
• 10 g flour
• 52.5 g egg
• 23 g onions
• 5 g pumpkin seeds
• 5 g cress
• 22 g frisée lettuce
• 22 g Lollo rosso lettuce
• 11 g rocket lettuce
• 11 g baby spinach
• 22 g cucumber
• 22 g tomato
• 4 ml vinegar
• 8 ml oil
• 10 g sweet mustard
• Salt

Step 1: Remove the meat of the chicken leg from the bone and cut into 4 pieces

Step 2: Season the chicken with salt

Step 3: Beat and mix the egg

Step 4: Bread the chicken (flour> egg> corn flakes)

Step 5: Deep-fry the chicken in fat

Step 6: Peel the onions and cut into fine rings

Step 7: Bread the onion rings in flour only

Step 8: Deep-fry the onion rings in fat

Step 9: Roughly chop the salad leaves

Step 10: Cut the cucumber into slices and the tomatoes into wedges

Step 11: Mix the vinegar, oil and sweet mustard to form a dressing and season with salt

Step 12: Plate and garnish with cress and pumpkin seeds

• A
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Prepare the chicken thighs separately on a board, then clean board immediately. Wash vegetables thoroughly!

• 70 g glass noodles
• 15 g cashew nuts
• 10 g bean sprouts
• 4 g cress
• 17.25 g endive
• 22 g lollo rosso lettuce
• 10.5 g rocket lettuce
• 10.5 g baby spinach
• 33 g zucchini
• 36 g carrots
• 15 g soy sauce
• 5 g rice vinegar
• 10 ml honey
• 3 mini spring rolls

Step 1: Bring the water to the boil, put the glass noodles in a bowl and pour the boiling water over them

Step 2: Cut four leaves from the endive

Step 3: Roast cashew nuts in a pan

Step 4: Cut off the cress with scissors and mix with the bean sprouts

Step 5: Roughly pluck lollo rosso and mix with rocket and baby spinach

Step 6: Peel the carrots and cut into long, fine strips

Step 7: Cut the zucchini into long, fine strips

Step 8: Heat a saucepan half full with vegetable oil, carefully add the mini spring rolls to the oil and fry until crispy

Step 9: Mix the soy sauce, rice vinegar and honey into a vinaigrette

• A
• F
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• P

Wash vegetables, sprouts and cress thoroughly! Honey can cause various allergic reactions! Do not heat oil above 180 °C (EU Acrylamide Regulation)

• 91 g avocado
• 17.25 g endive
• 11 g radishes
• 4.4 g cress
• 22 g frisée lettuce
• 22 g lollo rosso lettuce
• 10.5 g rocket lettuce
• 10.5 g baby spinach
• 23 g cucumber
• 12 g carrots
• 6.25 g pomegranate
• 10 g honey
• 4 ml vinegar
• 8 ml oil

Step 1: Cut four slices from the cucumber at a slight angle

Step 2: Cut four leaves from the endives

Step 3: Cut the ends off the radishes and thinly slice the radishes

Step 4: Cut off cress with scissors

Step 5: Roughly pluck frisée and lollo rosso, and mix with rocket and baby spinach

Step 6: Peel the carrots and cut into fine strips

Step 7: Tap the pomegranate seeds into a sieve and keep the resulting juice, set the seeds aside

Step 8: Mix the pomegranate juice with honey, vinegar and oil to form a vinaigrette and season with salt

• O

Our tip: If you wish to use the cut avocado later, “brush” with lemon juice to prevent enzymatic browning. Wash vegetables, sprouts and cress thoroughly! Honey can cause various allergic reactions!

• 1 piece of duck
• 30 g leek
• 30 g carrots
• 10 g celery
• 20 g onions
• 10 g button mushrooms
• 10 g beech mushrooms
• 10 g shiitake mushrooms
• 5 g sesame seeds
• 5 g coriander
• 10 ml soy sauce
• 1 piece of chilli
• 1 clove of garlic
• Salt

Step 1: Peel the leek, carrot, celery, onions and garlic, and cut everything into fine strips.

Step 2: Simmer the duck together with the vegetable peels and water in a saucepan at 95 °C for 6 hours.

Step 3: Strain the duck stock through a cloth

Step 4: Remove the duck meat from the carcass and tear into strips

Step 5: Clean all mushrooms except the beech mushrooms with a brush and cut into slices

Step 6: Cut the chilli into rings

Step 7: Fry the duck in a pan, add the mushrooms and vegetable strips

Step 8: Deglaze with soy sauce and add the duck stock

Schritt 9: Put in a plate and garnish with sesame and coriander

• L
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• N
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In addition to its high nutritional value, duck meat provides valuable B vitamins, including vitamins B1, B2, B6, B12 and niacin. It also contains a significant amount of minerals such as iron and zinc.

• 10 g limes
• 80 ml water
• 15 g sugar
• 30 g apples
• 5 g ginger
• 10 ml white wine

Don’t forget to wash fruit thoroughly!

Step 1: Halve the limes and squeeze out juice

Step 2: Pour the lime juice through a sieve into a saucepan, add sugar and water and bring to a boil

Step 3: Then place in a metal bowl in the freezer and stir every 20 minutes until the mixture solidifies

Step 4: Peel the apple and ginger and finely dice

Step 5: Caramelise sugar in a saucepan and deglaze with white wine

Step 6: Add the diced apple and ginger and let simmer until the mixture becomes viscous

• none

This sweet treat is sure to cool you down on a hot day.

• 120 g zucchini
• 5 g chilli peppers
• 10 g walnuts
• 10 g hazelnuts
• 10 g cashew nuts
• 30 ml olive oil
• 10 g rocket lettuce

Schritt 1: Cut the zucchini lengthways into thin slices

Schritt 2: Heat the chilli peppers in a little olive oil to 30 °C and set aside

Schritt 3: Put the walnuts, hazelnuts, cashews, rocket and olive oil in a blender and roughly blend

Schritt 4: Briefly fry the zucchini slices in a pan with the chilli oil, season with salt and pepper

Schritt 5: Twist the zucchini with a meat fork and place on a plate

Schritt 6: Pour the nut pesto onto the zucchini tagliatelle

Don’t forget to thoroughly wash vegetables, store olive oil in dark bottles

• H (nuts and products derived from them)

• O (sulphur oxides and sulphites and products derived from them)

• P (lupins and products made from them)

This delicious dish provides energising fatty acids with its olive oil and nuts.