(4 servings)
| Grate three limes. |  |
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Boil down the zest of the limes, 75 grams of cane sugar and half a cup of water to lime sirup. |
| Squeeze the three limes. |  |
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Mix the lime juice with two teaspoons of cornstarch. |
| Condense the boiling lime sirup with the lemon juice mixture and let it cool down. |  |
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Add one cup of yoghurt. |
| Freeze in the freezer or with an ice cream maker. |  |
(3 servings)
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Cook half a cup of dried peas in one cup water with one teaspoon of bouillon. |
| Wash and cut one cauliflower and four potatoes, cut them into pieces and bake them on a oven tray for 25 minutes at 200 degrees Celsius. |  |
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Cook one diced onion translucent in one tablespoon of vegetable oil. |
| Add the baked vegetables and tree cups of vegetable stock. |  |
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Blend the vegetables and add one cup of crème fraîche, one handful of fresh cut basil and a pinch of chili. |
| Serve the soup together with the cooked peas. | |
(2 servings)
| Wash 160 grams of pearled spelt. |  |
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Add 200 millilitres of water and four sliced spring onions and let it simmer for 20 minutes. |
| In a small pot boil down one cup of cream together with one teaspoon of mustard. |  |
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In a small pan with one teaspoon of vegetable oil sear two salmon filets together with three sliced tomatoes. |
| Let the salmon simmer on the skinny side until done. |  |
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Wash and cut two handfuls of rocket salad and add it to the mustard cream. |
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| Serve the cooked pearled spelt together with the salmon, tomatoes and sauce. | |
(2 servings)
| Cook 250 grams of washed and cut green asparagus in salt water for 7 minutes. |  |
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In a small pot melt two tablespoons of butter and mix it with one tablespoon of flour. |
| Deglaze the blonde roux with one glass of the asparagus cooking water. |  |
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Add three quarters of a cup of crème fraîche, one glass of sliced white asparagus and salt and pepper to taste. |
| Cook 250 grams of fresh pasta in salt water. |  |
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Roast four tablespoons of chopped almonds in a pan without oil. |
| Serve the pasta with the green asparagus, the white asparagus sauce and roasted almonds. | |