(2 servings)
| Roast 30 grams of pine nuts in a pan without oil. |  |
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Wash and chop 100 grams of spring beauty. |
| Grind up the spring beauty and pine nuts together with 50 grams of Parmesan and one teaspoon of coarse salt. |  |
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Add two to three tablespoons of olive oil according to taste and serve with pasta and fresh tomatoes. |
(2 servings)
| Cut a cross into eight tomatoes each. |  |
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Place the tomatoes in a oven dish and spice them with one teaspoon of tarragon, one teaspoon of marjoram, one teaspoon of rosemary and salt and pepper to taste. |
| Add 250 grams of diced Feta cheese and sprinkle with one tablespoon of olive oil. |  |
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Bake at 200 degrees Celsius for 20 minutes. |
| Serve with cooked pasta. | |
(2 servings)
| Cook 500 grams of peeled and diced parsley root and 500 grams of peeled and diced potatoes in water for about 25 minutes. |  |
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Strain of the water and put the pot back on the warm plate. |
| Mash the vegetables together with 100 millilitres of milk. |  |
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Add two tablespoons of crème fraîche and salt, pepper and nutmeg to taste. |
| Peel and slice 400 grams of onions. |  |
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In a large pan heat one tablespoon of butter, two tablespoons of vegetable oil, one teaspoon of curcuma, one teaspoon of mustard seeds and half a teaspoon of garam masala. |
| When the butter is melted add the onions and cook them translucent within 5-10 minutes. |  |
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Serve the onion curry with the parsley root mash. |
(2 servings)
| Place 500 grams of cooked and sliced potatoes in a greased oven dish. |  |
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Peel and dice one onion and roast it in one tablespoon of olive oil together with one tablespoon of thyme. Add 500 grams of peeled and diced parsnips and one handful of sunflower seeds and roast them. |
| Place the fried parsnips on the potatoes and bake them for 30 minutes at 200 degrees Celsius. | |
(2 servings)
| Mix six tablespoons of crème fraîche, six tablespoons of oatmeal and five eggs. |  |
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Add 600 grams of grated parsnips, one diced onion and a pinch of nutmeg, salt and pepper. |
| Set two tablespoons of mixture each into a pan with hot oil and roast from each side for two minutes. |  |
| Fillet one orange. |  |
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Mix the orange pieces with one cup of Crème Fraîche. |
(14 pieces)
| Mix four tablespoons of flour, two egg yolks, 100 millilitres of beer and one teaspoon of vegetable oil. |  |
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Fold in two whipped egg whites and five tablespoons of sesame seeds. |
| Set the dough aside. |  |
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Cut two zucchinis into 28 slices. |
| Cut two mozzarella balls into 14 slices and spice them with marjoram, salt and pepper. |  |
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Put one mozzarella slice between each two zucchini slices. |
| Dip the stuffed zucchinis in the beer dough. |  |
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Bake the zucchinis from both sides until they are golden. |