(2 servings)
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Peel and dice one onion. In a pot heat one tablespoon of olive oil and cook the onions translucent. |
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Add one can of tomatoes |
| and 500 grams of defrosted chopped spinach. |  |
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Add one cup of sour cream, one tablespoon of tomato paste and salt and pepper. Serve with 250 grams of cooked pasta and grated parmesan cheese. |
(4 servings)
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Peel and dice two onion and cook translucent in one tablespoon of vegetable oil. Add 500 grams of pork chops in small pieces and stir-fry. |
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Peel and cut 500 grams of potatoes, 500 grams of carrots and half a celery root into pieces. Put the vegetable pieces into the pot. |
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Add one cup of apple cider and one cup of vegetable stock and spice with salt, pepper and one teaspoon of majoram. Let it cook with medium heat for 20 minutes. Add one cup of cream and one teaspoon of mustard. Let simmer for additional 10 minutes. Serve with parsley. |
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(2 servings)
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Peel 200 grams of sweet potatoes and 300 grams of potatoes and cut them into pieces. Cook them for 30 minutes in salt water. |
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Drain the potatoes and put them back on the hotplate until all the water is evaporated. |
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Add 150 grams of flour, one egg yolk, 20 grams of grated parmesan cheese, one tablespoon of olive oil and one pinch of nutmeg and mix it. |
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On a floured worktop form four dough rolls and cut each into small pieces. Form each piece with the help of a fork into gnocchi. |
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Cook the gnocchis into boiling salt water for about eight minutes. Drain the gnocchi. In a pan heat one tablespoon of butter and one teaspoon of chives and brown the gnocchis in five minutes. |
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Peel and dice one onion and cook it translucent in one tablespoon of butter. Wash and cut half a red cabbage into pieces and add it to the onions. |
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Cook the red cabbage in 100 millilitres of vegetable stock for 20 minutes. |
| Put two egg yolks, 100 millilitres of white wine, half a teaspoon of caraway and a pinch of salt and pepper in a bain-marie. |  |
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Froth up over boiling water to a zabaione. |
(4 servings)
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Peel and dice one onion. Cook them in one tablespoon of vegetable oil translucent. |
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Peel and dice 500 grams of parsley root, one quarter of celery root and 250 grams of potatoes. Roast the vegetables together with the translucent onions. |
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Add two stock cubes, one and a half cup of white wine and one and a half cup of water and let it simmer for 20 minutes. Blend the vegetables and add three tablespoons of cream cheese, one tablespoon of basil leaves, one tablespoon of butter and one cup of whipped cream. |
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(4 servings)
Mix two tablespoons of soy sauce, one tablespoon of honey, one tablespoon of oil and one tablespoon of paprika powder, one teaspoon of salt and one teaspoon of curcuma to a marinade.
Wash and dry one kitchen-ready chicken (without giblets). Drink one or two belts from one beer can and place the chicken on top and dab it with the marinade.
Place for one hour at 150 degrees Celsius in the oven.
(2 servings)
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Wash 500 grams of topinambour and cut it into wedges. Put the vegetable pieces in an oven dish and sprinkle with three tablespoons of olive oil, one teaspoon of rosemary and salt and pepper to taste. Bake it in the oven for 20 minutes at 200 degrees Celsius. |
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