(2 servings)
| Mix 400 grams of minced meat, 50 grams of oatmeal, 100 millilitres of cream, one teaspoon of oregano and one teaspoon of salt and pepper. |  |
 |
After 15 minutes form the roulettes. |
| Roast the roulettes in warm vegetable oil for two minutes. |  |
 |
Add one cup of cream and one sliced spring onion and let it simmer for 15 minutes. |
| Serve the roulettes together with potatoes and peas. | |
(2 servings)
| Cook 100 grams of lentils in 250 millilitres of stock for 15 minutes. |  |
 |
Peel and dice one red onion and one golden onion and cook them translucent in one tablespoon of vegetable oil. |
| Add two peeled and dices parsnips andone peeled and diced parsley root. |  |
 |
Deglaze with 80 millilitres of vermouth, add two cups of vegetable stock and let it simmer for 20 minutes. |
| Puree the vegetables and add one glass of cream. |  |
 |
Add 250 grams of frozen spinach and let it defrost. |
| Serve the soup together with the cooked lentils. | |
(2 servings)
| Cook eight small potatoes in sufficient water for 30 minutes. |  |
 |
Peel and slice one onion. |
| Roast the sliced onion, two sliced chicken breasts and one tablespoon of paprika in one tablespoon of vegetable oil. |  |
 |
Add half a sliced white cabbage and roast for 3 minutes. |
| Add one cup of apple juice and one tablespoon of vegetable stock powder and let it cook for 20 minutes. |  |
 |
Add half a cup of sour creme and salt and pepper to taste. |
| Serve the chicken with cabbage and potatoes. | |
(3 servings)
| Slice four carrots with a potato peeler. |  |
 |
Cook 200 grams of pasta. |
| Cook one diced onion together with one teaspoon of granulated garlic translucent in one tablespoon of vegetable oil. |  |
 |
Add the carrot stripes and roast them. |
| Add 500 grams of defrosted broccoli |  |
 |
and 160 grams of bean sprouts and cook them for 5 minutes. |
| Add the cooked pasta and spice with one table spoon of sambal oelek and salt and pepper to taste. |  |
|
Place the roasted pasta on plates and sprinkle with a handful of roasted cashews. |
(2 servings)
| Soak 250 grams of old bread in 150 millilitres warm milk. |  |
 |
Peel and dice one onion. |
| Cook the onions translucent in 50 grams of butter. |  |
 |
Mix the soaked bread and cooked onions with 100 grams of grated cheese, one egg, two tablespoons of dried parsley and a pinch of salt and pepper. |
| Form the dough into eight dumplings and dredge them in flour. |  |
 |
Cook them for six minutes in boiling water. |
| Peel and dice one pumpkin. |  |
 |
Roast the pumpkin together with one tablespoon of dried sage in four tablespoons of vegetable oil. |
| Add 50 grams of sunflower seeds and salt to taste. |  |
(2 servings)
|
In one pot cook 500 grams of beet root and 250 grams of potatoes 30 minutes in water. In a second pot cook 100 grams of dried yellow peas in one cup of stock for 30 minutes. |
 |
 |
Peel and dice the potatoes and add them to the peas. |
| Slice one spring onion and add it to the vegetables. |  |
 |
Peel and dice the beet root and add it to the vegetables. |
| Add 250 grams of Feta dice and one tablespoon of lemon juice, two tablespoons of olive oil and a pinch of pepper and salt. |  |