(4 servings)
| Peel and dice one onion and four carrots. Cook them in one tablespoon of olive oil for 5 minutes. |  |
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Add half a white cabbage in stripes and cook for 10 minutes, then add one cup of yoghurt and half a teaspoon of grounded pepper. |
| Layer the vegetables and 250 grams of lasagna sheets in a buttered oven dish. |  |
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Bake for 25 minutes at 180 degrees Celsius, then add one handful of grated cheese. |
| Bake for additional 15 minutes. | |
(2 servings)
| In a pot melt 50 grams of can sugar. |  |
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Add the zest of one lemon and two oranges to the melted sugar. |
| Let the zest caramelize. |  |
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Than add the juice of one lemon and two oranges and let it simmer. |
| Peel and chop one onion, one carrot and one parsley root. |  |
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Wash and dry two duck breasts. Gash the skin and spice them with salt and pepper. |
| In a pan with one tablespoon of oil sear the duck breasts from the skin covered side for 5 minutes. |  |
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Turn the duck breasts, add the vegetables and roast them for 5 minutes. |
| Add one glass of vegetable stock. |  |
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Put the duck for 25 minutes at 180 degrees Celsius in the oven. |
| The lemon orange mixture should look now like sirup. |  |
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Mix one teaspoon of flour with some water. |
| Add the flour mixture, one tablespoon of balsamic vinegar and the vegetables and stock to the orange sirup and bring the sauce to a boil. |  |
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Defrost and warm up 300 grams of spinach leaves and spice it with a pinch of nutmeg. |
| Fillet one orange. |  |
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Serve the duck together with 250 grams of cooked pasta, the spinach, the orange fillets and the sauce. |
(2 servings)
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Wash four baking potatoes and wrap each potato together with one teaspoon of sugar, one teaspoon of dried rosemary and one teaspoon of butter into a piece of cooking foil. Put the potatoes at 200 degrees Celsius for 45 minutes into the oven. |
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Place two salmon filets in a oven proof dish and spice them with salt, pepper and zest of one orange. |
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Make a vinaigrette out of two tablespoons of orange juice, two tablespoons of vodka and two tablespoons of olive oil and pour it over the salmon. Reduce the oven heat to 100 degrees Celsius and place the salmon next to the potatoes for 70 minutes. |
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Cook 500 grams of beet root for 30 minutes. |
| Make a vinaigrette out of four tablespoons of white vinegar, two tablespoons of olive oil, two tablespoons of water and one teaspoon of mustard. |  |
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Add salt and pepper to the vinaigrette and place it into a pot over low heat together with the peeled and sliced beet root. |
| Serve the beet root slices together with the salmon and the baked potatoes. | |
(4 servings)
| Cook half a white cabbage in water for 30 minutes. |  |
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Chop or grate the cooked cabbage. |
| Mix the chopped cabbage with 400 grams of minced meat, one diced onion, one soaked bread slice, six tablespoons of flour, two eggs and salt and pepper. |  |
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Form the mixture into patties and roast them in a pan with oil for 3-5 minutes each side. |
| Serve with 500 grams of cooked potatoes and ketchup and mustard. | |
(3 servings)
| Wash 750 grams of topinambour and cook it in water for 30 minutes. |  |
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Layer sliced cooked topinambour and 250 grams of defrosted peas in a greased oven dish. |
| Mix 100 grams of sour creme, 100 millilitres of cream, 50 millilitres of milk and two eggs with salt and pepper and pour the mixture over the vegetables. |  |
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Cover the vegetables with one handful of bread crumbs, two tablespoons of butter and one tablespoon of maple sirup. |
| Bake at 180 degrees for 45 minutes. | |
(2 servings)
| Dissolve half a cube of yeast in 50 millilitres of warm buttermilk. |  |
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After 30 minutes add 200 millilitres of buttermilk, 200 grams of flour and two eggs. Prove for another 30 minutes. |
| Wash 250 grams of topinambour and grate them, then add them to the dough. |  |
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Place three tablespoons of dough into a hot pan and bake each patty about 5 minutes from each side. Serve with avocado dip and cress. |
| Peel and dice one avocado and blend it together with 100 grams of sour cream and a pinch of grounded garlic, salt and pepper. |  |
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