Recipes
Recipe No. 1
Mandarin compote:
500 g mandarins
100 g sugar
1 cinnamon stick
1 star anise
Juice of one lemon
Peel the mandarins, cut them into segments, bring all ingredients to a boil in a saucepan, simmer over medium heat for 10-15 minutes, then remove the cinnamon stick and star anise, fill into preserving jars or enjoy warm immediately
Recipe No. 2
Jasmine rice with dhal (aubergine, zucchini, carrot, red onion, red lentils):
Cook jasmine rice according to package instructions or in a rice cooker
Dice the eggplant and salt it
Dice the zucchini, carrot and red onion
Wash 1 cup of red lentils thoroughly
Spices: pepper, cayenne pepper, turmeric, coriander, cumin
Heat oil in a pot, add cumin and fry briefly
Now add the other ingredients one by one, season, stir well
Deglaze with a can of coconut milk and vegetable stock and simmer for 15 minutes
Recipe No. 3
Simple roux
30g butter
30 g flour
Water or broth (approx. 500 ml)
Melt the butter, add the flour and mix with a whisk, then gradually add water or stock while stirring constantly until the desired consistency is reached.
Recipe No. 4
Mushroom risotto
mushrooms
Vegetable broth (4 times the amount of rice)
Risotto rice (200 g in this recipe)
red onion
Salt, thyme, pepper, cayenne pepper, coriander
oil
Boil vegetable stock in a separate pot, keep warm, heat oil in another pot, sauté onion, add mushrooms, fry, add spices, mix, add rice, stir in, gradually add vegetable stock until the rice has absorbed it, do this over low heat, this whole process takes about 20 minutes, after 20 minutes the rice will have a mushy consistency, add grated pecorino and pieces of butter to the finished risotto and mix.
Recipe No. 5
Asparagus broth
Collect the peel of the white asparagus in a pot, add 1 part salt, 2 parts sugar (just judge by eye), cover with water (for 500g of white asparagus, use between 500ml and 750ml of water) , bring to a boil, simmer for 10 minutes, then pour into a jar, for example, and keep refrigerated until ready to use or drink.
Recipe No. 6
Rhubarb compote
Ingredients:
- 500 g rhubarb stalks
- 100 g sugar
- Water
Preparation:
-
Peel the rhubarb and cut into pieces about 2 cm in size.
-
Mix the sugar and rhubarb in a saucepan.
-
Let rest for 5 minutes.
-
then add enough water until the rhubarb is covered
-
Bring to a boil and simmer on low heat for 10 minutes
-
Stir occasionally
- Fill the compote into preserving jars or eat it warm straight away
Recipe No. 7
Carrot soup
Ingredients:
Carrots
red onion
Asparagus broth
oil
Preparation:
Peel and dice or slice the carrots, dice the red onion, fry the carrots and onion in oil, season with basil, add the asparagus stock, bring to a boil, simmer on low heat for 10 minutes, then puree
Recipe 8
Jasmine rice with dhal (Brussels sprouts, sweet potato, red onion, red lentils)
Ingredients:
approx. 300 - 400 g Brussels sprouts
1 sweet potato
1 red onion
200 g or 1 cup red lentils
1 can of coconut milk
300 ml vegetable stock
Peanut oil or other oil
Spices (salt, pepper, cayenne pepper, caraway, cumin, thyme, oregano, coriander, cinnamon) Quantity according to taste
Preparation:
Prepare jasmine rice in a rice cooker, remove the stem and wilted leaves from the florets, then halve them. Peel and dice the sweet potato, dice the red onion, wash the red lentils, heat the oil in a large pot, fry the cumin until it smells sweet, add the onion, fry, add the remaining ingredients except the lentils, fry, add the spices and mix, add the red lentils, mix, add the coconut milk and vegetable stock, bring to a boil, simmer on low heat for about 15 to 17 minutes, enjoy with jasmine rice.
Recipe 9
Lemon pudding
Ingredients:
500 ml soy drink
50 g corn flour
2 tablespoons sugar
Juice of one large lemon
Preparation:
Pour the soy drink into a saucepan, up to about 100ml, bring to a boil, meanwhile mix the cornflour, sugar and about 100ml of soy drink, add this mixture with lemon juice to the boiling milk, stir with a whisk for 1 minute, then pour into bowls and allow to cool.
Recipe 10
Chocolate pudding
Ingredients:
500 ml soy drink
1 to 2 tablespoons baking cocoa
2 tablespoons sugar
50 g corn flour
Preparation:
Pour the soy drink into a saucepan, up to about 100 ml, bring to a boil, meanwhile mix about 100 ml of soy drink with corn flour, sugar and baking cocoa, add to the boiling soy drink, stir with a whisk for 1 minute, transfer to bowls and allow to cool.
Recipe 11
Mung beans with spinach (frozen)
Ingredients:
Mung beans
Spinach (frozen)
red onions
Spices (salt, pepper, turmeric, cayenne pepper, coriander, cumin)
coconut milk
canned tomatoes
oil
Preparation:
Soak mung beans for at least 4 hours
After soaking, drain, bring to a boil with fresh water, and simmer for about 30 minutes at low heat
Meanwhile, heat oil, fry cumin until it smells lovely, add diced red onions, fry, add coconut milk, canned tomatoes and remaining spices, mix everything together and simmer on low heat for about 5 minutes, add frozen leaf spinach (usually diced) in any quantity, simmer for another 10 minutes, drain the cooked mung beans and stir in, simmer for a few more minutes, serve
A little tip: heat up leftover mung beans with spinach the next day and enjoy with ugali