Pumpkin Apple Casserole

This sweet and savory casserole is perfect for a cool fall day!

Ingredients:

1 egg
1 serving of pumpkin
1 apple
Spices: cinnamon, caraway seeds, chili, curry powder, some fiery paprika powder, fresh parsley
1/3 cup (75 ml) vegetable stock
Salt and pepper

Preparation:
Wash pumpkin, remove seeds and cut into 3/4″ thick slices and halve them again. Wash the apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small fireproof casserole dish with some oil, otherwise layer pumpkin and apple slices without the oil. Season everything well with the spices. Add the vegetable stock and cook in the oven at 350°F for about 20 minutes. After 20 minutes whisk the egg, season to taste and add chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

Photo: Unsplash

Beef Tenderloin with Autumn Vegetables

Are you in the mood for a delicious autumn dish? Then enjoy this wonderful recipe!

Ingredients:
1 serving beef tenderloin
1 serving of mixed autumn vegetables (pumpkin, mushrooms, cabbage turnip, chard)
Salt and pepper
Rosemary
Thyme

Preparation:
Cook the beef tenderloin to the desired cooking level, wrap in aluminum foil and season with salt and pepper. Leave to rest for at least 15 minutes. Cut the vegetables into small pieces according to cooking degree, i. e. cut the pumpkin and cabbage turnip smaller than the mushrooms and chard. For the vegetables, use the pan in which the meat was cooked to give the vegetables a pleasant brown color. Season the vegetables with salt, pepper, rosemary and thyme. Remove the meat from the aluminum foil and use the leaked jus as a sauce. Enjoy!

Pickled Mushrooms

 Pickling is a great way to use vegetables, including mushrooms!

Ingredients: 
1 serving of fresh mushrooms 
Twigs of fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Salt 

Preparation:
Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.

Wild Herbs with Goat Cheese and Pomegranate

This delicious salad is perfect as a light lunch or dinner! Give it a try and let us know what you think.

Preparation time 16 minutes

Ingredients:
4 – 5 Tbsp. of goat’s cream cheese
1 small bunch of chives
1 shallot
1 Tbsp. of hazelnuts
2 Tbsp. of pomegranate seeds
3 Tbsp. of olive oil
1 Tbsp. of white wine vinegar
1 tsp Dijon mustard, coarse-grained
Cress according to taste
2 handfuls of wild herbs

Preparation:
In a small bowl, season goat’s cream cheese with sea salt and pepper and shape into praline-sized balls. Place on a plate, cover and briefly put in the freezer to set. In the meantime, prepare the toppings by rinsing the chives under cold running water, dabbing dry with paper towel and cutting into fine rings. Peel and halve the shallot and cut into fine cubes. Mix both ingredients together and set aside as a topping. Briefly toast hazelnuts in a pan all around, without adding fat, over medium heat. Then chop finely and set aside as another topping. Remove goat’s cream cheese balls from the freezer and roll each in a topping, creating a colorful variety. Then put in the fridge. Mix a dressing of olive oil, white wine vinegar, Dijon mustard and cress, and season with sea salt and pepper. In a large bowl, mix wild herbs with the dressing. Arrange equally in 2 bowls, or in deep plates, and arrange goat’s cream cheese pralines and pomegranate seeds on top. Enjoy!

Pineapple Shrimp Salad

This sweet and savory salad is easy to put together and delicious!


Ingredients:

1 baby pineapple
1 red chili pepper
1 garlic clove
4 tbsp. of olive oil
6 shrimps
1 tbsp. balsamic vinegar
1 tsp. Dijon mustard, coarse-grained
1 handful of lettuce, ready for use

Preparation:
Remove the skin of hte pineapple, remove the dark spots and cut into bite-sized pieces. Rinse chili pepper under cold running water, cut in half, remove ends and core and chop finely. Peel and crush the garlic clove and place in a bowl with the chili, half of the olive oil and the shrimp to marinate. Season with sea salt and pepper, let marinate briefly. Heat a medium frying pan over high heat without adding any fat and briefly fry the shrimp in it on both sides until golden brown. Make a dressing from remaining olive oil, balsamic vinegar and Dijon mustard. Season with sea salt and pepper. Finally, add pineapple to shrimp, mix in and fry briefly. Then let cool. Marinate the lettuce with dressing in a large bowl, mix in pineapple and shrimp, and enjoy!

Summer Spread

Today we have a delicious spread for the summer season that is packed full of flavor!

Ingredients:
1 serving of seeds (sunflower seeds, pumpkin seeds, etc.)
1 serving of strawberries
1 serving of avocado
1 serving of rye bread

Preparation:
Roast the seed mixture in a dry pan until you smell a nutty aroma and then remove from the heat to cool down. Remove the pit and pulp of the avocado and cut the pulp into small cubes. Puree the strawberries with the avocado and a third of the toasted seeds (add a little bit of water for easier blending). Place the spread on toasted rye bread and sprinkle with the remaining seeds. Eat a few of the seeds first, then enjoy the bread and spread!

Tip: Strawberries can be replaced by other fruits such as apples!

Wild Garlic Soup

This recipe is not only delicious but also provides a powerful immune system boost! Give it a try and let us know what you think!

Ingredients:
1 serving of green asparagus
Ghee
1 cup (250ml) vegetable broth
25g wild garlic
1 serving of cream cheese or feta
Lemon juice or apple cider vinegar
Salt and pepper

Preparation:
Wash and clean the asparagus, then cut into small pieces and cook in the ghee. Deglaze the pan with the vegetable broth and simmer lightly while keeping covered. Wash the wild garlic and cut into fine strips. Add the cheese and wild garlic to the broth. Puree everything finely with a blender and season with salt, pepper, vinegar or lemon juice. Do not let the soup boil vigorously as the wild garlic will turn brown.
Serve with toasted rye bread for a delicious lunch or light dinner.

Lentil Chard Curry

This lentil and chard curry is perfect served over rice and absolutely delicious!

Ingredients:
1 serving of red lentils
1 serving of vegetables (chard, onions, and carrots)
1 serving of mango (or fruit according to plan)
Curry powder
Turmeric
Cumin
Vegetable broth
Fresh ginger
Fresh garlic
Fresh mint

Preparation:
Wash the lentils and cook for 10 minutes. Cook the onion cubes, chopped garlic and chopped ginger in some vegetable stock. Add cleaned, chopped and peeled vegetables and simmer for 5 minutes. Add the cooked lentils to the steamed vegetables and bring to a boil. Add the fruit of your choice, cut into small pieces, and season, taste and finally add the chopped mint. Enjoy!

Omelette with Chard and Herbs

This quick and easy recipe is packed full of flavor and delicious flavors.

Ingredients:
1 serving of chard
½ tomato
1 Tbsp. chopped onion
1 serving egg
1 Tbsp. water
1 tsp. oregano
1 Tbsp. chopped chives
Salt and pepper

Preparation:

Wash the chard and cut into fine strips. Wash the tomato and cut into small cubes. Whisk eggs, water, oregano, salt and chives together. Cook the onion in a frying pan until translucent, then add the chard. After 2-3 minutes add the finely diced tomato. Heat another pan and spread the whisked egg evenly in it. Cook the egg over medium heat like a pancake. After 2-3 minutes turn carefully. Put the omelette on a plate and spread the vegetables evenly on the egg. Enjoy!

Avocado Kiwi Spread

This creamy and delicious spread is perfect for the summer! Give it a try and let us know what you think!

Ingredients:
1 serving of a mixture of seeds (ex: pumpkin or sunflower seeds)
1 serving of kiwis
1 serving of avocado
1 serving of toasted rye bread

Preparation:
Toast the grain mixture in a dry pan and then let it cool down. Remove the peel of the avocado and the kiwi. Puree kiwi with avocado and a third of the seed mixture. Place the spread on the bread and sprinkle the remaining seeds over it. Eat a few seeds first and then enjoy the bread!