Ricotta Casserole – so yummy!

This ricotta casserole is just so yummy! (suitable for Phase 3)

You need:
1 serving of ricotta
1 serving of vegetables (e.g., carrots, broccoli, cauliflower, sugar snap peas)
Spices & Herbs: salt, pepper, marjoram, chives
1 tsp coconut oil

Preparation:
Clean the vegetables, cut them into small chunks and blanch them briefly. Heat a teaspoon of coconut oil in the pan, add the vegetables and sauté for a few minutes until lightly brown. Preheat the oven to 430°F (220°C). Season the vegetables with salt, pepper, marjoram and chives. Remove the pan from the heat, add the ricotta, put everything together in a casserole dish and bake in the oven for 7 minutes. Enjoy!

MB 03-02 - Ricotta-Auflauf

Fruity Sole Soup

Today’s recipe is something special – a fruity sole fillet soup!

You need:
1 serving sole fillet
1 serving cauliflower
1 serving dried apricots
vegetable stock
salt and pepper

Preparation: Wash the sole fillet, dab dry with paper towel, cut into rough chunks and lightly salt. Heat some water in a coated pan and fry the sole chunks all over. Wash and clean the cauliflower and divide into florets. Bring the vegetable broth to the boil in a saucepan, add the florets and apricots and cook at medium heat for about six minutes until soft. Remove a few florets to keep whole and puree the rest. Add the sole cubes and florets again and let the soup steep for another five minutes and season to taste. Enjoy!

MB 01-14 - getr.Aprikose

One Apple A Day – Check-Out this Recipe!

We love our apple a day and we are always trying new ways to include it in our daily meals. Thus, we invite you to try this delicious leek gratin with apple and croutons.

You need for 1 serving:
1 serving feta
1 serving vegetables (leek, diced red onion, tomato)
1 apple
1 serving 100% rye bread
Herbs and spices: rock or sea salt, freshly ground pepper, 1 pinch ground Garam Masala, garlic oil, 1 tsp. oil

Preparation:
Preheat oven to 180°C (355°F). Clean and wash the leeks and cut into rings. Wash, core and slice the apple. Cut the feta into small cubes. Sauté the diced onion in oil, add the leek and some water, gently cook for about 3 minutes, stirring regularly. Add the chopped apple and season to taste. Layer everything into an ovenproof dish and sprinkle with feta. Place in a preheated oven and bake on the middle shelf for about 25-30 minutes until it has a golden brown crust. Toast the rye bread, spread with garlic oil, season with Garam Masala and cut into small cubes. Shortly before serving, spread the bread over the casserole and place briefly in the oven to warm through. Enjoy!

MB 01-06 - Lauch

Black Friday Bean Soup

This warming bean soup fits wonderfully well when it’s cold and rainy – it really will warm your hearts! 

What you’ll need:
1 serving vegetables from your plan (such as green beans, carrots, leek)
300 ml vegetable stock
some savory herb and paprika powder
1 tsp. of chopped lovage, some parsley, chives
salt & pepper

Preparation:
Wash and roughly chop your chosen vegetables and place in a large pan, add the vegetable stock and bring to the boil. Add savory and paprika powder and simmer for 10 minutes. Add your favorite (already cooked) protein beans, e.g., black beans, chickpeas, adzuki beans or even lentils.
Wash lovage, parsley and chives, spin dry and finely chop. Add to the soup, season to taste with salt and pepper and simmer for 2-3 mins. Enjoy with some fresh rye sourdough bread!

MB 11-29 - soup

Pumpkin Season – Yummy Casserole

Yes – it’s still pumpkin season, so here’s a hearty and warming pumpkin-apple casserole to enjoy. This is even a Thanksgiving-worthy Recipe!

You will need:
1 egg
1 serving of pumpkin
1 apple
Spices: cinnamon, caraway seeds, salt & pepper, chili, curry powder, some fiery paprika powder, fresh parsley
75 ml vegetable stock

Preparation:
Wash pumpkin, remove seeds and cut into 2 cm (3/4″) thick slices and halve them again. Wash 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 175°C (350°F) for about 20 minutes. After 20 minutes whip 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!

MB 11-19 - Kuerbis

Roast Beef & Broccoli

This roast beef and broccoli dish, pan fried with apple is tasty and wonderfully easy to prepare. 

Ingredients:
1 serving of roast beef
1 serving of broccoli
1 portion wholemeal rye bread
1 apple
salt, pepper

MB 11-05 - broccoli

Clean, wash and cut the broccoli into florets. Bring about 2 cups of salted water to the boil in a saucepan. Add the florets and simmer covered until cooked al dente (about 5-8 mins). Drain in a sieve.

Remove the seeds from the apple, cut into eighths and finely chop. Cut the roast beef into 1 cm (1/2″) wide strips and add to the pan, together with the broccoli and apple. Season with salt and pepper and fry for two minutes.

Arrange everything together on the bread and enjoy.
Bon Appetit!

Homemade Vegetable Broth

Following a special request from a client, we wanted to share with you too – an easy recipe for homemade vegetable broth:

MB 11-03 - Gemuese-bruehe

You need:
1 serving of vegetables (carrots, leek, fennel, celery, onion)
fresh parsley
salt
pepper
fresh ginger
fresh garlic
thyme
rosemary
oregano
marjoram

Preparation:

Wash and chop the vegetables to even sized chunks. Add all the vegetables with the spices and herbs to a large heavy based pot. Pour in 1 liter (34 fl.oz.) of cold water, bring to the boil, simmer lightly for about 1 hour and leave to steep for half an hour. Finally pour everything through a fine sieve and season to taste.

It’s best to prepare a larger amount and freeze it in several servings.  Then you’ll always have fresh vegetable broth. 

Pork Fillet Skillet

A recipe for Phase 3: pork fillet on spinach with pomegranate

MB 10-29 Schwein-Spinat-Granatapfel-Pfanne

Ingredients:
1 serving pork fillet
1 serving fresh spinach
1 TBsp. pomegranate seeds
Spices: salt, pepper, vegetable broth, nutmeg

Preparation:
Remove the seeds from the pomegranate peel. Wash pork fillet, cut into finger-thick slices, dry well with paper towel, season with salt and pepper. Sauté in a frying pan and continue cooking over medium heat. Clean, wash and drain the spinach. Steam the spinach briefly in hot vegetable stock. Season with nutmeg and pepper, sprinkle pomegranate seeds on top and serve with the pork fillet.

Enjoy!

Beef Tenderloin with Autumn Vegetables

Absolutely simple, but a real culinary delight: Beef tenderloin with autumn vegetables

MB 10-18 beefloin

Ingredients for 1 serving
1 serving beef tenderloin
1 serving mixed fall vegetables (pumpkin, mushrooms, kohlrabi, chard)
Spices: salt, pepper, rosemary, thyme

Preparation:
Sauté the beef tenderloin to how you like it (rare, medium or well done), season with salt and pepper and wrap in aluminium foil. Leave to rest for at least 15 minutes. 

Cut vegetables into right size for cooking, i. e. cut the pumpkin and kohlrabi smaller than the mushrooms and chard. 

Using the same pan in which the meat was sautéed, gently sauté your vegetables until cooked so that they have a pleasant brown color. Season the vegetables with salt, pepper, rosemary and thyme. Remove the meat from the foil and use the delicious juices as a sauce. 

Enjoy!

Vegetable-Lentil-Soup

As the days get shorter and the autumn weather takes hold, we need to get cozy with some comfort-food! So today we present a delicious vegetable-lentil soup. 

MB 10-15 lentils

You will need:
1 serving lentils
1 serving vegetables (pumpkin, broccoli, leek)
Spices: chili, 1 clove of garlic, salt, pepper, curry powder, marjoram, ½ tbsp. chopped parsley
250 ml vegetable stock

Preparation:
Wash the lentils, cook with fresh water until al dente and drain. Wash, clean and chop the vegetables. Sauté the vegetables with a little oil, garlic, chili and fill up with vegetable stock, add the lentils, season to taste and cook until soft. Add fresh parsley before serving. 

Enjoy with a serving of fresh sourdough Rye bread!