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!

Summer Fun – Happy & Healthy BBQ

MB 09-16-2019

We’re often told that barbecuing food isn’t healthy for us! So let us gather a few tips so that you can get your BBQ going healthily without the release of cancer causing substances.

  • Use good quality charcoal or briquettes without chemical residues
  • Always try to prevent fat from dripping onto glowing embers to avoid harmful smoke
  • Do not use smoked or salted meat for grilling
  • Do not attempt to reduce or extinguish flames with alcohol such as beer, wine or similar drinks
  • It is better to grill in foil, or foil trays and baskets rather than directly on the grill

Invite family and friends and enjoy the rest of the BBQ season!

Easy & Delicious: Grilled Salmon with Bell Pepper Puree

MB 08-12-2019

 

1 serving salmon fillet
1 bell pepper
Spices: herb salt, pepper, vinegar

Wash and dry salmon, drizzle some vinegar on the filet, season with herb salt and pepper to taste, and grill for about ten minutes. Cut the bell pepper in half, remove the stalk, seeds and partitions and place the bell pepper in the grill with the skin side up for about four minutes until the skin is slightly charred. Peel the skin, chop the pulp coarsely, puree in a NutriBullet or mixer. Pour the puree over the fish and serve.
Enjoy your meal!

Nothing Beats a Home Cooked Meal! Our Roasted Cabbage Noodles are Absolutely Delicious!

MB 08-05-2019

Ingredients for 1 Serving:
1 serving grated cheese
1 serving green or pointed cabbage
1 serving rye crisp bread
Herbs and spices: caraway or cumin, 1 TBsp. olive oil

Preparation:
Crumble rye crisp bread,  cut green and pointed cabbage into fine stripes. Roast bread in a dry pan and then put aside. Stir-fry the cabbage in a pan, add the roasted bread and season to taste with some caraway or cumin. Sprinkle with grated cheese and roast until crispy. Serve immediately. Enjoy your meal!