Main courses

Main course Ingredients for 2 portions 4 asparagus spears (green) a little water 2 eggs 3 tbsp milk 1 tsp rapeseed oil fresh parsley to garnish Preparation Wash the asparagus, clean if necessary and steam in a pan with a little water for about 5 minutes until cooked. Remove the asparagus spears, drain and cut into 2-3 cm long pieces. Crack the eggs into a bowl, pour in the milk, whisk everything loosely and add the asparagus pieces. Heat the oil in a small pan. Pour the mixture into the pan and fry the omelette well on both sides. Wash and roughly chop the parsley ...

Breakfast and snacks Ingredients for 2 portions 3 radishes 2 tbsp spring onion 4 cherry tomatoes 1/4 cherry tomatoes 3 tbsp curd cheese 3 slices wholemeal toast Preparation Wash the radishes, grate or cut into small cubes, wash the spring onion and parsley thoroughly and chop finely. Stir the curd cheese, mix in the radishes, spring onion and parsley. Flavour with lemon juice and spread on the bread. This homemade spread also tastes great with freshly baked bread rolls (see recipe "Green dragon soup with fire bread").

Main course Ingredients for 2 portions 100 g salmon fillet, skinless and boneless 1 tbsp rapeseed oil 4 cherry tomatoes 2 lettuce leaves 2 slices wholemeal toast 2 tbsp natural yoghurt Fresh herbs to taste (e.g. parsley or dill) 1 tbsp lemon juice 2 toothpicks Preparation Rinse the salmon fillet in cold water and pat dry. Wash and chop the tomatoes and lettuce leaves. Toast the bread in the oven or in a toaster until light brown. Mix the yoghurt with the herbs in a bowl. Fry the fillet with the oil in a pan and then drizzle with lemon juice. Spread the yoghurt sauce on the slice of toast and top evenly with the salmon, tomato pieces and lettuce leaves. Place the remaining slice of toast on top. Secure the finished sandwich with toothpicks and cut into triangles. ...