Crispy bowls
Desserts Ingredients for 2 portions For the topping: 30 g ground almonds 30 g rolled oats 1 tbsp honey Cinnamon For the fruit layer 1 apple 30 g blueberries Cinnamon Water Preparation of topping For the crumble, place the ground almonds, rolled oats, honey and cinnamon in a mixing bowl and mix well. Preparation of the fruit layer When the crumble is ready, peel the apple, remove the core and cut the flesh into small pieces. Place the apple pieces in a pan with the blueberries, honey and cinnamon and add enough boiling water to cover the bottom of the pan. ...
Pirate plate
Main course Ingredients for 2 portions ½ fennel bulb 1 carrot ¼ leek 2 potatoes (waxy) 75 ml water a little nutmeg 1 char fillet (100 g) 100 ml water 1 tsp olive oil a little lemon juice Preparation Wash the fennel bulb, remove the green parts and then cut the whole bulb lengthways into thin slices, wash the carrot and leek and cut into slices. Peel the potatoes, cut into small pieces and cook in water with the vegetables for four to five minutes. Then season with nutmeg. Fry the char fillet with skin in a mixture of water and olive oil in ...
Little Red Riding Hood's delicacies
Main course Ingredients for 2 portions ¼ leek 1 small carrot 2 mushrooms 2 tsp rapeseed oil 100 g pork fillet 120 ml milk Parsley 1 tsp flour 40 g pasta Preparation Wash, peel and finely chop the leek and carrot. Cut the meat into small pieces. Clean the mushrooms with a damp cloth and chop into small pieces. Heat the oil in a non-stick pan. Add the leek, mushrooms, carrot and meat and fry a little, then leave to stew. Then pour in the milk, season with parsley and thicken with a little flour. Prepare the pasta according to the packet instructions and serve together on a plate. ...
Colourful energy soup
Soup ingredients for 2 portions of soup 2 tsp olive oil 2 tbsp chopped onion 1/2 clove garlic a little rosemary, chopped 1/2 parsnip 1 carrot 1/2 yellow turnip 1 potato 20 g rolled barley 300 - 400 ml water 2 tbsp parsley Preparing the soup Wash, peel and chop the vegetables. Heat the olive oil in a pan over a low heat. Sauté the onion, garlic, rosemary, parsnip, carrot and turnip for 10 minutes, stirring until the onion is soft. Add the potato and fry again for 5 minutes. Wash the pearl barley, add to the vegetables, pour in the water and bring to the boil. ...
Jungle cake
Breakfast and snacks Ingredients 5 very ripe bananas 300 g rolled oats 1 jar of apple sauce, unsweetened (approx. 350 g) 80 g icing sugar 80 g sultanas 2 teaspoons cinnamon 1 teaspoon vanilla sugar Preparation Preheat the oven to 180 °C (fan oven). Mash the bananas with a fork or masher and place in a large bowl. Finely crush the rolled oats and mix with the remaining ingredients to form a batter. Pour the batter into the tin and bake for approx. 50 minutes. Recipe jungle cake (.pdf)
Sun, moon and stars
Ingredients for 35-40 balls 100 g prunes, pitted 100 g dried dates, pitted 50 g sultanas Water as required 100 g hazelnuts, finely ground ½ tbsp cardamom, ground Also: coconut flakes, cocoa powder or hazelnuts, finely ground Preparation Place the dried fruit and a little water in a bowl and chop with a hand blender to a fine, soft but not runny mixture. Stir in the hazelnuts, add a little more water if necessary and mix in the cardamom. Shape the mixture into approx. 2 cm balls. Roll the balls in coconut flakes, cocoa powder or finely ground hazelnuts. Recipe Sun, moon ...
