Vital - Breakfast
Frühstück Zutaten 4 Pflaumen (Zwetschken) 4 frische Feigen 400 ml fettarme Buttermilch (1 %) 1 EL Magertopfen 100 g Vollkorngetreideflocken 10 g gehackte Walnüsse Zubereitung Pflaumen waschen und entkernen, Feigen waschen, schälen und beides in grobe Würfel schneiden. Buttermilch mit Magertopfen verrühren, mit Getreideflocken vermischen und kurz quellen lassen. Obst und Walnüsse beimengen und sofort servieren. Die Getreideflocken können mit jeder beliebigen Obstsorte variiert werden. Wählen Sie am besten frisches und saisonales Obst.
Spring bread
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").
Blub-Blub Sandwich
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. ...
Green dragon soup with fire bread
Soup Ingredients for 2 portions of soup 1 small onion 1 floury potato 50 g wild garlic 200 ml water 3 tbsp milk Ingredients for 6 rolls 5 g fresh yeast or 1/2 pkg dry yeast 100 ml lukewarm water 1 tbsp olive oil 100 g flour (universal) 100 g wholemeal wheat flour Preparing the soup Peel and finely chop the onion. Peel the potato and cut into cubes. Then wash the wild garlic thoroughly and chop finely. Pour the rapeseed oil into a pan and sauté the onions until translucent. Add the wild garlic and potatoes and fry briefly. ...
