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Vegan lard
Ingredients for 2 jars á 200 g: 1 onion1 pear150 g soft coconut fat50 g chopped almonds1 tsp fresh or dried thyme Preparation: 1. Peel and finely dice onion. Wash, clean and finely dice pears. 2. Heat 25 g coconut oil in a pan and fry onion and almonds until light brown. Add pears and fry for about 5 minutes. Add the rest of the coconut oil and let it melt, stirring frequently and adding the thyme. 3. Season with salt and pepper and allow to cool. Once lard begins to set, stir vigorously for a short time. Pour into hot lidded jars, seal and let cool. Store in the refrigerator. Preparation time...
FoodCentrale (English)
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Onion soup with marinated mozzarella skewers
Ingredients for approx. 4 people: 2 vegetable onions (450 g each)2 small red onions1 bunch of spring onions3 tablespoons oilsalt, pepper1 tablespoon sugar1 lightly heaped tsp. flour125 ml dry white wine750 ml vegetable broth150 g whipped cream For the skewers: 8 cherry tomatoes16 mozzarella balls6 tablespoons balsamic vinegar2 tsp steak pepperA few basil leaves Also: Some small wooden skewers Preparation: 1. Peel vegetable onions and red onions, cut in half, cut into fine strips.Clean the spring onions, wash, cut into rings. 2. Sauté red onions and spring onions in 1 tablespoon of heated oil u...
FoodCentrale (English)
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Tomato vegetable soup
Ingredients for 4 people: 250 g kohlrabi250 g carrots1 medium onion2 tablespoons olive oil75 g peas (frozen)salt, pepper500 ml vegetable broth400 g strained tomatoes200 g stuffed tortellini (from the refrigerator)½ bunch flat leaf parsleysugar Preparation: 1. Peel kohlrabi and carrots, wash, cut into small pieces. Peel onion, chop finely. 2. Heat olive oil. Sauté onion until translucent. Add prepared vegetables and peas and sauté for another 5 minutes. Season with salt and pepper. 3. Add broth and strained tomatoes, bring to a boil and simmer for 5 minutes. 4. In the meantime, prepare tortelli...
FoodCentrale (English)
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Risotto with pumpkin, celery, salami and peas
Ingredients for 4 people: 1 onion2 stalks of celery3 tablespoons olive oil½ chili pepper1 jar of pumpkin, approx. 200 g drained weight100 g frozen peas400 g risotto rice¼ l white wine1 l vegetable stock (instant)½ bunch coriander2 tablespoons pumpkin seeds50 g finely sliced baguette salami40 g parmesansaltPepper from the mill Preparation: 1. Peel the onion. Clean and wash the celery. Finely dice both and sauté in 2 tablespoons of hot oil over low heat. Meanwhile, cut chili lengthwise cut open lengthwise, remove seeds, chop very finely. Drain the pumpkin and defrost the peas. 2. Add rice and ch...
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Duck breast with pumpkin, peppers and vegetables from the wok
Ingredients for 2 persons: 1 small duck breast (250 g)1 lime1 hazelnut-sized piece of ginger2 tablespoons oil250 g pumpkin pulp1 red bell pepper1 leek1 clove of garlic50 g bean sprouts3-4 tablespoons rice wine (alternatively sherry)soy sauce, ground pepper and salt to taste Preparation: 1. Remove the skin from the duck breast. Cut duck breast into thin slices. Rinse the lime and grate the peel. Peel and finely dice the ginger. Mix 1 tablespoon oil with lime zest and ginger. Rub the duck meat. Cover and place in refrigerator for 15 minutes. 2. Cut the pumpkin into small pieces. Quarter the bell...
FoodCentrale (English)
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Beef goulash with pumpkin and ribbon noodles
Ingredients for approx. 4 persons: 1 kg beef goulash3 tablespoons oil200 g onionssalt, pepper, sugar1 tablespoon tomato paste2 tablespoons flour300 ml red wine500 ml beef brothA few sprigs of thyme3 bay leaves500 g pumpkin flesh (peeled and seeded)300 g ribbon noodles Preparation: 1. Wash the cubed pieces of meat and pat dry. Heat oil in a saucepan and sear meat on all sides. 2. Peel and dice the onions and fry them with the meat until they are translucent. Season with salt and pepper. Add tomato paste and stir in. 3. Dust meat with flour. Deglaze with red wine and let reduce slightly. Then po...
FoodCentrale (English)
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Pumpkin tart with apple and mango puree
Ingredients for about 12 pieces: For the shortcrust pastry: 210 g flour140 g cold butter1 tablespoon cold water40 g sugarFor the pumpkin topping:1 small Hokkaido pumpkin (approx. 800 g)1 walnut-sized piece of ginger125 g sugar1 packet vanilla sugar1 teaspoon cinnamon3 eggs (M)125 ml whipped cream Also: 1 jar (355 g) Apple & Mango Mush2 tablespoons pumpkin seeds Preparation: 1. Put flour in a bowl. Add butter in pieces, water and sugar. Chop everything with a knife so that dry crumbs are formed. Then mix everything quickly knead by hand to a smooth dough. 2. Roll out the dough on a floured surf...
FoodCentrale (English)
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Braised beef with sambal currant sauce and Brussels sprouts
Ingredients for 4 people: 1 bunch of greens2 onions800 g beef for braisingsalt, ground pepper2 tablespoons oil2 bay leaves4 juniper berries500 ml meat broth (instant)100 g red currant jelly1 tsp sambal oelek2 tablespoons cornstarch For the Brussels sprouts: 500 g Brussels sproutssalt40 g hazelnut kernels2 tablespoons butter1 pinch of freshly grated nutmeg Preparation: 1. Clean, wash and cut greens into pieces. Peel onions and coarsely dice. Rub meat with salt and pepper. Heat oil in a casserole. Brown meat in it all around. Add greens, onions, bay leaf and juniper in the drippings. Pour in sto...
FoodCentrale (English)
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Oriental kale and pumpkin ragout
Ingredients for approx. 4 servings: 800 g kale (blanched 400 g)salt, black pepper50 g dried apple rings300 ml hot apple juice (or hot water)4 tablespoons olive oil50 g instant couscous500750 ml vegetable or poultry broth1 tablespoon butter500 g nutmeg pumpkin flesh (makes 350 g)1 medium onion3 cloves of garlic1/2 tsp cumin seeds2 star anise3 ground cloves2 dried red chillies1 cinnamon stickfreshly grated nutmeg1/2 bunch coriander or Thai basil1 pinch of sugar Preparation: 1. Clean kale, wash and spin dry, remove stems. Steep kale leaves in boiling salted water for 23 minutes. Ice cold and drai...
FoodCentrale (English)
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Caramel chocolate mousse with cranberry sauce
Ingredients for 4 people: 200 g white couverture250 ml whipped cream3 tsp white gelatine powder (instant)80 g sugar5 tablespoons orange liqueur20 g butter4 tbsp. wild cranberries (from the jar)4 tbsp. cranberry juice (red currant juice can be substituted)Mint for garnish Preparation: 1. Cut a few shavings from the chocolate coating with a sharp knife and set aside for serving. Cut the rest of the couverture into pieces, put them in a bowl and melt on a hot water bath while stirring. Remove bowl from water bath and set aside. 2. Put the cream in a bowl, sprinkle in the gelatine powder and whip ...
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