2026 August 11
Wash the parsnips, slice them into ½ cm thick slices, then cut these into diagonal strips. Fry the vegetables vigorously in ghee with asafoetida and ajwain until they are al dente. Season to taste with salt, pepper and lemon juice.
Arrange the aubergines, mashed potatoes and parsnips on the plate.
Zutaten 100 g coconut yoghurt 5 sprigs of mint Salt, pepper ½ mango 1 bunch of coriander a little lemon juice and...
Ingredients 2 avocados fresh parsley and/or coriander a little coarsely ground pepper and/or chilli ½ tsp cumin 2–3 tomatoes (depending on size)...
Ingredients 250 g fresh spinach leaves ½ tsp black pepper nutmeg 100 g mozzarella or paneer oregano 1 tsp cumin a pinch...
Ingredients 2 aubergines a few sun-dried tomatoes rocket a pinch of asafoetida olive oil 1 packet of mozzarella (100g) fresh basil toasted...
Ingredients 100 g white quinoa 1 bunch each of parsley and coriander 1 lemon 1 tsp cumin fresh chives 100 g cherry...
Zutaten für jeweils 4 Personen 150 g fine-cut oat flakes 150 g ghee 1 tbsp dried lavender flowers ½ tsp natural vanilla...
Ingredients for 4 people each 150 g fine-flake oats 150 g ghee 1 tbsp dried lavender flowers ½ tsp natural vanilla 1...
Ingredients for 4 people each 100 g Kichererbsenmehl geröstet 1 TL gemahlener Kreuzkümmel eine Prise Chilipulver 220 ml Wasser, eisgekühlt 100 g...
Zutaten für jeweils 4 Personen 600 g fresh, fully ripe tomatoes 2 stalks of celery 2 cm fresh ginger 1 tsp fennel...
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