On the Facebook account of Instyle Germany on 12.4.17 you could follow the live transmission of our menu.
A healthy alternative that even covers your nutritional needs and tastes really good. A successful and tasty change to the 
greasy roast or creamy cake. In this article you will find our 3 recipes for your Epi-Food Easter menu.
So you can feast and keep your newly won body proud by fasting & continue to care!

SALMON CEVICHE 
SALMON/TIGER MILK/AVOCADO

Ingredients (for 2 persons)
1 avocado
2 spring onions
fresh salmon (sushi-quality)
garden cress
Tiger milk
​1 tbsp Red wine vinegar or apple vinegar

for the Tiger milk:
4 limes, juice thereof
1/2 lemon, juice thereof
1 tsp Harissa or some chili paste
1 small chilli, seeded
4 sprigs fresh coriander
1 small piece of ginger
salt & pepper
Preparation
  1. Dice the avocado and put it in a bowl. Mix with chopped spring onions and red wine/cider vinegar.
  2. For the tiger milk squeeze lime and lemon. Pluck the ginger, harissa and coriander into the juice, remove the seeds and add the sliced chilli, salt and pepper. Leave the broth to rise for 5 minutes and pass through a sieve. 
  3. Cut the salmon into small cubes and add the freshly sieved tiger milk. Stir and let rest for 2 minutes in the bowl.
  4. If available, put the avocado in a dessert ring and pour the salmon ceviche over it. Garnish with some garden cress and serve immediately.

LAMB ASPARAGUS
LAMB/ASPARAGUS/AVOCADO HOLLANDAISE

Ingredients (for 2 persons)

2 lamb fillets 
8 white asparagus spears
8 spears of green asparagus
1 teaspoon coconut sugar & 1/2 teaspoon salt 
salt & pepper

for the avocado hollandaise:
1 avocado
250 ml hot water (from kettle or pot)
2 tbsp rapeseed oil (or Alba oil)
1/2 lemon, juice
1-2 tsp coconut blossom sugar
salt & pepper
Preparation
  1. Peel the white asparagus.
  2. Place an asparagus pot or large pot with water, 1 teaspoon coconut sugar and 1/2 teaspoon salt on top and bring to the boil.
  3. Add the green and white asparagus to the boiling water and cook for about 10-15 minutes. The asparagus should be soft but firm to the bite.
  4. Fry the lamb fillet in some rapeseed oil until hot and for a short time. Wrap in parchment paper and close well. Place in the oven at 100 degrees for about 5 minutes.
  5. For the avocado hollandaise, pour everything into a tall container and blend well with a hand blender.
  6. Remove the fillet of lamb from the oven and garnish with asparagus and avocado hollandaise.

TAPIOCA TURMERIC
TAPIOCA/TURMERIC/COCONUT/BOURBON VANILLE

Ingredients

1/2 can coconut milk
1/2 tsp turmeric
4 tbsp tapioca beads
1 mango
1 vanilla pod

for the tapioca easter eggs:
40 g chocolate (dark chocolate with a high cocoa content)
Silicone mold (we have ours from Depot for 3,99 €- shop here )
Preparation
  1. Heat the coconut milk and stir in the tapioca pearls. Add turmeric and vanilla. Bring to the boil for 5 minutes and set aside. 
  2. Peel & dice mango.
  3. Place the tapioca pudding in a glass and garnish with mango, physalis, turmeric & vanilla.
  4. Easter eggs: Pour chocolate into the silicone mould & swivel slightly so that the silicone wall is finely chocolate coated. Let the remaining chocolate run out by holding the mould crosswise. Place in the fridge and allow to harden. Add the tapioca turmeric and place in the freezer. After 30 minutes remove from the freezer shelf and break out of the mould. 

HAPPY EASTER &
BON EPI-TIT
your Epi-Chefs <3