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RECIPES

Bowl of the autumn season

10/28/2018

0 Comments

 
Bild
INGREDIENTS:

200 gr polenta (corn semolina)
1 tablespoon pumpkin seed oil
2 sprigs fresh thyme OR 1 tsp dried thyme
1 handful wild herbs salad 
2 tbsp pomegranate seeds
1/2 pumpkin
1 handful buttered potatoes/ small potatoes
1 tsp Raz el Hanout 
1 sprig rosemary
1 handful chanterelles
1 tbsp rapeseed oil
1 clove garlic
1/2 goat cheese
2 tbsp olive oil 
2 tbsp cider vinegar
1/2 lemon
salt & pepper
PREPARATION:
  1. Simmer polenta in 800 ml water for 20 minutes. Stir again and again so that the polenta does not burn on the bottom of the pot.
  2. Meanwhile peel the pomegranate and collect the seeds in a small bowl.
  3. Wash the wild herbs salad thoroughly and garnish on the side of the plate. 
  4. Cut pumpkin and buttered potatoes into small cubes and place on a baking tray lined with baking paper. Sprinkle with Raz el Hanout, salt and rosemary sprigs, drizzle with some olive oil or rapeseed oil and mix well. Bake in the oven at 180° C circulating air for about 15 minutes.
  5. Either remove the soil from the chanterelles briefly under cold water or clean with a fine brush. Fry in some rapeseed oil and a pressed clove of garlic for about 4 minutes and also garnish on the plate. 
  6. Halve the goat cheese and garnish the salad on the plates. 
  7. Sprinkle the salad with apple vinegar, olive oil, juice of half a lemon and salt & pepper. 
  8. Take the pumpkin & potato cubes out of the oven and put them on the plate. 
  9. Mix the finished lukewarm polenta with pumpkin seed oil and thyme and garnish the plates with 2 tablespoons. There is still some polenta left for a second serving or for lunch the next day.
  10. Bon Epi-tit <3
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    Feli & Alex ♡
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  • About
    • PRESS & EVENTS >
      • PRESSE
      • POP UP KITCHEN >
        • LOVEOCADO
        • Epi-food's Blogger Brunchclub
  • BLOG
    • REZEPTE >
      • KONZENTRATION
      • IMMUNSYSTEM
      • STRESS & NERVEN
      • SCHÖNHEIT
      • JUGENDLICHKEIT
      • DETOX
      • VERDAUUNG
      • FATBURN
      • MUSKELKRAFT
      • LIBIDO
      • SCHLAF
      • FÜR KINDER
      • VEGAN
      • GLUTENFREI
      • REZEPT-KOOPERATIONEN >
        • KIDS RECIPES x Etepetete
        • JAPAN POKE BOWL x Tempo
        • OSTERMENÜ x Instyle Germany
        • WEIHNACHTSBÄCKEREI x netzshopping.de
        • EASY RECIPES x Epifizierte Blogger
        • SMOOTHIEBOWLS x Truefruits
        • ASIAN LUNCH x Blogger Fitnessweek
        • SUMMER FITNESS MENUE x Body+Soul
        • NEW YEARS BREAKFAST x Interview
        • SILVESTER MENUE x Hallhuber
        • CHRISTMAS MENUE x Glamour
        • AUTUMN MENUE x Hallhuber
    • GASTRO-GUIDES >
      • England || London
      • Spanien || Ibiza
      • Malaysia || Penang
      • Irland || Dublin & Umland
      • Holland || Amsterdam
      • Holland || Rotterdam
      • Spanien || Madrid
      • Spanien || Barcelona >
        • Barcelona
      • Deutschland || Berlin
      • Deutschland || Potsdam >
        • Potsdam Cafés
      • Deutschland || Frankfurt
      • Heimat || München >
        • Kustermann Event
      • Kroatien || Dubrovnik
      • Tschechien || Prag
      • Italien || Rom
      • Israel || Tel Aviv
      • Frankreich || Paris
    • HEALTH NEWS
    • GREEN
  • VIDEOS
  • ANGEBOT
    • ANGEBOT >
      • EPI-FOOD STUDIO
      • MEDIA WORKSHOP
      • COOKING WORKSHOP
      • CATERING >
        • REVIEWS >
          • CARMUSHKA SUMMERHOUSE
          • YOGALUNCH x World Avocado Organization
          • KINDERHOTEL x the lovelace hotel
          • SUPERFOOD x L'Oreal Garnier
          • BLOGGER MENUE x BloggerBoxx
          • PRESSDAYS x Hallhuber
          • FLYING BUFFET x Just EVE
        • PLANTBASED POP UP KITCHEN
    • AGBs >
      • Newsletter & Umfrage
      • AGBs Epi-Food APP
      • FAQ
  • SHOP