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Asian pumpkin tartar (1st course of the Asian Fusion menu)

12/21/2020

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This recipe was created in cooperation with Braun and the MultiQuick 9 (product promotion)

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Gingerbread Coffee

11/29/2020

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Christmas is just around the corner and what better way to spend the Christmas season than with all the Christmas treats. Our coffee has also ventured into a Christmas robe and pampers our palate with the aromas of orange, cinnamon, ginger and vanilla. Let us surprise you how delicious it is!

ingredients:
150 ml filter coffee
1 drop of "Punch & Biscuits Essential Oil for Baking" by Sonnentor (commercial)
1 drop of "Vanilla Essential Oil for Baking" from Sonnentor (optional)
1-2 teaspoons maple syrup
100 ml oat drink Barista

Preparation:

Pour coffee into a cup.
Add both essential oils and maple syrup and stir.
Foam oat drink in one or with a milk frother and pour over the coffee.
Sprinkle some cocoa powder over it and enjoy.

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Kale salad with "Caesar" dressing

11/23/2020

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Ingredients for 2-4 persons:
approx. 150 g kale
1 organic lemon
1 tablespoon of olive oil
1 pinch of salt

Roasted beans:
1 small glass of kidney beans
2 tablespoons pine nuts
2 tablespoons olive oil
1/2 - 1 teaspoon Smokey Paprika
1/2 teaspoon salt
freshly ground pepper

Vegan "Ceasar" dressing::
4 tablespoons tahini (sesame)
8 tablespoons of water
1 teaspoon mustard
1 tsp maple syrup
1/2 - 1 teaspoon salt
freshly ground pepper

PREPARATION:

Preheat oven to 200°C circulating air and line a baking tray with baking paper.
Wash the kale well and spin dry. Remove the thick stalk and cut the leaves into strips.
Place the kale in a large salad bowl together with lemon juice, olive oil and a pinch of salt and turn in it. Then rub the kale together with your hands so that the texture of the leaves becomes soft and withered (about 3-5 minutes). Then put the bowl aside so that the kale is "marinated" in it (about 15-20 minutes). This makes the kale even softer.
In the meantime, put the kidney beans in a sieve, wash and drain them.
Mix the beans together with the remaining ingredients in a bowl and spread them on the baking tray.
Bake in the hot oven (middle) for 15-20 minutes. Then remove from the oven and let cool down.
For the salad dressing, first mix tahini and water well, then mix together with the remaining ingredients and add seasoning to taste if necessary.
Spread the dressing over the kale and mix well.
Garnish with the roasted beans and fresh herbs as desired and serve.
Bon Epi-tit!