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RECIPES

Zucchini & creamy goat cheese sauce with white asparagus pieces

4/26/2017

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Asparagus in the fridge, too? The asparagus season simply drives us all to buy lots of asparagus. Healthy, tasty and now available at every corner. And because the stand seller was once again so nice, you immediately feel like buying 1 kilo more. Well, the asparagus doesn't last forever in the fridge either and slowly the figure is already suffering from the potatoes & the fat hollandaise? Perhaps you have already discovered our avocado variant of the sauce Hollandaise on Instyle Germany? It is 1. easier to prepare and 2. much healthier than its fat original. Here again the link to the recipe > HERE
But now to an even easier recipe with asparagus : 
ZUCCHINI / GOAT CHEESE / SOY CREAM / WHITE ASPARAGUS
Bild
Ingredients (for 3 pers.)

2 zucchini
8 white asparagus spears
1 teaspoon raw cane sugar & 1/2 teaspoon salt (cook to asparagus)
1 tbsp pine nuts
2 tbsp soy cream
150 g fresh goat cheese
2 Msp. nutmeg
1 clove of garlic
1 tbsp rapeseed oil
Taifun Blackforest Tofu (smoked tofu)
2 small shallots
salt & pepper
Preparation
  1. Peel the asparagus and cook in sugar & salt for 15 minutes.
  2. Grate the zucchini with a spaghetti-shaped spiral cutter. 
  3. Roast the pine nuts.
  4. Boil the courgette spaghetti in lightly salted water for 2 minutes.
  5. Finely chop the garlic clove and shallots.
  6. Heat 1 tablespoon rapeseed oil in a pan and fry the shallots and garlic until translucent. 
  7. Cut the asparagus and tofu into small pieces and add to the pan. Add the goat cheese, soy cream and nutmeg. Season with salt and pepper.
  8. Add the spaghetti to the pan and mix everything. Garnish with pine nuts.
  9. Bon Epi-tit <3 ! 
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    Feli & Alex ♡
    Your Epi-Food chefs

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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