SERVES 4 300 g courgettes
- 1 leek
- 200 g pink or brown mushrooms
- 500 g organic chicken fillet
- 2 tbsp olive oil
- Salt, pepper from the mill
- 150 ml white wine
- 250 ml vegetable broth
- 300 g Spiralnudeln (z.B. Torchiette)
- 200 g Ricotta
- 1 bunch of tarragon
1 . Clean zucchini and leek, cut into pieces. Clean, halve or quarter the mushrooms. Rinse the chicken, pat dry and cut into cubes.
2 . Heat olive oil in a pan. Sear the meat until golden brown all over. Season with salt and pepper. Remove from the pan, set aside. Fry the vegetables in the roasting stock. Spice up. Add the white wine, broth and meat, bring to the boil and cook for about 3 minutes.
3 . Cook noodles in salted water for about 10 minutes until al dente. pour off. Roughly chop the tarragon. Add the ricotta to the meat, stir in and heat through. Mix in the tarragon and pasta. Serve immediately.
Per Person 560 kcal Fat: 13 g Mca. 35 minutes
FOR 4 PEOPLE
- 500 g Lachsfilet
- 1 clove of garlic
- 1 organic lime
- 4 tbsp olive oil
- 1 large kohlrabi
- 200 g baby spinach leaves
- 75 g walnut kernels
- 100 ml warm vegetable broth
- 1 tablespoon grain mustard
- 1 tbsp honey
- 150 g Ricotta
- Salt, pepper from the mill
- also 8 wooden skewers
1. Rinse the salmon fillet, pat dry and cut into cubes. Soak 8 wooden skewers for a few minutes. Put the fish cubes on top.
2. Peel and chop the garlic. Wash the lime, rub dry. Grate the zest, squeeze the fruit. Mix together the lime zest, garlic and 2 tbsp oil. Smear it on the fish skewers.
3. Peel the kohlrabi, cut in half and slice thinly. Sort the spinach, wash and carefully spin dry. Roast the walnut kernels in a pan without fat. Let cool down. 4. Whisk together the lime juice, broth, mustard, honey and 1 tbsp oil. Spice up. Season the ricotta with salt and pepper. Fry skewers in 1 tablespoon hot oil in a grill skillet for about 8 minutes. Spice up. Mix the spinach, kohlrabi and nuts with the dressing. Cut dumplings out of the ricotta and arrange on the salad with the fish.
Per Person 500 kcal Fat: 33 g Mca. 45 minutes
FOR 4 PEOPLE
- 100 g spinach leaves
- 200 grams of green asparagus
- 2 spring onions
- Salt,
- 1/2 bunch marjoram
- 500 g Ricotta
- 3 Eggs
- Zest of 1 organic lemon
- pepper from the grinder
- 5 rectangular sheets of filo pastry (approx. 125 g)
- 4 tbsp olive oil
- 400 g cherry tomatoes
- 4 fresh figs
- 100 g arugula
- 2 EL Balsamic-Essig
- 1 tsp honey
1. Sort, wash and chop the spinach. Cut off the woody ends of the asparagus. Clean and wash the spring onions. Wash the asparagus sticks and pre-cook them in boiling salted water for about 5 minutes. Briefly cook the onions. Pour off and drain.
Preheat the oven to 180 degrees (160 degrees for a fan oven).
2. Wash the marjoram, shake dry and cut the leaves into small pieces. Mix the spinach with the marjoram, ricotta, eggs and lemon zest. Season generously with salt and pepper.
3. Brush the pastry sheets with 2 tablespoons of oil and place one on top of the other in a greased tart pan (approx. 30 x 25). Pour the ricotta mixture into the mold and spread the asparagus and spring onions on top. Bake in the oven for about 30 minutes.
4. Wash tomatoes and figs. Cut out the stalks and cut the fruit into wedges. Clean and wash arugula. Whisk together the vinegar, honey, and remaining oil. Mix the salad with the dressing and serve with the tart.
500 kcal per person, fat: 27g, approx. 1 hour
FOR 4 PEOPLE
- 500 grams of carrots
- 2 onions
- 1 parsley root
- 1 small chili
- 2 tart apples
- 2 tbsp olive oil
- Salt, pepper from the mill
- 1 liter vegetable broth
- Mark of 1/2 vanilla bean
- 1 tbsp light balsamic vinegar
- 1 tbsp honey
- 100 g Ricotta
- 1 tsp cornstarch
1. Peel carrots, onions and parsley root. Set aside 1/2 each carrot and parsley root. Dice the onions. Deseed and chop the chili. Wash and core the apples. Cut into pieces with the remaining vegetables .
2. Heat 1 tablespoon of oil in a saucepan and sauté the onions. Add vegetables, steam briefly. Spice up. to pour broth. Bring to the boil and cook for about 15 minutes.
3. Cut the rest of the vegetables into fine strips. Mix the vanilla pulp, chili, vinegar, honey and the rest of the oil, season with salt. Mix with vegetables. Mix the ricotta and starch, stir into the soup. Puree the soup, bring to the boil, taste. Serve with vegetables.
Per Person 200 kcal, Fat: 9 g, approx. 45 minutes
FOR 8 PIECES
- 160 g Dinkelmehl (Type 630)
- 40 g ground almonds
- 100 g cold butter cubes
- 100 g sugar, 3 eggs
- Mark of 1 vanilla bean
- 500 g Ricotta
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 THE Hagebuttenmark
- 100 grams of raspberries
- Powdered sugar for dusting Legumes for pre-baking
1. Knead the flour with almonds, butter, 40 g sugar and 1 egg using a hand mixer (kneading hook) to form a dough. Chill the dough for about 30 minutes.
2. Preheat the oven to 180 degrees (160 degrees for a fan oven). Divide the dough into 8 pieces and roll them out into a circle (diameter approx. 14 cm). Place in greased and floured tartlet tins (diameter 10 cm). Line the molds with baking paper. Fill with legumes and pre-bake in the oven for about 10 minutes. Take out, let cool. Remove legumes and paper.
3. Mix the rest of the eggs with the vanilla pulp, ricotta, remaining sugar, cornflour and lemon juice. Spread the base with rosehip pulp. Fill in the ricotta mixture and top with raspberries. Bake in the oven for another 20 minutes. Dust with powdered sugar.
310 kcal per tartlet, fat: 16 g, approx. 1 1/4 hours (without waiting time)
FOR 6 PEOPLE
- 2 shallots
- 400g sweet potatoes
- 2–3 Kardamomkapseln
- 2 tbsp olive oil
- Salt, pepper from the mill
- 100 g dried figs
- 1 EL Senf
- 250 g Ricotta
- 1 bunch of fresh mint
- 1 tbsp freshly squeezed
- lemon juice
1. Peel shallots and sweet potatoes. Dice the shallots and coarsely grate the potatoes. Crush the cardamom pods, remove the seeds and finely grind. Heat oil in a pan. Sauté the shallots, cardamom and potatoes for about 8 minutes over a medium heat while stirring. Spice up. Let cool down.
2. Dice the figs into small pieces. Add to the potato mixture. Mix in the mustard and ricotta. Season. Finely chop the mint and mix in. Season to taste with salt, pepper and lemon juice. Serve with focaccia or baguette.
Per Person 210 kcal, Fat: 7 g, approx. 30 minutes
