BEETROOT SALAD WITH HAZELNUTS AND GOAT CHEESE
For 6 people:
470 g beetroot
30 g hazelnuts
2 red apples (approx. 300 g)
65 g mixed lettuce leaves
100 ml olive oil
2 tsp Dijon mustard
3 tbsp balsamic vinegar
Salt
Pepper
, freshly ground 120 g goat’s cream cheese (e.g. Chavroux)
Table of Contents
Beetroot with sour cream
1. Preheat the oven to 180 degrees (160 degrees for a fan oven). Clean the beetroot. Wrap in aluminum foil and cook in the oven for about 55 minutes until al dente. Allow beetroot to cool slightly, peel off skin (wear disposable gloves).
2. Roast the hazelnuts on a baking tray for about 10 minutes. When the skin comes off easily, place nuts in a cloth and rub together until most of the skin comes off. Let cool down. Roughly chop the nuts.
3. Quarter the beetroot, cut into 1/2 cm wedges. Quarter the apples, core them and cut into wedges. Rinse lettuce and shake dry. Whisk oil with mustard and vinegar. Spice up. Arrange the beetroot, apple and lettuce on plates. Sprinkle with nuts and crumbled goat cheese. Drizzle with dressing, serve.
ca. 80 Minutes – per Person 300 kcal, Fat: 24 g
Braised pork shoulder with cider
For 6 people:
1 onion
1.6 kg boneless pork shoulder
Sea salt Ground
pepper
1 tbsp oil
700 ml dry cider
300 ml vegetable stock
100 g light honey
1 star anise
1 tsp fennel seeds
4 sprigs of thyme
1. Preheat the oven to 180 degrees (160 degrees for a fan oven). Peel, halve and slice the onion. Heat a large non-stick skillet. Fry the onions without fat over medium-high heat, stirring occasionally, until brown and caramelized.
2. Rub pork shoulder all over with salt and pepper. Heat oil in a casserole. Sear the meat all over. Add cider, stock, honey, spices and thyme. Cover and simmer in the oven for 1 hour, simmer uncovered for a further 2 hours. Douse with liquid occasionally.
3. Take out the meat, star anise and thyme. Cover the meat with aluminum foil and let it rest for 10 minutes. Mash the onions in the sauce. taste the sauce. Cut the meat into slices and serve with the sauce.
approx. 3 1/4 hours – per person 630 kcal, fat: 26 g
Roasted potatoes with tarragon beans á la Provence
For 6 people:
1.5 kg waxy potatoes
Sea salt
1 red onion
2 young garlic bulbs
2-3 sprigs of rosemary
3 tbsp olive oil
800 g fresh green beans
2 garlic cloves
1/2 bunch of tarragon
25 g butter
1. Preheat the oven to 180 degrees (160 degrees for a fan oven). Peel the potatoes, cut into cubes of approx. 2 cm. Boil in salted water for 10 minutes, drain. Peel the onion, quarter and cut into wedges. Halve each garlic lengthwise. Pick off the rosemary needles. Mix potatoes, onion, rosemary and garlic with oil. Place in a large casserole dish and season with salt. Roast in the oven for about 35 minutes until golden brown.
2. Clean and wash the beans. Boil in salted water for about 5 minutes until al dente. Drain and rinse cold. Peel and press the garlic. Rinse the tarragon, shake dry. Melt butter in a pan. Sauté garlic briefly until fragrant. Toss the beans and tarragon in it. Serve with pork shoulder potatoes.
approx. 1 hour – per person 340 kcal, fat: 9 g
Berry cold bowl with vanilla ice cream
For 6 people:
1/2 vanilla
bean 1 organic lime
100 g sugar
750 g strawberries
100 ml rosé wine
100 g mixed berries
400 g vanilla ice cream
a few sprigs of
fresh mint
1. Split the vanilla pod and scrape out the pulp. Rinse the lime in hot water and grate the zest. Place the sugar, 500ml water, lime zest, vanilla bean and seeds in a small saucepan. Heat everything while stirring until the sugar dissolves. Remove vanilla pod. Let the syrup cool down a bit.
2. Rinse, clean and halve strawberries, quarter large fruits. Refrigerate 100 g strawberries. Pour the syrup over the strawberries and puree everything with a hand blender. Stir in the wine and refrigerate for at least an hour.
3. Sort out the berry mix. Stir into the cold bowl with the remaining strawberries. Serve immediately with a scoop of vanilla ice cream and sprinkled with mint.
approx. 15 minutes (without cooling time) – per person 210 kcal, fat: 5 g
