Rocket pumpkin salad with scampi
For 10 people:
200 g Rauke
1/2 Hokkaido pumpkin (approx. 700 g)
250 g peeled scampi without casing
4 tbsp olive oil
6 tbsp honey
6 tablespoons raspberry vinegar
jodsalz rose
pepper from the grinder
1 bed cress 1 rocket trim, wash, shake dry. Cut off the stalks, pluck the leaves if necessary. Wash the pumpkin, halve, deseed and cut into wedges. Rinse the scampi in cold water and pat dry with kitchen paper.
2. Heat 1 tbsp oil. Fry the scampi and pumpkin in it. Take out the scampi. Add 3 tbsp honey and 3 tbsp vinegar to the pumpkin, steam for about 15 minutes.
3. Mix the remaining oil, honey and vinegar well and season with salt and pepper. Mix rocket, pumpkin and scampi. Pour over the vinaigrette and stir. Cut over the cress straight from the bed. Season with pepper.
Per person 100 kcal – fat: 5 g – preparation approx. 30 minutes
If you bring the salad with you, you can prepare and mix all the ingredients except for the vinaigrette. It is best to transport these separately in a screw-top jar. Pour the vinaigrette and cress over the salad before serving.
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For 10 people:
1 kg turnip
750 grams of carrots
4 leeks
2 tbsp olive oil
2 l vegetable broth (instant)
1 unwaxed orange
400 grams of cream cheese
Jodsalz
cayenne pepper
2 teaspoons ground cinnamon
200 g pine nuts
1 pot of sage
1. Clean, wash and peel the beets, carrots and leeks. If necessary, peel carrot strips for decoration. Chop vegetables . Heat 1 tbsp oil in a large saucepan. Fry the turnip, carrots and leek briefly, deglaze with stock and cook for about 25 minutes.
2. Wash orange with hot water, dry, grate peel. Squeeze orange. Add the cheese to the soup, puree. Stir in the orange zest and juice, season.
3. Roast the pine nuts in a coated pan. Pluck sage leaves. Heat the rest of the oil and briefly sauté the sage. make soup. Scatter over the pine nuts, sage and carrot strips.
260 kcal per person – fat: 14 g – preparation approx. 45 minutes
Completely cook the soup, transport in a large saucepan. Roast the pine nuts, take away. Fry the sage at the hosts just before serving.
For 10 people:
2 bottles of dry sparkling wine
1 ripe mango (approx. 300 g)
1 ripe pineapple (approx. 500 g)
1/2 tsp ground cinnamon
1 pot peppermint
1. Chill the sparkling wine. Peel the mango and cut the flesh from the stone. Peel the pineapple and cut out the hard stalk in the middle. Dice the flesh, then puree finely and season with cinnamon. Pour the puree into an ice cube maker and freeze.
2. Pick off the peppermint stalks. Remove frozen puree from mold. Put 3 to 5 balls of puree in a glass and top up with sparkling wine. Decorate with peppermint.
110 kcal per person – Fat: 0 g – Preparation approx. 10 minutes (without waiting time)
The frozen puree can be easily transported in a cool box. Instead of spheres, cubes, hearts or stars can also be made – these are now commercially available in many original shapes.
For 10 people:
200 g semi-hard cheese, e.g. B. Cave cheese
25 dates
1 large mango (approx. 400 g)
1 pot of basil
toothpick
1. Take the cheese out of the fridge about 20 minutes before you roll it up – this is the ideal way to process it. Cut the dates and remove the stone.
2. Cut the cheese into thin strips approx. 3 cm wide and 8 cm long. Peel the mango, cut the flesh from the stone and cut into cubes or wedges. Wash the basil, shake dry, pluck off the leaves.
3. Wrap a strip of cheese around each date. Stick with a toothpick on a piece of mango and a basil leaf.
65 kcal per skewer – fat: 3 g – preparation approx. 20 minutes
If you bring the date skewers with you, you can make them at home just beforehand. Since they are wrapped quickly, you can also prepare them together on site.
For 10 people:
500 g Wildreis
150 g macadamia nuts, salted
1 kg organic pork fillet
4 tbsp medium hot mustard
125 g breakfast bacon
1 kg TK-Zuckerschoten
500 g frozen peas
Jodsalz
2 tbsp olive oil
100 grams of sour cream
300ml milk
1 EL light sauce binder
pepper from the grinder
2 tbsp dried tarragon
1. Preheat the oven to 160 degrees (convection: 140 / gas: level 2). Prepare rice according to package directions. Finely chop nuts.
2. Rinse the meat with cold water, pat dry, cut into slices approx. 2 cm thick. Spread the meat on one side with the mustard and press into the nuts. Wrap meat with 1 slice of bacon.
3. Boil mangetout and peas in a little salted water. Steam for about 10 minutes. Heat oil, fry meat. Bake the meat (in the pan) in the oven for about 10 minutes. Bring the cream and milk to the boil, thicken with the sauce thickener, season. arrange everything.
Per person 520 kcal – fat: 34 g – preparation approx. 45 minutes
The hosts take care of the main course. Prepare the meat, cool it, roast it before the main course.
For 10 people:
15 small apples
100 g chopped almonds
6 tbsp sugar
100 g Cranberries
75 grams of liquid honey
1 vanilla bean
150g white chocolate
1 liter whole milk
1. Preheat the oven to 200 degrees (convection: 180 / gas: level 4). wash apples cut off the lid. Hollow out the apples (e.g. with an apple corer). Roast the almonds in a pan. Add sugar, let caramelize.
2. Finely chop the almond caramel. Fill apples with caramel, cranberries and 1 tsp honey each. Bake apples in the oven for about 20 minutes.
3. Halve the vanilla bean lengthwise. Scrape out the vanilla pulp. Melt the chocolate in a water bath. Bring the milk to the boil and add to the chocolate along with the vanilla pulp, stir vigorously.
Table of Contents
RECIPES FROM THE NET
Would you like to serve our menu? Hand out the recipes. Even easier: Friends and relatives can simply download them from www.Tolfioow.com
Finish filling the apples, transport in the mold. cooking sauce. The hosts only have to put the apples in the oven. Heat the sauce or eat it cold
185 kcal per apple – fat: 8 g – preparation approx. 30 minutes
ingredients
For 4 people
- 450g sweet potatoes
- 150 g Pastinaken
- 5 sprigs of thyme
- 50 g Almond pins
- 2 tbsp cornstarch
- Salt, pepper from the mill
- 750 g savoy cabbage
- 300 g king oyster mushrooms
- 1 onion
- 2 tbsp vegetable lard
- 200 ml vegetable stock
- 250 ml soy cooking cream
- 4 tbsp olive oil
preparation
- Peel and grate the sweet potatoes and parsnips. chop thyme Mix together the grated vegetables, thyme, almonds, starch and 1 tsp salt. Clean the cabbage, wash and cut into small pieces. Clean mushrooms, cut in half if necessary. Peel and chop the onion.
- Heat 1 tbsp lard, sauté onion. Add cabbage and sauté. Pour in the stock and the cooking cream, season and stew with the lid on for about 15 minutes.
- Heat the oil in portions in a coated pan, fry the sweet potato mixture as 12 thin thalers in hot oil on both sides until crispy. Keep finished thalers warm. Fry the mushrooms in the remaining lard for approx. 3 minutes, season . Lift the mushrooms under the savoy cabbage. serving.
ingredients
For 4 people
- 50 g walnut kernels
- 300 g Dinkelmehl (Type 630)
- 1/2 packet of dry yeast salt
- 4 tablespoons white wine vinegar
- 4 tbsp olive oil
- 200 g beetroot (pre-cooked)
- 200 grams of carrots
- 1 stick of celery
- 1 Mini-Römersalat
- 1 red-skinned apple
- pepper from the grinder
- 1 tbsp fig mustard
- 1 bunch of dill
- 1 tbsp raisins
preparation
- Chop and roast nuts. Knead flour, yeast, 1 heaped tsp salt, 1 tbsp vinegar, 160 ml lukewarm water and 2 tbsp oil . Cover the dough and let it rise for 45 minutes.
- Cut the beets into sticks. Peel carrots, grate. Wash celery, cut into small pieces. Clean lettuce, wash, pluck smaller. Wash the apple, quarter, core and cut into wedges.
- Preheat the oven to 200 degrees (180 for a fan oven). Form dough into 8 buns. Bake for about 25 minutes. Mix 3 tbsp vinegar, 5 tbsp warm water, salt, pepper, mustard and 2 tbsp oil. pluck dill. Mix salad ingredients with raisins, dill and vinaigrette. Serve with buns.
ingredients
For 4 people
- 700 ml coconut milk
- 6 tbsp cane sugar
- finely grated zest of 1 organic orange
- 1 pinch of salt
- 160 g rice pudding
- 1 tbsp lemon juice
- 300 g frozen raspberries
preparation
- Bring the coconut milk, 4 tablespoons of sugar, orange peel, salt and rice pudding to the boil in a saucepan while stirring. Allow to simmer over low heat for 30-35 minutes, stirring regularly. Stir in the lemon juice.
- Rinse the mold (approx. 125 ml content) with cold water. Pour in the hot rice pudding and leave to cool. If necessary, cover with cling film. Refrigerate until ready to serve.
- Bring the raspberries and 2 tablespoons of sugar to the boil in a saucepan while stirring. Remove from the heat and allow the raspberry sauce to cool. Remove the rice pudding from the molds with a moistened knife and turn out onto plates. Serve with raspberry sauce.
ingredients
For 4 people
- 6 oranges
- 1 carrot
- 1 shallot
- 1 clove garlic 1 tsp olive oil
- 150 ml dry white wine 200 ml vegetable stock
- 1 can of saffron threads (0.1 g) 1 bay leaf
- Salt, freshly ground pepper 2 small courgettes
- 300 g tagliatelle
- 1 goat cheese roll (200 g)
- 1 tbsp liquid honey
- 1 tbsp chives
preparation
- Halve and squeeze 4 oranges.
- Peel and fillet the oranges. Peel and finely dice the carrot, shallot and garlic. 2Heat the oil. Sauté carrot, shallot and garlic. Pour in the wine, orange juice and stock. Add saffron and bay leaf. Season with salt and pepper. Simmer uncovered for about 12 minutes. Remove the bay leaf, puree the sauce.
- Clean zucchini, wash, cut into strips. Cook the noodles according to the instructions on the packet, add the zucchini and cook for 4 minutes. Cut the cheese into 8 slices, brush with honey and gratinate in the oven. Season the sauce, heat the fillets in it. Drain noodles. serving. Sprinkle with chives.
ingredients
For 4 people
- 45 g sun-dried tomatoes in oil 1 clove of garlic
- 200 g pumpkin pulp
- 100 ml vegetable stock
- Salt, pepper from the mill
- 2 filo or yufka sheets (approx. 30 x 30 cm; in the refrigerated section)
- 2 EL zerlassene Butter
- 1 tsp black sesame seeds 1 avocado
- 1 Mini-Römersalat
- 1 tbsp olive oil
- Juice and zest of 1/2 organic lemon
- 6 tbsp warm vegetable broth
- 1 tbsp chopped spring onions 2 tbsp watercress
preparation
- Drain tomatoes (reserving oil) and chop. Peel and chop the garlic. Dice pumpkin. Heat tomato oil, sauté garlic. Add pumpkin and stock. Cook for about 10 minutes. Stir in the chopped tomatoes, season.
- Preheat the oven to 180 degrees (160 degrees for a fan oven). Brush the filo pastry with half the butter, cut each into four squares. Scatter pumpkin on top, shape into candies. Brush with remaining butter and sprinkle with sesame seeds. Bake for about 15 minutes. Cut the avocado into wedges. Clean, wash and tear the lettuce. Mix the remaining ingredients into a vinaigrette, mix with the salad. serving.
ingredients
For 4 people
- 400 grams of Brussels sprouts
- 200 g parsley roots
- 1 shallot
- 2 TL Butter
- 150 ml dry white wine
- 800 ml vegetable stock
- 1 tbsp sesame together
- Salt, pepper from the mill
- 125 g whipped cream mace (ground)
- 1 tbsp lemon juice
preparation
- Trim, wash and halve Brussels sprouts. Peel and wash the parsley roots. Set aside a piece of approx. 50 g, cut the rest into small pieces. Peel shallot, dice.
- Heat 1 tsp butter and sauté the shallot. Add cabbage and pieces of parsley root, sauté briefly. Deglaze with wine and stock, simmer for approx. 12 minutes.
- Roast the sesame seeds in a pan without fat, remove. Cut a large piece of parsley root into thin strips approx. 3 cm long, fry in 1 teaspoon hot butter for approx. 5 minutes. Season with salt and pepper. Puree the soup, pour in the cream. Season with salt, pepper, nutmeg and lemon juice. Serve with fried parsley root strips and sesame.
ingredients
For 4-6 people
- 1 ready-to-cook duck (approx. 2.8 kg) 3 tbsp Worcestershire sauce
- 2 THE Hagebuttenmark
- 1 kg red cabbage
- 3 onions
- 2 tbsp clarified butter
- 1/2 tsp ground cloves
- 400 ml vegetable stock
- 3 THE Tomatenmark
- 150 ml red port wine
- 400 ml Entenfond
- Salt, pepper from the mill
- 4 figs
preparation
- Remove innards, wash, pat dry. Wash duck inside and out, pat dry. Tie clubs together. Mix the Worcestershire sauce and rosehip pulp, brush the duck with it.
- Preheat the oven to 180 degrees (160 for a fan oven). Place the duck on the grill grate. Slide a drip tray with 800 ml salt water underneath. Roast duck in the oven for about 2.5 hours.
- Clean, wash and slice cabbage. Peel onions, dice 2. Heat 1 tbsp lard, sauté onion cubes. Add the cabbage, cloves and vegetable stock, season. Stew for about 50 minutes. Heat the remaining lard for the sauce. Eighth the remaining onion and sauté with the innards. Stir in tomato paste. Deglaze with port wine and duck stock. Simmer uncovered for approx. 15 minutes, sieve. Season the sauce and cabbage. Wash the figs, cut them into eighths and fold them into the cabbage. Carve the duck, serve with red cabbage and sauce. Bread dumplings go well with it.