Table of Contents
Pea and fennel puree with turkey
For 4 people
Ingredients:
- 1 kg fresh pea pods (alternatively 300 g frozen peas)
- 500 grams of potatoes
- 1 Fenchelknolle
- 250 ml vegetable broth
- 1 bunch of flat-leaf parsley
- 4 Bio-Putenschnitzel (approx. 125 g)
- 1 tbsp olive oil salt
- pepper from the grinder
- 150 mlVollmilch
- grated nutmeg
Preparation:
- Crack the pea pods and strip the peas from the pods. Peel the potatoes, clean the fennel, wash both and cut into small pieces. Simmer the potatoes and fennel in the broth for approx. 20 minutes.
- Rinse the parsley, shake dry, pluck and chop. Cook the peas in a little water for approx. 10 minutes. pour off
- Rinse meat and pat dry. Heat the oil and fry the meat on both sides until golden brown. Season with salt and pepper.
- Finely mash the potatoes and fennel in the broth. Stir in milk and peas. Season the puree with salt, pepper and nutmeg and serve with the meat.
Per person: 410 kcal, fat: 6 g, preparation time: approx. 50 minutes
Pea salad with mint vinaigrette
For 4 people
Ingredients:
- 1.4 kg fresh pea pods (alternatively 400 g frozen peas)
- salt
- 250 g snow peas
- 2 TL Agavendicksaft
- 1 1/2 tablespoons apple cider vinegar
- green pepper from the mill
- 1/2 tsp grated organic lemon zest
- 4 tablespoons lemon olive oil (alternatively olive oil)
- 1-2 drops of mint essential oil
- 1 walnut
- large piece of ginger
- 3-4 sprigs of mint
- 200 g feta cheese
Preparation:
- break open pods. Strip the peas from the pods. Cook in a little salted water for approx. 8 minutes. Drain, quench.
- Wash sugar snap peas. Cook in boiling salted water for approx. 1 minute until al dente. Drain, cool and cut diagonally into pieces.
- Mix together the syrup, vinegar, salt, pepper and zest. Beat in the lemon olive oil and mint oil. Peel and grate ginger. Rinse mint, pluck off. Chop except for some for garnish.
- Mix together chopped mint, ginger, snow peas, peas and vinaigrette. Crumble the feta and mix in. Leave for 30 minutes. Garnish with mint leaves.
Per person: 290 kcal, fat: 20g, preparation time: approx. 30 minutes (without waiting time)
Pea-lemon pasta with monkfish skewers
For 4 people
Ingredients:
- 750 g fresh pea pods (alternatively 250 g frozen peas)
- 2 shallots
- 1 Bio-Zitrone
- 1/2 bunch mint
- 400 g pasta (e.g. bavettine)
- 5 tablespoons cold butter
- 250 ml vegetable stock
- 3 tbsp lemon juice
- 1 bay leaf
- 500 g monkfish fillet (ready to cook)
- 3 tbsp olive oil
- Salt, pepper from the mill
Preparation:
- Crack the pea pods and strip the peas from the pods. Peel shallots, chop. Wash lemon, peel off 6 cm zest and chop finely. Rinse the mint, shake dry, pluck off the leaves.
- Cook the noodles in plenty of salted water according to the packet instructions. Pour off and drain.
- Sauté shallots in 2 tablespoons hot butter. Add stock, 2 tbsp lemon juice, lemon zest, bay leaf and peas. Let simmer uncovered for approx. 3 min.
- Rinse the fish , pat dry and cut into 3 cm cubes. Thread the fish cubes onto 4 skewers and fry in olive oil and 1 tablespoon of butter for 2-3 minutes. Season with salt, pepper and 1 tbsp lemon juice. Stir 2 tbsp butter into the sauce. Remove bay leaf. Add noodles and fold in. Serve the monkfish skewers and noodles. Sprinkle with mint leaves.
Per person: 750 kcal, fat: 33g, preparation time: approx. 45 minutes
Buckwheat tart with pea and pistachio cream
For 4 people
Ingredients:
- 6 tbsp canola oil
- 2 teaspoons light almond butter
- 1 No.
- 1 packet of vanilla sugar
- 200 grams of buckwheat flour
- 1 kg fresh pea pods (alternatively 300 g frozen peas)
- 1 lemon
- 50 g raw cane sugar
- 2 sprigs of mint
- 70 g Pistazienkerne (ungesalzen)
- 250 g Mascarpone
- 150 grams of whipped cream
- Buckwheat flour for rolling out
Preparation:
- Preheat the oven to 180 degrees (160 degrees for a fan oven). Grease a tart pan (28 cm Ø) with 1 tbsp rapeseed oil. Whisk together the almond butter, 5 tablespoons of rapeseed oil, egg and vanilla sugar. Add the flour and knead to a smooth dough.
- Roll out the dough on a floured work surface (approx. 30 cm in diameter) and use it to line the tin. Prick the dough several times with a fork. Bake in the oven for 10-15 minutes.
- Crack the pea pods and strip the peas from the pods. Squeeze lemon. Put 100 ml water, raw cane sugar and lemon juice in a saucepan. Rinse and add 1 sprig of mint. Bring to a boil. Add the peas and cook for approx. 10 minutes. Remove from heat, discard mint.
- Leave the tart to cool in the tin on a wire rack. Puree the peas, press through a fine sieve, chill.
- For the filling, finely chop 50 g pistachios and mix with the mascarpone until smooth. Gradually stir in the pea puree. Whip the cream and fold in. Spread the cream on the tart base. Pluck mint leaves. Sprinkle the tart with the remaining pistachios and mint leaves. Refrigerate until ready to serve.
Per piece: 320 kcal, fat 22 g, preparation time: approx. 45 minutes (without waiting time)
Pea Wasabi Spread
For 4 people
Ingredients:
- 1 kg fresh pea pods (alternatively 300 g frozen peas)
- 1 shallot
- 1 clove of garlic
- 2 ELOlivenöl
- 4-5 tbsp vegetable broth
- salt
- 2 tbsp lime juice
- 2 teaspoons wasabi paste (Japanese horseradish)
Preparation:
- Crack the pea pods and strip the peas from the pods. Peel the shallot and garlic and dice very finely.
- Heat the oil, sauté the shallot and garlic in it. Add the peas and sauté for approx. 3 mins. Add the broth and cook, covered, over a low heat for approx. 5 minutes.
- Finely puree the pea mixture and season with salt and lime juice. Stir in the wasabi. Let the spread cool down and cover and chill for about 30 minutes.
Per person: 110 kcal, fat: 5 g, preparation time: approx. 45 minutes (without waiting time)
