Saffron lamb skewers with spinach yoghurt dip Recipe

Lamb contains a lot of vitamins B1 and B2, which rev up the metabolism.

Ingredients for 12 skewers:

• 600 g potatoes (waxy)
• Jodsalz 50ml
• orange juice
• 3 tbsp olive oil
• 1 Briefchen (0,1 g) Safranfäden
• ground cinnamon
• pepper from the grinder
• 500 g Lammfilet
• 500g spinach
• 1 clove of garlic
• 1 onion nutmeg
• 300 grams of yoghurt

Preparation:

1. Peel the potatoes and cook in boiling salted water for about 20 minutes. Mix orange juice with 2 tablespoons oil, saffron and cinnamon. Season with salt and pepper. Rinse meat, pat dry. Dice the fillet and potatoes, thread alternately onto 12 wooden skewers. Leave them in the marinade for about 30 minutes.

2. Wash and drain the spinach. Peel and dice the garlic and onion and sauté in 1 tbsp oil until translucent. Add the spinach and sauté for about 10 minutes. Season with salt, pepper and nutmeg. Mix the spinach with the yoghurt and chill. Heat the pan, sear the skewers on all sides for about 2 to 3 minutes. Serve with the spinach dip.

Approx. 60 minutes – per skewer: approx. 130 kcal – E 12 g, F 4 g, KH 9 g – Cholesterol: approx. 31 mg

Coconut Pineapple Shrimp with Lime Aioli

An extra portion of vitamin C strengthens the immune system and protects against infections.

Ingredients for 6 people:

• 2 organic limes
• 135 ml olive oil
• 1 tbsp honey
• 30 g Coconut grater
• Jodsalz
• pepper from the grinder
• 1 small fresh pineapple
• 1 small stick of lemongrass
• 600 g king prawns
• 2 egg yolks (size M)
• 1 clove of garlic
• 1 TL Senf
• 100 g Naturjogurt

Preparation:

1. Wash the limes, grate the zest and squeeze the fruit. Mix half of the zest and juice with 1 tablespoon of oil, honey and grated coconut and season with salt and pepper. Peel the pineapple, quarter, remove the stalk and dice the flesh. Wash lemongrass and cut into thin slices.

2. Peel the shrimp down to the tail and remove the intestines. Rinse and pat dry. Let the pineapple and lemongrass sit in the marinade for about 30 minutes.

3. For the aioli, the ingredients should be at room temperature so the cream doesn’t curdle. Mix the remaining lime zest and the juice as well as the egg yolks, 1/2 tsp salt and pepper with the hand mixer (beater). Add 125 ml oil drop by drop and then in a thin stream until a creamy mass is formed. Peel and chop the garlic. Stir into the aioli with the mustard and yoghurt.

4. Heat pan, sauté shrimp and pineapple mixture for about 3 minutes. Serve with the aioli. Tip: The aioli can be stored in the refrigerator for two to three days.

approx. 50 minutes – per person: approx. 400 kcal – E 19 g, F 28 g, KH 12 g – cholesterol: approx. 230 mg

Wholemeal bread corners with trout Gruyère salsa

Trout and wholemeal bread contain a lot of potassium for strong nerves and muscles.

Ingredients for 12 slices:

• 3 tomatoes
• 50 g Gruyère
• 200 g smoked trout fillet
• 100 g small mushrooms
• 1/2 bunch of chives
• 100 grams of sour cream
• 1 tsp lemon juice
• Jodsalz
• pepper from the grinder
• 12 small slices of dark whole wheat bread

Preparation:

1. Wash the tomatoes, cut them crosswise, pour boiling water over them and peel off the skin . Halve, deseed and dice the tomatoes. Grate the cheese. Pat the trout fillet dry and cut into small pieces. Clean and dice the mushrooms. Wash the chives and cut into rolls.

2. Gently stir in two thirds of the tomatoes, cheese, trout, mushrooms, cream and lemon juice. Season with salt and pepper. Toast the bread slices, cut in half into triangles and spread with the salsa. Scatter the remaining diced tomatoes and chives on the corners of the bread.

Approx. 30 minutes – per slice: approx. 130 kcal – E 10 g, F 3 g, KH 14 g – Cholesterol: approx. 22 mg

Roasted sweet potatoes

The vitamin A of the sweet potatoes ensures a sharp perspective.

Ingredients for 4 persons:

• 4 sweet potatoes (about 1 kg)
• 1 Chili
• 3 EL Sesame
• 1 tbsp honey
• 1 EL Senf
• 150 ml dry white wine
• 4 sprigs of thyme
• Jodsalz
• Pepper from the mill

Preparation:

1. Preheat the oven to 180 degrees (convection: 160 / gas: level 3). Wash, peel, quarter and slice the potatoes. Wash the chilli, deseed and cut into fine strips.

2. Mix the chili, sesame, honey, mustard, white wine and sprigs of thyme, mix with the sweet potatoes. Season well. Spread the potatoes on a baking sheet and bake in the middle of the oven for about 25 minutes.

Approx. 40 minutes – per person: approx. 360 kcal – E 7 g, F 6 g, KH 60 g – Cholesterol: 0 mg

Cheese and fig crostini

There is a lot of calcium in cheese, which strengthens bones and teeth.

Ingredients for 16 slices:

• 4 tbsp olive oil
• 2 red onions
• 1 tablespoon of sugar
• 6 fresh figs
• 40 grams of walnuts
• 100 g soft raw milk cheese (e.g. Langres)
• 150 grams of cream cheese
• 2 tablespoons grain mustard
• Jodsalz
• pepper from the grinder
• 16 slices of ciabatta bread

Preparation:

1. Heat 1 tbsp oil in a pan. Peel onions, dice finely and sauté. Add the sugar and let it caramelize a bit. Wash figs and cut 2 fruits into thin slices. Halve the rest and scoop out the flesh. Roughly chop the walnuts and finely dice the raw milk cheese.

2. Mix the cream cheese with mustard, cheese cubes, figs, walnuts and onions and season with salt and pepper. Drizzle the ciabatta slices with 3 tablespoons of oil on both sides and toast them on both sides in a hot pan. Spread the cream on top and top with the remaining fig slices.

Approx. 30 minutes – per slice: approx. 100 kcal – E 4 g, F 5 g, KH 8 g – Cholesterol: approx. 3 mg

Pomegranate Meringue

The organism uses animal protein to build up endogenous protein.

Ingredients for about 20 pieces:

• 4 egg whites
• 1 pinch of salt
• 200 g sugar (fine)
• 1 EL Granatapfelsirup (Grenadine)
• baking paper

Preparation:

1. Preheat the oven to 80 degrees (convection: 60 / gas: level 1). Beat the egg whites with salt very stiff. Gradually stir in the sugar. Drizzle the syrup over the batter. Using two teaspoons, portion the meringue mixture onto the baking tray lined with parchment paper.

2. Bake on the middle rack for about 90 minutes, but do not let them brown. Use a wooden spoon to hold the oven door open a crack so that the moisture can escape.

Approx. 1 hour and 40 minutes – per piece: approx. 40 kcal – E 1 g, F 0 g, KH 10 g – Cholesterol: 0 mg

Toast with paprika cashew cream

Ingredients:

• 300 g red pointed peppers
• 1 onion
• 2 tsp olive oil
• 30 g Cashewkerne
• 1 bunch of chives
• 2 tsp lemon juice
• 1 TL Apfeldicksaft
• salt
• 2 bar baguettes
• 1 large tomato
• Pepper from the grinder

Preparation:

1. Preheat the oven to 220 degrees (convection 200 degrees). Wash peppers. Bake on a baking sheet in the oven for about 30 minutes until the skin turns dark and blisters. Put the peppers in a freezer bag, seal and leave to cool.

2. Peel and dice the onion. heat oil. Fry the onion until translucent. Roughly chop the cashews and roast them. Rinse the chives, shake dry, cut into small rolls. skin the peppers. Puree the onion, cashews, paprika, lemon juice and syrup, season.

3. Cut the baguettes into slices and toast briefly in the oven. Spread with cream. Slice the tomato. Put on the loaves. Sprinkle with chives and pepper.

Per piece 50 kcal, fat 1 g

Tofu and lemon skewers with yoghurt dip

Ingredients:

• 2 organic lemons
• 1 THE Harissapaste
• 1 tbsp paprika powder, sweet
• 4 tbsp sunflower oil
• 800 g Tofu
• salt
• Pepper from the grinder
• 1/2 small cucumber
• 250g Greek yoghurt
• 1 EL Apfeldicksaft
• 1 TL Currypulver
• 1 bunch of chives
• 16 wooden skewers

Preparation:

1. Wash the lemons in hot water, rub dry and cut in half. Cut approx. 20 thin slices from the middle, cut in half. Squeeze the juice out of the rest. Mix 2 tablespoons of juice with harissa, paprika and oil. Dice the tofu into bite-size pieces, mix with the marinade, marinate for approx. 30 minutes.

2. Preheat the oven to 200 degrees (180 degrees for a fan oven). Thread the tofu and lemon slices alternately onto 16 skewers. Place on the baking tray, brush with the remainder of the marinade, season. Bake for about 15 minutes. 3 Wash the cucumber, finely grate. Mix the yoghurt with the thick juice, the rest of the lemon juice and the curry. Cut the chives into rolls. Add the cucumber and chives, if you like, to the yoghurt. Spice up. Remove skewers from the oven. Sprinkle with chives.

110 kcal per skewer, fat 7 g

Summer rolls

Ingredients:

• 200 g chicken breast fillet
• 1 large carrot
• 1 small green pepper
• 1 Mini-Römersalat
• 100 g Alfalfasprossen
• 1 bunch coriander
• 1 lime
• 1 Avocado
• 2 tbsp sesame oil
• 4 EL Soy Sauce
• 20 Runde Reispapierblätter

Preparation:

1. Rinse the meat, pat dry, cut into thin strips. Peel the carrots, clean and wash the peppers and cut both into fine strips. Wash lettuce, shake dry. Rinse sprouts, drain. Rinse the coriander and pluck off the leaves. Squeeze lime. Halve the avocado, remove the stone. Scoop out the flesh and cut into thin strips. Drizzle with lime juice.

2. Heat oil. Fry the meat, add the carrots, paprika and soy sauce, fry for about 8 minutes. Dip a sheet of rice paper in a bowl of water. Place on a kitchen towel, pat dry. Top with chicken vegetables, avocado, sprouts and coriander, fold in the sides and roll up. Lay the rolls on lettuce leaves. Served with sweet chili sauce.

80 kcal per piece, fat 3 g

Mini hamburger

Ingredients:

• 1 wholemeal roll from the day before
• 500 g organic ground beef
• 1 egg salt
• Pepper from the grinder
• 3 tbsp canola oil
• 3-4 leaves of iceberg lettuce
• 2 small red onions
• 1/2 small cucumber
• 3 tomatoes
• 12 small sesame buns (party buns)
• 60 g Tomato ketchup
• 60 g Pesto

Preparation:

1. Soak the rolls, squeeze them out. Knead the meat with the egg and bread rolls. Spice up. Form 12 small, flat meatballs from the dough. heat oil. Fry the meatballs until golden brown.

2 Wash lettuce, shake dry, pluck into small pieces. Peel onions, cut into rings. Wash cucumber and tomatoes, cut into slices. Cut 3 rolls horizontally, spread ketchup on the lower halves. Top with lettuce, meatball, onions, cucumber and tomato. Spread the top half of the bun with pesto. Put on the tomato.

Per piece 280 kcal, fat 14 g

Herb, olive and tomato spirals

Ingredients:

• 1 BundnBasilikum
• 1 bunch of parsley
• 1 clove of garlic
• 80 g parmesan cheese
• 2 tbsp olive oil
• 20 grams of pine nuts
• 50 g sun-dried tomatoes in oil
• 10 anchovies in oil
• 60 g pitted black olives
• 3 packs of puff pastry from the refrigerated section (each approx. 270 g, 40×25 cm)

Preparation:

1. Pick off the herb leaves. Peel garlic. Finely puree the herbs, garlic, 30 g Parmesan, oil and pine nuts.

2. Drain tomatoes. Finely puree 50 g parmesan and tomatoes.

3. Drain anchovies. Finely puree with olives.

4. Roll out each pack of dough one after the other on a floured work surface into a rectangle (approx. 30×40 cm). 1. Spread the pesto on the plate. Leave a 2 cm wide strip on one long side and brush it with water. Roll up the dough towards this side, wrap in cling film. Freeze for about 30 minutes. Prepare 2nd plate with tomato cream, 3rd plate with olive cream like this.

5. Preheat the oven to 200 degrees (180 degrees for a fan oven). Cut the rolls into slices about 1 cm thick. Bake for about 12 minutes.

Per piece 40 kcal, fat 3 g

Matcha truffles with white chocolate

Ingredients:

• 2 organic limes
• 75 ml cream
• 1–1 1/2 TL Matcha Powder
• 4-5 tbsp powdered sugar
• 240 g white couverture

Preparation:

1. Rinse the limes, pat dry, grate the zest. Mix half the lime zest with the cream and matcha in a small saucepan with a whisk. Heat but do not boil. Remove from the stove and let stand for about 15 minutes.

2. Sift powdered sugar. Mix together the rest of the zest and powdered sugar. Finely chop the couverture and place in a bowl. Heat the cream again, pour over the couverture, allow the couverture to melt. Mix well. Line a square shape (e.g. loaf tin, 24 cm long) with cling film. Pour in the batter, smooth out. Cover and place in the fridge for approx. 3 hours.

3. Take the mass out of the mold and cut into approx. 30 pieces. Form balls between your hands (they should be as cool as possible). Roll in powdered sugar. Refrigerate until ready to serve.

Per piece 60 kcal, fat 3 g