Spices for a full-bodied taste

Spices develop their best aroma when they are freshly ground, crushed or used whole. When choosing the spices, it always depends on the other ingredients and how dominant or subtle the taste of the spice should be. We have selected our six favorite recipes for you and of course also suitable recipes with the spices .

1. Turmeric is also called “turmeric”. It tastes earthy, woody with a light citrus note. Yellow coloring spice that goes well with soups and vegetable dishes. It is part of curry powder.

With the oriental spice you can, for example, conjure up a delicious turmeric coconut chicken .

2. Cardamom has a fine sweetish-spicy aroma with a note of eucalyptus. The capsules, which are used whole or lightly crushed for meat, sauces or curry dishes, are particularly aromatic. Ground cardamom is also suitable for pastries, for example.

We recommend: lentil and cardamom salad with beetroot

3. Cumin is also called “cumin”. The sweet-sour, slightly bitter, hot taste goes well with couscous, poultry, stews and vegetables. It is relatively intense, so it is better to use a low dose and slowly approach the desired taste.

In our vegetable and turmeric pan with cumin you have combined two of the great spices.

4. Cloves are the fruity, hot-peppery and slightly bitter-tasting buds of the clove tree. Go well with fruit, cabbage, game and fish. Its essential oil has an antiseptic effect.

Be sure to try this delicious apple and fig tart. In this recipe , the special note of the cloves comes into its own.

5. Laurel tastes somewhat bitter and tart-spicy. The leaves are cooked in soups, stews and with vegetables. One leaf is often enough for the full aroma.

You can give stews a special touch with bay leaves. How about a redfish stew with rice , for example ?

6. Juniper berries taste spicy, slightly resinous and bitter. The dried berries go well with dark meat, cabbage and soups.

Our tip: Braised lamb with juniper berries .

Turmeric Coconut Chicken with Lemongrass

Ingredients for 4 persons:

• 600g chicken breast
• 2 sticks of lemongrass
• 400 g coconut milk
• 1 tsp turmeric (ground)
• Jodsalz
• Pepper from the grinder
• 30 grams of pine nuts
• 200 g Couscous
• 50 grams of raisins
• 1 cinnamon stick
• 350 ml vegetable stock (instant)

Preparation:

1. Preheat the oven to 180 degrees (convection: 160 degrees). Rinse chicken breast and pat dry. Wash and halve the lemongrass. Mix coconut milk with 1 tsp turmeric, salt and pepper. Season the meat with salt and pepper and place in an ovenproof dish with the lemongrass. Pour coconut milk over it.
2. Cover and bake in the oven for about 20 minutes. In between, baste with the coconut milk. Then cook uncovered for about 10 minutes. Grill for a few minutes if desired. Roast the pine nuts in a pan without fat.
3. Mix couscous with raisins and cinnamon. Pour hot broth over it and let it soak for about 10 minutes. Season with salt and pepper. Stir in the pine nuts. Serve couscous with chicken.

ca. 40 Minutes – per Person 460 kcal, Fat: 7 g

Vegetable and turmeric stir-fry with turkey and cumin

Ingredients for 4 persons:

• 1 sweet potato
• 200 g fresh spinach leaves
• 1 leek
• 2 EL sesame together
• 4 Kardamomkapseln
• 8 thin turkey escalopes
• 2 EL Dijon-Senf
• 1 tsp brown sugar
• Jodsalz
• Pepper from the grinder
• some basil leaves
• 8 toothpicks
• 1 tbsp olive oil
• 1/2 tsp turmeric (ground)
• 1/2 tsp cumin (ground)
• 200 ml vegetable stock (instant)

Preparation:

1. Peel sweet potato. Clean and wash the spinach and leek. Halve the sweet potato lengthwise and thinly slice. Halve the leek and cut into strips. Roast the sesame seeds in a pan without fat. Crush cardamom pods.
2. Rinse the turkey meat and pat dry. Mix mustard with sugar. Season the schnitzel and brush with it. Pluck the basil leaves and place on top. fold meat. Secure with toothpicks. Heat half the oil. Sear the meat in it for about 7 minutes.
3. Heat the rest of the oil. Fry the vegetables in it for about 5 minutes. Add cardamom, turmeric, cumin, broth and sesame seeds, cook for another 3 minutes. Finally, place the meat on top of the vegetables for a few more minutes and cook covered. Serve.

ca. 35 Minutes – per Person 390 kcal, Fat: 8 g

Lentil cardamom salad with beetroot

Ingredients for 4 persons:

• 350 g waxy potatoes
• Jodsalz
• 200 grams of black lentils
• 3 bulbs of beetroot
• 100 g lamb’s lettuce
• 6 green cardamom pods
• 1/2 small red chili
• 200 g Naturjogurt
• 1 tbsp walnut oil
• 2 tablespoons light balsamic vinegar
• Pepper from the grinder

Preparation:

1. Wash, peel and quarter the potatoes. Cook in a little salted water for about 12 minutes. pour off. Cook the lentils in salted water for about 20 minutes until al dente and drain. Mix potatoes and lentils.
2. Halve the beetroot and cut into thin slices. Sort lamb’s lettuce, wash and shake dry. Slightly crush the cardamom pods with a knife. Mix the beetroot, lamb’s lettuce and cardamom with the lentils.
3. Wash, deseed and chop the chili. Mix the yoghurt with the chilli, walnut oil and vinegar. Season with salt and pepper. Mix the dressing with the salad. Serve.

ca. 35 Minutes – per Person 320 kcal, Fat: 5 g

Braised lamb with juniper berries

Ingredients for 4 persons:

• 500 g lean lamb

• 1 piece of fresh ginger
• 6 shallots
• 300 g small tomatoes
• 2 apples
• 1 tbsp olive oil
• Jodsalz
• Pepper from the grinder
• 250 ml dry white wine
• 200 ml vegetable stock (instant)
• 8 juniper berries
• 3 sprigs of thyme

Preparation:

1. Rinse the lamb, pat dry and cut into cubes. Peel ginger and shallots. Slice the ginger. Halve the shallots. wash tomatoes. Wash and core the apples and cut into wide wedges.
2. Heat olive oil in a large saucepan. Fry the shallots and ginger briefly. Add the meat and sauté until crispy. Season with salt and pepper. Add the white wine, broth, juniper berries and thyme, cover and simmer for about 25 minutes.
3. Add the tomatoes and apples to the meat and cook for another 15 minutes. Taste and serve. Serve with ciabatta bread.

approx. 1 hour – per person 310 kcal fat: 9 g

Almond spread with cumin

Ingredients for 4 persons:

• 400 g Eggplant
• Jodsalz
• 50 g dried tomatoes (in oil)
• 1 clove of garlic
• 50 g ground almonds
• 1 tsp cumin seeds
• 200 grams of cream cheese
• Pepper from the grinder
• 8 slices of wholemeal bread

Preparation:

1. Preheat the oven to 180 degrees (convection: 160). Wash and halve the eggplant. Rub each half with a little salt and cover with aluminum foil. Bake in the oven for about 30 minutes. Let cool down. Scoop the flesh out of the skin with a spoon and puree.
2. Drain tomatoes. Cut into small cubes. Peel and chop the garlic. Roast the almonds in a pan without fat. Grind cumin in a mortar.
3. Mix the cream cheese well with the eggplant, diced tomatoes, garlic, almonds and cumin. Season with salt and pepper. Serve spread with bread.

ca. 40 minutes – per person 350 kcal Fat: 14 g

Redfish and laurel stew with rice

Ingredients for 4 persons:

• 400 grams of fennel
• 300 g Zucchini
• 1 unwaxed lemon
• 800 ml vegetable stock (instant)
• 4 bay leaves
• 400 g redfish
• 350 g Bio-Garnelen
• 150 g jasmine rice
• Jodsalz
• Pepper from the grinder
• 1 bunch of flat-leaf parsley

Preparation:

1. Wash and trim the fennel and zucchini. Halve and chop both. Halve and squeeze the lemon. Heat the vegetable stock with lemon juice and bay leaves in a saucepan. Add the fennel and zucchini and cook for about 5 minutes.
2. Rinse the redfish, pat dry and cut into pieces. Peel the shrimp, remove the intestines and wash. pat dry Add the fish and shrimp to the soup and leave to stand for about 10 minutes.
3. Cook the rice in a little salted water for about 12 minutes. Season the soup with salt and pepper. Wash the parsley, shake dry and roughly chop. Add the rice and parsley to the soup. Serve.

ca. 35 minutes – per person 400 kcal Fat: 7 g

Apple and fig tart with cloves

Ingredients for 12 pieces:

• 4 small apples
• 4 fresh figs
• 1 TL Butter
• 100 grams of whipped cream
• 50 grams of sugar
• 2 eggs (size M)
• 1 unwaxed lemon
• 200 grams of wheat flour
• 2 teaspoons of baking soda
• 1 tsp cloves (ground)
• 50 grams of hazelnuts
• 2 tbsp powdered sugar

Preparation:

1. Wash, quarter and core the apples. Score the apple peel with a knife. Wash and halve the figs. Preheat the oven to 180 degrees (convection: 160). Grease a tart tin (Ø 28 cm).
2. Put the cream, sugar and eggs in a mixing bowl. Grate lemon zest and add. Beat everything with a hand mixer (beater) for 3 minutes at the highest level until fluffy. Mix flour with baking powder and cloves and stir in.
3. Pour the batter into the prepared pan and smooth out. Place the cut side of the figs and apples in the dough. Roughly chop the hazelnuts and sprinkle on top. Bake in the oven on the rack (middle shelf) for about 30 minutes. Let cool and dust with icing sugar.

approx. 50 minutes – 170 kcal fat per piece: 7 g