Spring fresh recipes

ASPARAGUS NOODLE SOUP WITH COCONUT

For 4 people:

1 leek
200 g courgettes
300 g green asparagus
100 g shiitake mushrooms

Fennel and spinach salad with goat cheese

For 4 people:

300 g white asparagus
Salt
250 g fennel
150 g fresh spinach
1 small batavia lettuce
150 g brown mushrooms
1/2 lemon
2 tbsp olive oil
2 tbsp light balsamic vinegar
1 tsp mustard
2 tsp honey Freshly ground
pepper
1/2 bunch of chives
4 small goat cheeses
2 Slices of Parma ham

1. Peel the asparagus. Cook in a little salted water for about 10 minutes. Drain, drain. Cut into thin slices. Clean, wash and finely slice the fennel. Clean, wash and pluck the spinach and lettuce. Clean mushrooms, cut into slices.

2. Squeeze the lemon. Whisk together with olive oil, vinegar, mustard and honey. Season with salt and pepper. Wash and finely chop the chives. Mix the lettuce with the spinach. Arrange the fennel, asparagus and mushrooms on top.

3. Sprinkle the chives on the salad and drizzle over the dressing. Wrap half a slice of ham around the goat cheese. Fry in a hot pan. Serve with the salad.

ca. 30 Minutes – per Person 290 kcal, Fat: 20 g

Chicken and vegetable pan with tagliatelle

For 4 people:

1 celery
300 g courgettes
1 green pepper
150 g sugar snap peas
1 small bunch of thyme
400 g chicken breast
300 g tagliatelle
Salt
0.1 g saffron threads Ground
pepper
1 tbsp olive oil
150 g sour cream
100 ml white wine

1. Clean and wash the celery, courgettes, peppers and snow peas. Slice the celery and zucchini. Halve the peppers and cut into strips. Wash thyme, shake dry.

2. Rinse chicken, pat dry, cut into strips. Cook pasta with saffron in salted water for about 8 minutes until al dente. pour off. Heat oil in a pan. Fry the meat in it until crispy. Season with salt and pepper and remove.

3. Sauté the vegetables and thyme in the pan for about 5 minutes while stirring. Stir in the sour cream. Season with salt and pepper. Add the meat and white wine and cook for about 5 minutes. Serve with saffron noodles.

ca. 35 Minutes – per Person 550 kcal, Fat: 14 g

Braised aubergines with almond-Minde pesto

For 6 people:

1 bunch of mint
1 bunch of parsley
30 g Parmesan
30 g almonds
75 ml vegetable stock
4 tbsp olive oil
Salt
Pepper, freshly ground
2 cloves of garlic
300 g cherry tomatoes
1 small chilli
500 g aubergines
2 tbsp tomato paste
300 ml red wine

1. Wash the mint and parsley, shake dry and pluck from the stems. Dice parmesan. Roughly chop the almonds. Puree with vegetable broth and 1 tablespoon olive oil to form a coarse pesto. Season with salt and pepper.

2. Peel and slice the garlic. Wash and quarter the tomatoes. Wash, deseed and chop the chili. Cut the aubergines into thin slices.

3. Heat the rest of the oil in the pan. Sauté the tomatoes in it, remove. Sauté the garlic, tomato paste and chili. Add the aubergines and sauté briefly. Season and remove. Pour in the wine and let it simmer for about 10 minutes. Gradually add the vegetables and simmer for about 15 minutes. Drizzle aubergines with pesto. This goes well with ciabatta.

ca. 40 minutes – per person 200 kcal, Fat: 14 g

Stuffed chicken breast with grape rhubarb chutney

For 4 people:

3 shallots
300 g white grapes
300 g rhubarb
125 ml light balsamic vinegar
150 g brown sugar
100 ml grape juice
30 g pine nuts
30 g raisins
1/2 bunch tarragon
1 mace
100 g goat’s cream cheese
salt ground
pepper
4 chicken fillets ( per 150 g)
1 tbsp olive oil

1. Peel and dice the shallots. Wash and trim the grapes and rhubarb. Halve the grapes, cut the rhubarb into pieces. Mix the vinegar, sugar and grape juice in a saucepan, bring to the boil and simmer for about 30 minutes.

2. Chop pine nuts and raisins. Pick off the tarragon leaves and cut into small pieces. Crush the mace. Mix the cheese with the seeds, raisins, tarragon and nutmeg. Spice up.

3. Rinse meat, pat dry. Cut a pocket lengthwise into each fillet. Spice up. Fill with the cheese mixture and close with a wooden skewer. Heat oil, fry meat. Pour in 100 ml of water, cover and cook for about 10 minutes. Serve the stuffed fillet with chutney. This goes well with baguette.

ca. 40 Minutes – per Person 560 kcal, Fat: 12 g

Herb risotto with salmon

For 4 people:

2 small onions
1
tbsp olive oil 200 g risotto rice
550 ml vegetable stock
1 small cucumber
300 g salmon fillet
1/2 unwaxed lemon
1 bunch of Thai basil
1/2 bunch of chives
Salt , ground
pepper

1. Peel and dice onions. Heat olive oil in a pot. Sauté onions in it. Add risotto rice and sauté while stirring. Gradually pour in the broth and let the rice swell over a medium heat for about 30 minutes.

2. Wash the cucumber, cut in half and deseed with a teaspoon. Slice. Rinse the salmon fillet, pat dry and cut into cubes. Grate the zest from the lemon and squeeze the fruit. Finely chop the chives and half the basil.

3. Add the lemon zest, herbs, cucumber and salmon to the risotto. Season with salt and pepper. Cook for another 10 minutes. Flavor with lemon juice. Serve sprinkled with the rest of the basil.

ca. 50 Minutes – per Person 420 kcal, Fat: 16 g

Lentil spinach salad with pute

For 4 people:

100 g red lentils
salt
500 g white asparagus
300 g turkey breast ground
pepper
1 tbsp honey
1 tsp turmeric
2 tbsp olive oil
1 piece of ginger
1 bunch of spring onions
150 g fresh spinach leaves
75 ml vegetable stock
2 tbsp white wine vinegar
30 g walnuts

1. Cook lentils in salted water for about 10 minutes until al dente. Peel the asparagus and cook in a little salted water for about 10 minutes. Drain and cut in half. Rinse the meat, pat dry, cut into pieces.

2. Whisk honey with turmeric and 1 tablespoon olive oil. Season and mix with the meat. Peel and grate ginger. Clean and wash the spring onions and spinach. Cut the scallions into thin rings.

3. Whisk the remaining oil with the vegetable broth, ginger and vinegar. Spice up. Mix vegetables with lentils in a bowl. Pour dressing over. Heat a pan. Fry the meat in it until crispy. Add to the salad. Chop the walnuts and sprinkle on top.

ca. 40 Minutes – per Person 280 kcal, Fat: 9 g

Zander with chard and potato crust

For 4 people:

1 clove of garlic
200 g potatoes
200 g chard
2
tbsp olive oil 4 zander fillets (150 g each)
Salt
Pepper , freshly ground
100 g ricotta
1 onion
100 g celery
100 ml vegetable stock
100 ml milk
Nutmeg, freshly grated
1/2 bunch of tarragon

1. Peel and slice the garlic. Peel and thinly slice the potatoes. Clean, wash and cut the chard. Preheat the oven to 200 degrees (180 degrees for a fan oven). Rinse zander and pat dry. Season with salt and pepper. Heat 1 tbsp olive oil. Fry the chard, garlic and potatoes in it. Spice up.

2. Place the zander fillets in an ovenproof dish. Layer vegetables on top. Scatter the ricotta over the vegetables. Bake in the oven for about 20 minutes. Peel and dice the onion. Wash and chop the celery.

3. Heat the rest of the oil. Sauté onion and celery in it. Spice up. Pour in the vegetable stock and milk. Bring to a boil. Finely chop the tarragon. stir in. Season with nutmeg, salt and pepper and froth with a hand blender. Serve the baked zander with celery foam.

ca. 40 Minutes – per Person 280 kcal, Fat: 13 g