Recipes by Kerstin Rosenberg and Gregor von Holdt
All recipes for 4 persons
To start:
Beetroot carpaccio with roasted pumpkin seeds
2 beetroot
1 orange
1 tsp ghee
1 large red onion
2 cloves
1 star anise
3 tbsp apple cider vinegar
¼ tsp ginger powder
2 tsp brown sugar
1 tbsp cranberries
1 tbsp. maple syrup
1 tbsp olive oil
salt, pepper
For the pumpkin seed decoration
2 tbsp pumpkin seeds
1 tsp. soy sauce
1 tbsp. maple syrup
Put the beetroot whole in a pot of water and boil for 20 minutes until soft. Leave to cool, peel and cut into thin slices. 2.
Peel the onion and cut into fine rings. Heat the ghee in a pot and sauté the onion in it. Add the cloves and star anise. 3.
Juice the orange and add the orange juice to the onions. 4.
4. then deglaze with apple cider vinegar. Stir in the cranberries, add the ginger and sugar and simmer for a while. 5.
Remove the onion stock from the heat and mix in the maple syrup, olive oil and salt. 6.
Arrange the beetroot decoratively as a carpaccio on a plate (or several appetizer plates). Pour the onions and sauce over the beetroot and leave to marinate for at least 30 minutes. 7.
Mix a marinade of soy sauce and a little maple syrup. Heat a pan and roast the pumpkin seeds in it. Add the marinade and sauté the pumpkin seeds briefly. 8.
8.Before serving, decorate the carpaccio with pumpkin seeds and grind some fresh black pepper over it.The
Appetizer:
Broccoli Hazelnut Soup
For 4 persons
1 large broccoli
1 large potato
1 small onion
1 slice ginger
½ tsp coriander seeds
½ tsp fennel seeds
2 tbsp coarsely chopped hazelnuts
¼ tsp turmeric
salt, pepper
2 tsp ghee
1 l vegetable stock or ginger water
100 ml cream
1. clean the broccoli and boil the florets and stalk separately in the vegetable stock (or ginger water) for 10 minutes until soft.
Heat the ghee in a saucepan and toast the ground coriander and fennel seeds. Finely chop the ginger and onions, add to the spice stock and brown lightly. Add the turmeric.
Peel and dice the potato. Add to the pot with the nuts and cooked broccoli stems. Sauté briefly and add the broccoli cooking water. Simmer all ingredients for 10-15 minutes. 4.
Add the cream and puree the soup. Season to taste with salt and pepper. 5.
Warm the pre-cooked broccoli florets in the soup and serve. Decorate with a little hazelnut flakes.
The main course
Potato and sauerkraut buns
For the dough:
6 large potatoes
100 g fine spelt flour
1 tablespoon arrowroot flour (or potato starch)
salt
For the filling:
500 g sauerkraut
2 onions
100 ml cream
2 tbsp ghee
1 tsp turmeric
1 tsp cumin, ground
1 bunch of fresh parsley
salt and pepper
Boil the potatoes in their skins until soft, peel them and mash them with a potato ricer or masher. 2.
Mix the mashed potatoes with the spelt flour, arrowroot flour (or potato starch) and a little salt to make a dough. Be careful - it sticks!
Finely chop the onions and fry them in a pot with some hot ghee. Add the cumin and turmeric and then stir in the sauerkraut. Simmer a little and add the cream. Simmer on low heat for about 10 minutes. 4.
Chop the parsley and add to the sauerkraut. Chop everything together with a large knife or blender. 5.
5. now make the potato-sauerkraut snails: roll out a handful of potato dough to a thickness of 1 cm on a floured board. Spread about 3-4 tablespoons of sauerkraut filling on top (so that the filling is about as thick) and roll up the dough like a sponge roll. Cut the roll into slices about 5 cm thick with a wet knife and place the snails on a baking tray greased with ghee.
6. put a little ghee on each snail at the end and bake in the oven at 195 degrees for 35 minutes till crispy.
Christmas Braised Pumpkin
1 small Hokkaido pumpkin
For the marinade
6 tbsp olive oil
2 tablespoons maple syrup
2 tbsp. soy sauce
1 tablespoon lemon juice
2 tablespoons water
1 tsp curry leaves (or rosemary as a substitute)
½ tsp ginger, ground
6 cloves
1 MS cinnamon
2 bay leaves
1/2 tsp salt
Preparation time: 50 minutes
Preheat the oven to 180° C. 2.
Quarter the pumpkin, remove the inner seeds and cut into slices about 2 cm thick. Place in a baking dish.
Mix all marinade ingredients to a sauce and pour it over the pumpkin slices. Mix well and bake in the oven for 40 minutes, until the squash is soft and a little browned.
Chard with Panir
1 small chard
1 small onion
1 small slice of fresh ginger
1/4 tsp methi seeds
¼ tsp cumin seeds
¼ tsp turmeric
4 peppercorns
1 tbsp ghee
100 ml cream or coconut milk
1 MS nutmeg
Salt
For the panir
1 l milk
3 tablespoons lemon juice
Preparationtime: 20 minutes and 2 hours Preparation for the Panir
1. prepare the panir: To do this, bring the milk to a boil in a large saucepan and add the lemon juice by the spoonful.
Let the milk simmer until solid pieces settle, strain through a cloth and weigh down with a weight to drain.
Leave to rest and drain for at least 2 hours, then turn out and cut into cubes.
4. clean and wash the chard. Cut the green leaves and the white stems separately into 2-3 cm strips.
Peel and finely dice the onion. Peel the ginger and grate finely. Grind the methi and cumin seeds. 6.
Heat the ghee in a saucepan. Sauté the onion and spices with the chard stems,put a lid on the pot and let it simmer for 5 minutes more. Then add the chard leaves and cook gently for another 15 minutes. 7.
7.Finally add the cream or coconut milk and fold in the panir.
Pomegranate chutney
1 large pomegranate (or 2 small ones)
1/2 red chilli pepper
1 slice ginger
¼ tsp mustard seeds
1/4 tsp coriander seeds
¼ tsp fennel seeds
¼ tsp turmeric
4 peppercorns
1 clove
¼ l apple juice
Salt
1 tablespoon apple vinegar
2 tablespoons maple syrup
2 tsp ghee
1. seed the pomegranate, finely chop the chilli and ginger and grind the coriander and fennel seeds.
Heat the ghee and fry all the spices - chilli, ginger, mustard seeds, coriander, fennel, turmeric, cloves, peppercorns - briefly. Add the pomegranate seeds. 3.
Pour the apple juice and let the chutney simmer for 10-15 minutes. 4.
4.Finally, season with salt, apple cider vinegar and maple syrup.The chutney can be stored in a sealed screw jar for several days.
Crowning finale:
Pear with date-apricot marzipan on cinnamon sauce.
2 pears
6 dates
6 apricots
50 g marzipan
2 tbsp ground almonds
1 tbsp rose water
¼ tsp cardamom, ground
3 cloves
1 star anise
1 cinnamon stick
250 ml cream
50 g mascarpone
1/2 tsp cinnamon powder
3 tablespoons tender oat flakes
0,3 l apple juice
acacia honey
Peel and halve the pears. Carefully remove the core without removing the stem. 2.
Put the pear halves into a pot with the dried fruit, cloves and star anise. Cover with apple juice and cook for about 8 minutes until soft. 3.
Allow the dried fruit to cool and blend with the marzipan, oat flakes, rose water, cardamom and ground almonds to make a mousse. Add a little more of the cooking stock if necessary to get the right consistency.
Bring the cream and cinnamon stick to the boil in a small saucepan. Allow to cool and remove the cinnamon stick. Blend with a little cinnamon powder, mascarpone and some acacia honey to taste to make a creamy sauce.
Arrange the cinnamon sauce on a plate, fill the pear halves with the marzipan mixture and place on top of the sauce.
