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Saffron fennel
1 fennel bulb
1 level tbsp brown sugar
2 pn saffron powder
1 tbsp butter
Salt
Rapeseed oil
Clean the fennel and set aside the fennel greens. Cut the cleaned fennel into 8
pieces and fry in the pressure cooker in hot rapeseed oil, caramelise with brown
sugar and salt lightly. Deglaze with 150 ml white wine. Close the cooker and
heat on a low setting (II). Reduce the heat when steam begins to escape. The
pressure valve closes and the fennel cooks for 3 min. Cool the cooker under
cold running water and open it. Put the cooker immediately back on the stove,
stir in the tbsp butter and add the saffron. Let cook briefly and add salt and
sugar to taste.
Sweet potato with Grappa
1 sweet potato, large
10 spring onions
Peanut oil
1 tsp coriander seeds
½ tsp sea salt
1 tsp brown sugar
Pepper
Grappa
Peel the sweet potato, cut into 1-cm-thick slices and put into the pressure co-
oker with 300 ml water. Close the cooker, set on high pressure (setting II) and
bring to a boil at high heat. Reduce the heat when steam begins to escape. The
pressure valve closes; the cooking time is 8 min. In the meantime, crush the
coriander seeds with a little salt using a mortar and pestle. Drain the cooked
sweet potato slices and let drip off. Heat peanut oil in a pan and roast the sweet
potato slices at high heat. When the sweet potato slices begins to brown, add
the brown sugar and let dissolve. Reduce the heat, put the crushed spices and
the spring onions into the pan and roast briefly. Now deglaze everything with
Grappa and flambé. Thread one potato slice and one onion on each skewer.
Beetroot pesto
4 tbsp beetroot pulp
1 clove of garlic
15 g Parmesan
Walnut oil
Salt
Pepper
Sugar
Walnuts
Juice the beetroot. Drink the beetroot juice, it is very healthy. Put the squeezed
pulp into the liquidiser together with garlic, cheese and walnut oil and mix at a
high setting. Add the spices to taste.
Red pesto
150 g dried tomatoes, pickled
50 g dried black olives
50 g pine nuts
5 sprigs of thyme
10 g Parmesan, grated
Garlic
Salt
Pepper
Sugar
Roast the pine nuts in a pan without oil and let cool immediately. Coarsely chop
the tomatoes and olives and put them in a tall, narrow measuring cup. Add pine
nuts, pressed garlic, thyme leaves and Parmesan and purée briefly with olive
oil at a high setting. Add salt, pepper and sugar to taste.
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