VEGETABLE BOUILLON WITH GREEN
SPELT DUMPLINGS
Ingredients for 4 portions:
For the dumplings:
50 g butter, lukewarm
2 eggs
2 tbsp. cream
1 tbsp. parmesan
1 pinch nutmeg
salt, mixed pepper
100 g green spelt, finely ground
For the bouillon:
1 kohlrabi
1 large carrot
750 ml organic vegetable broth
Spring onion
1 tsp. Worcester sauce
Salt, pepper
Step 1:
Mix the butter with the eggs and add the cream. Then add the
parmesan, nutmeg, salt and pepper to the liquid mixture, fol-
lowed by the green spelt. Leave the now firm dough to rest for
approx. 20 mins at room temperature.
Step 2:
Meanwhile, peel the kohlrabi and the carrots, and cut them
into fine spaghetti with the spiral cutting machine. Then bring
the vegetable broth to the boil in a pan and season to taste with
Worcester sauce, pepper and salt. Cut off little pieces of the
dumpling dough with a small tea spoon, and make little balls
out of the mixture with moistened hands.
Step 3:
Add the dumplings and the vegetable spaghetti to the gently
simmering vegetable broth, and then cook the bouillon for ap-
prox. 6-8 minutes on a low heat, so that the vegetables remain
firm to the bite. Serve sprinkled with finely chopped spring
onions.
SNACK – FRESH, FULL-FLAVOURED AND
CRUNCHY
Ingredients for 4 portions:
For the cream cheese and sheep‘s cheese cream:
100 g sheep‘s cheese (preferably from sheep‘s milk)
1 clove garlic
1 bunch chives
100 g cream cheese
100 g sour cream
Other ingredients:
1 cucumber
8 slices whole grain black bread
Cress to taste
Step 1:
Dice sheep‘s cheese very finely, or crush it. Press the garlic and chop
the chives very finely. Then mix into a cream with the sour cream and the
cream cheese.
Step 2:
Peel the cucumbers and cut into 6-8 cm-long pieces. Then process to
fine spaghetti with the spiral cutting machine. Then spread the cream
generously on the black bread and garnish with the cucumber spaghetti;
sprinkle with garden cress to taste.
SELECTION OF RAW VEGETABLES
Ingredients for 4 portions:
For the raw vegetables:
1 bulb beetroot
2 large carrots
1 red raddish
1 cucumber
8–10 cocktail tomatoes
Step 1:
Peel beetroot and carrots. Then process the vegetables into fine vegetable
spaghetti with the spiral cutting machine (with the relevant attachment).
Step 2:
Wash the red radish and the cucumber and cut them into pieces approx.
8–10 cm long. For the radish, use the attachment for fine spaghetti. Cut
the cucumber in spirals with the slice attachment. Then wash and halve
the tomatoes.
Step 3:
Mix the raspberry vinegar with the honey and the mustard and add the
orange juice. Gradually stir in the oil and season the vinaigrette with salt
and pepper. Drizzle the liquid over the vegetable spirals.
Tip:
Instead of hazelnut oil, pumpkin seed oil can also be used for the
aromatic nutty flavour. Both lead to a special taste experience.
For the dressing:
3 tbsp. raspberry vinegar
2 tbsp. honey
1 tsp. Dijon mustard
1 tbsp. orange juice
5 tbsp. hazelnut oil
Salt and pepper, mixed from the grinder
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