Trebs Comfortcook 99337, Manual

Page: 31 / 69

31
PREPARATION:
1. Set aside several mango cubes for garnishing.
2. Put the remaining mango together with the pineapple juice, chili powder, gingerroot and sesame
oil in a blender en blend into a smooth mixture. Set the sauce aside.
3. Cut the celeriac, cucumber and broccoli stem into strings.
4. Put the vegetable noodles into a bowl and pour a part of the mango sauce over the noodles. Save
the rest in the fridge.
5. Arrange the arugula on plates, put the vegetable noodles on top and pour the rest of the sauce
over the noodles as desired.
6. Garnish with the seeds, coriander and mango cubes.
Salad of cucumber noodles with quinoa ( FOR 4 PERSONS)
INGREDIENTS:
FOR THE DRESSING
• 2 bushes of spinach leafs
• 2 bushes of mint
• 6 tbsp balsamic vinegar
• 6 tbsp olive oil
• juice from 2 limes
• 2 tbsp tamari or soy sauce
• 2 tsp maple syrup
FOR THE SALAD:
• 6 pak choi stalks
• 4 tbsp sesame seeds
• 100 g quinoa
• vegetable stock
• 1 kohlrabi
• 1 cucumber
• 1/2 fennel bulb, cut into thin slices
• 2 spring onions, cut into thin slices
PREPARATION:
1. Clean the pak choi and cut into pieces of 3 cm. Cook them with sesame oil in a wok until crispy and
done, flavour with salt and pepper.
2. Roast the sesame seeds in a dry pan.
3. For the dressing, whisk all ingredients in a blender into a smoothmixture.
4. Put the dressing (covered) in the fridge.
5. Rinse the quinoa under cold water.
6. Bring 200 ml water to a boil and add the quinoa with some vegetable stock. Cook according to the
packaging and let it cool down afterwards.