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300 g Broccoli
salt,
3 Tbsp. pumpkin seeds
100 ml vegetable stock
250 g Gorgonzola cheese
150 g liquid whipping cream
nutmeg
white pepper
lemon juice
Divide broccoli into very small pieces, boil in salt water for 5 to 8
minutes, take out of the water. Roast pumpkin seeds slightly. In an electric
blender, mix half of broccoli with the vegetable stock. Dice the cheese and
melt it slowly in the cream. Season with nutmeg, pepper and lemon juice,
then mix with the blended broccoli and the broccoli pieces and heat it
again. Decorate with pumpkin seeds.
Sauce with herbs, oil and squid (4 servings)
1 small onion
1 clove of garlic
300 g squid, fresh or frozen
5 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. minced tarragon
salt
pepper
lemon juice
5 Tbsp. white wine
Mince the onions and the garlic. Wash the squid in cold water, drain, cut
into small rings. Heat oil and butter and cook the onion and the garlic in
it for a few minutes, add the squid, cook for another few minutes. Season
with salt, pepper, lemon juice, tarragon and wine, then cook until the squid
is done.
Rucola and Ricotta Sauce with Smoked Salmon (4 servings)
150g rucola
1 orange
300g smoked salmon
200g ricotta cheese
120g cream
salt, pepper, nutmeg
Clean and wash the rucola, finely mince 2/3 of it . Squeeze the orange. Cut
salmon in 1/2 inch wide stripes and sprinkle with orange juice. Melt ricotta
slowly in the cream, then season with salt, pepper, nutmeg and orange juice.
Mix with minced rucola and salmon and heat. Serve over rest of rucola.
Coconut Shrimp Sauce (4 servings)
400g shrimps, peeled and cooked
1 small onion
2 Tbsp oil
1 Tsp sambal oelek
280 ml coconut cream
150 g cream
2 Tsp lemon juice
salt, pepper
fresh cilantro
Mince onion, cook in hot oil until transparent. Mix in the sambal oelek,
coconut cream and cream, season with lemon juice, salt and pepper. Stir in
the shrimps and heat. Serve decorated with freshly minced cilantro.
Parsley-Chili-Oil Sauce (4 servings)
2-3 bunches of fresh parsley
2 cloves of garlic
200g mozzarella cheese
3 Tbsp pine seeds
3 little red chilies
10 Tbsp olive oil
salt
Mince parsley, slice garlic cloves, dice mozzarella cheese. Roast the pine
seeds. Cook chilies and garlic in hot oil, then take out the chilies. Mix in
the Parsley, cheese and pine seeds and a little salt.
Vegetable Sauce with Turkey Livers
100g celery with greens
2 carrots
5 tomatoes
2 Tbsp olive oil
100 ml vegetable stock
50 ml white wine
salt, pepper
1 Tsp thyme
300g turkey liver
1 Tbsp flour
1 Tbsp butter
Clean celery and carrots, wash them and dice finely. Peel tomatoes and
remove their seeds, then dice finely. Fry vegetables in oil for a short
time, then add wine and stock. Add tomatoes and season with salt, pepper and
thyme. Let simmer in a covered pot for 10 to 15 minutes. Dice liver and dust
with flour, fry in butter for about 3 minutes, then add to the sauce.
Enjoy,
Tanja Stimpel, Schrobenhausen, Germany
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Broccoli-Cheese Sauce (4 servings)