Family Food

Arugula salad with mango, avocado, smoked salmon and rocket salad, topped with an orange sauce, is ideal to serve as a light meal or appetizer. Ingredients Snacks For 4 people 150 g of bread, e.g. rumble from the stone oven 1 tablespoon of olive oil 1 mango 1 avocado 50 g of rocket 100 g of smoked salmon Dressing 2 tablespoons of liquid honey 4 tablespoons of orange juice 3 tablespoons of olive oil 4 tablespoons of apple cider vinegar ½ teaspoon of salt coarsely ground cayenne pepper How to proceed with arugula salad with mango Preparation: approx. 25 minutes Cut the bread into approx. 1 cm and brown them in oil until they become crunchy. Peel the mango, remove the pulp from the stone and cut it into strips. Halve the avocado, peel it and cut the pulp into strips. For the sauce, mix the honey with the orange juice. Combine the oil and vinegar, then season with salt and cayenne pepper. Place arugula and smoked salmon with croutons, mango and avocado on the plates. Drizzle with the sauce

Parmesan gives a pleasant note of flavour to the zucchini omelette with sage to be enjoyed as a light meal. For a stronger note, use pecorino. Ingredients Main course For 4 people 400 g of zucchini olive oil for browning salt ½ bunch of sage 6 eggs 60 g of Parmesan or pecorino pepper ½ bunch of parsley How to proceed Preparation: ca. 30 minutes First, cut the courgettes in half then in three slices lengthwise. Brown them in oil for approx. 10 minutes and add salt. Leave to cool on a plate. Meanwhile, in the same pan, brown the sage leaves. Beat the eggs, grate half the Parmesan and season with salt and pepper. Add the zucchini to the eggs and mix. If necessary, add a little more oil to the pan. Pour the egg mixture over the sage. Cover and let the omelette set over low heat for approx. 15 minutes. Grate the remaining Parmesan into flakes. Coarsely chop the parsley and spread it over the omelette. You may be interested to read about chayote benefits blogpost/ polenta gnocchi recipe/ C

Just add the spinach to the dough, cook the spaetzle, sprinkle them with cheese and breadcrumbs and a mouth-watering delicacy is baked! Ingredients Main course For 4 people 300 g of spinach 300 g of flour or flour for spätzli salt 1.5 l of water 4 eggs 80 g of mixed cheeses 2 tablespoons of breadcrumbs How to proceed Preparation: ca. 25 minutes Rest: ca. 20 minutes Gratin: ca. 20 minutes Total time: 1 h 5 min Wash the spinach and put them in a pan dripping with water. Cover and cook until they collapse. Immediately immerse them in frozen water. Drain them and squeeze them well. Finely chop them. For the spätzli, put the flour and 1 teaspoon of salt in a bowl. Beat the water and the eggs and add to the flour. Knead the dough until bubbles form. Incorporate the spinach. Let the dough rest for approx. 20 minutes. Bring plenty of water to a boil and add salt. Put small portions of the dough on a cutting board and slide strips of pasta into the water with a knife. Or use the special perfora

Persian lamb stew with red beans, dried limes, fresh citrus juice and aromatic herbs give this lamb dish of traditional Persian cuisine a unique flavour, which is worth trying! Ingredients Main course For 4 people 250 g of dried kidney beans rapeseed oil for cooking 800 g of lamb stew 2 bunches of spring onions 2 teaspoons of salt 1 teaspoon of turmeric pepper 4 l of water 150 g of spinach 2 bunches of parsley 1 bunch of dill 1 bunch of cilantro 3 tablespoons of dried fenugreek leaves from Asian speciality stores 3 dried limes, in Middle Eastern speciality shops 2 limes How to proceed Preparation: approx. 40 minutes Brazing: approx. 90 minutes Soaking: approx. 12 hours Total time: 14 h 10 min Prepare in advance: soak the beans in cold water for 12 hours or overnight. Heat the oil in a saucepan. Brown the stew for approx. 5 minutes. Cut the spring onions into strips, add them to the meat and continue cooking for approx. 5 minutes. Season with salt, turmeric and pepper. Drain the bean so

The classic Spanish soup made with cucumbers and spinach instead of tomatoes. Thanks to the green tabasco, the dish acquires a spicy note, while onions and smoked tofu give an Asian touch. Ingredients Small meal For 4 people 1 cucumber 100 g of spinach 8 l of vegetable broth 1 bunch of spring onions 1 clove of garlic salt ½ teaspoon of Tabasco, eg. green 12 baguette slices of approx. 10 g each ½ bunch of chives 50 g butter, soft 200 g of smoked tofu 1 tablespoon of rapeseed oil How to proceed Preparation: ca. 25 minutes Refrigeration Total time: 2 h 25 min Halve the cucumber lengthwise and remove the seeds. Coarsely chop it and add it to the broth along with the spinach. Cut the spring onions into thin slices. Add half of the spring onions to the broth. Add the crushed garlic. Blend everything with the hand blender. Season with salt and Tabasco. Put the soup in the fridge. Just before serving, toast the baguette slices. Chop the chives, set aside a little and mix the rest with the butt

Strudel with shrimp and curried spinach, the classic European strudel in a surprisingly Asian version: the shrimp and spinach filling is flavored with a delicious homemade curry paste. Ingredients Main course For 4 people 1 onion 2 cloves of garlic 1 stalk of lemongrass 20 g of fresh ginger 4 red chillies 2 tablespoons of sesame seeds 2 tablespoons of peanut oil 400 g of baby spinach 1 tablespoon of fish sauce 4 sheets of strudel dough of 30 g 2 tablespoons of sesame oil 400 g cooked small prawns, drained, e.g. cold-water shrimp How to proceed Preparation: ca. 40 minutes Cooking in the oven: ca. 20 minutes Total time: 1 h Finely chop the onion, garlic, lemongrass, ginger and chillies. Reduce to a paste in the food processor together with half of the sesame seeds. Heat the peanut oil in a pan. Add the pasta and fry briefly, until you smell curry. Add the spinach and cook briefly, stirring occasionally, until wilted. Dress with the fish sauce. Let it cool, pour the spinach into a colande

Kohlrabi soup with pecorino cheese, golden breadcrumbs, grated cheese and chopped herbs - that's the aromatic mélange that refines this delicious kohlrabi soup. Ingredients Main course For 4 people ½ onion 2 tablespoons of olive oil 2 cloves of garlic 700 g of kohlrabi 9 l of vegetable broth 2 liters of full cream salt pepper 20 g of butter 40 g of breadcrumbs 100 g of pecorino ½ bunch of mixed aromatic herbs, eg. parsley, chives and dill How to proceed Preparation: ca. 35 minutes Simmer: ca. 40 minutes Total time: 1 h 15 min Chop the onion, fry it in oil. Add the crushed garlic. Remove the skin from the kohlrabi and cut into small pieces. Add it together with the broth and let it simmer for approx. 40 minutes. Blend finely with the hand blender. Refine with cream. Heat the soup, season it with salt and pepper. Meanwhile, melt the butter in a pan. Add the breadcrumbs and brown it, stirring occasionally. Let it cool down. Finely grate the pecorino. Finely chop the herbs. Serve the s