Chef Nicole

Ingredients

Tomato and rocket salad

• rocket salad
• tomatoes

• 1 tbsp. vegetable oil
• 1 tsp. brown sugar
• salt

Dressing

• 1 ½ tbsp. rape seed oil
• 1 tbsp. apple cider vinegar or other light vinegar
• salt and pepper
• ½ tbsp. sugar

Wild garlic or other pesto

Preparation

Onion and pepper bell tartlets

Mix flour and margarine with ½ tsp. of salt to create a homogenous dough. Cut the dough into small bits and form little balls to press into a muffin tin. Place 20 minutes in the refrigerator to set.  

Blend tofu and pesto with the addition of some cornstarch to improve texture. 

Preheat the oven to 180 degrees. Wash the pepper bell, cut it in half, then into small slices. Peel and finely dice the onion.  Heat some neutral vegetable oil in a pan and caramelise some sugar together with ground chili. Add the diced onion and let it brown. Reduce the heat and add the pepper bell to fry for 3-5 minutes. Eventually season with 2-3 pinches of salt. 

Take the muffin tin out of the refrigerator and fill with the pepper bell and onion first, then seal with the tofu cream. Bake in the oven for about 10 minutes without any covering, then cover and bake for another 15 minutes. 

Once the pastry has cooled, it can be easily removed from the moulds.

Tomato and rocket salad

Cut the tomatoes in half. Wash the rocket salad and drain. Fill a jar with some oil, vinegar, salt, pepper and sugar and shake until combined. Mix the rocket salad with the dressing and the tomatoes. Serve with the pastry. 

Advice: You can utilise used jars containing a small remainder of mustard, marmalade or pesto to mix your dressing. This may provide a pleasant aromatic base for your dressing.

Recipe from Jule Frommelt

Millet

Brown plate lentils from the Spreewald

Spring onion

Cucumber

Rhubarb

Lettuce

Feta

1 tbsp. honey

3 tbsp. rapeseed

Pinch of salt

2 tbsp. raspberry vinegar or apple vinegar

Preparation

Wash the millet well and briefly bring to the boil with approx. 280 ml water. Simmer over a low heat for approx. 15 minutes. If the water in the pot is about to be completely evaporated, add some more water to prevent burning. After cooking, rest for 15 minutes in a closed pot. Loosen with a fork.

Wash the lentils and boil them in double the amount of water for about 20 minutes until al dente.

Cut the cucumber into small diamond-shaped bits, halve the spring onions and slice into fine strips. Heat some oil and 1 tsp. sugar in a cast iron saucepan. Add the diced cucumber and spring onions and cook for about 10 minutes on low heat and with the lid closed. You do not need to add any additional liquid. Then open the lid, to let the liquid escaping from the cucumber and the spring onions evaporate, so that the sugar can brown. Meanwhile, wash the lettuce and cucumber and drain well. Pluck the lettuce into smaller pieces and cut the cucumber into fine slices with a slicer or with a knife.

Feta and honey dressing

Mix the feta, vinegar, oil, honey and salt in a small bowl to make a homogeneous dressing.

Gently mix all ingredients, except for the salad, in a large bowl, and fold in the salad at the end.

Chef Pati

Ingredients

Potatoes

Zucchini 

Tomatoes

Eggplant

Basil

Package halloumi cheese

Batavia salad

2 tbsp. apple cider vinegar

1 tsp. mustard

6 tbsp. rapeseed oil

1 tbsp. frying oil 

Salt and pepper

Preparation

Vegetables

Wash all vegetables thoroughly. If you like, you can peel the zucchini before cooking to mellow out the taste. Cut all vegetables in bite sized pieces. You can take aside some of the raw vegetables and slice them with a mandolin for a garnish. Steam the vegetables with a steaming basket and a pot. Fill the pot with water, just below the line of the steaming basket. Then place the vegetable slices in the basket. Close the pot with a lid and bring the water to a boil. Steam the vegetables for about 25 min.

Salad with fried halloumi cheese

Wash and drain the salad and place it in a bowl. Cut the onion in half. Dice one half finely for the dressing. Cut the other half in slices to fry with the halloumi. 

Cut the halloumi in slices of 0,5 cm. Pour about 1 tbsp. frying oil in a hot pan and fry the cheese on one side until golden brown. Then flip it and add the onion. When everything is lightly browned you can take it out of the pan. 

Salad dressing with basil

For the salad dressing mix 1 tbsp. apple cider vinegar, 1 tbsp. mustard, 3 tbsp. rapeseed oil, mix it until it is emulsified. Cut the basil thin, combine it with the diced onion and fold into the dressing.

Mix the steamed vegetables with the dressing and place them on top of the salad. Season with salt and pepper.

Suggestion: You can add a crunchy garnish by slicing bits of zucchini and tomatoes with a mandolin and place them on top of your bowl.

Chef Nicole

Ingredients

Lettuce

Peaches

Crunchy onions

Chive

Fried Tofu from Teto Tofu

Baguette

3 tbsp. frying oil

4 tbsp. salad oil

4 ½ tsp. whole cane sugar/sugar

Salt & pepper

1 splash of light vinegar

1 pinch of ground chili

Preparation

Wash the salad whole and let it drain by placing it upside down on a towel. 

Peel and cut the peaches in slices, dice the fried tofu and cut the crunchy onions in quarters. Heat up frying oil in a pan, add  sugar. Once the sugar has browned, toss in fried tofu, peaches and half of the sliced crunchy onions. As soon as the fried tofu has lightly browned, reduce the heat and fry it gently for another 10 minutes. Add salt, pepper and vinegar to taste.

Put salad oil, salt, chili and 3 tsp. sugar into the salad. To finish the dressing, cut some chives and fold them into the dressing.

Place the salad on a plate, carefully blot off the excess liquid with a paper towel. Mix the fried peaches, crunchy onions, tofu and the remaining crunchy onions with the salad. Serve the salad with baguette and the dressing.

Advice: Do not throw away the radish greens, they can be used for salads and pestos.

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