There are many diets. Provided that you stick to the dietary guidelines, it is possible to implement them and achieve successes. Being over 30, I wish to have control over
For 4 servings Ingredients: 3 tablespoons of olive oil 1 onion 200-250g cep mushroom risotto 100ml white wine 700-800ml water Salt, pepper, bouillon Vegan cream (oat- or soya-based) Vegan grated cheese
Ingredients 1 packet of spelt cake mix (spelt flour 44%, water, vegetable oil (rapeseed, hydrogenated rapeseed, olive), wholemeal spelt flour 11%, iodized cooking salt, wheat flour, acidifying agents: citric acid, preservative: E202) The
Ingredients for a 26 cm diameter cake tin: 300g of brown sugar 6 spoons of egg yolk substitute (see the packaging for more precise measurements – use 3g per 16ml of water) 600g
Preparation Add the baking mixture to a bowl, pour in the water and mix well with a mixer, using the dough hook attachment. Mix further using the whisk attachment. Shape the dough into a loaf, cover the bowl and leave in the fridge overnight. The next morning, cover the oven grid with baking paper and place in the centre or lower part of the oven. Bake the bread for 80 minutes at 200°C (select upper and lower heat). The oven should not be preheated. The baking mixture can also be used to make small bread rolls or crispbread.
Preparation Add the “Hörnli” and chopped pepperoncini peppers to salted water and bring to the boil. Cook al dente and drain well. Add some olive oil to a pan along with the “Hörnli”. Turn off the heat and briefly stir. Leave to dry in a sieve on a towel. Wash the peppers and zucchini and chop finely. Combine 2-3 tablespoons of the salad seasoning mix with the white wine vinegar and stir to a paste. Add olive oil and stir until it has reached the consistency of a sauce. Fold in a small tube worth of vegan mayonnaise and thin down with approximately 2 tablespoons of the soya cream. Season well with pepper. Add the finely chopped parsley, chives, peppers and zucchini and mix well with the warm “Hörnli”. If needed, season further to taste. The remaining 100g or so of “Hörnli” can be used for other dishes. Serve warm or cold. This recipe can be easily stored in Tupperware in the fridge and enjoyed the next day.
Preparation Wash the melons and core the Charentais Chop finely Wash the blueberries and place on a towel to dry Add 100ml of lemon juice to a pan along with the sugar and cherries and bring to the boil. Stir with a whisk (taste briefly with a teaspoon - the quantity of sugar can be adjusted according to the sweetness of the lemons and the fruits, as well as personal taste) Pour the hot mixture over the fruits Mix well with salad servers and garnish with the peppermint leaves
Ingredients 1 – 2 aubergines 500g pre-prepared tomato sauce (sauté onions and garlic in olive oil. Add 1kg of ripe chopped tomatoes and one packet of date tomatoes to the pan (a
If you are using the whole packet for the Frowner salad, be sure to have a large bowl on hand. Mix 1 and a half packets of the salad herb mixture with the white wine vinegar and a good quantity of pepper until a thick sauce is formed (paste). Whisk in the olive oil until the sauce has reached a good consistency (add a touch of soy sauce to taste). Otherwise use less salad herb mixture.
Ingredients 500g Polenta Bramata 1 pack of black, pitted olives (not preserved in oil) 1 jar of capers 1 pack of date tomatoes, washed and halved 2-3 fresh pepperoncini peppers, chopped ca. 150g grated parmesan or
Ingredients 500g spelt flour – 1 ½ teaspoons of salt – 1 tablespoon of sugar – 10g yeast (active dry yeast or fresh yeast cube) – 300ml oat milk, lukewarm –
reen Pea-Fusilli with Asparagus Sauce (with iceberg lettuce and tofu) – VEGAN Ingredients for two servings: 1 pack of green pea fusilli, Sea salt (coarse), Fresh pepperoncini, Olive oil, One bunch of thin green asparagus,