July 2020

Ingredients 400g penne, farfalle or conchiglie pasta 250g broccoli, cut into florets 1 garlic clove, peeled 1 large lemon ½ tsp dried chilli flakes 3 tbsp pine nuts 5 tbsp extra-virgin

Ingredients 4 carrots 1 potato 1 tsp garlic 1 tbsp nutmeg 1 tsp salt 1 tsp pepper 200 g cream 100 ml vegetable broth Directions Cut all the veggies in small pieces Brown the onion and the garlic. Add the potato and carrots and

Ingredients 2 kohlrabi 1 shallot 40 g fresh herbs 4 eggs (divided) 50 ml milk 1 tsp mustard (hot) 250 g sour cream 20 g Parmesan cheese (grated) 150 g breadcrumbs 200 g Parma ham 3 tbsp clarified butter 3 tbsp vegetable oil 1 lemon (juice) salt pepper Step 1/6 1 shallot 40 g fresh herbs 2 kohlrabi vegetable

Ingredients 1 head white cabbage 6 shallots 1 bulb garlic 100 g butter 30 ml honey 30 g mustard 1 l vegetable broth 200 g feta cheese 60 g walnuts 30 ml olive oil 1 lemon ½ tsp chili flakes 6 sprigs thyme salt pepper Directions Preheat the oven to 180°C/350°F. Halve shallots and garlic bulb.

Ingredients 2 chicken breasts 1 cauliflower 400 ml Single cream 1 canned crushed tomato 1 onion 1 tbsp Ginger paste 1 tsp garlic paste salt white pepper 2 tsp turmeric powder 1 tsp chili powder 1 tsp ground coriander Directions In deep pan with oil add onions and fry till