Homemade granola.

10 portions

Ingredients you’ll need.
100gr oat flakes
75gr nuts
35gr coconut flakes
10gr linseed
45ml coconut oil
25ml maple Syrup
6ml vanilla extract
2 bananas
Pinch of cinnamon

This is how you make it!

1. Preheat the oven to 150 degrees.
2. Cover the baking tray with baking paper.
3. Put the coconut oil, vanilla extract and maple syrup in a saucepan and let the coconut oil melt over low heat.
4. Cut the bananas into slices or small pieces.
5. Toss the oat flakes, coconut flakes, linseeds and bananas into the coconut oil mixture and stir well.
6. Divide the mixture over the baking tray and sprinkle with a pinch of cinnamon.
7. Bake the granola for 35 minutes until golden brown.
8. Then let it cool down completely.
9. Serve the granola on yogurt or quark and garnish with your favorite fruit.

Egg cake with mascarpone.

4 people

Ingredients you’ll need.
2 eggs
1 lemon
100gr sugar
100gr flour
10gr baking powder
250gr mascarpone
15gr vanilla sugar
1/4 vanilla pod
100gr blackberries
box atsina cress

This is how you make it!

1. Preheat the oven to 180 degrees.
2. Cover the baking tray with baking paper.
3. Beat the eggs with the sugar to a thick mixture.
4. Grate half of the lemon zest and put it into the egg mixture together with the flour, baking powder and a pinch of salt. Make sure you don’t spat for too long or the air will go out of the batter.
5. Divide 4 heaps of batter over the baking tray. Make sure the batter is well spaced because the egg cakes will float out.
6. Bake the egg cakes in the oven for about 10 minutes until golden brown and done.
7. Meanwhile, remove the core from the vanilla pod and mix it together with the mascarpone and vanilla sugar.
8. When the egg cakes are ready, let them cool down and put a spoonful of mascarpone on them.
9. Place the blackberries and the atsina cress on top.

Croissant waffle with a poached egg.

4 people

Ingredients you’ll need.
For the croissant waffles
4 canned croissants
4 slices of cheese and/or ham

For the poached eggs
4 eggs
1 splash of vinegar

For the Hollandaise sauce
310gr butter
4 egg yolks
30ml white wine vinegar
50ml white wine
Pinch of salt
Pinch of white pepper

For the garnish
4gr salad pea

Material: Waffle iron

This is how you make it!

1. Start by making the Hollandaise sauce: Melt the butter in a small pan. Make sure it doesn’t go too fast, you want it to melt slowly.
2. Meanwhile, put on a pan with boiling water.
3. Put the egg yolk with the white wine vinegar and wine in a bowl. Float the bowl in the pan of hot water and whisk the egg yolks in the bowl. Slowly add the melted butter to the lightly beaten egg yolks. Add the salt and pepper. When the Hollandaise sauce is ready, set it aside.
4. Turn on the waffle iron.
5. Remove the croissant dough from the tin, roll it out on a board and cut the croissants loose. Place a slice of cheese and/or ham on each triangle and roll into a croissant. Place the croissant on the waffle iron and close it. Wait until the croissant is nicely browned.
6. Meanwhile, poach the eggs: Choose a high pan to poach the eggs. The higher the pan, the easier you get results. Fill the pan with water and add the vinegar. Break each egg into a separate coffee cup. Always keep the yolk whole. Lower the heat and keep the water just below boiling point.
7. Stir the water with a spoon or whisk until a vortex is formed. Pour 1 egg gently into the middle of the vortex and leave the egg in your pan for about 1.5 to 2 minutes. Check that the egg is not too soft.
8. Remove the egg from the pan with a slotted spoon. Poach the eggs one by one.
9. Place a waffle on a plate and carefully place the poached egg on top. Spoon a tablespoon of Hollandaise sauce over it. Garnish with a little salad pea.

PS: check the ‘poach hack’ on TikTok here

Yellow smoothie.

4 people

Ingredients you’ll need.
100gr mango (frozen)
175gr passion fruit (frozen)
75gr peach (frozen)
625gr Greek yogurt
25gr honey

This is how you make it!

1. Let the fruit defrost. If you use fresh fruit: clean the fruit and cut it into small pieces
2. Put the fruit, Greek yoghurt and honey in a blender and mix everything into a nice creamy smoothy
3. Serve in a glass.

Bloody Mary.

4 glasses

Ingredients you’ll need.
2 celery sticks
2 lemons
30ml Worcestershire sauce
5ml Tabasco
900ml tomato juice
pinch of salt and pepper
ice cubes
1 egg (optional)

This is how you make it!

1. Cut four of slices from one lemon and squeeze the other lemon over a small bowl.
2. Put the lemon juice, tomato juice and Worcestershire sauce together with the ice cubes in a cocktail shaker. Tip: you can add a raw egg if you want a thicker structure and want to add protein.
3. Season with Tabasco, pepper and salt if desired.
4. Shake everything well and pour into a tumbler or highball glass.
5. Cut the celery in half. Garnish the glass with the lemon slice and celery.

Carrot leaf pesto.

1 large jar - 5 minutes

Ingredients you’ll need.
Carrot leaves from 1 large bunch of carrots
2 cloves of garlic
50 g Parmesan
50 g almonds
150 ml good quality olive oil

This is how you make it!

1. Thoroughly wash the leaves and drain well. Meanwhile, toast the almonds in a dry skillet until golden brown.
2. Add the leaves, the garlic, Parmesan and almonds to a food processor. Add a splash of olive oil and blend until coarse.
3. Season with pepper and salt if needed and pour in the olive oil little by little. Mix into a finely chopped pesto.

Allergies: nuts.

Tip: No food processor? You can also make the pesto with a mortar or hand blender.
Tip 2: Don’t have almonds or Parmesan? A hard cheese or your favourite nuts are great substitutes.
Store: Fresh pesto is stored in a jar with a layer of oil in the refrigerator. You can also keep pesto in the freezer, use an ice cube tray for example.

No-waste carrot chips.

2 servings - 35 minutes

Ingredients you’ll need.
500 g carrot peelings (clean)
2 tbsp olive oil
1 tsp curry madras
½ tsp coarse sea salt

This is how you make it!

1. Preheat the oven to 150 °C. Add the carrot peelings and olive oil to a large bowl and mix together. Add the curry madras spices and mix again.
2. Spread the carrots on a baking sheet lined with baking paper and season with sea salt. Make sure the carrots are not on top of each other.
3. Bake the chips for about 20-25 minutes until golden brown. Remove the carrot chips from the oven and allow to cool for a little, to make them extra crispy.

Allergies: none.

Tip: Want to make a large batch? Use both the carrot and the peelings. It’s best to use a peeler for thin slices.
Tip 2: In addition to carrot chips, you can also make parsnip, sweet potato or beetroot chips. Or be wild and mix them together!

Eton mess with chocolate chip.

Fresh strawberries, dark chocolate chip cookies and mascarpone… It’s your dream dessert!

4 servings - 10 minutes

Ingredients you’ll need.
100 g strawberries
2 tbsp strawberry jam
250 g mascarpone
4 large chocolate chip cookies
1 lime, washed
4 sprigs of fresh mint

This is how you make it!

1. Wash the strawberries, remove the stems and cut the strawberries in slices. Mix 1 tbsp of strawberry jam with all mascarpone.
2. Zest the lime, add half of it to the mascarpone, and mix. Break the cookies into large pieces and scoop on 4 plates.
3. Put the mascarpone, strawberries and remaining strawberry jam on top of the cookies. Garnish with mint and remaining zest.

Allergies: lactose, gluten, egg. View the ingredients of the chocolate chip cookies for current allergens.

Autumn salad with salsify.

Ingredients you’ll need.
400 g black salsify
200 g black lentils
200 g yellow carrot
150 g truffle potato
2 tbsp olive oil
1 red meat radish
200 g mixed lettuce

This is how you make it!

1. Preheat the oven to 190 °C.
2. Bring a pan of water to the boil. Wash salsify thoroughly (tip: wear gloves), peel and cut into 5 cm pieces. Cook salsify for 5 minutes until al dente and rinse in cold water.
3. Meanwhile, cook lentils according to package instructions.
4. Wash carrot and truffle potato. Cut the potato in quarters and cut the carrot into 2 cm pieces. Mix with the oil and spread out on a baking tray lined with baking paper. Roast the carrot and potato in the oven for 12 minutes and let cool.
5. Meanwhile, wash the red meat radish and cut into paper-thin slices. Place them in a bowl of water to prevent discoloration.
6. Put the lettuce on the plates, followed by lentils, salsify, carrot and potato. Garnish with radish slices.

Parsnip salad with peach and quinoa.

Ingredients you’ll need.
300 g mixed lettuce
200 g parsnips
200 g chioggia beets
100 g peach
75 g walnuts
150 g quinoa
300 ml water
50 ml vegetable oil
1 lime
pepper and salt

This is how you make it!

1. Bring a pan with water to a boil.
2. Cook quinoa according to package instructions. Drain and allow to cool. Season with pepper and salt to taste.
3. Preheat the oven to 190 °C.
4. Clean the parsnip and chioggia beets and cut them into smaller pieces. Place in oven tray and mix with the oil and the juice of half a lime. Season with pepper and salt to taste.
5. Roast the vegetables in the oven for 15 to 20 minutes. Stir after 8 to 10 minutes, check for doneness and let cool.
6. Halve the peach and remove the stone. Cut the flesh into 8 equal wedges and grill them briefly in a grilling pan until you see grill marks.
7. Put a dry skillet on high heat and toast the walnuts for 5 minutes, stirring constantly. Leave to cool. Chop coarsely.
8. Mix lettuce and quinoa in a salad bowl. Squeeze the remaining lime half over the salad.
9. Scoop the roasted vegetables on top of the salad and top with peach and walnuts.

Serving tip: burrata is great with this salad for its creamy effect.

Jerusalem artichoke soup with truffle oil.

Ingredients you’ll need.
80 g onions
4 g garlic
80 g celery
1 tbsp olive oil
600 g Jerusalem artichokes
100 ml white wine
4 g vegetable stock
8 ml lemon juice
20 g plant-based butter
50 g mushrooms
50 g stnut mushrooms
3,5 gr dried thyme
140 ml cooking cream
20 ml truffle oil
1 tsp flat-leaf parsley
pepper and salt

This is how you make it!

1. Peel and chop the onion. Peel and crush the garlic. Wash the celery, remove the ‘threads’ and dice the celery.
2. Pour a bit of olive oil into a soup pan and fry the onion, garlic and celery for 2 to 3 minutes.
3. Meanwhile, gently rub the Jerusalem artichokes while holding under plain running water (peeling not necessary) and dice the artichokes. Add to the pan and cook for 1 minute.
4. Deglaze the vegetables with the white wine. Allow to evaporate slightly, add vegetable stock and lemon juice. Bring to a boil, place the lid on the pan and cook for 20 minutes on low heat.
5. Clean the mushrooms and cut bigger mushrooms in smaller pieces. Heat some butter (or olive oil) in a skillet pan and cook the mushrooms until brown .
6. Season with salt, pepper and thyme.
7. Check a Jerusalem artichoke to see if it is cooked well. Puree the soup with a hand blender (or in the blender) and then stir in the cooking cream.
8. Let boil for another 1 to 2 minutes and season the soup with pepper and salt.
9. Pour the soup in deep plates or bowls and serve with the mushrooms. Garnish the soup with truffle oil and chopped parsley.

Vega ceviche of kohlrabi.

4 servings - 45 minutes + 1,5 hours waiting

Ingredients you’ll need.
1 kohlrabi
6 limes, washed
15 g cilantro
½ red pepper
1 red onion
1 avocado

This is how you make it!

1. Preheat the oven to 200 °C. Wash the kohlrabi and remove the leaves. Place the kohlrabi on a baking tray lined with baking paper, roast in the oven for 1.5 hours and allow to cool.
2. Meanwhile, prepare the tiger milk. Zest the limes and juice all limes. Chop the cilantro and red pepper and slice the onion into thin slices. Mix everything together and season with pepper and salt if necessary.
3. Peel the kohlrabi, cut into thin slices and put on a large plate. Pour the tiger milk over the kohlrabi and let it marinate for about 10 min. Meanwhile, clean the avocado and cut in slices.
4. Put the ceviche on the plates and garnish with avocado and tiger milk. Great with banana chips or crusty bread.

Mango smoothie with carrot and red pepper.

4 servings - 5 minutes

Ingredients you’ll need.
½ red pepper
200 g mango
200 g carrots
200 g low fat cottage cheese
300 ml orange juice
500 ml water

This is how you make it!
Halve the red pepper and remove the seeds. Cut the mango and carrots into cubes. Add all ingredients to a blender and blend until smooth.

Grilled peach salad with burrata.

4 servings - 15 minutes

Ingredients you’ll need.
2 peaches
5 tbsp olive oil
300 g tomatoes, different varieties
4 balls of burrata
1 tbsp white balsamic vinegar
30 g basil
60 g arugula

This is how you make it!

1. Wash the peaches, cut them in half and remove the stone. Brush the cut sides with 1 tbsp. oil. Grill the peach halves for approx. 3 min. cut side down, until the flesh has developed grill marks. Turn and grill for 1 min.
2. Cut the tomatoes into pieces. Use a hand blender to turn the balsamic vinegar, remaining oil and half of the basil into a dressing.
3. Season with pepper and salt if needed. Mix the tomatoes with the dressing and set aside. Drain the burrata.
4. Put the arugula on the plates. Cut the burrata in pieces and put on the lettuce, followed by the marinated tomatoes and peach. Garnish with the remaining basil.

Serving tip: Delicious with crusty baguette.

Pita plant-based gyros with raw vegetables.

4 servings - 30 minutes

Ingredients you’‘ll need.
200 g (homemade) tempeh
2 tbsp shawarma seasoning
4 tbsp olive oil
2 mini cucumbers
100 g cherry tomatoes
10 g flat-leaf parsley
3 cloves of garlic
100 ml (soy) yogurt
2 tsp za’atar
4 pita breads
100 g carrot julienne
100 g beet julienne

This is how you make it!

1. Cut the tempeh into thin strips and marinate for 10 minutes with the shawarma seasoning and 3 tbsp oil. Cut the cucumbers into slices.
2. Cut the tomatoes in half and finely chop the parsley and garlic.
3. Mix half of the parsley with the garlic, yogurt, za’atar and 1 tbsp oil. Season with pepper and salt to taste.
4. Fry the tempeh in approx. 10 min utes until crispy and heat the pitas. Stuff the pita breads with sauce, carrots, beets, tomatoes and cucumber.
5. Put the tempeh on top and garnish with the remaining parsley and serve immediately.