Fruit recipes

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Hicory salad with clementines and walnuts
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Ingredients (for four persons):
4 clementines
4 chicories
1 large organic lemon 
3 tablespoons of honey
100 g of walnut halves

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Preparation:
Remove the external leaves of the chicory, cut off the stem at the bottom and remove the hard part of the stalk. Wash the chicory carefully and cut into slices.
Wash the lemon with hot water, grate the lemon zest and squeeze out the juice. Prepare a marinade with the lemon juice, the lemon zest and the honey. Mix the chicory with the clementine slices, the marinade and the walnut halves. Allow the salad to stand some time before serving.

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Baked potato with Avocado and Shrimps
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Ingredients (for four persons):

1 avocado

4 floury potatoes

80 g of shrimps

1 lemon

4 table spoons of milk

200 g of double cream cheese

1 spring onion

Some cherry tomatoes

Salt

Pepper

 

 

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Preparation:

Wash the potatoes, wrap them in aluminium foil and bake them in the preheated oven (electric oven: 200 degrees centigrade / circulating air: 175 degrees centigrade / gas: level 3), approx. 1.5 hours.

Wash the lemon, dry it with a cloth, cut it into two halves and squeeze one of them. Leave the other half for decoration.

Cut the avocado in two halves, remove the pit and the flesh. Cut the avocado into rough pieces, pour the lemon juice over the flesh and puree.

Mix the milk with the cream cheese, add it to the avocado puree and mix everything well. Add salt and pepper according to your taste.

Clean the spring onion, wash it and cut it into rings. Mix the spring onion rings and shrimps with the avocado puree, leaving approx. 1 table spoon apart for the decoration.

Open the potatoes in the middle, fill them with the avocado puree and garnish with the spring onion rings, shrimps, and lemon and tomato pieces.

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