We came across the spoon. Uh, what? Yes, did you know that the spoon is the oldest eating tool in the world? Celebrating Christmas and the New Year also has a long tradition. So why not bring the two together? And spoon dishes are particularly delicious in winter. Hot soups and stews, full-flavoured sauces or sweet treats with hot fruit.
We wish you happy holidays and a spectacular start to the new year.
We have prepared a few recipes and facts to ensure that the warmth comes from within and stays there. Whether for the sweet tooth or the hot tongue.
MERKEL SCHRÖDER KOHL
Angela Merkel was the kale queen. Gerhard Schröder and Helmut Kohl were also kale kings in Oldenburg. In north-west Germany, kale is an integral part of winter cuisine, especially because of the traditional dish of kale with spelt.
HEY STOP APPLE
Apples should always be stored in a cool place and separately from other fruit. This is because they release the plant hormone ethylene, causing other fruit to ripen more quickly. If the apples are stored in the fridge, please also make sure that there is no other fruit or vegetables in the vegetable compartment! Then you can enjoy these fresh vitamin bombs for a long time.
HOT HOT GINGER
Ginger cranks up the internal combustion engine. It is a warming all-rounder: in the right dosage, the lemony-hot tuber really heats us up as a spice and at the same time has a soothing effect on colds, muscle aches and nausea. Ginger promotes blood circulation, has an antibacterial and antispasmodic effect.
By the way, smacking and slurping is expressly permitted with our recipes 😉 Let’s start with …
1 small sweet potato
1 handful of kale
Fresh herbs – to taste
100 g smoked tofu
90 g quinoa
2 tbsp tahini
Spices: Salt, pepper, to taste
Knife, chopping board, oven, pot, sieve, olive oil
- Preheat the oven to 200 degrees top/bottom heat.
- Wash the quinoa. Peel the sweet potato and beetroot. Core and dice the apple. Clean the kale and cut into fine strips.
- Dice the sweet potato and beetroot and marinate with olive oil, salt, pepper and the juice of half a lemon. Bake in the oven for 20 minutes.
- Cook the quinoa in the meantime.
- Mix the tahini, juice of the other half lemon, 3 tbsp water, olive oil, fresh herbs and spices to make a dressing.
- Chop the walnuts.
- Layer it: First the quinoa, then the vegetables from the oven, then the kale, then the diced apple. Finally, top with the dressing and chopped walnuts – done.
Apple Cinnamon Porridge
50 g oat flakes
1 tbsp brown almond butter
1 tbsp ground linseed
1 tbsp pumpkin seeds
200 ml milk of your choice
Spices: cinnamon, honey
Knife, chopping board, pot
- Cut the apple and banana.
- Stew the apple with a little cinnamon and honey in a pan.
- Add the oats, milk, banana and linseed and leave to swell for five minutes over a low heat.
- Pour the porridge into a bowl and top with almond butter and pumpkin seeds – done!
Ginger Carrot Soup
400 g carrots
20 g ginger
400 ml stock
200 ml coconut milk
1 sip of orange juice
1 clove garlic
Spices: salt, pepper, nutmeg, curry
Knife, chopping board, saucepan, hand blender, olive oil
- Wash the carrots and potatoes well, remove the stalk and cut into large cubes. Peel and chop the onions and garlic. Grate the ginger.
- Place the vegetables and spices in a pan with the oil and sauté.
- Deglaze with stock and coconut milk and bring to the boil.
- Flavour with orange juice.
- Puree, bring to the boil again and serve – done!