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Feta-bed a la Kalle
Ingredients for 2:

  • 200 g Feta-cheese
  • 2 tomatoes
  • 2 onions
  • 2 green chilis
  • salt, pepper, fondor, maybe garlic
  • olive oil
  • tin foil
  1. Cut the feta-cheese into 2 pieces.
  2. Chop the tomatos, onions and the green chilis in little pieces.
  3. Wrap the tin foil to form a "bed" and lay the ingredients inside.
  4. Flavour with salt, pepper, fondor (and garlic).
  5. Sprinkle olive oil on it.
  6. Close the parcel and broil it on a charcoal- or electical barbecue about 30-40 minutes until the Feta is soft.

TIP: Lay a slice of tomato unter the Feta-cheese, so it won't stick to the tin foil.

You can also bake it in an oven. With 170C about 20-30 minutes in a convection oven.


Rice salad
Ingredients for 1 big bowl:

  • 2 bags rice
  • 1 can of kidney-beans
  • 1 can of sweet corn
  • 5 small onions
  • 3 bell peppers (yellow, green, red)
  • grated or sliced cheese
  • 1 bottle of salsa sauce
  1. Cook the rice and leave it to cool.
  2. Drain the kidney-beans and the corn.
  3. Cut the onions and the bell peppers.
  4. At the end add the cheese.
  5. Mix it with the salsa sauce.

TIP: It starts a bit spies! But after a while it will be milder!


Dumpling skewers
Ingredients for 6 skewers:

  • 1 packet boil-in-the-bag dumplings (6 pieces)
  • 1 zucchini
  • 100 g button mushrooms
  • 200 g hard feta cheese
  • 12 cherry tomatoes
  • 5 tbsp oil
  • 1 tsp herbs of the Provence
  • salt, pepper
  1. Cook the dumplings according to instructions; take out of the bags and cool. Wash the zucchini and clean the mushrooms. Chop the feta. Slice the vegetables and cheese.
  2. Slice the dumplings each into 4-5 pieces. Stick the Dumplings, zucchini, mushrooms and cheese by turn on the skewer. Stick a tomato at the ends.
  3. Mix oil with the herbs, salt and pepper.
  4. Lay each skewer on tin foil, sprinkle the oil and close the ends of the tin foil. Cook in the heated oven at 225 C for 15-20 min.

Tip: You can cook the skewers on a BBC grill.


Potato salad from Augsburg a la Walburga
Ingredients for 1 big bowl:

  • 5 kg potatoes (1/2 firm, mealy)
  • 3 cucumbers
  • 2 big onions
  • litre vegetable soup
  • 1 tbsp salad spices from KNORR (green tin)
  • vinegar
  • oil
  • sugar
  • herb-flavoured salt
  • white and black pepper
  1. Peel, cook and chop the potatoes. Chop the cucumbers. Peel and chop the onions.
  2. Mix the potatoes, the cucumbers and the onions. Add the vegetable soup and flavour with the herbs and spices.

IMPORTANT: Dress the salad when the ingredients are warm, but serve the salad after cooling down.


Egg salad
Ingredients for 4:

  • 4-6 eggs
  • 1 medium onion
  • 1 bunch of chives
  • 300 g low-fat yoghurt
  • 3-5 tbsp mayonnaise
  • Herb-flavoured salt
  • mustard
  • pepper
  • 1 small tin button mushrooms
  • Tomatoes to decorate
  1. Boil the eggs. Run the eggs under cold water and peel.
  2. Peel and chop the onion. Chop the chives.
  3. Mix yoghurt and mayonnaise. Add chives and onion. Chop and add the eggs. Drain and add the mushrooms. Flavour with salt, pepper and mustard.
  4. Serve with large potatoes or new little potatoes and decorate with tomatoes.

Potato Salad from Bremen a la Bernd
Ingredients for 4:

Sorry that my ingredients are so funny, but the original-recipe is made from 20 kg potatoes and 5 kg mayonnaise, so I had to change it!

  • 2 kg potatoes
  • 240 g tomatoes
  • cucumber
  • 2-3 spring-onions
  • 50 g low-fat yoghurt
  • 500 g mayonnaise
  • 100 ml milk
  • 10 g horseradish
  • mustard
  • salt
  • pepper
  • sugar
  1. Peel and cook the potatoes. Cool down.
  2. Wash and slice the tomatoes, cucumber and the spring-onions.
  3. Mix the yoghurt, mayonnaise and milk.
  4. Flavour with horseradish, mustard, salt, pepper and sugar.
  5. Slice the potatoes and add to the other ingredients. Add the sauce and mix.

Leek salad Hedwig
Ingredients for 4:

  • 2-3 leeks
  • 3 hard boiled eggs
  • 1 small jar of celeriac
  • 1 small jar of Miracel Whip balance
  • 1 small tin of pineapple pieces
  1. Mix all the ingredients together.
  2. Add the leek and let the salad stand for about 2 hours.

Tortellini - Salad Yve
Ingredients for 4:

  • 500 g Tortellini with cheese or spinach/ricottafilling
  • 500 g tomatoes
  • 2 bunches of spring onions
  • 1 jar of mayonnaise (Thomy)
  • 1 pot of sour cream
  • 3 gloves of garlic
  • 1 packet Iglo herbs
  • 3 tbsp milk
  • 2 tbsp vinegar
  1. Cook and cool the tortellini. Peel and chop the garlic.
  2. Mix mayonnaise, sour cream, garlic, milk, vinegar and herbs. Leave in the refrigerator for about 30 minutes.
  3. Mix the sauce and the tortellini. Leave it over night.

Couscous Salad
Ingredients for 4:

  • 100 g Couscous
  • 100 ml vegetable soup
  • 4 tbsp raisins
  • 4 tbsp vinegar Aceto Balsamico
  • Salt
  • Pepper
  • 2 tsp sunflower oil
  • 1 tsp cumin
  • 1 bunch of coriander
  • 1-2 zucchini
  • 2 celery stalks
  • 2 oranges
  • 2 tbsp almond pegs
  • mint leaves for decoration
  1. Cook the vegetable soup. Add couscous and cover and boil for about 5 minutes. Remove from Cooked and stand for 15 minutes.
  2. Meanwhile soak the raisins in hot water. Dissolve salt in vinegar and mix with pepper and oil. Wash, dry and chop the coriander and mix with the cumin.
  3. Wash and clean the celery stalks and zucchini. Chop the celery and zucchini. Add both to the sauce and mix together.

Potato skewers
Ingredients for 4 skewers:

  • 12 small, new potatoes
  • 8 cherry tomatoes
  • 100 g mozzarella cheese
  • olive oil with garlic and pepper
  • 4 skewers
  • tin foil
  1. Wash and clean the potatoes. Cook in their skins in a little water about 10 minutes. Cool.
  2. Chop the cheese. Stick the potatoes, tomatoes and cheese in turn on the skewer.
  3. Sprinkle the oil and fold the tin foil to cover.
  4. Cook about 5-10 minutes on the barbecue. The skewers are ready when the potatoes are soft.

TIP: The mozzarella cheese melt very quickly, maybe it is better to use raclette cheese (1 slice with cm thickness)


Bulgur Salad
Bulgur = Cooked grainy wheat
Ingredients for 8 (1 big bowl):

  • 1 l vegetable soup
  • 500 g Bulgur
  • 1 red bell pepper
  • 1 green bell pepper
  • 4 tomatoes
  • 1 bunch of spring onions
  • 3-4 gloves of garlic
  • juice of 1 lemon
  • 2 tbsp tomato paste
  • 1 tbsp black pepper
  • Herbal salt
  1. Bring the vegetable soup to boil, soak the bulgur 10-15 minutes. If it is too dry, add a little bit of water. Cool.
  2. Remove seeds form the bell peppers and cut in strips. Chop the tomatoes, cut the spring onions into rolls. Crush the garlic.
  3. Mix the vegetables and the other ingredients with the bulgur. Flavour with salt and pepper.

Celery salad with pineapple
Ingredients for 4:

  • 2 tbsp red wine vinegar
  • tsp mustard
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp sour cream
  • 2 black olives
  • herbal salt
  • pepper
  • 200 g celery
  • 100 g carrots
  • 100 g cucumber
  • 100 g tomatoes
  • 50 g onions
  • 100 g bunch of grapes
  • 1 pineapple
  • 50 g almonds, chopped
  • 2 tbsp parsley, chopped
  1. For the dressing mix the vinegar, mustard, olive oil, water and sour cream. Remove the stones from the olives, chop and add. Flavour with herbal salt and pepper.
  2. Cut the celery stalks, Peel and chop the carrots. Wash the cucumber, cut lengthwise and cut into fine slices.
  3. Wash the tomatoes and cut into eighths. Peel the onion, cut into half and slice. Cut the grapes in half. Peel the pineapple, throw the hard core away, chop.
  4. Mix the vegetables and the fruit with the dressing, decorate with almonds and parsley.

Colourful Salad
Ingredients for 1 big bowl:

  • 1 tin of kidney beans
  • 1 tin of sweets corn
  • 1 green pepper
  • 1 red pepper
  • 1 onion

Marinade:

  • Balsamico vinegar
  • olive oil
  • herbal salt
  • pepper
  • paprika
  • sweetener
  • garlic
  • parsley
  1. Pour the beans and the corn into a colander and shower with cold water.
  2. Peel and chop the pepper and the onion and add to the rest of the ingredients.
  3. Get all ingredients for the marinade together and flavour strongly.
  4. Add the sauce to the vegetables and mix, at the end decorate with parsley.

Corn on the cob
Ingredients for 2:

  • 2 sweet corn deep frozen
  • butter
  • tin foil
  1. Cook the corn in boiled water about 5 minutes. Spread with butter and wrab in tin foil.
  2. Place on the barbecue for 15-20 minutes, don't forget to turn.
  3. If necessary flavour with butter and salt.

Eggplant dip

  • 2 eggplants (450 g)
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 4 tbsp parsley
  • 1-2 cloves of garlic
  • salt
  • pepper
  1. Heat the oven to 200 C. Wash the eggplants and slice. Bake about 40 minutes until they're soft. Take out of the oven and cool down.
  2. Mix eggplants with lemon juice, oil, parsley and chopped garlic. Flavour with salt and pepper.
  3. Decorate with parsley and lemon slices.

Fennel and apple salad
with orange dressing

Ingredients for 2:

  • 75 g cream
  • 100 g yoghurt
  • 1 tsp medium hot mustard
  • juice of orange
  • juice of lemon
  • salt
  • 250 g fennel
  • 1 big red slightly sour apple
  • 6 walnuts
  1. Beat the cream till almost stiff. Add yoghurt, mustard, orange and lemon juice and flavour with salt.
  2. Wash and clean the fennel. Put a little bit of fennel leaf aside. Cut the fennel into half lengthwise, then slice crosswise. Wash the apple, quarter, core and slice it.
  3. Add the dressing to the salad and mix. Decorate with the walnuts (cut in halves) and the fennel leaf.

Sheep's cheese tropping from Turkey
Ingredients for 4:

  • Some fresh mint sterns
  • Some fresh dill sterns
  • bunch of parsley
  • 1 fresh long chile pepper
  • 4 cloves of garlic
  • 2 tbsp olive oil
  • 100 g Turkish sheep's cheese
  • 200 g sheep's milk yoghurt
  • juice of lemon
  1. Wash and dry the herbs, pluck from the twigs and chop. Clean the pepper cut lengthwise, throw the seeds away and chop.
  2. Clean and chop the garlic. Add to the olive oil. Bake the sheep's cheese into pieces and add to the yoghurt. Mix with a fork.
  3. Add the herbs, garlic oil, pepper and lemon juice to the yoghurt cheese mixture.
  4. Cover with foil and stand in the refrigerator for 1 hour.

Zucchini salad
Ingredients for 2:

  • 2 zucchini
  • vegetable soup
  • 1 tsp olive oil
  • 2 tsp red wine vinegar
  • herbal salt
  • pepper
  1. Grate the zucchini and cook in vegetable stock for about 5 minutes. Drain and cool.
  2. Mix vinegar, oil, salt and pepper to a dressing. Mix the dressing with the zucchini and stand for 10 minutes.

Basil cream
Ingredients for 4:

  • 200 g double cream cheese
  • 1 tbsp sour cream
  • 1 bunch of fresh basil
  • 150 g black olives
  • 1 clove of garlic
  • salt
  • pepper
  1. Mix the cream cheese with the sour cream.
  2. Wash the basil, remove of the stalks, chop and add to the cream mixture. Put 1 tbsp of basil aside. Stone the olives, slice a few and put aside for decoration. Chop the rest of the olives and add to the cream mixture. Peel and chop the garlic and add.
  3. Flavour the basil cream with salt and pepper and serve with fresh French bread. Decorate with olive slices and basil.

Tip: If you want the cream to be green, exchange the black olives for green olives.


Tofu-creme Provence
Ingredients for 2:

  • 160 g tomato-tofu
  • 2-4 tbsp Crème fraîche
  • 1-2 tsp soy sauce
  • 2-4 tsp olive oil
  • 2-4 tsp herbs from Provence
  • 1 clove of garlic
  • 4-6 olives, green or black
  • herbal salt
  • pepper
  • red bell pepper
  • 2 tomatoes
  1. Mash the tofu with a fork. Add crème fraîche, soja sauce, olive oil and herbs.
  2. Peel, chop the garlic and add. Stone the olives, chop and add. Flavour the crème with salt and pepper.
  3. Wash the pepper and the tomatoes. Keep 2-3 fine rings of the pepper aside. Chop the rest of the pepper. Chop the tomatoes. Add the vegetables and flavour the crème again. Decorate with the pepper rings.

Banana-Curry-Topping
For about 450 g:

  • 2 big bananas
  • 150 g sour cream
  • 200 g cream cheese
  • 1 small onion
  • 1 grated apple
  • 1 tsp curry powder
  1. Mash the banana and mix with half of the sour cream until creamy.
  2. Add cream cheese, onions and spices.
  3. Add the grated apple, if necessary add more sour cream.
  4. Flavour with curry.

TIP: Don't use too much sour cream, because it won't be a topping but a quark!


Raw vegetables-salad
with buttermilk-dressing

Ingredients for 4:

  • 150 g carrots
  • 200 g celery
  • 100 g lamb's lettuce
  • 1 cucumber
  • 1 apple
  • 2 tbsp wine-vinegar
  • 2 tbsp oil
  • salt
  • pepper

Dressing:

  • 250 g buttermilk
  • 1 beaker sour cream
  • 1 tsp honey
  • juice of orange with flesh
  • juice of -1 lemon
  • 1 tsp mustard
  • 1 avocado
  1. Peel and chop the carrots and the celery. Wash the lamb's lettuce.
  2. Wash, but don't peel the cucumber and the apple. Cut the apple in half, and cut out the core. Slice the cucumber and the apple.
  3. Mix vinegar, oil, salt and pepper and spread on the salad, so that it won't turn brown.
  4. Put buttermilk and sour cream into a bowl. Add honey, orange-and lemon juice, salt, pepper and mustard and mix.
  5. Peel the avocado, cut into half and cut out the kernel. Cut in little pieces and mix in a mixer. Add to the buttermilk-mixture and mix everything together. Serve with the salad.

Ajvar-Quark
Ingredients for 1-2:

  • 250 g quark
  • 50 g yoghurt, 1,5 % fat
  • 1 tbsp Ajvar (bell pepper paste)
  • 2 tbsp 8-herbs-mixture, frozen
  • herbal salt
  • 1 pinch of sugar
  1. Mix quark and yoghurt and add Ajvar and mix again.
  2. Add the herbs and flavour with herbal salt and a pinch of sugar.

TIP: Also tastes good with jacket potatoes.


Spica pasta salad from Minipilo
For 1 big bowl:

  • 500 g pasta (e.g. Penne)
  • salt
  • 1 bunch of spring onions
  • 1 vegetable onion
  • 400 g tomatoes
  • 3 cloves of garlic
  • 100 ml Aceto Balsamico vinegar
  • 1-2 tbsp Sambal Oelek
  • 100 ml olive oil
  1. Cook the pasta in salt water and drain.
  2. Clean and wash the spring onions and cut in fine rings. Peel and chop the vegetable onion.
  3. Wash, clean, seed and chop the tomatoes. Peel and crush the garlic.
  4. Mix the pasta with the vegetables.
  5. Beat vinegar, salt, Sambal Oelek and olive oil and add to the pasta salad. Cover and stand for 1 hour.
  6. Flavour again before serving and decorate with parsley if you like.

Fresh Pasta salad
For 1 big bowl:

  • 500 g whole wheat pasta (e.g. mussels)
  • fresh juice of 1 lemon
  • 1 bunch of spring onions
  • pot of basil
  • 1 tsp olive oil
  • 150 g yoghurt, low-fat
  • herbal salt
  • pepper
  1. Cook the pasta in salt water about 10 minutes. Drain and cool.
  2. Clean, wash and chop the spring onions. Wash, dry and chop the basil.
  3. Heat the oil and brown the spring onions, add lemon juice and mix into the pasta.
  4. Add basil and yoghurt and mix. Flavour with herbal salt and pepper.

Cucumber salad
Ingredients for 2:

  • - 1 cucumber
  • 1 tsp oil
  • 2 tsp red wine vinegar
  • 1 tsp honey mustard sauce
  • 1 tsp mayonnaise, low-fat
  • 1 tbsp dried herbs for salads
  • herbal salt
  • pepper
  • 3-4 drops liquid sweetener
  1. Peel and chop the cucumber.
  2. Mix the other ingredients to a dressing. Mix the dressing with the cucumber and stand for 10 minutes.

Tofu nests with sweet and sour sauce
Ingredients for 2:

  • 500 g tofu
  • 1 onion
  • 1 small tin pineapple ( 8 slices)
  • 1 tsp china herbs mixture
  • salt
  • pepper
  • 2 tsp liquid honey
  • 1 tsp oil
  • tin foil
  1. Wash and drain the tofu, cut into 4 pieces. Peel and chop the onion.
  2. Wrap the tin foil to form a 4 "nests" and spread 1 tsp oil on each and then lay the tofu inside. Divide the onion around the tofu.
  3. Flavour with china herbs, salt, and pepper. Lay one slice of pineapple on each piece of tofu, chop the other 4 slices and divide around the tofu.
  4. Divide the honey in each whole of the pineapple and sprinkle each with 3 tsp pineapple juice. Share 1 tsp oil on the four tofu pieces and close the parcel.
  5. Bake in a pre-heated oven at 200 C about 15 minutes. Serve in the tin foil.

Quick bean salad
Ingredients for 4:

  • 1 jar (330 g) of Puszta mixed salad (bell peppers, pickles, onion, carrot, celeriac)
  • 1 jar (660 g) of yellow French beans
  • 1 onion
  • 2 tbsp red wine vinegar
  • herbal salt
  • pepper
  • liquid sweetener
  1. Peel and chop the onion. Drain the beans.
  2. Mix vinegar, 4 tbsp water, salt, pepper and the onion to a marinade and flavour with sweetener.
  3. Mix beans and the Puszta salad mix (with liquid) and add the marinade. If necessary season to taste. Stand for about 10 minutes.

Grilled Vegetables
Ingredients for 1:

  • 1 eggplant
  • 2 zucchini
  • 1 tsp olive oil
  • 1 tsp Aceto Balsamico vinegar
  • 1 tsp medium mustard
  • 1 tsp oregano, dry
  1. Slice the eggplant lengthwise, sprinkle with salt and stand for 30 minutes. Wash with cold water and dry with kitchen paper.
  2. Wash the zucchini and slice lengthwise.
  3. Mix vinegar, mustard, oregano and oil and spread on the vegetables.
  4. Grill on the barbecue, turn and spread with the mixture.

TIP: You can use this mixture for bell peppers and mushrooms, too.


Grilled Haloumi cheese
Ingredients for 2:

  • 250 g Haloumi (Greek sheeps cheese)

Marinade:

  • 7-8 rosemary leaves
  • 7-8 basil leaves
  • 2 pieces of thyme
  • 2 tsp olive oil
  • 2 tbsp red wine
  • 2 tbsp red vinegar
  • salt
  • pepper
  • 1 tbsp orange juice, unsweetened
  1. Slice the Haloumi cheese.
  2. For the marinade chop the rosemary, basil and the thyme and mix with the other ingredients.
  3. Sprinkle the marinade on the Haloumi and cover and cool for about 3 hours. Turn every now and then.
  4. Throw the marinade away and grill the Haloumi on a barbecue or in a saucepan for 1 minute each side.

Carrot salad
Ingredients for 2:

  • 250 g carrots
  • 1 tbsp lemon juice
  • 1 tbsp orange juice, unsweetened
  • 1 tsp honey
  • 1 tsp oil
  • 1 tsp Dijon mustard
  • pepper
  • curry powder
  • 30 g raisins
  1. Wash, clean and grate the carrots.
  2. Mix lemon and orange juice. Add honey, oil and mustard and mix. Flavour with salt, pepper and curry powder.
  3. Mix the dressing and the carrots and add the raisins.
  4. Stand for 1 hour and flavour again, if necessary.

Rice parcels
Ingredients for 4-5 pieces:

  • 1 onion
  • 1 zucchini
  • 1 eggplant
  • 2 tomatoes
  • 200 g button mushrooms
  • 1 packet of Uncle Ben's Express Rice Mediterranean
  • 10 green olives
  • 2 tsp olive oil
  • salt
  • pepper
  • Pecorino cheese
  1. Peel and chop the onion. Wash and chop the zucchini, eggplant and the tomatoes. Clean and chop the mushrooms. Cut olives into halves.
  2. Fill the rice into a big bowl and mix with the vegetables. Add the oil and flavour with salt and pepper.
  3. Lay 4-5 pieces of tin foil out and fill with the mixture. Grate the cheese on the vegetables.
  4. Cover with the tin foil and cook on the bbq for about 30 minutes or bake in an oven at 150C-170C for about 30 minutes.

Italian Pasta salad
For 1 big bowl:

  • 500 g / 1 lb whole wheat pasta (e.g. mussels)
  • 250 g / 9 oz cherry tomatoes
  • 1 ball of mozzarella cheese, light
  • bunch of basil
  • 1 onion
  • 2 tbsp red wine vinegar
  • pepper
  • liquid sweetener
  • 1 clove of garlic
  • 2 tbsp olive oil
  1. Cook the pasta in salt water about 10 minutes al dente, drain and cool.
  2. Wash the tomatoes and cut in quarters. Chop the mozzarella cheese. Wash and dry the basil and pluck from the stalks. Wash and chop the onion. Peel and press the garlic.
  3. For the dressing mix vinegar with salt, pepper, some drops of liquid sweetener and garlic. Beat with the olive oil.
  4. Fill pasta, tomatoes, onion, cheese and basil into a big bowl and mix. Add the dressing and stand for 20 minutes.

Sauerkraut Salad
Serves 4:

  • 1 tin/can of pineapples (436 ml / 15 oz)
  • 500 g / 1 lb Sauerkraut
  • 3 tbsp pineapple juice
  • 100 g / 3 oz yoghurt, low-fat
  • salt
  • pepper
  • curry powder
  1. Blanch the sauerkraut with hot water, drain and chop.
  2. Drain the pineapple, collect the juice and chop the pineapples.
  3. For the dressing mix pineapple juice with the yoghurt and mix with the sauerkraut. Flavour with salt, pepper and curry.
  4. Let the salad stand for about 30 minutes.

Colourful rice salad
For 1 big bowl:

  • 200 g / 7 oz whole-wheat rice, dry
  • 1 bunch of radishes
  • 1 bunch of spring onions
  • 4 tbsp sweet corn, tinned
  • 5 tbsp peas, tinned
  • 3 tsp oil
  • 4 tbsp red wine vinegar
  • 1 tsp vegetable soup, instant
  • 4 tsp forest honey
  • 2 tbsp basil, fresh
  • herbal salt
  • pepper
  1. Cook the rice about 25 minutes, drain and cool.
  2. Wash, clean and slice the radishes. Wash and clean the spring onions and cut into rings.
  3. Mix rice, radishes and spring onions Add oil, vinegar, vegetable soup and honey and mix. Wash and chop the basil and add. Flavour with salt and pepper.
  4. Stand for at least 30 minutes.

Curried bananas

  • 1 banana per person
  • curry powder
  • about 4-5 tbsp grated cheese ( we used Mexican mixture)
  1. Lay the unpeeled banana on the barbecue. It will turn black on the outside, so keep turning it.
  2. Now and then squeeze the banana to see if it is soft from the inside, but not too soft.
  3. Cut open, throw a bit of the peel away. Fill the curry powder into the banana and then fill the cheese into the banana.
  4. Return to the bbq until the cheese has melted.

Gary's Portobello mushrooms

  • 1 Portobello mushroom per person
  • Add grated Parmesan cheese as you like
  • Washed and chopped basil
  1. Spread the Portobello mushrooms from the inside with Parmesan cheese, sprinkle with the basil and lay on the barbecue.

Cucumber stir
Serves 4 as a side dish:

  • 1 cucumber (500 g / 1 lb)
  • 1 tbsp salt
  • 1 tbsp sugar
  • 3 tbsp vinegar (10 %)
  • 1 onion, sliced in rings
  • tbsp mustard seeds
  • tsp pepper
  1. Peel the cucumber, cut lengthwise, remove the seeds, slice.
  2. Mix the cucumber with the other ingredients in a bowl.
  3. Stir every 15 minutes.
  4. It can be eaten after 2 hours, but it tastes better if left to stand overnight.

Tofu and Pasta salad
For 1 big bowl:

  • 500 g / 1 lb coloured pasta (e.g. Trottole)
  • 3 big tomatoes
  • 200 g / 7 oz tofu
  • 2 hands full of basil
  • onion
  • 3 tsp lemon juice
  • liquid sweetener
  • 2 tsp olive oil
  • 3 tsp gourmet herbal mixture Art.Nr. 4950
  1. Cook the pasta in salt water for about 10 minutes till al dente, drain and cool.
  2. Wash and chop the tomatoes. Wash, drain and chop the tofu. Wash. Dry and chop the basil. Wash and chop the half onion.
  3. Fill pasta, tomatoes, onion, tofu and basil into a big bowl and mix. Flavour with oil, lemon juice, liquid sweetener and herbal mixture.

Warm potato salad
Serves 4:

  • 650 g / 1 lb potatoes
  • 1 onion
  • 170 g / 6 oz button mushrooms (tinned)
  • 9 (60 g / 2 oz) Cornichons (gherkins)
  • 1 tbsp Riesling (white wine) mustard form the company Schwerter Senfmühle
  • 2 tsp low-fat mayonnaise from the company Remia (Netherlands)
  • herbal salt
  • pepper
  • liquid sweetener
  1. Peel the potatoes and cook in salt water for about 20 minutes.
  2. Meanwhile peel and chop the onion. Drain the mushrooms. Chop the gherkins. Mix onion, mushrooms and gherkins. Add the mustard and the mayonnaise.
  3. Drain the potatoes and dice while still warm. Mix with the dressing. Flavour with salt and pepper and some drops of liquid sweetener.

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