No one’s serious at seventeen When lindens line the promenade.
Ingredients (4 servings): – 300g chicken breasts – 2 eggs – 3 cucumbers – 70g walnuts – 14 prunes – 2 tbsp mayonnaise – 1/2 tsp salt Method: 1 Boil chicken breasts until ready and chop 2 Boil eggs until ready and chop 3 Wash and chop cucumbers, prunes and walnuts 4 Combine chicken, eggs, cucumbers, prunes, walnuts and season with salt & mayonnaise: serve !
Heard melodies are sweet, but those unheard, are sweeter
Ingredients (2 large servings): – 8-10 medium potatoes – 2 avocados – 1 red onion – 1 tsp Dijon mustard – 2-3 tsp mayonnaise – salt and black pepper Method: 1 Peel and wash potatoes and avocados 2 Cut potatoes into 0.3 cm slices and boil in salted water for 10-12 minutes, then drain water 3 Peel and cut avocados 4 Peel and chop red onion 5 Combine boiled potatoes, avocados, chopped onion, mayonnaise, Dijon mustard: carefully mix 6 Spice with salt and pepper, serve warm !
Salad ingredients: – 4 eggs – 150g Butterkäse or cheddar – 1 small red onion – 1-1.5 tbsp mayonnaise – a few dill sprigs for serving
Toasts ingredients: – 2 slices of ciabatta – 1 garlic clove – 2 tsp olive oil Method: 1 Salad 1.1 Hard boil eggs, cool them down in cold water, then peel 1.2 Grate cheese 1.3 Peel and chop red onion 1.3 Combine eggs+grated cheese+chopped onion+mayonnaise: mix well 2 Toasts 2.1 Pre-heat the oven to 180C 2.2 Peel and chop a garlic clove 2.3 Combine olive oil with chopped garlic 2.4 Brush ciabatta pieces with garlic olive oil and bake for 4-5 minutes at 180C 3 Salad & Toasts 3.1 Transfer the eggs salad in the cup and then on the serving plate 3.2 Serve the salad with a few dill sprigs & warm garlic toasts ! Enjoy !
Nostalgia in reverse, the longing for yet another strange land, grew especially strong in spring.
Ingredients (2 servings): – 1 Hokkaido pumpkin (Red kuri squash) – 125g fresh baby spinach – 150g Feta cheese – 35g pine nuts – salt and black pepper – 1 tbsp olive oil for frying pumpkin
Dressing ingredients: – 1 tbsp balsamic vinegar
Method: 1 Preheat the oven to 180C 2 Wash pumpkin, halve and de-seed it 3 Bake the pumpkin for 30-35 minutes at 200C and let it cool down 4 Peel the pumpkin and cut into 1.5cm cubes 5 Wash baby spinach and let it dry itself 6 Cut feta cheese into 0.5-1cm cubes 7 Fry pumpkin cubes in olive oil for 4-5 minutes at medium heat 8 Put the salad ingredients on the plates as follows: 8.1 Baby spinach 8.2 Warm pumpkin cubes 8.3 Sprinkle with salt and black pepper 8.4 Feta cheese cubes 8.5 Pine nuts 8.6 Sprinkle with balsamic vinegar 9 Enjoy !