Bayurvedic: Pumpkin & fennel lasagne
1 Hokaido Pumpkin (small)
Pinch of salt, chili, turmeric, curry, mustard seeds, some lemon juice, some horseradish
Finely dice the onion, ginger and garlic.
Sprinkle some ghee over the top and bake in the oven for approx. 40 minutes at 140-160 C.
Tip: Let cool briefly before cutting, as otherwise the lasagne will be too runny.
Variantion: Add a little horseradish while boiling.
Tender pink flank steak from the grill
INGREDIENTS FOR 4 PERSONS
4 flank steaks
Salz und Pfeffer
300g green Kenya beans (French green beans)
Black peppercorns, white mustard seeds,
Lightly grind the peppercorns with the mustard seeds and coriander seeds in a pestle and combine with the other ingredients. Rub the marinade into the flank steak and then cover with aluminium foil and let marinade in the refrigerator overnight
Boil the potatoes in their skins ensuring they are cooked but still firm to the bite and put them into a large bowl, then mix with the mayonnaise, sour cream, yoghurt and the cream to your desired consistency.
Afterwards season with salt, pepper, finely chopped garlic and the herbs and again allow to stand in the refrigerator overnight.
Boil the Kenya beans in salt water until they are firm to the bite and cool them with iced water, then arrange the slices of bacon on the counter approx. 5 cm apart and with approx. 6-8 slices next to each other. Place the beans on the bacon and roll them up.
Let the flank steak set approx. 30 minutes at room temperature, then flash grill it for 2 mins.
To obtain a diamond pattern, turn 45 degrees and continue to grill for approx. 2 minutes with a lid on. Use the same procedure to grill the backside of the steak. Now brown the wrapped beans and season with salt, pepper and some summer savory.
Move the grilled steak and the beans to an indirect zone on the grill and allow to rest (not over 78°C). After 5 minutes, finish grilling the steak in a hot grill and then allow to rest for 2 more mins.
Meanwhile arrange the potatoes in skin with some cream on plates, place the beans next to them and cut the steak against the fibre into fine slices and arrange. Season with fleur de sel…
Mango & ginger ice tea
INGREDIENTS FOR 1 CARAFE
6 green tea bags
Allow the green tea to boil briefly and then throw away the water to filter out the bitter substances. Re-boil the tea and allow the tea to draw for 5 mins. Meanwhile add ginger syrup, mango syrup, the freshly pressed lemon and ice cubes to the carafe. Add the prepared tea and top up the carafe with cold water. Stir well and enjoy this treat cool!Optionally, half a lemon and lime can be cut into slices and added. This is particularly good to help counteract the sweet taste.