Reibedatschiburger / Kartoffelpufferburger

Zutaten:

1 kg Kartoffeln
1 große Zwiebel
2 - 3 Eier
Petersilie
Butter
geschmackvoller Käse, in meinem Fall Raclettekäse
Tomate
Rucola
(Glutenfreie) Semmeln/Brötchen
Salz, Pfeffer, Muskat

Erdäpfel reiben, mit einem Tuch ausdrücken damit sie Wasser verlieren,
Zwiebel und Petersilie klein schneiden, dann mit Eiern mischen und mit Salz, Pfeffer und Muskat würzen.

In einer großen Pfanne Butter schmelzen lassen und aus dem "Teig" Kartoffelpuffer formen.

Nun braten bis die Kartoffelpuffer schön braun und durch sind.

Die restlichen Schritte sind auf den Bildern gut zu erkennen: Tomate in die heiße Pfanne legen, eine Scheibe Käse drauf, warten, bis dieser geschmolzen ist, nun Kartoffelpuffer auf den geschmolzenen Käse und ab in die Semmel damit.

Serviervorschlag: Mit Joghurt-Wasabi-Limetten-Sauce verfeinern, Rucola oben drauf und fertig – genießen

Fresh summer salad with mustard honey dressing

Ingredients:

Salad what kind you prefere,

I chose a mixture of different salads
1 red pepper
1 avocado
2 spoons of sunflowersee
1 spoon of flax seeds
1 spoon of capers

Additionally you can add, tomatoes, oranges, champinones, corn, all different kinds of salad, carrots, dried fruits, parmesan, goat cheese, ... be creative

Dressing:

Mix the following ingredientes in a glas:
9 spoons olive oil
3 spoons balsamico vinegar
1 teaspoon honey
1 teaspoon dijon mustard
salt, grounded pepper

mix the dressing until the honey is part of the liquid

Then mix the dressing with the salad

add some parmesan on the top,

enjoy!

Asparagus caramelized with goat cheese and mango-chilli sauce

Ingredients:

500 gram of green asparagus
50 gram de goat cheese
6 spoons sugar
5 spoons chopped mango pieces
1 little fresh chili or chili powder
salt

First cut off the ends of the asparagus,
then cook the asparagus for about 5 minutes in salted water
caramelize the sugar in a pan
when the sugar is liquid add the asparagus and fry it for about 3 minutes

mango-chilli sauce:

Mix the chopped fresh mango with the chopped chilli and some salt

place the asparagus on a plate on the top put the goat cheese and next to it the mangochutney

A little bit of grounded pepper on the top

Ready ;)

Pasta Arbiatta

Ingredients:

Leave out the parmesan, so its lactosefree and Vegan ;)

2 Spoons of oil
2 Onions
4 Cloves of Garlic
6 Tomatoes (the tomesoes should be very juicy if not add instead tomato
2 Chilis (depends how spicy you want it)
2 Spoons of Tomato paste
Parmesan
50ml Whitewine
500 g Glutenfree Spaghetti
Spices: Salt, Pepper



First chop the onions in litte pieces, chilis chopped as small as possible, the Garlic in thin slices, tomatoes in cubes 2x2 cm

Heat the oil and sear the onions for about 3 minutes

Add the two spoons of tomato paste, the garlic and the chili

Sear it for about 2 minutes then deglaze it with the wine and add the tomato cubes.

Now let it cook for about 10 minutes so also put the noodles in the boiling water

Enjoy!!