Recipes
Six recipes we carry with us
We never measure — by heart, by feel, by season.
Roasted broccoli with garlic
- Break the broccoli into florets, slice the stem thinly.
- Sear on high heat in a bit of olive oil.
- Add garlic, stir for 1 minute.
- Salt, pepper, lemon juice — done.
Pepper salad with smoky note
- Slice the peppers into thin strips.
- Mix smoked paprika, oil, vinegar.
- Pour over, let rest 10 minutes.
- Serve with toast.
Sauerkraut soup
- Sauté onion until translucent.
- Add sauerkraut, cover with water.
- Add bay leaf, pepper.
- Simmer 20 minutes, serve with sour cream.
Adzuki curry with coconut milk
- Pre-cook the adzuki for 20 minutes.
- Sauté onion, garlic, ginger.
- Add curry powder, pour coconut milk.
- Add the beans, simmer 15 minutes.
Broccoli-pepper quiche
- Chop broccoli and pepper.
- Mix egg, milk, flour.
- Add vegetables, salt.
- Pour into a form, bake at 180°C for 35 minutes.
Adzuki-cabbage stew
- Pre-cook the adzuki.
- Sauté onion, garlic, pepper.
- Add sauerkraut and beans.
- Simmer 30 minutes on low heat.