Mia’s recipe ideas for palates, gardens and good friends

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Hello sunshine: garden season is finally open. Even if we do like to grill every now and then, Other than the classic meat on the coals, there are a number of nice alternatives for a garden party. As a born and bred Swabian, Mia from uberding has spent the last few years trying creative interpretations of classic Swabian cuisine.

Here are three small but creative Swabian reinterpretations, which you can easily make on the mobile induction hob by Miji with practical SCHOTT CERAN® glass-ceramic – whether in the gazebo, at the campsite or on the balcony. The induction hob is also much quicker to clean compared to the grill.

(all recipes for four persons)

Starter: Swabian Flädle soup (with Flädle slivers)

The favourite soup of the Swabians is quick and easy to make – and this version also looks good with the “worms” rolled in.

The Shopping cart:

  • 75 g wheat flour
  • 125 ml milk 
  • 2 eggs 
  • 3 tbsp butter 
  • 1 pinch nutmeg 
  • A little salt 
  • 1 litre meat broth 
  • Chive

The method: 

Mix the flour milk and eggs into a smooth batter. Add the nutmeg and salt. Leave to rest for at least 30 minutes. Grease a pan with butter. Make pancakes from the batter. Dab with a kitchen towel, roll up when still warm and slice into thin Flädle slivers. Heat the meat broth, carefully add the Flädle slivers and garnish with chive. Then into the vegetable or beef broth.

Main course: Red beet fritters with Quark mint dip

Everyone know the classic potato fritter. This easily converted recipe turns the delicious standard dish into an exciting main course, which also looks really good with its pink colour.

The shopping cart:

For the fritters:

  • 350 g red beet
  • 2 potatoes 
  • 2 carrots 
  • 1 egg 
  • 300 g cornstarch (or as required) 
  • 1 onion 
  • 1 clove garlic 
  • 1 tsp salt 
  • 1/2 tsp pepper  
  • 2 tbsp coconut oil 

For the dip:

  • 150 g low fat quark 
  • 1/2 bunch mint 
  • 1 lime 
  • 1 tbsp tahini

The method:

For the fritters: Finely grate the red beet, potatoes and carrots. Slice the garlic and onion finely. Place everything into a bowl and stir in salt and pepper. Leave to rest for 10 minutes and then press through a sieve. Whisk the egg and mix with the vegetable mixture. Add the cornstarch, until a shapeable mixture is formed. Form vegetable fritters. Heat coconut oil in a pan, fry vegetable fritters for around 5 minutes on high heat.

For the dip: Wash mint, pull off the leaves. Place the low-fat quark in a bowl, squeeze in the lime juice, stir in the tahini, mix with mint leaves. Goes with a garden salad (such as with cherry tomatoes and roasted pumpkin seeds).

Goes with a garden salad (such as with cherry tomatoes and roasted pumpkin seeds).

Vanilla pudding with hot Black Forest berries.

The shopping cart:

  • 400 g dark berries (frozen)
  • 150 g pitted cherries
  • 4 small packs vanilla sugar
  • 1 tsp starch

The method:

Mix 1 small pack vanilla pudding on your mobile cooktop. Alternatively: 8 scoops of vanilla ice cream, if you have a freezer in your outdoor kitchen. Thaw the dark berries in a pot, add the cherries and stir in the vanilla sugar. Make a smooth mixture from the starch and 1-2 tsp of water and add to the fruit. Heat the mixture. Place two spoons of vanilla pudding into a glass for each portion. Serve with hot berries and enjoy while it’s hot! Now the weather has to cooperate! We wish you a refreshing summer.

Simple, quick and so delicious. This classic dessert meets all the criteria for a delicious summer dessert and is enjoyed by both young and old. Tip: The Black Forest berries can also be soaked in alcohol for adult guests.

Thaw the dark berries in a pot, add the cherries and stir in the vanilla sugar. Make a smooth mixture from the starch and 1-2 tsp of water and add to the fruit. Heat the mixture. Place two spoons of vanilla pudding into a glass for each portion. Serve with hot berries and enjoy while it’s hot! Now the weather has to cooperate! We wish you a refreshing summer.

Place two spoons of vanilla pudding into a glass for each portion. Serve with hot berries and enjoy while it’s hot! Now the weather has to cooperate! We wish you a refreshing summer.

Now the weather has to cooperate! We wish you a refreshing summer.

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