Sustainable cuisine in practice

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Now you’re needed!

We’ve already given you the necessary advice. Now it’s got to find its way into your daily kitchen duties. And that means practice. Go ahead and get started with the following recipe (found at and with the cordial approval of www.social-media-dinner.de). Have fun following the recipe and savor the results!

Reverse sirloin with roasted pumpkin and melted tomatoes (for 6)

Basic recipe for vegetable stock

Ingredients: 250 g leeks, 350 g carrots, 2 parsley root 400 g celery or celery root, 2 onions unpeeled for color, 1 clove garlic, 1 bunch parsley, 1 tsp. white pepper corns, 1 tsp. pimento, 1 laurel leaf, 1.5 l water, 1 tomato, 1 bunch chives, some twigs of fresh thyme.

Preparation: Brush the root vegetables and onions well, wash them and cut them into large pieces. Heat oil and butter in a saucepan and add the vegetables. Steam at low heat until the vegetables are lightly browned. Add 1.5 liters of water and bring to a boil. Cover and simmer for 45 minutes. (Don’t forget: when the water boils, lower the heat.) Now add the leeks, tomato, the herbs and the spices and simmer for 30 more minutes. Pour through a strainer and allow to cool. This recipe yields about 1.5 liters of vegetable soup. After the soup has cooled down for several hours, portions of it can be frozen. Vegetable stock is used in many recipes. It can also be used as vegetable soup after a slimming diet.

Whole beef tenderloin (reverse)

Ingredients: 1 kg beef tenderloin, 4 tbsp. oil (40 g), 1 tbsp. chopped fresh herbs (leaf parsley, thyme, chervil).

Preparation: Trim the beef tenderloin and place on a metal sheet with various herbs. Sprinkle olive oil onto the beef and place in oven (do not preheat!) at approx. 54°C and gently cook for 2 1/2 to 3 hours. Tip: Can also be cooked at 80°C at a core temperature of 54°C – shortened cooking time. Put oil and butter into a roasting tray and roast the beef from all sides until golden yellow. Allow the meat to rest for 2 to 3 minutes and season with salt and pepper.

Saffron risotto

Ingredients: 350 g risotto rice, 1 l hot vegetable stock, 1 onion, 40 g butter, 100 g lemon, 0.1 l white wine, 60 g Parmesan, salt, curcuma, saffron threads, sugar or honey.

Preparation: Finely dice the onion and sweat in butter till glassy. Add rice and saffron and sweat until glassy, douse with white wine and allow the liquid to reduce. Add the vegetable stock, stirring constantly. Cook for about 20 minutes while stirring, until the rice has absorbed the liquid. Add zest from the washed lemons and the lemon juice under the risotto. Season with salt, curcuma and perhaps some sugar or honey.

Garnish suggestion: finely shaved Parmesan.

Raw fried squash

Ingredients: 400 g squash, 1 onion, 100 g butter, leaf parsley, sugar, salt and black milled pepper.

Preparation: Peel the onion and dice. Peel the squash and cut into fine slices. Fry the slices and onion cubes in butter to the desired point and season with salt, sugar and pepper. Decoration: finely cut leaf parsley.

Melted tomatoes

Ingredients: 300 g cherry tomatoes, 2 tblsp. powdered sugar, 2 pressed garlic cloves, extra-virgin olive oil, coarse sea salt, black pepper, herbs as desired.

Preparation: Carefully wash and dry the tomatoes on the vine. Place the tomatoes on a cooking sheet with a bit of oil, the garlic cloves and herbs as desired. Sprinkle powdered sugar and season with salt and pepper. Put tomatoes into the oven at 110°C until they begin to slightly burst open.

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