For twenty persons:
1. Daikon, wakame, tamari boullion
1 daikon or rettich cut into thin strips
5 grams instant wakame flakes
1/4 celery root cut into pieces
1 piece of kombu seaweed of about 10 cm
5 liters of water
50 ml tamari
10 grams ginger, finely grated
1 pinch of sea salt
a) Bring the water to the boil with the kombu and celery and let it cook for 30 minutes on a low flame
b) Remove the kombu and celery from the broth and keep both for use in another dish
c) Add the instant wakame and the strips of daikon to the boullion
d) Leave the stock on a low heat for 5 minutes more, then add the tamari, squeeze out the grated ginger in the hand above the pan and add sea salt to the broth to taste
2. Pakora with pumpkin, onions, parsley root and potato
500 grams of chickpea flour, or in Indian protein-rich ‘gram flour’ of chickpeas
1 teaspoon turmeric powder, 2 teaspoons coriander powder, 1/2 teaspoon cinnamon powder, 1/2 teaspoon finely crushed black pepper, 3 teaspoons sea salt
2 liters of rice oil
500 grams of pumpkin
500 grams of onions
250 grams of parsley root and
250 grams of cooked potato
1) Cut all vegetables into cubes
2) Put a pan with 2 liters of rice oil on a low heat
3) Strain the chickpea flour in a bowl, add turmeric, coriander, cinnamon, black pepper and sea salt and mix well with a whisk until smooth.
4) Heat the oil to 180 degrees and mix the vegetables carefully through the batter. Spoon a tablespoon of the chickpeas batter with the vegetables and let it slowly slide into the hot oil. Repeat this to simmer 6 tablespoons of batter in the hot oil. The pakoras are ready when they float up and become golden brown. Using a slotted spoon, scoop each pakora from the oil and let it drip on a flat dish with a layer of kitchen paper.
3. Apple and mint chutney
3 apples, peeled and stripped from the core, finely grated
1 sprig of mint cut very finely
1 lemon queezed out
1 pinch of sea salt
1) Pour the lemon juice into a bowl
2) Add the grated apple
3) Add the finely cut mint
4) Add a pinch of sea salt and mix everything thoroughly.
4. Organic pandan rice with organic millet
500 grams of organic pandan rice
500 grams of organic millet
1) Mix the rice and millet in a pan and wash until the water remains clear
2) Add a double amount of water to the grains, bring to the boil, set the flame to small and cook until the water is absorbed.