For twenty persons:<\/p>\n
1. Daikon, wakame, tamari boullion<\/strong><\/p>\n 1 daikon or rettich cut into thin strips a) Bring the water to the boil with the kombu and celery and let it cook for 30 minutes on a low flame 2. Pakora with pumpkin, onions, parsley root and potato<\/strong><\/p>\n 500 grams of chickpea flour, or in Indian protein-rich ‘gram flour’ of chickpeas 1) Cut all vegetables into cubes 3. Apple and mint chutney<\/strong><\/p>\n 3 apples, peeled and stripped from the core, finely grated 1) Pour the lemon juice into a bowl 4. Organic pandan rice with organic millet<\/strong><\/p>\n 500 grams of organic pandan rice 1) Mix the rice and millet in a pan and wash until the water remains clear 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 … <\/p>\n
\n5 grams instant wakame flakes
\n1\/4 celery root cut into pieces
\n1 piece of kombu seaweed of about 10 cm
\n5 liters of water
\n50 ml tamari
\n10 grams ginger, finely grated
\n1 pinch of sea salt<\/p>\n
\nb) Remove the kombu and celery from the broth and keep both for use in another dish
\nc) Add the instant wakame and the strips of daikon to the boullion
\nd) 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<\/p>\n
\n1 teaspoon turmeric powder, 2 teaspoons coriander powder, 1\/2 teaspoon cinnamon powder, 1\/2 teaspoon finely crushed black pepper, 3 teaspoons sea salt
\n2 liters of rice oil
\n500 grams of pumpkin
\n500 grams of onions
\n250 grams of parsley root and
\n250 grams of cooked potato<\/p>\n
\n2) Put a pan with 2 liters of rice oil on a low heat
\n3) Strain the chickpea flour in a bowl, add turmeric, coriander, cinnamon, black pepper and sea salt and mix well with a whisk until smooth.
\n4) 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.<\/p>\n
\n1 sprig of mint cut very finely
\n1 lemon queezed out
\n1 pinch of sea salt<\/p>\n
\n2) Add the grated apple
\n3) Add the finely cut mint
\n4) Add a pinch of sea salt and mix everything thoroughly.<\/p>\n
\n500 grams of organic millet<\/p>\n
\n2) Add a double amount of water to the grains, bring to the boil, set the flame\u00a0\u00a0\u00a0 to small and cook until the water is absorbed.<\/p>\n","protected":false},"excerpt":{"rendered":"