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Courgette spaghetti
with scampi
Preparation and cooking: approx. 20 min.
Roasted sesame oil for frying
8
Raw, peeled scampi
(approx. 120g)
1
Garlic clove, pressed
1 cm
Ginger root, finely grated
¼ Tsp Salt
150 g
Cherry tomatoes, halved
1 jar
Baby corn (approx. 210 g), rinsed,
dried, lengthwise halved
3 Tbsp Light soy sauce
800 g
Courgette spaghetti
3 Tbsp Coriander, finely chopped
1. Heat up little oil in a coated frying pan. Fry the
scampi for approx. 1 min., turn, add garlic and
ginger and fry for another minute. Remove, salt
and put aside. If necessary, add some more oil
to the same pan.
2. Stir-fry tomatoes and corn for approx. 3 min.,
add soy sauce and courgettes and mix well.
3. Add the scampi and the coriander, stir and and
re-heat without frying.
Per serving: 129 kcal, F 4 g, Carbs 9 g, E 11 g
18
Kohlrabi salad (Som Tam)
Preparation and cooking: approx. 35 min.
1½ Tbsp Unrefined sugar
2 Tbsp
Fish sauce
1 Tbsp
Lime juice
60 g
Salted peanuts, coarsely chopped
2
Garlic cloves, pressed
1
Red chili pepper, seeds removed and
finely chopped
1 kg
Kohlrabi spaghetti
100 g
Snow peas, bias-cut in narrow strips
2
Tomatoes, seeds removed and diced
1. Mix the sugar with fish sauce and lime juice
in a large bowl. Add peanuts, garlic and chili
pepper.
2. Add kohlrabi, snow peas and tomatoes, mix
and marinate for approx. 15 min.
Per serving: 207 kcal, F 8 g, Carbs 19 g, E 10 g
Waldorf salad
Preparation and cooking: approx. 20 min.
1 Tbsp
Mild mustard
2 Tbsp
Lemon juice
180 g
Plain yoghurt
3 Tbsp
Liquid cream
½ Tsp
Salt
Ground pepper to taste
500 g
Celeriac spaghetti
2
Red apples, cored, in spirals
50 g
Walnuts, coarsely chopped
1. Stir together all ingredients.
2. Add celeriac and apple, mix. Sprinkle walnut
on top.
Per serving: 234 kcal, F 15 g, Carbs 14 g, E 6 g
Greek salad
Preparation and cooking: approx. 25 min.
2 Tbsp
Herb vinegar
1½ Tbsp Olive oil
100 ml
Vegetable stock
1 Tbsp
Raspberry jam
1
Courgette, in spirals
1
Cucumber, in spirals
200 g
Feta cheese, cubed
40 g
Black olives
1 bunch Basil, cut in narrow strips
1. Blend vinegar, oil, stock and jam in a bowl.
2. Add courgettes and remaining ingredients,
mix well.
Per serving: 234 kcal, F 18 g, Carbs 5 g, E 11 g
Potato chips
Preparation and cooking: approx. 20 min.
Oil for frying
1 kg
Waxy potatoes in spirals
2 EL
Merkén spice (Chilean condiment)
1 Tsp
Fleur de Sel
Fill a frying pot to
1
/
height with oil and heat to
3
approx. 180 °C. Deep-fry the potatoes in batches,
turning them occasionally, until they are golden-
yellow (approx. 3 min.). Remove and drain on
kitchen paper, season.
Tip:
• Alternatively, use sweet potatoes.
• Use Raz el Hanout or curry powder instead of
Merkén.
Per serving: 403 kcal, F 27 g, Carbs 31 g, E 4 g
Tarte Tatin
Preparation and cooking: approx. 15 min.
Caramelising/baking: approx. 40 min
Precisely line the bottom of a baking tin of approx.
28 cm Ø with baking paper.
80 g
Sugar
25 g
Butter, cubed
1 kg
Apples (e.g., Braeburn), cored, in spirals
1 Tbsp Cinnamon
1
Puff pastry, rolled out (approx. 32 cm Ø)
Icing sugar for dusting
1. Evenly spread the sugar on the prepared baking
tin.
2. Caramelising: approx. 10 min. in the lower
half of the oven preheated to 220 °C until sugar
is light-brown. Remove and spread butter on
the caramel, place apple on top.
3. Baking: approx. 15 min. in the middle of
the oven preheated to 220 °C. Remove and
dust with cinnamon. Use a fork to frequently
pierce the pastry and place loosely on top of
the apples. Push the pastry edges between the
apples and tin rim.
4. Finish baking: approx. 15 min. Remove tarte,
let sit for approx. 2 min. and carefully invert
onto plate. Remove the baking paper, dust with
icing sugar, serve lukewarm.
Tip: Top with fluffy cream or vanilla ice cream.
Per slice (
1
/
): 250 kcal, F 10 g, Carbs 36 g, E 2 g
8
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