Shahnaz Indian Cuisine

For our Easter dinner, of course , we also wanted to make something with asparagus to match the asparagus season and decided to serve three different asparagus dishes as a starter. All three recipes are particularly suitable for larger groups, as the preparation is quite simple. As long as there is still asparagus – the season ends on June 24th, as every year – you should try these dishes.

Cream of white asparagus soup 

• 1 kg of white asparagus
• 60 g butter
• 2 egg yolks
• 1 l vegetable stock
• 4 tbsp flour
• 400 ml of cream
• 200 ml white wine
• 2 organic lemons
• nutmeg
• Salt, pepper, sugar
• about 100 g smoked salmon

The quantities given are for about 8 people as a main course. At dinner we were of course more, but since it was only supposed to be a small starter, we didn’t prepare the soup for 12 people.

First peel the asparagus, then cut off the heads and, if necessary, remove the woody ends. Then cut the asparagus into pieces about 2 cm long. Bring the broth to a boil and add 1 teaspoon butter and a little sugar. Cook the asparagus without the heads in the soup for about 20 minutes. When the asparagus is soft, remove the soup from the heat.
Then puree the asparagus in the soup with the hand blender so that there are no pieces left.

Now make a roux. To do this, melt the remaining butter in a small saucepan and pour the flour over it and sweat until golden yellow, stirring constantly. Pour in the white wine slowly and then add the mixture to the asparagus soup. Let the whole boil again. Add the asparagus heads and simmer the soup gently for about 10 minutes over the meanwhile heat.

Mix the egg yolks with 200 ml of cream, whip the rest of the cream until stiff. Carefully stir both into the soup. Finally, season the soup with lemon juice, pepper, freshly grated nutmeg and the salt. It is really important to grate the nutmeg fresh and not to use nutmeg that has already been grated. There is definitely a difference in taste.

Then stick the smoked salmon on small wooden skewers, garnish with some fresh dill and serve with the soup.

Tip: You can of course also boil the asparagus peels. Then take less of the vegetable stock and add some of the boiled asparagus water.

Asparagus wrapped in bacon with a liquid egg dip

• 12 stalks of green asparagus
• 12 slices of farmer’s bacon / bacon
• 12 eggs (size M)
• some olive oil
• Salt, pepper from the mill

We calculated an asparagus spear for 12 people, as we had two other starters. Otherwise you can of course take more. To do this, wash the green asparagus well, cut off any dry ends and wrap the asparagus in farmer’s bacon. Then lay out all the asparagus spears on a baking sheet with parchment paper, brush with the oil, sprinkle with salt and pepper and bake in the preheated oven at 200 ° C for about 10 to 15 minutes, so that the asparagus is lightly brown and the bacon is crispy. You can also turn on the grill setting towards the end of the baking time and push the tray all the way up, but then take care that the bacon does not get too crispy, i.e. black.

In the meantime, boil the eggs. It is best to put eggs at room temperature in boiling water and cook in the sparkling water for 4½ minutes. Then the egg white should be hard and the yolk should still be soft.

Take the asparagus out of the oven and serve with the eggs. Then decapitate the eggs while eating and dip the asparagus spears into the liquid egg.

Ingredients for the asparagus with bacon

Wrap asparagus in bacon

Crispy asparagus with a hot sriracha dip

• 12 stalks of green asparagus
• 1 cup of coarse breadcrumbs
• ½ teaspoon salt
• 2 eggs
• 2 tbsp water
• ½ cup of wheat flour (type 405 or 550)

For the dip

• 1 cup of plain yogurt
• 2 tbsp lemon juice
• 1 tbsp chopped parsley
• 1 tbsp chopped garlic
• 1 finely chopped clove of garlic
• 2 teaspoons of Sriracha sauce (available in Asian shops)
• 1 teaspoon lemon peel of an organic lemon
• ¼ teaspoon salt

Wash the asparagus and remove any dry ends. Roast the breadcrumbs without fat in a pan until golden brown, then place on a plate and mix with the salt. Mix the eggs with the water in a bowl and place the egg mixture on a flat plate. Now set up the breading station: from left to right asparagus, plate with flour, plate with egg mixture, then the plate with breadcrumbs and finally a baking sheet lined with baking paper. Now gradually pass the asparagus through the breading station: so first roll it in flour, then turn it into the egg mixture and finally turn it in the breadcrumbs. Repeat for all 12 bars.

Bake in the preheated oven at 200 ° C with the bacon and asparagus. The asparagus should be cooked but still crispy so not too soft. This takes about 10 to 15 minutes.

In the meantime, prepare the dip. To do this, put all the prepared ingredients in a bowl and stir everything well. Don’t forget to taste.

Then serve the dip with the crispy asparagus.

Ingredients for the crispy asparagus

Roll asparagus in flour and then in egg

The ingredients for the Sriracha dip

Sriracha Dip

Bake the asparagus in the oven at 200 ° C

Today we are testing one of the pumpkin recipes from the cookbook “Zum Glück Gemüse” discussed yesterday . Since I’ve never made gnocchi myself, but I really like to eat it, this recipe came at the right time to finally enjoy homemade gnocchi. The dish is vegetarian in the cookbook and is more likely to be eaten as the first course in Italy. For me it should be a main course and so I made marinated rack of lamb with it. Incidentally, I put it in the day before, so bring a little time with this dish as well.

Incidentally, if you’ve already wondered where we buy our products, we’re happy to provide information today. We always buy meat in the organic supermarkets LPG and Bio-Company. We buy all other products in various (organic) supermarkets in organic quality or at weekly markets and pay attention to a regional supplier, if possible. In rare cases, we use conventionally manufactured products, but try to avoid genetically modified foods or foods with additives and preservatives.

The ingredients for the pumpkin gnocchi with orange butter (for 3 people)

• ½ (butternut) pumpkin (about 450 g)
• 200 g potatoes
• ½ beaten egg
• ½ tbsp olive oil
• 150 g wheat flour
• 30 g parmesan, grated
• salt
• 1 orange, untreated
• 50 g butter
• White pepper

The ingredients for the rack of lamb

• about 350 g of lamb loin
• 2 shallots
• 2 cloves of garlic
• 1 dried chilli pod
• 1 tbsp honey
• 2 tbsp mustard
• 2 tbsp olive oil
• 4 allspice grains
• a few sprigs of fresh thyme
• a few sprigs of fresh marjoram
• Salt, pepper from the mill

The preparation

1. Marinate the rack of lamb the day before or at least a few hours beforehand. To do this, peel the shallots and cut into fine strips, peel the garlic cloves and mash them a little and rub the meat with salt and pepper. Now wash the herbs, shake dry and chop finely. Then mix the mustard, honey, oil, allspice grains, herbs, chilli and lamb in a sealable (freezer) bag and rub the meat well with the marinade. Let it steep overnight in the refrigerator.

2. For the pumpkin gnocchi, peel and core the pumpkin and cut into pieces. Peel the potatoes and cut into wedges. Steam both together for about 25 minutes. I have a steamer in the office, which is really handy. If you don’t have one, you can use a steamer insert for the pot and let the vegetables cook in steam.

3. For the dough, mash the pumpkin and potatoes and mix in a bowl with the whisked ½ egg, flour, a little salt and ½ tbsp oil. It is really important not to use too much egg and oil here so that the dough does not become too runny. The recipe in the cookbook is designed for 6 people, so that you simply take a whole egg. If the dough is too runny, add a little flour. Cover the bowl with cling film and let it rest for 1 hour.

4. Now heat the oven to 80 ° C (convection) and heat a pan and then add frying oil. Fry the rack of lamb for about 3 minutes on each side. Put the rack of lamb with the herbs and onions in an ovenproof dish and finish cooking in the oven. The lamb is ready when it is still slightly pink on the inside and nice and juicy. This takes about 60 minutes.

5. Shape the dough into rolls 1.5 cm in diameter and cut into 2.5 cm pieces. Press the pieces of dough against the back of a fork to give them the typical shape and pattern of gnocchi.

6. Peel the peel thinly from the orange and cut it into very fine zest. Halve the orange, squeeze out the juice and pass the juice through a fine sieve.

7. Melt the butter in a small saucepan in a water bath. When it is golden yellow, add orange juice and reduce together over low heat.

8. At the same time, put on a large saucepan with salted water for the gnocchi. Put the gnocchi in and let them steep for about 5 minutes until they rise to the surface. Lift out of the water with a slotted spoon and serve on warmed plates.

9. Spoon over the orange butter, sprinkle with cheese and lightly pepper. Take the rack of lamb out of the oven, cut into slices and serve on the gnocchi. Garnish with the orange zest and serve.

cut fine orange zest

Strain orange juice through a sieve

Press in the pumpkin gnocchi with the back of a fork

Pumpkin Gnocchi with Rack of Lamb

Pumpkin gnocchi with orange butter and rack of lamb

It won’t be long before Christmas is just around the corner. But first the third Advent comes and with it there will be a wintry salmon with homemade lemon ribbon noodles and vanilla fennel. That sounds more complicated than it is and the noodles are quick to prepare yourself. With their light, fresh lemon taste, they bring a bit of summer into this dreary winter. You can also find this dish at Kptn Cook and can check off the ingredients from the list in the supermarket.

I stood there in the kitchen and stirred everything together and while cooking thought about how it could all go together and was pretty surprised afterwards how delicious it was. Everything really went together so well and I was glad I cooked for two people again, but not having a guest and was able to feast on both portions. This dish is definitely a nice, light alternative to goose, red cabbage and dumplings, even if this classic should of course not be missing at Christmas.

Apart from the salmon and the spices, it is also a very cheap dish. When it comes to salmon, I often buy frozen fish fillets from the organic supermarket and can recommend the fillets from Follow Fish , which are not caught in the wild, but come from species-appropriate breeding. You often notice differences in quality, especially with frozen salmon fillets. But also the salmon from Deutsche See and of course fresh salmon are a great decision. Incidentally, I like to eat the skinless one, if you don’t like it that much, just buy the skinless fillets.

The ingredients for 2 people

• 2 salmon fillets (a total of 200-250 g, with or without skin)
• 1 orange
• 1 fennel (about 300 g)
• 1 lemon
• 2 eggs (size M)
• 190 g flour
• 3 tbsp olive oil
• 200 ml whipped cream
• 1 dried chilli
• 1 star anise
• 2 cardamom pods
• fresh dill
• Frying fat such as ghee or clarified butter
• some flour to dust the work surface / dough
• Salt pepper

The preparation

(Duration about 50 minutes including waiting time for the pasta dough)

1. First prepare the pasta dough. To do this, rub the zest of the lemon, cut it in half and squeeze out the juice. In a bowl, mix the flour with eggs, 1 tablespoon of olive oil, 1 tablespoon of lukewarm water and 1 teaspoon of salt to form a dough. Add half of the lemon zest and half of the juice to the batter. Knead everything into a smooth dough with your hands. Shape a ball and let it rest in cling film for about 30 minutes.

2. Now marinate the salmon. To do this, place the salmon in a deep plate and drizzle with about 2 – 3 tablespoons of olive oil. The dried chilli, or if you like, you can cut the fresh chilli into fine rings and crumble over the salmon. Pepper a little. Then open the cardamom and add the two capsules to the fish. Rub the peel of the orange and add some orange zest. Then add half a teaspoon of turmeric to the marinade and turn the fillets in the oil with the spices so that all sides are nicely marinated. Add the star anise. Set the fish aside.

3. Remove the peel and white skin from the orange with the knife. To do this, cut off the ends of the orange with a knife, place it on a board and generously remove the peel from above. Simply peeling with your hands is not enough. Then fillet the orange. To do this, separate the fillets on the right and left of the side walls with a sharp knife. Set the fillets aside in a small bowl. Squeeze the remainder over the bowl and collect the orange juice in it.

4. Wash the fennel and cut in half. Then remove the stalk and cut the fennel into fine strips. Halve the vanilla pod and scrape out the pulp with the back of a knife. Heat a larger pan. Just a little oil or ghee with it. Put the fennel in the hot oil and reduce the heat. Add the scraped vanilla pod. Sauté everything until the fennel is soft. This takes about 10 to 12 minutes. Then add the cream and vanilla pulp and simmer over low heat for about 7 to 10 minutes. Season only lightly with salt.

5. Put about 4 liters of water with salt in a saucepan and bring to the boil. In the meantime, divide the batter into two small balls. Roll out each ball very thinly on a floured surface with a lightly floured rolling pin into a rectangle. So thin that you can almost see through it. If you have one, you can of course also use a pasta machine. But with my small kitchen I don’t know where to stow it, even if I would really like to have one. Dust the rectangles very thinly with flour and roll up the dough from the narrow side. Use a knife to cut into strips about 1 cm wide.

5. Heat an oven to 100 ° C. As soon as the water boils, reduce the heat and let the pasta slide into the water. It is important not to add these rolled up into the water, but rather unroll them beforehand and add them to the water as long ribbon noodles. Let it steep in the water for about 5 minutes. Then skim them off and set aside briefly in a bowl.

6. Heat another pan. Add the ghee and the marinated salmon. Salt. First fry with the skin side crispy for about 2 minutes. Then turn once and fry the other side. Place salmon on a plate or in an ovenproof dish and place in the oven to cook for about 7 minutes.

7. Fry the pasta one after the other in the fat that has remained in the pan. Possibly add some ghee or butter. Mix with the remaining lemon juice and lemon zest and season with a little salt.

8. Add the orange fillets with the juice to the vanilla fennel, mix everything carefully and season with a little salt. Finely chop some dill.

9. Put the fennel cream in a deep plate. Arrange lemon ribbon noodles on top and place the salmon fillet on top. Sprinkle with dill and finally pour some fresh pepper over the dish.

10. Serve and enjoy.

First make the pasta dough

Add the grated lemon zest to the batter and form a ball

Marinate the salmon with the spices, oil and orange

Marinate the salmon with the spices, oil and orange

Roll out so thin that you can almost see through

Shape into a roll and cut into strips about 1cm wide

This is what the finished lemon ribbon noodles look like

Cook in salted boiling water for a few minutes

Garnish with dill and serve

Who doesn’t know them from the Asian restaurant or snack bar around the corner? Satay skewers with peanut sauce. Today we are making our own chicken satay with just this delicious sauce. Because the dish is very good as a starter, but the really simple dish is also very good as a snack or at a buffet. With a little curry rice, the skewers quickly become a main course.

At first I was a bit surprised because, like everything homemade, the sauce tastes different than in a restaurant and also differs in color and consistency from the sauce from the restaurant. The soy sauce and the chilli paste quickly made you addicted to more and so I couldn’t stop turning one skewer after the other in this sauce, even though I’m not really a big peanut fan and I also don’t like peanut butter. But I like coriander seeds and chilli all the more and they round off the dish really well.

The ingredients (enough for about 18-20 skewers)

• about 400 g chicken breast fillet (preferably organic quality)
• 1 piece / about 30 g fresh ginger
• 1 onion
• 2 teaspoons of coriander seeds
• 2 tbsp chili paste
• 2 tbsp coconut milk + 130 ml coconut milk
• 4 tbsp light soy sauce
• 150 grams of unsalted roasted peanuts
• 2 tbsp peanut oil
• ½ lime
• ¼ teaspoon ground coriander
• 1 tablespoon of sugar
• 2 tbsp peanut oil (for frying)
• Spring onions as desired
• Wooden skewers

The preparation (approx. 30 min. + 1 hour waiting time)

1. First wash the chicken fillet, pat dry and cut into thin, long strips. Peel the ginger and onion and grate both finely on a kitchen grater.

2. Coarsely crush the coriander seeds in a mortar and stir together with the grated ginger, the grated onion, 1 tbsp chili paste, 2 tbsp coconut milk and 2 tbsp soy sauce. Marinate the meat in it for about 1 hour.

3. For the peanut sauce, chop the peanuts in a mixer or food processor (coarse or fine as desired) and place in a saucepan. Add 1 tbsp chili paste, 130 ml coconut milk, 2 tbsp peanut oil and 3–4 tbsp water and heat everything while stirring, but do not boil. If that’s still too lumpy for you, you can puree the whole thing finer with a hand blender. Season to taste with lime juice, soy sauce, coriander powder, sugar, chili paste and salt.

4. Remove the meat from the marinade, strip off the marinade and place the meat strips on long wooden skewers in waves.

5. Heat a grill pan, add the peanut oil and fry the skewers for about 5 minutes, turning once. Roast over low heat for about 3-5 minutes to finish.

6. Serve the peanut sauce with the skewers. If you like, you can now cut spring onions into fine cubes and serve them with them. Can also be taken to the office.

Crush the coriander in a mortar

Marinate the chicken strips

Skewer chicken strips in a wave shape

Grind the peanuts into small pieces

Serve the chicken satay with peanut sauce

Cut the spring onions into fine rolls and serve with them

It was market day again and after I did a first lap to get inspiration, I stopped by the fish stand. Usually around eleven thirty, when I finally reach the market after a hearty breakfast, it is pretty much looted and mostly there is only salmon and some smoked fish. Yesterday there were some squids too. The line was long and I hoped that no one would get the idea to snatch the squids from under my nose. Because after steak and salmon I felt like having another pan of vegetables. It goes so quickly, is fresh and healthy and simply delicious.

So there is another pan of vegetables, this time with new potatoes and grilled squid. It was almost ready to cook, but not yet skinned. But before you can process the squid, you have to make it naked. A job that is not necessarily super easy now, since the whole animal is quite slippery and you have to use almost brute force to get the squid out of its skin. If you have managed to catch a piece of skin, you can usually pull off the whole skin with one jerk. So here you just need a little practice and patience.

As a result, a really great dish with browned potatoes, crunchy strawberries, sweet onions and a grilled squid is waiting to be eaten. Now you just have to imagine sitting on a terrace in the south of France or Italy and eating the dish over a nice red wine. Because you definitely get that summer holiday feeling with this fresh dish.

The ingredients for 2 people

• 2 ready-to-cook squids
• 450 g new potatoes
• 4 tomatoes
• 1 medium to large onion
• 1 good handful of fresh strawberries
• 3 cloves of garlic
• 1 red chilli pod
• Juice of one lemon
• half a bunch of basil
• half a bunch of flat-leaf parsley
• 3 sprigs of (lemon) thyme
• good olive oil
• Frying fat
• white pepper (if available)
• Salt, pepper from the mill

The preparation (about 35 min.)

1. First wash and scrub the potatoes. Do not remove the shell. Then cook in salted water for about 25 minutes.

2. In the meantime, prepare the squids. Wash and, if they have not skinned, peel off the skin under running water. Only brute force and perseverance help here. Then slide a large knife into the body of the squid, place it on a board and cut across the top with a second knife at a distance of 1 cm. The knife in the squid prevents the whole squid from being cut. Skin the head with the arms as well. Do the same with the second. Pat the squids dry. Then season the squids in a bowl with white pepper and a pinch of salt and set aside.

3. Now wash the tomatoes and quarter or sixth, depending on the size. Peel the onion and cut into thick slices. Wash the strawberries, remove the greens and quarter them. Wash the herbs, shake dry and roughly chop. Set aside in a bowl. Drain the potatoes and let them dry / cool a little. Depending on the size and heat of the chilli, cut the whole chilli or half a chilli pod into fine rings. Peel the garlic and press lightly.

4. Heat a heavy pan. Add the frying fat and the small potatoes and fry all over until golden brown. Then add the onion strips. When these start to brown, place the potatoes and onions on a plate and set aside for a moment.

5. Now add olive oil to the pan and fry the squids over high heat for 2 minutes on each side. When they turn brown, add the chilli and garlic and continue frying.

6. Then put the potatoes and onions back into the pan, add the tomatoes and season everything with salt and pepper. Pour some olive oil. Add the juice of the lemon and half of the chopped herbs. Swing everything together briefly. Finally mix in the strawberries and arrange everything on two plates. Finally, season again with pepper and pour the remaining herbs over the plate.

Skinning squid

Slide a knife or a wooden spatula into the squid

Cut into the squid with a second knife

Grill the squid in the pan

Add the remaining ingredients

Grilled squid with potato pan

Good Appetite!

The New Year is in full swing and with it probably the good New Year’s resolutions. Have you also decided to change something in your everyday life this year? Do you have any athletic goals or resolutions related to nutrition? Most of them decide to make their menu a little healthier after the many festive meals. We have therefore created an orange juice-ginger smoothie that you can take as a daily breakfast companion and thus already supplies your body with a large part of the recommended vitamins and minerals. Since January is also a particularly disease-prone month, it is all the more important to support the body with good nutrients.

The ingredients for 2 glasses (200 ml each)

• 100 ml orange juice (100%)
• 1 carrot
• 8 mint leaves
• 1 tbsp honey
• 1 cm ginger
• 1 lemon
• 1 handful of ice cubes

The preparation

1. Juice the lemon.
2. Peel the carrot and cut into small pieces.
3. Put all ingredients together in a blender and blend into a smoothie.
4. Garnish with a mint leaf and a slice of orange.

Lately, fruit juices have had a rather negative reputation for being said to contain too much fructose. You shouldn’t see a fruit juice as a thirst quencher, but, like this smoothie, as a healthy vitamin booster for food supplements. A glass of 100% orange juice a day can contribute to a healthy lifestyle due to the high amount of vitamins.

In addition, the smoothie also contains ginger, which is very effective against painful ailments and coughs and runny nose, mint, which helps with respiratory diseases and intestinal complaints, honey, which contains a high amount of vital substances, and lemon and carrots, both of which strengthen the immune system.

Today there’s a healthy smoothie recipe with lots of vitamins. Some of you may have fasted the last days and weeks before Easter and a vegetable smoothie like this offers a rounded end and gives you energy and a good mood. I didn’t stick to the fasting period, but lately I have made myself a smoothie more often, as the preparation is super easy – especially if you have a blender in the house and it is more filling than a glass Juice. In addition, you can mix everything the refrigerator has to offer into a green smoothie. Who else can manage the required five servings of fruit and vegetables a day? So I already had smoothies with kale, wild garlic, pineapple, spinach and, just like today, with celery and cucumber. I usually add one or two types of fruit and don’t drink pure vegetable smoothies. Maybe I’ll have to try that in the near future.

The smoothies can be modified very well. Incidentally, since I didn’t have any juice in the house today, I took the juice from two squeezed oranges. Otherwise you can mix the ingredients with a cup of juice. As a rule of thumb, you can say one cup of each ingredient and then mix everything together. As for herbs, I still had parsley and basil today. I simply forgot the lemon balm that I wanted to use.

With a smoothie there are no limits and I would say anything that tastes good can be mixed well. Bottom up!

The ingredients

Juice of two oranges
Juice of one lemon
Juice of one lime
1 apple
½ cucumber with peel
1 – 2 stalks of celery
Parsley
Basil
as desired Honey or agave syrup, if you like it sweeter

The preparation

1) Peel everything into small cubes if, like me, only has a hand blender and no stand mixer.
2) Then fill the fruit and vegetable cubes in a tall container and puree with the hand blender until there are no pieces left.
3) Pour into a glass and drink!

Djahé means ginger in Indonesian and ginger is also the main ingredient in the new lemonade from Düsseldorf. Justin Darmawan, the maker of the new soft drink, comes from an Indonesian family who ran an Indonesian restaurant in Cologne for a long time. In this restaurant the recipe was developed by Djahé and was very well received by guests. This popularity has motivated Justin, who is currently still studying logistics in Lemgo, to professionally produce the lemonade and sell it in bottles.

Djahé has been available since March this year – but only in selected restaurants in Cologne and Düsseldorf for the time being. We have listed for you in which restaurants the Limo is available exactly.

Hot and refreshing

I was allowed to try the lemonade right after the first production was completed and was immediately enthusiastic. The ginger content of the lemonade is around seven percent, which means that the taste of the root is very dominant. Since I’m a big ginger fan, I found this strong taste very good. The drink tastes healthy and invigorating. Since only organic ingredients are used to make Djahé, it is also quite healthy for a lemonade – apart from the sugar it contains. Due to the spiciness, the soda is also refreshing and encouraging.

Now that the various mate lemonades have passed their trend zenith, Djahé offers a welcome change from Bionade, provisions and Co. We will see whether the lemonade from Düsseldorf will find its way to Berlin in time for the open-air season.

Today there are recipes for which the stove stays cold. At the moment I have my smoothie phase and I wanted to share it with you. This means that since the KitchenAid Food Processor finally found its place in my small underground kitchen, I now use it more often. Up to now I was someone who got along quite well without such helpers, but I have to admit that it is quite practical when you have found space for it and the device is ready at all times. However, there are so many accessories that I have not yet found a suitable solution and various associated bowls and other accessories have so far been charmingly in a corner on the floor in the hallway. Which is why smoothies are pretty much the only thing I do with them at the moment.

I’ve actually been doing it every morning for two weeks. It’s super easy, everything can be thrown in without much preparation and even ice cubes can be crushed by the knife. My rule now is: 5 ice cubes, 1 banana, 1 lemon, a few spoons of oatmeal, yogurt or buttermilk and then about two other components of fruit. This makes it very easy to use leftovers. If you take frozen fruits like blueberries, you can of course do without the ice cubes.

And the smoothies are really delicious, in my opinion the knife could puree the whole thing a bit finer, but it’s also a food processor and not a blender / smoothie mixer. But everything is pretty easy to clean, which I don’t always find so easy with these stand mixers if you can’t take the knife out.

Incidentally, while we are already talking about the disadvantages, photographing smoothies really good and appetizing was also a challenge if, like me, you don’t have a small studio and simply don’t have much space anywhere. I still have to think about something. However, only when I have cleaned out my apartment with the Marie Kondo method. This is currently the biggest project. Maybe then it will turn out that I have more space in the kitchen than I thought.

But until then, smoothies will continue to be drunk diligently.

Mango and passion fruit smoothie

• 2 passion fruits
• 1 mango
• 1 banana
• Juice of one lemon
• Juice of 1/2 grapefruit
• 1 teaspoon flea seeds
• 1 teaspoon honey
• 150 ml buttermilk
• 5 ice cubes

Peel the mango, cut into pieces; Halve the passion fruit and spoon out, put the kernels and pulp with the mango in the mixer / processor. Add a peeled banana and all other ingredients and puree for about 1 – 2 minutes in a blender, mixer or processor.

Apple and basil smoothie

• 2 Granny Smith apples
• 1/2 cucumber
• 5 – 7 basil leaves
• 1 banana
• Juice of 1 lime
• Juice of 1/2 lemon
• 1 – 2 teaspoons of barley grass powder
• 3 tbsp oatmeal
• 1 teaspoon honey
• 170 g yogurt
• 5 ice cubes

Halve and core the apples. Put the bowl in the blender. Wash the cucumber and cut into thick slices and also process with the peel. Add all other ingredients and puree for 1 – 2 minutes.

Carrot and ginger smoothie

• 1 – 2 carrots
• 1 large orange
• Juice of 1/2 grapefruit
• 80 ml ginger syrup or 1 small piece of peeled fresh ginger
• 1 tbsp almonds
• 2 tbsp oatmeal
• 2 teaspoons of flea seeds
• 170 g yogurt
• 5 ice cubes

Peel and roughly chop the carrots as desired. Peel the orange with a knife so that the bitter white rind is removed. Put both together in the mixer, add all the other ingredients and puree like the others for about 1 – 2 minutes.