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Pistachio cake with marzipan or chocolate coating

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Ingredients: 140g butter, 200g powdered sugar, 4 eggs, 250g pistachios, not salty, peeled, 40g flour, 1 lemon, 1 bar of chocolate, 1 tsp coconut fat, marzipan coating

For the cream: 250ml cream, 1 package vanilla sugar, Cornus jam (Cornelian cherry)

Preparation: Beat the butter frothy with the sugar, then add the eggs gradually to the butter.

Cut the pistachio medium-coarsely, set aside a few for decoration.

Squeeze out the lemon juice.

Weigh out the flour, add all remaining ingredients to the foam mixture and mix to an even consistency by adding the lemon juice. Place the dough in a greased square (24×24 cm) cake tin, or pre-lined with baking paper and bake in 20 minutes at 170 degrees in an oven.

Whip 250 ml of cream, season with vanilla sugar, then stir in some cornus jam.

Once cooled the dough cut into cubes or triangles. Smear/spread cream to the middle of two small cubes, then place on top of each other. Finally cover with melted chocolate (previously thawed in a water bath and made more creamy with a spoonful of coconut fat) or marzipan. You can decorate the top of the cake slices with whole pistachio seeds.

Pear with Hazelnut cream

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Today was the perfect Autumn day, and one I thoroughly enjoyed being that I had the opportunity to do what I love most: work out in the morning, cook and shoot. Here is the result!

Ingredients: 4 tbsp lemon juice, 1 cinnamon rod, 100g sugar, 4 smaller pears, 2 egg yolks, 1 packet vanilla sugar, 1-2 gelatin sheets, 100g nougat-flavoured chocolate, 100ml milk, 2 thin slices white bread, 2 tsp peanut butter or Nutella cream, 1-2 tsp butter, 125g cream, 50g hazelnut grate, 50g coarse hazelnut, hazelnut or vanilla ice cream

Preparation: Pour 400 ml of water into a pot, add lemon juice and the cinnamon sticks to water, sweeten with 25g sugar.

Peel the pears and place them whole or cut in half into the water and cook for about 5 minutes (they can be aromatic with port wine).

Soak the gelatins in cold water for about 8-10 minutes.

Meanwhile, beat the egg yolks until foamy with 60g sugar, add the vanilla sugar also, then place it over boiling water.

Add the screwed gelatin sheets to egg mixture. Pour the milk over it. Spoon the thawed nougat chocolate. Cook the whole into cream.

Cut the crusts of breads and slice into small cubes like croutons. Melt butter in a saucer, toss the bread cubes over it, scatter the coarsely chopped hazelnuts, then caramelise them with the addition of sugar. Let’s put it aside.

Whip the cream until stiff. Add the minced hazelnuts to cream.

Place a scoop of hazelnut or vanilla ice cream in a glass, spoon the peanut butter cream onto it, place the steamed pears on top, sprinkle with the hazelnut-caramelized bread crumbs and serve it immediately.

Pumpkin pie tiramisu with Calvados

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Pumpkin pie meets tiramisu, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup. In the freezer, the flavors and textures meld to form a deliciously creamy dessert!

Ingredients: 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes), 2 tablespoons water, 6 large egg yolks, 1/4 cup plus 2 tablespoons cornstarch, 1/4 teaspoon salt, 1 1/2 cups plus 1 tablespoon sugar, 1 quart whole milk, One 15-ounce can pumpkin puree, 1 tablespoon pure vanilla extract, 3/4 teaspoon cinnamon, 1 pound mascarpone (2 cups), 3 tablespoons Calvados or other Apple brandy, 1 1/4 pounds gingersnaps, 1/4 pound finely crushed

Step 1    

In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.

Step 2    

In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.

Step 3    

Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.

Step 4    

Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.

OR second recipe without alcohol!

Ingredients: 1 cup Pumpkin puree, 3 Egg whites, 5 Egg yolks, 1 tbsp Lemon juice, 1 Powdered sugar, 1 1/2 tsp Pumpkin pie spice, 5 tbsp Sugar, 2 tsp Vanilla extract, 8 Gingersnap cookies, 35 Ladyfingers, 1 1/2 cups Coffee, 1/3 cup Heavy cream, 8 oz Mascarpone cheese, {optional} 1½ Tbsp dark rum

Directions make it on the same way like the regular tiramisu…

The sophisticated pumpkin

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I have a kind of love and hate relationship with the pumpkin. When I was a kid, I couldn’t stand the sweet and slimy pumpkin baked in the oven. But in San Francisco after eating a pumpkin soup, I fell in love with. And since I’ve been living in Germany for a decade, I’ve tried almost 100 variations of pumpkin dishes. The Germans especially prefer it at fall.

All about pumpkin

The pumpkin is a cultivar of winter squash. Native to North America (northeastern Mexico and the southern United States), and they are one of the oldest domesticated plants, having been used as early as 7,500 to 5,000 BC. Nowadays pumpkins are widely grown for commercial use and as food, aesthetics, and recreational purposes. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o’-lanterns for decoration around Halloween, although commercially canned pumpkin purée and pumpkin pie fillings are usually made from different kinds of winter squash than the ones used for jack-o’-lanterns.

So as we can see pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. Pumpkin purée is sometimes prepared and frozen for later use. When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, pumpkins are a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purées. Often, it is made into pumpkin pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.

Pumpkins that are still small and green may be eaten in the same way as summer squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In the Indian subcontinent, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In China and Korea, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia and New Zealand pumpkin is often roasted in conjunction with other vegetables. In Japan, I lived in Hokkaido, where small pumpkins are served in savory dishes, including tempura. In Myanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Vietnam, pumpkins are commonly cooked in soups with pork or shrimp. In Italy, it can be used with cheeses as a savory stuffing for ravioly. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.

In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions of Kenya; they are called seveve, and are an ingredient of mukimo, respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them. Pumpkin leaves are also eaten in Zambia, where they are called chibwabwa and are boiled and cooked with groundnut paste as a side dish. Pumpkin seeds, also known as pepitas, are edible and nutrient-rich

Traditionally Britain and Ireland would carve lanterns from vegetables, particularly the turnipmangelwurzel, or swede, they continue to be popular choices today as carved lanterns in Scotland and Northern Ireland. The practice of carving pumpkins for Halloween originated from an Irish myth about a man named “Stingy Jack”. The turnip has traditionally been used in Ireland and Scotland at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger – making them easier to carve than turnips. Not until 1837, does jack-o’-lantern appear as a term for a carved vegetable lantern, and the carved pumpkin lantern association with Halloween is recorded in 1866. In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween. In 1900, an article on Thanksgiving entertaining recommended a lit jack-o’-lantern as part of the festivities that encourage kids and families to join together to make their own jack-o’-lanterns.

Association of pumpkins with harvest time and pumpkin pie at Canadian and American Thanksgiving reinforce its iconic role. Starbucks turned this association into marketing with its pumpkin spice latte, introduced in 2003. This has led to a notable trend in pumpkin and spice flavored food products in North America. This is despite the fact that North Americans rarely buy whole pumpkins to eat other than when carving jack-o’-lanterns. Illinois farmer Sarah Frey is called “the Pumpkin Queen of America” and sells around five million pumpkins annually, predominantly for use as lanterns!

Growers of giant pumpkins often compete to see whose pumpkins are the most massive. Festivals are often dedicated to the pumpkin and these competitions. I participated in one in Ludwigsburg/Germany two years ago. It was a mega event! Pumpkins everywhere. The record for the world’s heaviest pumpkin was, 1,190.5 kg (2,624.6 lb), and was established in Belgium in 2016.

In the United States, the town of  Half Moon Bay California, holds an annual Art and Pumpkin Festival, including the World Champion Pumpkin Weigh-Off.

Pumpkin festival in Germany/Ludwigsburg

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The fall is just around the corner. What better way to celebrate than to visit the world’s largest pumpkin festival in southwestern Germany? You probably never knew that there are 800 different kinds of pumpkin in the world and at the Blooming Baroque (Blühenden Barock), the gardens surrounding Ludwigsburg Residential Palace, is home to this annual event with over 600 varieties and over 450,000 pumpkins on display for all to see.

Facts: Each year the festival chooses a new theme keeping return visitors coming back again and again. The theme for 2016 was Rome, 2019 was “Fantastic World of Fairytales” and this year, in 2020 the theme is “Music.” As you make your way around, be sure to have your camera ready. You will see hundreds of thousands of pumpkins transform into interesting creations. The imagination and planning put into the design of these displays are mind-blowing. My respect to all of those working hard behind the scenes to make this event a success! Chapeau!

Food: Be sure to bring your appetite. There are plenty of pumpkin-inspired foods and drinks, and if you are lucky some free samples along the way. Delicious pumpkin beers, pumpkin lattes, champagnes and wines are available. The food menu has plenty to offer to range from pumpkin muffins, pumpkin soup, pumpkin seeds, pumpkin burgers, (it was excellent) spaghetti with pumpkin and the list goes on and on. Not a fan of pumpkin? Don’t worry there is plenty of traditional German fare to choose from, as well.

Shopping: For those of you eager to take a pumpkin home, there is a large array of pumpkins for purchase and even carving kits, too. In a shopping area and vendors to find decorative and food items such as: pumpkin Secco, pumpkin tea, a variety of pumpkin spice mixes for soups and other dishes, pumpkin ketchup, pumpkin fruit spread, roasted pumpkin seeds and so on, endless…

Just walking the grounds of Ludwigsburg’s Residential Palace warrants a trip in itself. As one of Germany’s largest Baroque palaces, the palace and the grounds are a must-see while visiting the area. If time allows, guided tours of the inside of the palace are offered in multiple languages. Not to mention, by purchasing admission to the pumpkin festival you will also have access to the infamous fairy tale gardens with over 30 scenes and activities for children big and small. The gardens include a funky little cave/tunnel that leads you from one part of the gardens into a little aviary where you could see a small collection of birds and ducks.

From the well-manicured landscaping to the dreamy fountains and impressive architecture, this is definitely a sight you will not want to miss. Add in some seasonable fun and it makes a perfect day trip for the whole family. Something that I did not expect to see was a huge display of pumpkins labeled with their origin country. I found it fascinating to look at all the different varieties of pumpkins and to see where each one originated from. I definitely recommend stopping by this interesting showcase of pumpkins.

Events: The festival hosts numerous special events on designated dates (from the end of August-to the end of December). Ranging from pumpkin carving contests to smashing pumpkins, to pumpkin weigh-ins to ‘tales from the pumpkin patch’, a beloved storytime for children, to the largest pot of pumpkin soup in Germany cooked and served to visitors.

But my favorite event of all is the German pumpkin paddling championship. Where competitors race in giant hollowed-out gourds to victory across the castle lake!

Germany’s biggest pumpkin soup

In keeping with the tradition, the pumpkin chefs of the Pumpkin Gourmet whip up the biggest pumpkin soup in Germany each year.  This way, the Pumpkin Festival at Blühendes Barock in Ludwigsburg can once again did a good deed: for every dish of the record-breaking soup sold, they donate up to 1 Euro to the Helferherz campaign in the district of Ludwigsburg! And to raise as much as possible, the soup has to be enormous: the pot holds 555 litres of pumpkin soup and around 2000 servings. The pumpkin chefs are happy to swing their wooden spoons to ensure that even this huge amount of soup will taste delicious. If the pot is finished, the Pumpkin Festival organizer (Jucker Farm) will donate a further 50 cents per portion, to make the donation amount 1 Euro per portion consumed. So “lick your bowls clean” on one weekend and have set a goal of finishing the enormous pot of soup not just once, but twice!

Poppy-raspberry cake with crispy meringue

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Ingredients for the cake: 2 cups flour, 1 pinch of salt, 1 sachet of baking powder, 150 grams poppy seeds (pre-cooked with sugar), 200 g raspberries (fresh or frozen), 1 cup of sugar, 3 eggs, 300 ml oil or 200 gr melted butter, 2 tablespoons yoghurt, powdered sugar for scattering

Ingredients for the meringue on the top: 4 egg whites, 2 tsp lemon juice, 200 g powdered sugar

1.First put the raspberries in a sieve and wash thoroughly, then drain, blend and pass through a sieve to prevent the seeds from getting into your dough. Finally, add the pureed raspberries to the 150 gr poppy (pre-cooked+sweetened).

Then pour all the other ingredients into a bowl, stir well and add the poppy-raspberry mixture and make a soft paste. If it’s too rung, stir in a little more flour. Pour the paste into a buttered or baking paper-lined baking tray and bake in a preheated 180-degree oven for 30 minutes. Use a needle test during baking to be sure that the cake is baked enough.

2. While your dough is in the oven for the meringue, beat the egg whites with the lemon juice, add the icing sugar little by little and beat into a bright-hard meringue. Take it into a stargazing foam bag larger in size and diameter, then press it on top of the hot cake in a 3x7cm snail shape.

Push the cake back into the oven and bake for a further 8-10 minutes until mild.

Leave the poppy seed raspberries on the baking sheet to cool, then gently apply from the baking paper to a grate and leave to cool until cold. When serving, cut the cake into 7×7 cm cubes or 3.5×7 cm slices and serve with piquant jam (e.g. rum flavoured rosehip or rhubarb). The best treatment for the Indian summer table!

Elderberry mousse and sorbet

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Elderberry mousse with rose petals and baiser

Ingredients: 220 gr elderberry, 2 tbsp elderberry syrup, 80 gr sugar, 1 vanilla bar, 4 gelatine plates, 150 gr cottage cheese, 100 gr of natur yoghurt, 200 ml cream, 2 tbsp meringue-baiser crushed, 1teaspoon rose petal

Wash the elderberries and place them in a pan. Spoon the elderberry syrup over and add half of the sugar and the vanillapod (scrapped out from pod) and cook for about 3-4 minutes. When you’re ready purify it. Allow to cool.

Soak the gelatin in a little water.

Mix the cottage cheese and yoghurt in a deep bowl. Season with 2-3 tablespoons of elderberry and the remaining sugar. Put it aside.

Squash the gelatin sheets, add to the remaining elderberry preparation and heat a little so that the gelatin sheets absorbe well. Finally, add the cottage cheese-yoghurt mixture to the elderberry mixture and stir well together with a whisk.

Whip the cream until stiff. Add to the mousse. Divide the cream into 4 glasses and refrigerate for a minimum of 3 hours. When serving, crumble meringue on top and sprinkle with rose petals (or put rose petals covered with frosting on top).

Elderberry sorbet/parfait

Ingredients: 500 gr elderberry, 200 ml syrup, 180 gr sugar, 1 vanilla rod

Clean the elderberries. Place the berries in a pan, pour over the elderberry syrup and cook for 5-6 minutes. Cool the thickened juice and purify (pass through a filter) so that no stems remain in it. Then place in the freezer for 4 hours, but stir every 20-30 minutes. At serving the sorbet or parfait decorate as you wish.

Some people add cream to parfait. In that case it must be prepared in the same way, only add the whipped cream at the end and mix carefully to sorbet and freeze it.

August 14th is the feast day of the beer and St Arnold’s

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Saint Arnold was a decent bloke. Starting out as a soldier, he quickly bailed on the army to chill in a French abbey and live like a hermit for years. Going onto become a priest, his real passion was brewing beer, which he encouraged local peasants to drink, instead of water, due to its “gift of health.”  St Arnold regularly depicted with a mashing rake in his hand (an essential tool of the brewer), he is still honored in his home country of Belgium with a parade in Brussels on the “day of beer” in July 18th and 14th of August, but the rest of us can raise a toast to him on any old Thirsty Thursday. 

His curriculum

Soissons or Arnold or Arnulf of Oudenburg (ca 1040–1087) is a saint of the Roman Catolic Church, the patron saint of hop-pickers and Belgian brewers. Arnold, born in Brabant, the son of a certain Fulbertus was first a career soldier before settling at the Benedictine St Medard’s Abbey Soissons France. He spent his first three years as a hermit, but later rose to be abbot of the monastery. His hagiographystates that he tried to refuse this honor and flee, but was forced by a wolf to return. He then became a priest and in 1080,  bishop of Soissons, another honor that he sought to avoid. When his see was occupied by another bishop, rather than fighting, he took the opportunity to retire from public life, founding the Abbey of St. Peter in Odenburg.

As abbot in Oudenburg, Arnold brewed beer, as essential in medieval life as water. He encouraged local peasants to drink beer, instead of water, due to its “gift of health”. During the process of brewing, the water was boiled and thus, unknown to all, freed of pathogens, making the beer safer to drink. The beer normally consumed at breakfast and during the day at this time in Europe was called small beer, having a very low alcohol content, and containing spent yeast. It is likely that people in the local area normally consumed small beer from the monastery, or made their own small beer at the instructions of Arnold and his fellow monks. During one outbreak of sickness, Arnold advised the local people to avoid consuming water, in favor of beer, which advice effectively saved lives.

One miracle tale says, at the time of an epidemic, rather than stand by while the local people fell ill from drinking water, Arnold had them consume his monastery brews. Because of this, many people in his church survived the plague. This same story is also told of  Arnulf or Arnold of Metz, another patron of brewers. There are many depictions of St. Arnold with a mashing rake in his hand, to identify him. He is honoured in July with a parade in Brussels on the “Day of Beer.

Miracles that were reported at his tomb were investigated and approved by a council at Beuvais in 1121; Arnold’s relics were translated to the church of Saint Peter, Aldenburg in 1131.

St. Arnold’s feast day is 14 August, cheers!

Portobello tempeh burger

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Sometimes you just have to be stupid to create a new recipe. Probably you know that feeling, you look at a recipe and think: all clear! And then when you bought all the ingredients and re-read everything again, you realize that you have got something wrong!

In my current case, I just put it on a really not clearly written recipe. The “Tempeh-Portobello-Burger” and the first ingredient was 8 Portobello mushrooms. Of course, I immediately thought: “Super, low-carb, mushrooms instead of buns, great idea!” Since there was nothing of burger buns in the further list of ingredients, the procedure was clear to me. I was a little irritated when I was asked in the recipe to cut the beautiful, large Portobello mushrooms into small pieces so that I read the recipe instractions again. The mushrooms were supposed to be in the patty and somewhere further back in the text was then something of “burger rolls”, but not in the ingredients list. Somehow it doesn’t work, I thought.

In any case, I had to improvise and simply converted the recipe. In other words, the Portobellos were converted into burger stalks and the mushrooms from the fridge, which I luckily still had, were then used for the patty! And the result was “mega” hit!

Basically, the recipe comes from Amy Chaplin’s beautiful cookbook “Celebrating Whole Food”. But I have to say the descriptions of the recipes are often not clear, but if new recipes are created from them, I can live with them as well. Even though the patty is quite elaborate to make, it tastes really great. And the idea of simply replacing a bun with a mushroom can also be implemented for much more uncomplicated burger pattys. So, just get on with the low-carb burger. But before starting to prepare the Portobello hamburger I’d like to explane what tempeh and patty are: Patty (burger) is fried or grilled ingredient between slice of bread. The tempeh is a traditional Indonesian soy product, that is made from fermented soybeans.


for 4 burger: 8 big Portobello mushrooms, Salt Pepper, Thyme, Sesame seeds

For the Patty: 500 g Tempeh, 250 ml Apple juice, 4 cloves garlic, 2 tbsp Apple vinegar, 4tbsp Soy sauce, 6 tbsp Olive oil, 2 tbsp Paprikapowder, sweet, 1 tbsp Paprikapowder, smoked, 1 tbsp cumin or carraway seed, 10 sun dried tomatoes, 1 onion, 4 cloves garlic, 560 g brown Champignons, 50 g oatflackes, 40 g Sunflower seeds, 2 tbsp Soy sauce, Olive oil, Parsley, 1 tbsp Paprika powder, hot, 1 tbsp cumin, Salt, Pepper, sugar

For the sidedish: 2 big red onions, Agave syrup, Salt, Pepper, Salat, 4 tbsp vegane Mayonnaise, 1 tbsp Chili sauce, 1 tbsp Ketchup, Sprouts

First, I prepared the pattys for the burgers. For this purpose, cut the tempeh into slices and place in a flat top dish. Now peel and squeeze the garlic and mix with the apple juice, apple cider vinegar, soy sauce, olive oil and spices (paprika powder noble sweet and smoked, cumin). Place this marinade over the tempeh and leave to marinate for about 1 hour. Then preheat the oven to 200 degrees. Place the casing tin in the oven with the tempeh and bake for about 30 minutes until the tempeh has absorbed the marinade. Remove from the oven and leave to cool.

Soak the dried tomatoes briefly in warm water and then cut into small pieces. Cut the onion and garlic finelly and fry in a pan with olive oil. Add the spices (paprika powder, cumin, salt, pepper and a pinch of sugar) to the onion mixture. Cut mushrooms into small pieces and fry in the pan with the onions until the mushrooms begin to shrink. Fry for about 10 minutes. Set aside the mushroom mixture.

Now crush the sunflower seeds together with the oatmeal in a mortar or in the food processor. Add this mixture to the mushrooms and mix with the soy sauce and the chopped parsley. Now crumble the cooled tempeh with your hands and add to the mixture as well.

Preheat the oven to 180 degrees. Form 4 large pattys from the mixture and place on a baking sheet lined with baking paper.  Sprinkle the pattys with olive oil and bake in the oven until golden brown for about 30 minutes. Halfway through, turn the patties gently.

At the same time, the Portobello mushrooms are prepared for the “burger rolls”. For this, remove the mushrooms from the stem and use olive oil, thyme, salt and pepper. Place on a baking paper and place on the lower rail for about 20 minutes to the patties in the oven.

While the patties are sizzling in the oven, you can prepare the sauce and onion rings. Heat the olive oil in a frying pan. Cut the onions into rings and simmer in the pan over a light heat. Add the agave syrup, salt and pepper.

For the sauce, mix the mayonnaise with the ketchup and chilli sauce.

Now all that remains is to assemble everything: remove the Portobello mushrooms from the oven. Use 2 of the mushrooms for the top and bottom of the burger. Put the sauce on the bottom, add the salad, and sprinkle the burger patty again with sauce and garnish with the sprouts. Put the top of the burger on top and sprinkle with sesame seeds. Enjoy!

Mushroom cream soup

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Ingredients: 350 g mushrooms, 2 tablespoons butter, 1 star anise, salt & pepper to taste, 300 ml vegetable soup cubes/broth, 400 ml cream, 1-2 tbsp Pernod or other sort of white wine, 150 g cream cheese, natur, e.g. Kiri kiri or other creamy cheese, and toasted bacon strips of your choice

1. Clean the mushrooms and slice finelly. Melt the butter in a pan, fry the mushrooms and star anise together, stirring occasionally, until the mushrooms are lightly browned. Season with salt and pepper. Fish out some mushroom slices as decorations.

2. Pour the broth and cream over the mushrooms and cook for about 15 minutes. Remove the star anise and purify the mushrooms until creamy. Bring the soup to the boil again and pepper and salt to taste if you need.

3. Add a little cream cheese to each plate and then pour over the soup. Place the mushroom slices on top of the soup and serve immediately.