Ingredients (Serves 4)

• 4 baby pineapples
• 1 can coconut milk
• 4 cl coconut liqueur
• 1 can mandarin oranges   
• 2 tsp honey*
• 1 tbsp ginger*

* Omit this ingredient if you are allergic!

Preparation:

Cut the pineapple open so that each still has a "lid". Then hollow out the fruit with a spoon and knife, careful not to cut any holes in it. In a blender, mix the fruit with the coconut milk, liqueur, mandarin oranges (with juice), honey* and ginger*. Pass the mixture through a sieve, and fill the pineapple hulls. Put a straw in each drink, close the lid, and serve.

Ingredients (Serves 4)

• 1 organic free-range chicken drumstick
• 2 Kohlrabi
• 1 Leek
• 100g goat cheese
• ¼ ltr. White wine
• 0,5 ltr. Goat’s milk
• 100g Dates
• Salt, olive oil

Preparation:

Separate the drumstick meat from the bone and skin, and cut into bite-size pieces. Wash the leek and kohlrabi, and chop both into small pieces.

First saute the meat in olive oil, add salt, and then add kohlrabi and the white part of the leek. Add the white wine, then fill with water and let simmer for 14 minutes. Remove the pits from the dates, and chop the dates into small pieces.

Pass the soup mixture through a sieve, add goat milk to the broth and add the goat cheese and dates. Season to taste with salt and olive oil. Garnish with the green part of the leek.

Ingredients (Serves 4)

• 500 g fish filet
• 2 cloves garlic
• 1 tbsp chopped parsley
• 2 red onions
• 5 tbsp olive oil
• Mushrooms
• Broccoli or cauliflower
• Lemon wedges, juice of half a lemon

Preparation:

Rinse the fish filet and pat dry. Cut into 2-cm. Cubes. Press the garlic, and stir into the lemon juice with 3 tbsp. olive oil. Marinate the fish in this mixture for 15 minutes.

While the fish is marinating, was and slice the vegetables. Peel the onion and cut into wedges.

Put the fish and vegetables on skewers, alternating fish and vegetables. Season with salt and pepper. Heat the remaining olive oil and cook the skewers for 5-7 minutes. Garnish with parsley and the lemon wedges, and serve!

Ingredients (serves 4)

• 4 lamb haunches
• 1 onion
• 2 garlic cloves
• 1 cup red lentils
• 1 cup yellow lentils
• 1 cup champagne lentils
• 1 bay leaf
• 2 sprigs thyme
• 1 tsp tomato pulp *
• Vinegar
• Homemade chicken broth
• Salt, pepper

* if you are allergic to tomatoes, leave this ingredient out

Preparation:

Let the champagne lentils soak in cold water for 12 hours, and drain in a sieve. Peel and dice the onion, and sauté it in olive oil until onion becomes transparent. Add the champagne lentils and tomato pulp, and the chicken broth. Add bay leaf and one sprig of thyme, a dash of vinegar. Let cook.

Cook the red and yellow lentils for 5 minutes, then drain in a sieve.

Season the lamb haunches and brown on all sides in olive oil. Add garlic and thyme and cook in 200-degree oven for 10 minutes.

When the champagne lentils are soft, add the red and yellow lentils. Serve the lamb haunches on a bed of lentils – the lentils should be liquid enough that no sauce is necessary.

Ingredients (Serves 4)

• 4 turkey steaks, each 160 g.
• ¼ of a muscat pumpkin
• 1 bunch sage* (rarely causes allergies)
• 2 bunches rocket
• 4 large mushrooms
• 2 tomatoes *
• Salt, pepper
• Olive oil (alternatively corn, rapeseed or sunflower oil)

* leave this ingredient out if you are allergic

Preparation:

Wrap the turkey steaks in plastic wrap, and pound until thin. Then cut in half.

Peel the pumpkin and cut into 8 slices, about the size of the turkey steaks. Slice the mushrooms.

Season the steaks and brown in olive oil. Turn the steaks, add the sage leaves and brown them with the turkey. Remove the steaks from the pan, and in the same pan brown the pumpkin and mushrooms.

On a baking sheet, law out the turkey steaks, top each with a slice of pumpkin, and then with a mushroom and tomato slice. Cut the rocket and divide between the “sandwiches”. Then divide the rest of the tomato and mushroom slices between the sandwiches. Top with another steak.

Cook for 10 minutes at 180 degrees. Serve with a salad. 

Ingredients (Serves 4)

• 600g ground beef
• 2 Eggs
• 1 onion
• 4 semolina dumplings, pre-made
• Salt
• 1 Bay leaf
• Pepper
• 2 cloves

Ingredients for tomato salad
(avoid if you have a tomato allergy)

• 8 Tomatoes
• 3 tbsp balsamic vinegar
• Salt
• Black pepper
• 1 Onion
• 6 tbsp olive oil
• 1 bunch rocket

Ingredients for yoghurt:

• 200g low-fat yoghurt
• 2 tbsp capers
• 2 tsp honey
• Grated rind of 2 lemons
• Salt
• Pepper
• Juice of 1 lemon

Preparation:

Peel and dice the onion.

Mix the ground beef, onion, dumplings, and eggs and season with salt and pepper.

Mix well and form into small meatballs. Simmer with the onion 10-12 minutes on medium heat (the water should not be boiling when the meatballs are added.)

Chop the capers and grate the lemon peel. Mix with the yoghurt and season with salt, honey, pepper, and lemon juice.

Wash the tomatoes, remove the seeds and slice.

Divide the tomato slices between four plates. Season with salt and pepper and drizzle with balsamic vinegar and olive oil. Garnish with rocket.

Remove the meatballs from the water, put in the middle of each plate on top of the tomato salad, and pour the yoghurt sauce over.

Serve with a green salad on the side.

Tips:
You can use the meatball cooking water as a basis for soups and broths.