Cooked with love, shared with joy

Flavours that take you to new heights

INGREDIENTS BREW PIECE:

• 140g rye meal medium or wholemeal rye flour & 350g water, boiling

INGREDIENTS PRE DOUGH:

• 190g rye flour white & 265g water, warm & 35g yeast

INGREDIENTS MAIN DOUGH:

• 375g rye sourdough
• 30g rye flour white
• 430g wheat flour 00
• 430g water, warm
• 25g salt
• 20g bread clover
• 35g bread spice (fennel, caraway, aniseed, coriander)

Preparation:
Brew: Mix the rye meal well with the boiling water and let the brew stand for 4 hours.
Pre-dough: Dissolve the yeast well in the warm water and mix into the rye flour. Let the pre-dough stand for 10 to 15 minutes.
Main dough: Mix all ingredients as well as the sourdough, the stock and the pre-dough carefully by hand for 10 minutes to a very soft dough. Finally mix in the bread spice and the bread clover. Let the dough rest for 5 minutes.

Work up:
Pour the mixed rye dough onto the table - no flour should be dusted under the dough! Then dust the dough well with white rye flour and form small loaves (approx. 500g) with your hands. Place the loaves on a baking tray and let them rise to double their size. (approx. 20 min.)

Baking temperature and baking time:
Bake at 230° for about 35-40 min. During the last 15 minutes, turn the temperature back to 210°.

Ingredients:

• 1.5kg apples with skin, coarsely grated
• 0.3kg nuts, coarsely chopped
• 0.4kg figs, coarsely chopped
• 0.3kg raisins
• 0.5kg sugar
• 1 packet Lebkuchen spice
• 2 tbsp 80 % rum
• 1 kg spelt flour
• 1 packet baking powder
• 1 pinch of salt
• 1 cup of water

Mix together the apples, nuts, raisins, figs, sugar, Lebkuchen spice and rum. Leave to rest overnight. Combine the baking powder and salt and mix into the fruit. Shape the dough into plaits and bake at 180°C for 90 minutes.

INGREDIENTS FOR LEVAIN: 

• 140g medium rye meal (or wholemeal rye flour)
• 350g water, boiling

INGREDIENTS STARTER DOUGH: 

• 190g white rye flour
• 265g warm water
• 35g fresh yeast

INGREDIENTS MAIN DOUGH: 

• 375g rye sourdough
• 230g white rye flour
• 430g type 00 wheat flour
• 430g warm water
• 25g salt
• 20g bread clover
• 35g bread spice (fennel, caraway, aniseed, coriander)

Put all the ingredients into the mixer at once. Knead the dough until it has a nice smooth consistency (approx. 10 minutes). Then place the dough in a large oiled bowl and cover it with a tea towel. Leave to rest for about an hour. Then place the dough on a floured work surface, divide into four equal pieces and shape into balls. Cover again briefly, then press flat, fold in from the left and right, shape into baguettes and cut. Finally, roll in the spelt flour. Place the loaves on a baking tray coated with oil. Cover with a tea towel and leave to rise for another 35 minutes. In the meantime, preheat the oven to 210°C. Bread baking time: 30–45 minutes at 210°C Be sure to place a container of hot water in the oven with the bread, this creates a great volume and allows the bread to rise better. When the baking time is over, carefully tap the underside of the bread. If it sounds “hollow”, it should be ready. Leave to cool. TIP: This bread can also be prepared with 100g of finely sliced turkey ham and can be flavoured with various herbs and spices.

Ingredients:

• 250 g quark
• 100 g crème fraîche
• 1 handful of wild herbs, dried (dandelion, ground elder, ground ivy, nettles, daisies)
• Salt and pepper
• Herb salt

Stir all the ingredients together until slightly creamy and decorate with flowers.

THE MAGIC OF PLANTS
Handpicked forest and meadow herbs made into culinary delights.

Ingredients:

• 250g pears, peeled and cored
• 250g apples, peeled and cored
• 500g damsons, pitted
• 500g preserving sugar
• 2 pinches cinnamon
• 3 tbsp. rum (40%)

Cut all the fruit into small pieces and place them in a large pot together with the gelling sugar. Purée the mixture, leaving some small chunks visible. Heat the mixture, add the cinnamon and bring everything to a vigorous boil, stirring constantly, for no more than 5 minutes. Remove the pot from the heat and stir in the rum. Pour the hot jam into sterilised jars, seal them, and turn them upside down for about five minutes.

Ingredients:

• 1kg strawberries
• 4 tsp agar-agar
• 125ml elderflower syrup (sweetened with fructose)
• 1kg fructose
• 2 elderflower umbels
• Juice of 1 lemon

Carefully separate the elderflowers from the green stems and distribute them evenly into clean, prepared jars. Wash the strawberries, dry them on kitchen paper, remove the stems, and quarter them. Mix the strawberries with gelling sugar and elderflower syrup, then bring to the boil while stirring. In the meantime, stir together 125ml of water, lemon juice, and agar-agar in a cup. Once the strawberry mixture has come to the boil, add the gelling mix and let it simmer for another two minutes. Skim off any foam if needed. Pour the hot mixture into the jars over the elderflowers. Seal the jars and turn them upside down for about ten minutes.

Makes approx. 60 pieces | Time required: about 40 minutes (excluding chilling time)

Ingredients:

• 280g flour
• 210g butter
• 100g ground almonds
• 70g sugar
• 1 egg yolk
• 1 vanilla pod
• Pinch of salt

For decorating:

• 100g icing sugar
• 2 sachets of vanilla sugar

Mix the flour with the ground almonds, sugar and salt. Scrape the seeds from the vanilla pod and add them to the mixture along with the butter (cut into small pieces) and the egg yolk. Knead everything into a dough. Shape the dough into a ball, wrap it in cling film and chill in the fridge for about 30 minutes.

Preheat the oven to 180°C. Line a baking tray with baking paper. Form the dough into rolls about two centimetres thick, then cut into pieces about two centimetres long. Carefully shape each piece into a crescent (preferably while listening to some festive music). Place the crescents on the tray and bake on the middle shelf for around 10 minutes until golden.

Mix the icing sugar with the vanilla sugar. While still hot, roll the crescents in the sugar mixture, then leave them to cool on a wire rack.

Tip: Be sure to use blanched ground almonds – this gives the crescents a particularly delicate flavour and keeps them beautifully light in colour.

Background:
Our diet should be healthy and delicious while also offering protection and revitalisation for both body and mind. These biscuits are not only wonderfully tasty but are also said to have a balancing effect on your mood.

Effect:
These so-called “nerve cookies” are believed to have a strengthening impact on the nervous system. Eating them is said to cleanse the senses, calm and harmonise the mind, and foster a cheerful spirit. Cinnamon warms and relaxes, stabilises circulation, and has a positive effect on blood sugar. It also helps with digestive issues, acts as a disinfectant, and lifts the mood. Cloves are antibacterial and support digestion. Nutmeg is known for its aphrodisiac properties, relaxes muscle cramps, and is said to open the heart. Almonds are recognised for their cholesterol-lowering properties. Spelt is easily digestible and has an alkaline effect on the body.

Ingredients:

• 400g spelt flour
• 250g soft butter
• 150g raw cane sugar
• 200g ground almonds
• 2 eggs
• 20g ground cinnamon
• 20g ground nutmeg
• 5g ground cloves
• 1 pinch of salt

Place the flour in a large bowl or directly on your work surface. Distribute the softened butter in small pieces over the flour. Add raw cane sugar, ground almonds, eggs, and all spices, then mix, and knead into a dough. Chill the dough for 30 minutes. Roll it out to about 5mm thick and cut into shapes as desired. Place the biscuits on a baking tray lined with parchment and bake in the centre of a preheated oven at 180°C for 10–15 minutes. Depending on the size, a maximum of 4 biscuits per day is recommended. For children: 1 biscuit per day.

Tip:
For a vegan version, simply replace the eggs with 3 tablespoons of applesauce and use 250–300g of vegan margarine instead of butter.

Ingredients:

• 350g wholegrain rolled oats
• 200g cracked wheat
• 100g desiccated coconut
• 50g flaxseeds
• 50g sesame seeds
• 50g raisins
• 50g chopped nuts
• 50g honey
• 50g sesame oil
• 50g sunflower seeds

Mix all ingredients together, drizzle with sesame, walnut or olive oil, and coat with honey. Roast in the oven at around 180°C until light golden brown and caramelised.

Ingredients:

• 200g shelled and halved walnuts
• 20g sesame seeds
• 10 tbsp maple syrup

Toast the walnuts in a dry pan (no butter or oil). Take care not to burn them. Place the toasted walnuts in a bowl. While still warm, drizzle with maple syrup and sprinkle with sesame seeds. Mix well and allow to cool completely. Store in an airtight container in a cool, dark place. Enjoy a handful each day as a tasty energy boost.

Ingredients:

• 3 tbsp dried linden blossoms or peppermint
• 750ml water
• 250ml elderflower syrup
• 250ml apple juice

Pour boiling water over the linden blossoms or peppermint and let it steep. Strain. Add the elderflower syrup and apple juice. Enjoy warm or chilled.

This energising drink originates from Ayurveda – it refers to the traditional Indian science (veda) of a healthy and long life (ayus). It sees the human being as a unity of body, mind, and soul. This power drink is said to stimulate and awaken energy in both body and mind.

Ingredients:

• 60ml juice from fresh lemons (about 1)
• 150ml juice from fresh sweet oranges (about 2)
• 1.5l water (or still mineral water)
• 2 tsp freshly grated ginger
• 4 cardamom pods
• ¼ – ½ tsp black pepper
• 4 tbsp raw cane sugar

Mix the water with the lemon and orange juice, then add the ginger. Remove the cardamom seeds from their pods and crush them together with the black peppercorns into a fine powder using a mortar and pestle. Add the ground spices and the raw cane sugar to the juice mixture. Stir everything well once more and ideally enjoy the drink at room temperature.