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Swiss chard in coconut sauce

Ingredients for 4 people 
500 g chard
2 onions kohlrabi leaves
250 ml coconut milk

Preparation

1. Cut the chard and kohlrabi leaves into pieces, the stalks slightly smaller than the leaves
2. Chop the onions and sauté in olive oil
3. Add the chard and kohlrabi leaves and leave to stew
4. Add ajwain and fennel seeds, deglaze with coconut milk
5. Season to taste with salt and pepper
    

Kohlrabi in tomato sauce

Ingredients for 4 people
4 medium-sized kohlrabi
1 tin of tomato puree
2 cloves of garlic
150 ml cream
1/2 teaspoon each of turmeric and cumin
1 teaspoon freshly ground coriander
1 pinch of chili
1 tsp cane sugar
Salt and pepper to taste

Preparation

1. Peel the kohlrabi and cut into long pieces. Do not discard the kohlrabi leaves; chop them up and add them to the chard
2. Puree the garlic, tomato puree, cream, turmeric, salt and pepper
3. Heat the ghee and fry the coriander powder in it
4. Add the kohlrabi and fry lightly
5. Deglaze with pureed sauce and dilute with 200 ml ginger water
    

Rhubarb and mango chutney

Ingredients for 4 people
1 ripe mango (peeled, pitted and finely diced)
3 stalks of rhubarb (peeled and cut into 1⁄2 cm thick slices)
1 tsp ghee for frying (for vegans: coconut oil)
1⁄2 tsp mustard seeds
Finely ground: 4 cloves, 4 allspice seeds, 1 tsp coriander seeds
1 small onion, finely chopped
1 red chili pepper, finely chopped
approx. 100-150 ml sweet juice (e.g. apple or grape)
Raw cane sugar, approx. 2-3 tbsp to taste (depending on how sour the rhubarb is)
1⁄2 tsp rock salt
1⁄2 tsp turmeric
1 tsp yellow curry powder
Chopped fresh herbs (e.g. parsley, coriander or mint)

Preparation

1. Heat the ghee in a pan, add the mustard seeds and wait until they have cracked open. (Caution: put the lid on the pan, otherwise they may pop out) Toss gently to prevent them from burning!
2. Quickly fry the ground spices too
3. Add the finely chopped onion and chilli pepper and fry briefly
4. Add the rhubarb and juice to the pan. Simmer for approx. 10 minutes until the rhubarb is soft and
5. soft and almost falling apart
6. Add the mango cubes
7. Add the sugar, salt, turmeric and curry powder to the pan
8. Simmer gently for a further 5 minutes
9. Remove the pan from the heat and allow the chutney to cool slightly
10. Fold in the freshly chopped herbs

White chocolate cream

Ingredients for 4 people
100g white chocolate coating
500 ml rice milk
Zest of one lemon
2-3 tbsp starch (e.g. corn starch) 100ml whipping cream
1⁄2 tsp cardamom 1 pinch of vanilla

Preparation

1. Melt the white chocolate coating in the rice milk
2. peel 1 lemon and finely chop the zest
3. Mix the starch with the cold whipping cream and add to the melted couverture
4. Bring everything to the boil and season with cardamom and vanilla
5. Pour into small dessert bowls and leave to cool before serving

 

Round off the meal with a delicious dal of your choice and rice.

We hope you have fun and enjoy cooking this dish.