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1 avocado, 4 sheets of filo pastry, about 500g = 100 gr. okra hulls, 100 gr. paprika, 100 gr. tomatoes, 50 gr. onions, 2 garlic cloves, 4 pieces lemongrass, 200 gr. red lentils, 0,4 l stock, 1 egg, olive oil, 1 lemon, spicery (chili, ginger, cumin, coriander, salt, pepper, parsley)
Cut okra hulls, paprika, tomatoes and onions into little cubes and sweat them in a hot pan together with olive oil, garlic and ginger. Taste it with salt, pepper, cumin and coriander and let it cool down on a cold plate. The cool mass is then rolled into the filo pastry, coated with egg yolk and baked 10 min. at 180° C.
Core, peel and dice a ripe avocado. Mix the avocado dices to a fine cream and taste it with olive oil, lemon juice, salt, pepper and chilli.
Lentil mash soup:
Sweat red lentils in olive oil with onions, garlic and ginger and add the stock. Cook it until it's tender, puree it and taste it with cumin, salt, pepper and coriander. Roast the prawns gently and serve them in a glass with lemongrass.
4 x 120 g springbok filet, ca. 400 g sweet potatoes, 200 g plantains, 1 zucchini (ca. 200 g), 400 g coconut milk, 200 ml cream, fresh coriander, butter, olive oil, herbs (ginger, cumin, coriander, salt, pepper, madras curry, tika spice, flour)
Springbok filet: Free the springbok filet from tendons and others, sear it, flavour with tika spice and cook it at low temperature (140 degrees) for ca. 16 minutes on point.
Coconut Curry Sauce:
Reduce the coconut milk with some cream. Taste it with madras curry, salt, pepper, ginger, cumin and coriander.
Sweet potato dumplings:
Peel the sweet potatoes, dice them and cook in salty water until tender. After draining, let the potatoes steam out for a short time and use a ricer to mix them with butter flakes to a mash. Salt, pepper, ginger and coriander are used for tasting.
Roast the zucchini slices gently in olive oil, flavour (ginger, cumin, coriander powder) and arrange them.
Peel the plantains, cut them in slices, roll them in flour and roast them in butter with lemon grass. Flavour (tika spice) and arrange them.
120 ml amarula, ca. 500 ml cream, 4 sheets of gelatine, 400 g sugar, 200 g kibbled hazelnuts, 200 g kibbled almonds, 200 g coconut flakes, 40 ml maple syrup, 160 g chocolate (couverture), tempura dough, 1 egg, oil, spicery, ginger, peppermint
Whip the egg, sugar and amarula in warm condition and carefully fold in the soaked gelatine. After having cooled down, fold in the whipped cream.
Cook sugar, maple syrup and water (1 part sugar and 1 part water), mix it with the kibbled nuts and cook it until it has the right consistency (until it is pasty). Form the mass to balls.
Peel the pineapples and cut them, roll them in flour and bake them in tempura dough. Maple syrup: Slowly cook it and apply it to the plates
Temper the chocolate and taste it with cream and ginger.
500 g sieved tomatoes, 500 g cut tomatoes, 1 can chickpeas, 1 yellow pepper, 2 turkey schnitzel, 1 onion, 1 tsp. chilli powder, 2 tsp. Five-Spices-Powder, 250 ml chicken stock, 2 tbs. brown cane sugar, 3 garlic cloves, salt, 1 green pepper
Clean respectively peel the pepper and onion and dice it afterwards. Also cut the meat in bite-sized pieces. Peel the garlic and hoe it. Gently roast the pepper and onion dices with the garlic in hot olive oil, afterwards deglaze it with the stock. Add tomatoes, chickpeas, chilli powder and Five-Spices-Powder. Simmer it in a closed pot for five minutes.
In the meantime, gently roast the meat in a pan and flavour it with salt and pepper.
When the meat is cooked, take the soup from the cooker and add the meat. Flavour it with sugar, salt, pepper and optionally with some chilli powder and Five-Spices-Powder. Serve hot. It tastes great with pita bread or freshly baked ciabatta.
1 white cabbage, 2 carrots, 2 tsp. cayenne pepper, 1 tsp. thyme, ½ tsp. pepper powder, 1 tbs. mustard, 1 little can kidney beans, 1 can corn, 1 pepper, 4 tbs. peanut butter, 1 package sieved tomatoes, 250 ml vegetable stock, little bit of paprika powder, 1 tbs. cumin, 1 onion, little bit of mango juice, little bit of salt
Clean respectively peel onions, pepper, carrots and cabbage and cut them. Separately cook cabbage and carrots in water, afterwards put it away.
In the meantime, gently roast the onion and pepper pieces in oil. Add cumin, cayenne pepper and mustard and roast it together shortly. Add sieved tomatoes and stock and let it cook for 5 minutes. Add thyme, paprika powder and peanut butter. Stir it well.
Teem kidney beans and corn. Add it and let it simmer carefully (easily sticks to the pot). Taste with mango juice, salt and pepper and optionally with cayenne pepper. Serve with rice or fresh baguette.
450 ml water, 2 tbs. soy sauce, 200 g couscous or bulgur, 1 finely hacked onion, 5 tbs. lemon juice, 5 tbs. olive oil, salt, pepper, 2 finely hacked garlic cloves, 4 diced tomatoes, ½ cucumber cut in 0,5 cm pieces, 1 tie finely hacked parsley, finely hacked mint, 5 finely cut green olives, 5 finely cut black olives
Mix the water with the lemon juice and the soy sauce (doesn't normally belong to taboulé but makes it a little bit heartier), spill it over the couscous or the bulgur and let it swell. Due to the lemon juice the couscous will become soft also with cold water. Then loosen it up with a fork - the cereals shall be flimsy and crumbly. If necessary add a little more water.
Hack the onion, garlic and herbs finely and mix it with olive oil, salt and pepper in a salad bowl. Core the tomatoes and cut them in little pieces. Peel and dice the cucumber. Hack the olives. Give all into the salad bowl and mix it. Then fold in the couscous as equable as possible.
Let the salad infuse for a couple of minutes and taste if - if necessary - with lemon juice, salt and pepper.
4 bananas, 4 tbs. lime syrup, 267 g flour, 400 ml milk, 4 big eggs, 1 ½ pinch of salt, 5 ½ tbs. vegetable oil, 1,5 pieces of ginger (ca. the seize of a walnut), 4 tbs. butter, 5 ½ tbs. breadcrumbs, 5 ½ tbs. sugar, some stipes of mint for garnishing
Peel the bananas and cut them into thin slices. Put them in a bowl, sprinkle them with the syrup and marinate this for 30 minutes.
For the pancakes mix flour and milk, then mix it with eggs and a pinch of salt and let it swell for 20 minutes. Mix in the banana slices with the syrup. Heat a little bit oil in a pan, give the banana pancake dough into the oil with a tablespoon and bake little pancakes.
In the meantime peel ginger and rasp it. Heat butter in a little pan and roast the breadcrumbs until they are light brown. Add sugar and ginger and caramelize while slowly stirring.
Give the warm pancakes on dessert plates and bestrew it with the breadcrumbs. Garnish with mint and serve.