June 17, 20244 recipes from the Essential Elements Kitchen
FOOD
Forsthofalm

Beetroot Quinoa Falafel

Mango Mayonnaise | Pomegranate | Mint

Ingredients:

  • Quinoa
  • Beetroot
  • Peas
  • Beetroot juice
  • Red onion
  • Lime juice
  • Lime zest
  • Ponzu sauce
  • Herbs

How to prepare:

To prepare the Beetroot Quinoa Falafel, start by adding the quinoa along with the grated beetroot, beetroot juice, and finely chopped red onions to a pot. Add the fresh lime juice as well, and cook everything together until the quinoa is done and the ingredients are well combined. Let the mixture cool down a bit, then form small falafel balls from the cooled mixture. The falafels taste best when served at room temperature and seasoned with salt, pepper, chili, ponzu sauce, and fresh mint. These add a unique, spicy, and refreshing note to the falafel.

HOT TIP: At Forsthofalm, we love serving the quinoa falafel with crunchy pomegranate seeds and homemade vegan mango mayo. This combination of sweet, sour, and spicy makes the falafel a true taste sensation.

Forsthofalm

Zucchini - Coconut Soup

Lavender Oil | Fried Arugula

Ingredients:

  • Zucchini
  • Leek
  • Shallots
  • Coconut milk
  • Lavender oil
  • Arugula
  • Coconut flakes
  • Lemon zest
  • Lemon juice
  • Salt & pepper

How to prepare:

To prepare the delicious Zucchini-Coconut Soup, start by sautéing the leek together with the shallots in a bit of oil until they are soft and fragrant. Then add the coarsely chopped zucchini and briefly sauté. Now, add the arugula and lightly season the vegetables with salt. Pour in the creamy coconut milk and let the soup simmer gently for about 80 minutes to allow the flavors to fully develop. Once the soup is well-infused, blend it with a mixer or blender until it reaches a silky, smooth consistency. Finally, season the soup with salt, pepper, lemon juice, lemon zest, and a hint of lavender oil to give it a special touch. For garnish, sprinkle a few coconut flakes over the soup. These add not only a decorative touch but also an additional exotic flavor.

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Forsthofalm
Forsthofalm
Forsthofalm
Forsthofalm

Cinnamon-porridge

Ingredients:

  • Oatmeal
  • Milk
  • Honey
  • Cinnamon
  • Salz

How to prepare:

For our classic but always delicious breakfast porridge, start by adding oats along with milk to a pot. Add a pinch of salt and bring the mixture to a boil, stirring occasionally. Once the oats have absorbed the liquid and reached a creamy consistency, reduce the heat and let the porridge simmer gently for a few more minutes. When the porridge is ready, pour it into a bowl and enhance it with cinnamon to your liking.

HOT TIP: Blueberry and apple compote is an excellent addition to make your porridge unbeatable.

Forsthofalm

Strawberry-tiramisu

Ingredients:

  • Ladyfingers
  • Strawberries
  • Mascarpone
  • Egg
  • Sugar
  • Vanilla
  • Lemon

How to prepare:

For the Strawberry Tiramisu, start by chopping the strawberries and cooking them together with sugar, vanilla, and lemon juice. Let the mixture simmer briefly to soften the strawberries. Then, strain the strawberries to separate the pieces from the sauce. Next, dip the ladyfingers into the cooked strawberry sauce so they absorb the flavor of the strawberries. Meanwhile, prepare the tiramisu cream. Beat the egg yolks together with sugar until the mixture is nice and creamy. Then, gently fold in the mascarpone until you have a smooth cream.

Now it’s time to assemble. In a glass, start with a layer of mascarpone cream, followed by a few strawberry pieces. The third layer is the ladyfingers soaked in strawberry sauce. Repeat this process until the glass is filled. Finally, garnish the strawberry tiramisu with a few fresh strawberries and a dusting of powdered sugar. Enjoy!

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