Nettle soup with wild garlic
- 2 small onions
- 4 tablespoons olive oil
- 2 large potatoes
- 1 large carrot
- 4 tablespoons millet
- sea salt
- 1 teaspoon dry vegetable stock
- 6 handfuls of young nettle
- 3 handfuls of wild garlic
- a pinch of black pepper
- a pinch of grated mace
- a handful of roasted sunflower or pumpkin seeds
- Cut the onion into coarse pieces and fry in hot oil in a saucepan until pink.
- Pour in 1.8 liters of water, add diced potatoes, carrots and rinsed millet.
- Add salt, add stock and cook for about 20 minutes until millet is tender.
- Rinse the nettle thoroughly with cold water (twice only), let it scald with hot water and cut off the coarser stems and roots, then cut into pieces.
- For older nettles, use only the leaves. Add the nettle to the boiling soup and cook for about 2 minutes.
- Set aside, add the wild garlic, pepper and mace and blend.
- Season with salt as needed and sprinkle the toasted seeds on the plate.
Tip: Millet flakes can be used instead of millet, just add a spoonful so that the sauce is not too thick.
Make the most of spring herbs and vegetables from your kitchen garden
Health
Lentils with Swiss chard, olives and lemon
Photo: Vegetable cookbook – from the farm straight to your table
- 150 g dark green lentils
- 2-3 tablespoons olive oil
- 2 cloves of garlic
- 1 chili
- 2 bunches of pink radish
- 2 handfuls of any olives
- 1 lime
- salt
- Cover the lentils with double the amount of water and bring to a boil.
- Then reduce the heat and cook for about 10-12 minutes until the lentils are tender.
- Remove from heat and let cool under the lid.
- Pour the garlic and chili slices into the hot oil and fry everything.
- Add the cut lower stems of the radish and fry briefly.
- Add a little water and cook for a minute (quite stiff).
- Next add the coarsely torn radish leaves and fry again.
- Finally, pour in the cooked lentils, olives, sprinkle with lemon, salt and reheat a little.
Tip: You can order Swiss chard with online purchases, but if you can't find it, classic leaf spinach will also work in this recipe.
spring pilaf
Photo: Vegetable cookbook – from the farm straight to your table
- 250 g natural basmati rice
- 50 g soybean granules
- 1 teaspoon soup seasoning
- 1 teaspoon fresh grated ginger
- 2 small cloves of garlic
- 4 tablespoons olive oil
- 1 small red chili
- 1 teaspoon turmeric
- 1 teaspoon curry spice
- a pinch of crushed chili
- 2 handfuls of spinach leaves
- a handful of peas
- 1 spring onion
- 1 bunch coriander
- sea salt
- sesame seeds for sprinkling
- Rinse the rice, cover with twice as much water and bring to a boil.
- Cook over low heat for about 40 minutes.
- Cover with a lid and let it cook.
- Pour boiling water over the soybean granules, add the soup seasoning and let it rise for about 15 minutes.
- Then drain the water, add crushed ginger and garlic. Mix everything and let it sit for a while.
- In a frying pan with hot oil, lightly fry the pepper cut into small cubes. Sprinkle in the grains and sauté for a few minutes.
- Then pour in the ground spices and fry for another minute.
- Add a little water, add chopped spinach, young peas and simmer everything for 5 minutes.
- Add rice, some chopped green onions, some torn coriander to the mixture and stir.
- Add salt as needed and sprinkle the remaining chopped spring onions, chopped cilantro and sesame seeds on the plate.
Try Dalgona coffee, an upside down cappuccino
Style
Millet, radish and carrot spread
Photo: Vegetable cookbook – from the farm straight to your table
- 2 medium sized radishes
- 1 carrot
- 1 teaspoon herbs de Provence
- 4 tablespoons olive oil
- 1 tablespoon ground sweet paprika (also smoked)
- 3 cloves of garlic
- 50 grams of millet
- fresh green parsley
- sea salt
- 1 handful of sunflower seeds
- Peel the turnips and carrots then chop coarsely, sprinkle with spices, salt, drizzle with oil and bake in the oven at 170°C for approximately 20 minutes.
- As soon as the vegetables begin to soften, sprinkle with paprika, coarsely chopped garlic cloves, stir and bake for another 10 minutes.
- The pepper should not be burnt so that it does not become bitter.
- Boil the millet in hot water, cover with warm water twice over and cook for 15-20 minutes.
- Set aside and leave covered for about 15 minutes.
- Allow the roasted vegetables and millet to cool.
- Then put everything in a blender with a small handful of green parsley, salt, add sunflower seeds and blend.
- Spread it on a piece of bread, toast or crackers.
Tip: Sprinkle seeds, parsley or chives over the bread. You can top it with grilled vegetables.
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