Ayurveda Menu for Easter

Our Ayurveda chefs Tobias Lamberti and Erik Lehmann bring colour and delicious taste to the festive table with this menu for Easter. The starter is a light cress foam soup, the main course is pickled celery on fried polenta with crunchy vegetables on pea cream and the dessert is a raspberry coconut slice on pistachio nougat quinoa.

Recipes (for 4 people)

Cress soup

3 small parsnips, peel and chop coarsely
3 small parsley roots, peel and roughly dice
1 small potato (floury), peel and roughly dice
1 vegetable onion, peel and cut into pieces
½ clove garlic, peel and cut into pieces
3 Tbsp olive oil
1 Tbsp yellow mustard seed
½ Tbsp raw cane sugar
700 ml vegetable stock
200 ml coconut milk
2 bowls garden cress, coarsely chopped
Salt, pepper, nutmeg
Juice of ½ lemon

Prepare the vegetables as described. In a saucepan, heat olive oil slightly, add mustard seeds and roast until the seeds start to pop. Then add vegetables and sugar and roast for 2-3 minutes until the vegetables get a light colour. Then deglaze with vegetable stock and simmer gently over medium heat for about 20 minutes. When the vegetables have softened, fill the pot with coconut milk, add the cress, stir and puree. Season to taste with salt, pepper, nutmeg and lemon juice.

Pickled celery on fried polenta with crunchy colourful vegetables on cream of pea

Pickled celery
For a more intense flavour, pickled celery should ideally be prepared 2 days in advance.

1 celery tuber, peel
1 portion soup vegetables (celery, leek, carrot), clean, peel, coarsely dice
3 Tbsp tomato paste
10 shiitake mushrooms (or dried mushrooms)
3 cloves garlic, peel and cut into small pieces
5 shallots, peel and cut into pieces
3 sprigs each thyme, rosemary
3 Tbsp oregano
1 Tbsp each mustard seed, chilli, coriander, cumin
1 ½ Tbsp cinnamon
500 ml malt beer
2 Tbsp BBQ sauce
2 Tbsp mustard
2 Tbsp soy sauce
Salt, pepper

Place an ovenproof dish in the oven and preheat to 250 degrees. Prepare the vegetables as described. Sauté the celery on all sides in a little oil, then turn in a plate with salt and continue to sauté briefly (salt crust), then set aside. Roast the soup vegetables in a little oil in the roaster until they colour slightly. Now add the tomato purée, mushrooms, garlic, shallots, herbs and spices, fry briefly and deglaze with malt beer. Turn the oven down to 180 degrees. Place the roasted celery in roaster on top of the vegetables and braise in the oven for 20-30 minutes. If it gets too dry, add a little water. Turn the celery every now and then. In the meantime, mix the BBQ sauce, mustard and soy sauce to make a marinade.

When the celery is cooked, remove the roaster from the oven, rub the tuber on all sides with the marinade and leave to cool. Transfer the roasted vegetables from the roaster to a tall pot, embed the celery in it and refrigerate.

After 2 days, slice the pickled celery and roast it. Simply add a litre of water to the vegetables and let it boil down until it thickens, strain and you have a tasty sauce.

Roasted polenta
150 ml vegetable stock
300 ml oat cream
½ tsp turmeric
150 g corn semolina
Ghee or coconut oil

In a saucepan, bring vegetable stock with cream and turmeric to a boil. Add the maize grits and stir constantly. Bring to the boil again and continue stirring.  After bringing the polenta to a boil briefly, turn off the heat, season with salt and leave to sit for 5-10 minutes with the lid on.

Grease a shallow tray or baking dish, transfer the polenta and spread with a spoon. Cover with saran wrap directly on top of the polenta and carefully roll smooth with a rolling pin or glass and refrigerate. Once the polenta has completely set, it can be turned out of the dish and cut as desired. Finally, fry the pieces in oil until crispy.

2 Tbsp fennel seeds
1 Tbsp each coriander seeds, cumin seeds
½ Tbsp aniseed
500 ml water
3 bay leaves
1 Tbsp vegetable stock
1 turnip, peel and cut into wedges
1 broccoli, cut into florets
3 asparagus spears, cut off ends, cut into 4 cm pieces
100 g peas
50 ml oat cream
Salt, nutmeg

Roast the spices in a little oil in a pot, deglaze with water and bring to the boil. Add bay leaves and vegetable stock.
Prepare the vegetables as described. Add everything one by one to the stock, cook and remove with a sieve as soon as the vegetables are cooked soft. First the turnips, then the broccoli, the asparagus and finally the peas. Be sure to rinse the green vegetables after cooking and let them cool completely to preserve their colour.

Strain the stock, set aside the sieved spices and save the stock for the glazed carrots. Toss cooked vegetables in a hot pan, deglaze with cream, add sieved spices and season with salt and nutmeg.

Glazed carrots
Vegetable stock
12 carrots with greens
3 cm piece of ginger
1 small onion
4 Tbsp maple syrup
100 ml carrot juice or stock

Peel the carrots, cut away the lower part and leave a piece of carrot green. Bring the vegetable stock to the boil and cook the carrots in it for 8-10 minutes until soft.

Meanwhile, finely dice the onion and ginger and sauté in a pan with a little oil. Deglaze with maple syrup and juice. Let the stock boil down until it thickens slightly. Rinse the cooked carrots in cold water and warm them in the broth before serving.

Cream of peas
1 potato
250 g peas
2 sprigs of mint
50 ml almond milk
3 tsp Ghee or olive oil

Peel the potato and cut it into pieces as small as possible. Put the peas in a pot with a little water, add the potatoes and mint, salt and cook until soft. Then add almond milk and ghee and mash (alternatively, you can use a potato or spaetzle press and add the liquid afterwards).

To serve, heat or fry all the ingredients as described. First place the pea cream on the plate and spread with the back of a spoon, then place everything else on the plate so that it resembles a colourful Easter bed.

To make the yellow coral chip, mix equal parts oil and water and add a heaped tablespoon of flour. For the yellow clay, add a pinch of turmeric. Mix everything together, fry in a hot pan without oil and the “coral hip” is ready.

Raspberry coconut slice on pistachio nougat quinoa

200 g pistachio nougat
150 g crunchy or puffed quinoa
200 ml coconut milk
30 g white semolina
2 Tbsp agave syrup
300 ml raspberry juice or pulp
½ tsp sweet spice (available in our shop >>)
1 Tbsp maple syrup
1 tsp vanilla sugar
40 g white semolina

Warm the nougat cream slightly so that it is easier to handle. Then mix with quinoa, pour into a baking tin and press smooth.

For the coconut layer, boil coconut milk with agave syrup in a saucepan, then stir in 30 g semolina. Spread the mixture over the quinoa base and chill for 10 minutes.

For the raspberry layer, bring the raspberry juice, sweet spice, maple syrup and vanilla sugar to the boil in a pan, then stir in 40 g semolina and pour onto the coconut layer. Refrigerate again for about 1 hour.

Finally, cut the whole thing into small portions and arrange on a plate with fruit decoration.

We hope you enjoy the preparation and wish you a delicious Easter!

Filed under Desserts, Main Meals, Recipes, Soups

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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