Ayurvedic Winter Menue

Ayurevda Parkschlösschen Winter Menue by Head chef Sascha Weber | Ayurevda Parkschlösschen Health Blog

Winter menu for 4 people

Cinnamon cream with pear puree and caramel almonds

Caramel almonds
100 g almonds, peeled
½ tbsp sunflower oil
30 g raw cane sugar

Roughly chop the almonds with a knife. Heat the oil in a small pan, add the almonds and sugar and stir until the sugar caramelizes. Then set aside and let cool. Warning, very hot!

Pear-sauce
500 g pears
100 ml pear juice
Juice of half a lemon
4 capsules of green cardamom
2 tbsp maple syrup

Peel and quarter the pears, remove the core and cut into cubes. Put in a small saucepan with pear and lemon juice. Add the cardamom and maple syrup, bring to the boil and then reduce on a low heat until they are soft. Stir in between and, if necessary, use a potato masher to help. Then let it cool down.

Cinnamon cream
100 g natural fresh cashew cream
200 g natural almond cream
1 tbsp “roasted almond” cream (e.g. from “Rapunzel”)
1 teaspoon cinnamon
½ tbsp powdered sugar

Put all ingredients in a mixing bowl and beat until frothy with a whisk.
Pour the finished cream into glasses, fill up with the cooled pear puree and sprinkle the caramel almonds on top.

Braised Celery in Miso on Endive-Chestnut Vegetables with Mandarins, with wintery Apple Chutney and Baked Pumpkin

Apple chutney
2-3 tart apples (e.g. topaz)
1 pc of ginger
½ onion
1 tbsp raw cane sugar
1 teaspoon vanilla sugar
2-3 tbsp lemon or apple cider vinegar
50 ml apple juice
1 cinnamon stick, 1 star-anise, 3 cloves
2 capsules of green cardamom
Salt and pepper
¼ teaspoon each of turmeric and coriander
1 tbsp. Barberries or sour cherries

Peel the apples and cut into small cubes. Peel onion and chop finely. Finely chop the ginger. In a medium-sized saucepan, sauté the apples, onion and ginger, add sugar and deglaze with vinegar and juice. Add salt, pepper, remaining spices and dried fruit and simmer gently for 20 minutes. Remove the spice-bits before serving.

Baked pumpkin
¼ – ½ Hokkaido pumpkin
1 -1 ½ tsp mild curry
olive oil
Salt and pepper
nutmeg

Wash the pumpkin, cut in half, core and cut into pieces approx. 1 cm in size. Put the pumpkin, oil and spices in a bowl and mix well, then place on a baking sheet lined with baking paper and bake for 20-25 minutes at 160 ° C (fan oven).

Braised celery
½ or 1 small celeriac
Coconut oil
½ tbsp light miso paste
250 ml almond milk

Peel the celery, cut into slices as thick as a thumb and cook in lightly salted water for 5 minutes. Then remove from the water and drain on paper towels. In the meantime, whisk the miso paste and almond milk with a whisk. Heat some coconut oil in a pan and fry the celery over medium heat until light brown. Lower the temperature further. Add the miso almond milk. Slowly stew the whole thing until the liquid begins to thicken. If the liquid becomes too thick, just add a little more almond milk

Endive and chestnut vegetables
Depending on size, ¼ to ½ endive head of lettuce
120 g chestnuts (cooked)
1 shallot or small onion
1 tangerine
½ teaspoon whole anise,
some Ghee
2-3 tbsp mild apple or honey vinegar
Pepper and salt
Coriander, ground

Cut the endive into fine strips, wash and spin dry. Chop chestnuts. Cut the shallot into strips. Peel the mandarins, remove as much of the white skin threads as possible and separate the fillets. Heat the ghee in a pan and lightly sear the shallots with anise over medium heat. Add the chestnut and mandarin, toss briefly, add the endive, let it collapse and deglaze with apple cider vinegar. Boil down for a moment. Season to taste with salt, pepper and coriander.

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Filed under Desserts, Main Meals
Sascha Weber

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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