Ayurvedic Christmas Menu

A delicious Christmas menu from our Ayurveda chef Oliver Seitel | Ayurveda Parkschlösschen health Blog

A delicious Christmas menu from our Ayurveda chef Oliver Seitel:

The starter, a cappuccino made from chestnuts & lime leaves, a parsnip-mint cake with balsamic cherry tomatoes, ginger radish, a pulled jackfruit for the main course and, as dessert, a baked apple cream with roasted almonds and berry ragout.

Chestnut cappuccino with oat-milk foam and lime leaves:

1 tbsp coconut oil
2 shallots, peel and cut into strips
400 g chestnuts
1 pinch of raw cane sugar
20 millilitre apple cider vinegar
200 millilitre white grape juice
1 litre vegetable stock
Salt, pepper
500 millilitre coconut milk
250 millilitre oat-milk
a bunch of lime leaves

Fry the shallots and chestnuts in a saucepan with coconut oil. Add sugar and let it caramelize slightly. Deglaze with apple cider vinegar and let it boil down. Add grape juice and reduce again. Then fill up with vegetable stock, season with salt and pepper and simmer for about 20 minutes. Finally add coconut milk and puree.
Bring the oat-milk with the lime leaves to the boil in a saucepan, set aside and let it steep. Season to taste with salt and pepper. Before serving, froth up with a mixer and add a dollop to the soup.


Parsnip and mint cake on wild broccoli with ginger-radish noodles and pulled jackfruit on a balsamic tomato sauce

Parsnip and mint cake:
350 g parsnips, peel and cut into small pieces
400 g quark (curd) or non-dairy alternative
150 g cream cheese (or non-dairy alternative)
20 g mint
75 g corn starch
200 millilitre almond milk
100 millilitre sunflower oil
1 pinch of raw cane sugar
Salt

Boil the parsnips in a saucepan until soft. Then drain (leave a small amount of the cooking water in the pot), puree and mix with quark and cream cheese. Add the remaining ingredients and stir until creamy. Put the whole thing in a pre-greased form (which is suitable for baking) and bake in the oven at 180 degrees until golden brown. Let cool down to room temperature.

Wild broccoli:
200 g wild broccoli
1 tbsp oil or Ghee
Salt, pepper
1 pinch of raw cane sugar
1 pinch of nutmeg
1 pinch of thyme
1 tbsp honey or vegan alternative
50 millilitre fruit juice

Clean the broccoli and blanch in hot water for 3-4 minutes. Then fry in a hot pan with oil / Ghee and season with the spices. Add honey and deglaze with fruit juice. Let it simmer for 2-3 minutes and set aside.

Tomato sauce:
200 g cherry tomatoes, clean
1 tbsp olive oil
2 shallots, peel and cut into small cubes
1 clove of garlic, peel and cut into small cubes
1 tbsp lemon olive oil (or alternative)
Rosemary, fresh, chopped
Thyme, fresh, chopped
50-100 millilitre of old balsamic vinegar, depending on the maturation
Salt, pepper

Quarter half of the tomatoes and set aside. Fry the other half in a pan with olive oil, puree and set aside. Fry the shallots and garlic in olive oil until translucent, then add the spices and quartered tomatoes and continue to fry. Season to taste with salt and pepper. Deglaze the whole thing with balsamic vinegar and let it boil down a little. Then add the pureed tomatoes and simmer gently for about 10-15 minutes.

Ginger-radish noodles:
50 g ginger, clean
500 g radish, clean
Black peppercorns
Cardamom
Allspice seasoning
1 tbsp coconut oil
100 millilitre pear juice
200 millilitre vegetable stock
Salt

Soak the ginger in water for about 10 minutes, then cut into very fine cubes. Peel the radish into a ribbon noodle shape with a vegetable peeler. Roast the pepper, cardamom, allspice and diced ginger in a saucepan with coconut oil. Deglaze with pear juice and reduce slightly. Pour in the vegetable stock and bring to the boil. Season to taste with salt. Put the radish noodles in the hot stock, put the pot to one side and let it steep.

Pulled jackfruit:
250 g jackfruit*
1 chili pepper, core, cut into small pieces
1 clove of garlic, peel and cut into small cubes
1 tsp honey or vegan alternative
100 millilitre of red grape juice
1 tbsp tomato paste
Sweet paprika
Coriander seeds, ground
Salt

Wash the jackfruit and cut into pieces approx. 2-3 cm in size. Fry the chili and garlic in a pan, caramelize with a little honey and deglaze with red grape juice. Put the whole thing in a bowl, add the tomato paste and spices and mix. Marinate the jackfruit cubes in it and stew in the oven at 160 degrees for 25 minutes.

*available in stores already prepared


Baked Apple Cream on Roasted Almonds with Berry Ragout

Baked Apple Cream on Roasted Almonds with Berry Ragout

Baked apple cream
2 large apples, core
50 g marzipan
1 shot of amaretto syrup
a few raisins
150 g coconut cream

Mix the marzipan, raisins and amaretto syrup together in a bowl. Pour the mixture into the hollowed-out apples and bake at 170 degrees for 25 minutes. Then set aside and let cool down.
Whip coconut cream in a mixer for about 10-15 minutes. Puree the baked apples and then fold into the coconut cream.

Almond crust
25 g almonds, ground
150 g almond flour
90 g gluten-free flour mix
10 g baking powder
150 g rice cream
125 g brown vanilla sugar

Mix all ingredients in a bowl, spread on a baking sheet lined with baking paper and bake at 170 degrees for 15 minutes. Let cool down.

Berry ragout
200 millilitre of red grape juice
30 g of brown vanilla sugar
2 g Agar-Agar
approx. 150 g different kinds of berries

Mix the juice with sugar and agar-agar in a saucepan and bring to the boil. Add berries and let simmer briefly. Then let it cool down.

Preparation:
Layer all ingredients in a glass. To do this, cut out the almond crust the size of the glass and use it as a first layer or intermediate layer.

We wish you an enjoyable Advent season!

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Filed under Desserts, Main Meals, 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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