New summer recipe 2021

(serves 4)

Fennel and orange soup with paprika popcorn

3 tbsp olive oil
2 shallots, cut into small cubes
2 fennel bulbs, remove the stalk, cut roughly
2 yellow peppers, cut into small cubes
1 piece of ginger, cut into small cubes
½ teaspoon turmeric
1 teaspoon paprika powder
400 ml vegetable stock
300 ml orange juice
150 ml coconut milk
Salt pepper
1 orange, fillet
Pop up 1 tbsp popcorn in oil and season with paprika powder

Heat olive oil in a pot. Sauté shallots, fennel, and peppers in it. Add the spices and sauté briefly. Pour in the vegetable stock and add orange juice, simmer for about 15-20 minutes. Then add coconut milk and puree the soup. Season to taste with salt and pepper. Arrange the soup in deep plates and garnish with orange fillets and paprika popcorn.

Sweet potato patties with mango and cashew curry served with celery and apple puree

Sweet potato patties:

4 tbsp peanut oil
2 shallots, finely diced
300 g sweet potatoes, wash, peel and grate large
½ teaspoon red curry powder
2 tbsp soy sauce
Salt pepper
50 g of ground oatmeal
25 g of ground chia seeds
2 tbsp parsley, finely chopped

Heat peanut oil in a pan. Sauté shallots, add sweet potatoes and sauté until cooked through. Season with curry powder, soy sauce, salt and pepper. Put the whole thing in a bowl and mix with the oatmeal, chia seeds and parsley. Let the mixture stand for about 15 minutes, then form patties and fry them in a pan until golden brown.

Mango cashew curry:

2 tbsp olive oil
½ tsp black mustard seeds
1 shallot, cut into small cubes
1 chili pepper, cut into fine cubes
1 teaspoon grated ginger
1 cinnamon stick
3 cardamom capsules
1 pinch of chili powder
2 teaspoons of raw cane sugar
1 teaspoon curry powder
½ tsp roasted curry powder
2 teaspoons of tomato paste
1 stick of lemongrass, cut into three pieces
1 mango (half ripe), peel and roughly dice
Soak 100 g cashew nuts in water for 2-3 hours
100 ml vegetable stock
200 ml coconut milk
Salt, pepper

Heat olive oil in a saucepan and roast the mustard seeds in it. Add shallot and chili and sauté. Add the remaining spices and continue cooking adding the tomato paste and lemongrass. Add the mango and drained cashew nuts and stir well. Cook for another 5 minutes. Deglaze with vegetable stock and simmer for 10 minutes, then add coconut milk and simmer for another 10 minutes. Season to taste with salt and pepper.

Celery and apple puree:

400 g celery, wash, peel and cut into large cubes
1 tart apple, wash, peel and cut into cubes
500 ml vegetable stock
Pinch of nutmeg
Salt, pepper

In a saucepan, bring the celery, apple and vegetable stock to a boil until the vegetables are cooked through. Then puree the whole thing and season with spices.
Arrange all components on a plate.

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Filed under Main Meals, Soups

Mr. Weeramundage comes from Sri Lanka and grew up with Ayurveda as a holistic way of life from an early age. After graduating from college, he first trained as a restaurant specialist and then completed further training as an Ayurveda chef. Since 2010 he has been bringing his experiences to the Ayurveda Parkschlösschen’s kitchen.

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