kitchensplace

Ham and Cheese Wraps

Corinna — Sat, 01 Jul 2023 09:30:00 +0000

If you are invited to a party and want to bring a little something to eat, these cheese and ham wraps are ideal as delicious finger food. In this post, I’ll show you how to prepare these ham and cheese wraps in less than 30 minutes. The great thing about this recipe: You only need five ingredients and the wraps are ready in no time.

Are you giving a party or are you invited to a party yourself? Then these ham and cheese wraps are just the right thing for all guests. All you need for the small rolls is a couple of tortilla wraps, some cream cheese, crunchy iceberg lettuce, fresh ham and creamy organic cheese. Of course, you can just leave the ham out if there are vegetarian guests on site. When all the ingredients are ready, all you have to do is coat the wraps one after the other with cream cheese and put some salad in the middle. Then you put the cheese and ham on the salad and roll the wraps up very tightly. The tighter the wraps are rolled, the nicer the result will be! Finally, you can insert small toothpicks every 3-4cm into the warp roll and then cut off small rolls at the same distance.

My ham and cheese wraps are not only ideal as finger food for parties or other occasions. You can also prepare these wraps as meal prep and store them whole in aluminum foil in the refrigerator. So you always have a delicious and light lunch for work or a snack ready to hand. If you like, you can of course fill the wraps differently! Let me know what other ideas you have.

If you are in the mood for more finger food recipes and ideas for party snacks, please have a look around my recipe collection.

Nutritional Information per serving (approx. 5 rolls):

Calories: 335 – Protein: 16g – Fat: 18g – Carbs: 28g

This recipe has no ratings just yet.

Käse-Schinken-Wraps

01/07/2023

Servings: 30

Prep: 30 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

6 Tortilla Wraps
100g Frischkäse
3-4 Blätter Eisbergsalat
6 Scheiben Kochschinken
6 Scheiben Gouda

Directions

Step 1 Die Wraps mit Frischkäse bestreichen. In der Mitte der Wraps jeweils eine Bahn Salat, Schinken und Käse auslegen. Hierzu den Schinken und den Käse längst halbieren und über die Länge der Wraps auslegen.
Step 2 Die Wraps eng zusammenrollen, sodass der Inhalt schön fest zusammengerollt wird. Anschließend die Wraps in 3-4cm breite Stücke schneiden und mit einem Zahnstocher aufspießen.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Apple Cinnamon Rolls

Corinna — Sun, 06 Nov 2022 10:30:00 +0000

In this post, I’ll show you my recipe for fluffy apple and cinnamon rolls with a fruity core.

I have to admit that it’s been a while since I baked again and, above all, prepared an extra yeast dough. But if you want fluffy cinnamon rolls, you can’t avoid the homemade yeast dough. I used to screw up a yeast dough like this a few times and today I still don’t know what the problem was. But as the saying goes: Practice makes perfect.

So: when you have overcome the first hurdle of the yeast dough, nothing stands in the way of these delicious cinnamon rolls with apple filling. The filling is really prepared in no time with just a few ingredients and is simply spread on the rolled out yeast dough. Then all you have to do is roll up the yeast dough and cut your snails off the roll. You can find detailed step-by-step instructions in the recipe below.

Nutritional information per cinnamon roll

Calories: 128 – Protein: 2,5g – Fat: 4g – Carbs: 21g

This recipe has no ratings just yet.

Apple Cinnamon Rolls

06/11/2022

Servings: 12-15

Prep: 1 hr 15 min

Cook: 30 min

Total: 1 hr 45 min

Difficulty: easy

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By: Corinna

Ingredients

For the yeast dough :
250 g flour
1/2 cube of yeast
50g sugar
1 pinch of salt
125ml milk (alternatively almond milk)
25g soft butter (alternatively vegan butter)
Vanilla flavor
For the filling :
2 apples
2 tbsp butter
1 teaspoon cane sugar
1 teaspoon cinnamon
Miscellaneous: lump sugar for sprinkling

Directions

Step 1 First prepare the yeast dough: warm the milk with butter, crumble in the yeast and stir
Step 2 Then mix all the dry ingredients and stir in the yeast milk. Knead everything together to form a dough and cover and let rise in a warm place for about 1 hour. (Tip: I preheat the oven to 30 degrees, turn it off and let the dough rise in it.)
Step 3 Now prepare the filling: peel the apples and cut into fine cubes. Heat the butter in a saucepan and caramelize the apples with the sugar and cinnamon. Then set aside.
Step 4 When the dough is ready, roll it out evenly into a rectangle and brush with the apple filling .
Step 5 Carefully roll up the dough on the long side and cut into even pieces or slices.
Step 6 Grease an oven pan and place the slices in the pan with the cut surface facing down.
Step 7 Then let the snails rise for another 30 minutes while preheating the oven to 180 degrees.
Step 8 Brush the snails with milk before baking and then bake for about 20-30.
Step 9 When the cinnamon buns are ready, you can sprinkle them with crystal sugar.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Easter wreath with granulated sugar

Corinna — Sun, 10 Apr 2022 09:00:00 +0000

In keeping with Easter, I’ll show you in this post how you can prepare a fluffy Easter wreath with hail sugar. The basis for this is a sweet yeast dough that is braided into a beautiful wreath.

In your opinion, what shouldn’t be missing at Easter? For me there are some delicious things, but first and foremost, of course, the fluffy Easter wreath made from a sweet yeast dough. Whether with sweet jam, chocolate cream or a delicious dip, this yeast wreath is always the highlight on the Easter breakfast table. Here I’ll show you how easy it is to prepare it yourself.

You don’t need a lot of ingredients for my fluffy Easter wreath. The most important thing is that you use fresh yeast and not dry yeast. There are certainly many recipes with dry yeast, but I recommend fresh yeast so that this yeast braid will really rise. Of course, the following applies: the fresher, the better. Of course, there are also flour, butter, sugar, milk, eggs, a little salt and, for the portion, extra fresh lemon zest. Mix a small pre-dough from yeast, milk and flour, let it rise for a few minutes and then mix it with the remaining ingredients. Like any yeast dough, my Easter wreath takes some time to rise and grow properly. Therefore, I recommend that you let it rise in a warm place for at least 30-60 minutes. Then you can process the yeast dough wonderfully, form 3 small rolls of dough out of it and weave them together to make this beautiful Easter wreath.

The wreath then has to go for a few more minutes and if you have done everything right, you will already notice how much the yeast plait rises. That’s exactly how it should be. I like to coat my Easter wreath with fresh milk before baking so that it gets a nice shine. In addition, I always sprinkle an extra portion of granulated sugar over the dough, so that it becomes nice and crunchy afterwards and makes for a great mouthfeel. But here, as always, the following applies: everyone as they please!

If you basically like to make yeast dough, then why not try mine fluffy brioche bread . Also covered with granulated sugar, it is suitable for every season of the year.

Nutritional information per serving of Easter wreath (1/8)

Calories: 474 – Protein: 11g – Fat: 16g – Carbs: 70g

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Easter Wreath

10/04/2022

Servings: 8

Prep: 1 hr

Total: 1 hr 30 min

Difficulty: medium

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By: Corinna

Ingredients

500g flour type 405
1 yeast cube (42g)
250ml lukewarm milk
90g butter
100g sugar
2 eggs
1 pinch salt
1 teaspoon lemon zest
2 tablespoons hail sugar
1 tablespoon milk for coating

Directions

Step 1 Pour the flour into a large bowl, form a small hollow in the center with your hand and pour in the warmed milk. Carefully crumble the yeast cube into the milk and stir briefly with a fork. Then cover and let rise in a warm place for 15 minutes
Step 2 add to the flour soft butter, sugar, 2 eggs, a little salt and lemon zest and knead everything into a smooth dough for about 5-10 minutes. Cover the dough again and let it rise for another 30 minutes in a warm place
Step 3 the dough should have increased properly by now, so you can work it further. Remove the dough from the bowl, knead briefly and divide into 3 equal pieces. Then roll out each piece into a 50cm long roll, knead the ends together and then braid all the dough strands into a plait
Step 4 Join the yeast plait together at both ends and shape into a wreath. Place an oven-proof dish in the center, keeping the spacing
Step 5 Brush the Easter wreath with milk, cover carefully and let it rise for another 15 minutes. Meanwhile, preheat the oven to 160 degrees O/U.
Step 6 Bake everything at 160 degrees O/U for about 40 minutes until lightly browned.

If you like, you can me too here on Pinterest and pin the following picture.

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Garganelli alla Panna

Corinna — Tue, 02 Nov 2021 20:44:46 +0000

In this post, I’ll show you a super quick pasta recipe for Gargenelli alla Panna – a creamy cream sauce with ham. A classic italian recipe for young and old.

When I was on vacation in Italy this summer, I was of course always looking for an original and local pasta dish. I finally found my master in the small town of Ravenna, known for its mosaics. Simple and classic Italian dishes were served in an Italian tavern. Including this recipe for Garganelli alla Panna – a pasta that is very similar to the penne, with a creamy cream sauce and fresh prosciutto cotto. Supposedly simple, but just plain good.

Anyone who has ever eaten a real alla panna sauce knows what I mean when I say that these are not just pasta with cream sauce. The combination of fresh egg, cream, salt and nutmeg combined with the right amount of pasta water and a good feeling for cooking temperatures just melts young and old. Any type of pasta goes well with it, whether spaghetti, penne alla panna or even tortellini alla panna.

If you like this recipe for Garganelli alla Panna, you might also like my Tortellini alla Panna with processed cheese.

Nutritional information per serving of Garganelli alla Panna

Calories: 788 – Protein: 33g – Fat: 40g – Carbs: 72g

This recipe has no ratings just yet.

Garganelli alla Panna

02/11/2021

Servings: 2

Prep: 5 min

Cook: 25 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

250g fresh garganelli
100g cooked ham (in pieces)
3 egg yolks
250g cream
20g butter
salt, nutmeg, pepper
1-2 ladles pasta water

Directions

Step 1 Cook the pasta in salted water until al dente
Step 2 Meanwhile, dice the ham and fry in a deep pan over medium heat
Step 3 Separate the eggs and mix the yolks together with the cream. Season with a good portion of salt and nutmeg. Use the egg whites elsewhere
Step 4 add the al dente pasta to the ham and toss. Then reduce heat and add the cream-egg mixture. Add a ladle of pasta water as well as butter and stir everything together. Allow the sauce to thicken over low heat, whisking constantly, adding a little more pasta water depending on the consistency. The sauce should be creamy
Step 5 serve the pasta with fresh pepper.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Thai vegetables with chicken and rice

Corinna — Sat, 23 Oct 2021 10:01:07 +0000

In this post I’ll show you a super easy and quick recipe for balanced Thai vegetables with chicken and rice. There is also a delicious and sweet soy sauce. This Thai vegetable curry recipe is super easy to prepare and is particularly suitable for a quick after-work meal or a quick lunch break.

With Thai people around the corner, this recipe is probably one of the classics, but there are always different variations. Personally, I really like to eat a delicious wok vegetable recipe with balanced ingredients, great flavors and a sweet soy sauce for lunch, because I don’t feel too full afterwards and have consumed a good combination of nutrients. In addition, this Thai vegetable curry is super quick to prepare yourself and is perfect if you still have a lot of vegetables in the fridge that need to be processed.

The preparation of this recipe is really easy. You can even vary the ingredients as you like, but I have identified my favorite combination for this Thai vegetable with these different vegetables. All ingredients result in a wonderful combination of flavors. Seared zucchini and juicy peppers with the sweet onions, crispy snow peas and soft mushrooms create a wonderful mouthfeel. There are also juicy pieces of chicken and firm rice in a salty-sweet soy sauce. My absolute favorite among the Thai recipes!

If you’re in the mood for more fixed Thai recipes, maybe my recipe is for Chicken curry with rice or mine Asian noodles with chicken something for you.

Nutritional information per serving of Thai vegetables

Calories: 602 – Protein: 44g – Fat: 10g – Carbs: 82g

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Thai vegetables with chicken and rice

23/10/2021

Servings: 2

Prep: 10 min

Cook: 25 min

Total: 35 min

Difficulty: easy

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By: Corinna

Ingredients

150g rice, raw
250g organic chicken fillet
1 zucchini
1 red onion
2 cloves garlic
1 bell bell pepper
150g mushrooms
75g snow peas
1 handful sprouts
fresh cilantro
salt
sesame oil for the pan
For the sauce:
1.5 tsp oyster sauce
1 tsp honey
2 tbsp soy sauce
2 tbsp water

Directions

Step 1 Cook the rice in salted water until al dente.
Step 2 Dice the chicken and garlic and sauté in a little sesame oil in a deep pan or wok for about 3 minutes. Then set aside.
Step 3 Dice the zucchini, bell bell pepper and mushrooms and sauté in the same pan. Peel the onion, remove the individual layers and cut into coarse pieces. Then add to the vegetables.
Step 4 For the sauce, mix honey with oyster sauce, soy sauce and water. Add the sauce to the vegetables and bring to a boil briefly over 3/4 heat. Lastly, add the snow peas and cook briefly.
Step 5 Finely chop the cilantro and mix with the vegetables along with the sprouts. Serve everything together.
Step 6 Tip: Make sure that the vegetables remain firm to the bite. It is best to prepare everything in advance and add the ingredients to the pan little by little to hit the individual cooking points.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Pasta Bolognese

Corinna — Wed, 26 May 2021 11:00:00 +0000

Some days it just has to be pasta – and what sauce usually fits better than a good Bolognese? You can find it in many places all over the world, but a really good Bolognese is rarely there. Sometimes the sauce is too oily, sometimes too watery and sometimes even without tomato flavor. My recipe for Bolognese is fresh, tomato-sweet and spicy and is based on the Italian original.

Have you ever eaten or even prepared an original Italian Bolognese? If so, then you probably know that the right Bolognese should simmer at least 2h, if not longer. I tried the long cooking time in this recipe and can tell you that it is worth it! The long cooking time makes the bolognese sauce super smooth, tender and soft. All the ingredients combine through the long cooking time and out comes an intense, flavorful and round sauce. By the way, did you know that the original Italian recipe includes bacon in addition to ground beef, carrots, celery and tomatoes? Neither did I! Unfortunately, I didn’t have any pancetta on hand for this bolognese, so I left it out of this recipe. If you’re curious, give it a try.

By the way, for my bolognese I used linguine – a slightly thicker spaghetti. The sauce sticks a little better than on thin spaghetti, but if you like it more traditional, of course, you can just go for spaghetti. No matter what type of pasta, this sauce is ultimately the queen of the recipe! As a side dish to this delicious Pasta Bolognese, I can furthermore recommend my simple lettuce with Grandma’s salad dressing. This makes the recipe really round.

Nutritional Information per serving of pasta bolognese

Calories: 691 – Protein: 39g – Fat: 27g – Carbs: 104g

This recipe has no ratings just yet.

Pasta Bolognese

26/05/2021

Servings: 4

Prep: 10 min

Cook: 2 hr

Total: 2 hr 10 min

Difficulty: easy

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By: Corinna

Ingredients

500g pasta of choice
500g ground beef
2-3 carrots
2-3 stalks of celery
2 shallots
2 cans of chopped tomatoes (approx. 800g)
100ml red wine
100ml vegetable stock
salt, pepper, basil dried & fresh
1 tbsp olive oil
optional: 1 tbsp sugar500g pasta of choice
500g ground beef
2-3 carrots
2-3 stalks of celery
2 shallots
2 cans of chopped tomatoes (approx. 800g)
100ml red wine
100ml vegetable stock
salt, pepper, basil dried or fresh
1 tbsp. olive oil
optional: 1 tbsp. sugar

Directions

Step 1 Finely dice the shallots, carrots and celery. Heat a pot with olive oil and sweat the shallots first. After 1-2 minutes, add the carrots and celery and sauté for about 5 minutes. Then add the minced meat and fry until hot
Step 2 deglaze the minced meat with red wine and bring to the boil until the alcohol has evaporated. Then add 2 cans of chopped tomatoes and some vegetable broth, stir well and simmer with the lid on for about 1.5-2h.
Step 3 When the cooking time is over, cook the pasta in salted water. Meanwhile, season the bolognese with salt, pepper and basil to taste. Optionally add 1 tablespoon of sugar to support the sweetness of the tomatoes
Step 4 Serve pasta together with the sauce and optionally add Parmesan cheese and fresh basil.

If you like, you can me too here on Pinterest and pin the following picture.

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Pizza roses

Corinna — Wed, 19 May 2021 09:30:00 +0000

Are you looking for the perfect finger food for the next occasion or do you want to serve pizza in a completely new way? Then these pizza roses might be just right for you! In this post I will show you how you can easily prepare delicious and crispy pizza roses yourself.

Pizza roses are wonderful finger food and an eye-catcher at every party. They are easy to prepare, can be filled in a variety of ways, look great and taste incredibly delicious. I used salami and mozzarella in this recipe. The combination of salami and mozzarella is of course perfect, as the shape of the salami can perfectly imitate the rose petals. You can of course also try other fillings and combinations (e.g. Hawaii with boiled ham and pineapple), but in order to maintain the rose shape, it is important that at least one of your components retains a natural round or semicircular shape. Can you think of any other combinations that they can be filled with?

If you are looking for more finger food recipes, then take a look at my recipe category for Finger food & party snacks around. There you will find more delicious ideas for every occasion – for example my delicious ones Ham and cheese wraps or my crunchy ones Mini hot dog bites .

Nutritional information per serving of Pizza Roses

Calories: 285 – Protein: 14g – Fat: 11g – Carbs: 32g

This recipe has no ratings just yet.

Pizza Roses

19/05/2021

Servings: 6

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

400g pizza dough
100g strained tomatoes
300g sliced salami
200g grated mozzarella
1 tsp oregano
salt

Directions

Step 1 Mix the tomatoes with oregano and a pinch of salt. Then spread evenly on the rolled out pizza dough and sprinkle with mozzarella
Step 2 Divide the dough into 6 even sheets. Then lay out halved slices of salami on each sheet so that the round edge extends beyond the edge of the dough, leaving the bottom edge of the dough free and the slices overlapping each other. (Tip: It’s best to watch the recipe video.)
Step 3 Now fold over the free edge of the dough and cover the salami slices. Then carefully roll up the dough from one side
Step 4 Bake the Pizza Rosen in a muffin tray at 180 degrees convection for about 20 minutes.

If you like you can also find me here on Pinterest and pin the following pictures.

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Fudge brownies

Corinna — Sat, 08 May 2021 09:30:00 +0000

Do you know these incredibly juicy, almost sticky brownies? This is exactly what I mean when I talk about fudge brownies. In this post, I’ll show you how you can make really delicious and juicy brownies yourself.

Fudge brownies are probably best known from the USA. That is where they originate from and are very often sold in coffee shops. The special thing about these brownies is that they are so juicy and chocolatey. They almost stick in your mouth when you bite into them and the chocolate gets more and more in your mouth. An unbelievable mouthfeel! Unfortunately, these fudge brownies come at a price because they are incredibly high in calories and sugar. These brownies are made from real chocolate and not just from baking cocoa and then add a good amount of sugar so that they get their crispy surface when baking. So if you’re looking for a low-calorie brownie recipe, you’ve come to the wrong place. But I promise that it is absolutely worthwhile to dig deep into your calorie pot!

As already described, my fudge brownies are made from real chocolate. I mix dark chocolate with a high percentage of cocoa (over 70%) with the same percentage of milk chocolate. There are also eggs, sugar, salt, vanilla flavor and flour. For the extra kick of chocolate, I add a few extra dark chocolate drops to my fudge brownies, because they melt during baking and make for an even juicier core.

If you’re in the mood for more sweet treats, then take a look at mine Baking recipes around. Here you will find more delicious ideas for sweet hunger!

Nutritional information per fudge brownie

Calories: 168 – Protein: 2g – Fat: 9g – Carbs: 19g

This recipe has no ratings just yet.

Fudge Brownies

08/05/2021

Servings: 20

Prep: 20 min

Cook: 30 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

100g dark chocolate
100g milk chocolate
85g butter, melted
2 eggs
vanilla flavoring
pinch of salt
110g flour
220g sugar
25g chocolate drops
30ml almond milk.

Directions

Step 1 Melt the chocolate in the warm melted butter. Then stir in 2 eggs and add the sugar
Step 2 stir the mixture until smooth and add a little vanilla flavoring and a pinch of salt. Then sift in the flour and stir everything together with the almond milk until smooth
Step 3 optionally fold in extra chocolate drops and then pour the batter into an ovenproof dish. Ideally, line the pan with baking paper
Step 4 bake the brownies at 175 degrees for about 25-30 minutes (test with a stick).

If you like, you can me too here on Pinterest and pin the following picture.

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Italian pasta salad

Corinna — Sat, 01 May 2021 11:19:00 +0000

Pasta salad is such a popular recipe! Perfect for barbecues, family celebrations or other occasions – pasta salad is always possible! In this post I’ll show you a delicious recipe for an Italian pasta salad with tomatoes, mozzarella, rocket and pine nuts.

Italian pasta salad is often prepared in many ways. But what mostly belongs to it are tomatoes, pine nuts and rocket! These ingredients go really well together and, above all, can be eaten wonderfully cold.

For the noodles, I opted for delicious mussel noodles. These are usually available in a well-stocked supermarket or directly in Italian specialist shops and make the pasta salad a little highlight. There are also fresh and sweet cherry tomatoes, creamy mozzarella, spicy rocket and roasted pine nuts. The dressing is also simple and quick: all you need is some red pesto (Pesto Rosso), olive oil, and salt and pepper. If you like, you can of course also make your own pesto. However, I opted for the faster option!

If you are in the mood for more salad ideas or side dishes, take a look at mine Recipe collection around. There you will not only find many other pasta recipes, but also other hearty and light dishes.

Nutritional information per serving of Italian pasta salad

Calories: 326 – Protein: 12g – Fat: 9g – Carbs: 47g

This recipe has no ratings just yet.

Italian Pasta Salad

01/05/2021

Servings: 8

Prep: 15 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

500g pasta of choice
250g cherry tomatoes
30g pine nuts
1 mozzarella
50g sun-dried tomatoes
1-2 handfuls arugula
2 tablespoons pesto rosso
2 tablespoons olive oil
salt, pepper
some basil.

Directions

Step 1 Cook the pasta in salted water and then let it cool
Step 2 Meanwhile, cut the cherry tomatoes in half, chop the sun-dried tomatoes and the mozzarella, chop the basil and toast the pine nuts over medium heat
Step 3 In a large bowl, mix the cooled pasta with all the ingredients. Season the Pesto Rosso with olive oil, salt and pepper and mix with the pasta. Add arugula to taste.

If you like, you can me too here on Pinterest and pin the following picture.

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Wild Garlic Risotto

Corinna — Sat, 24 Apr 2021 08:43:09 +0000

Wild garlic is one of the seasonal ingredients in spring. Along with asparagus and rhubarb wild garlic decorates many spring dishes and daily recipes. And rightly so! In this post I will show you how to prepare a quick and delicious wild garlic risotto. There is also a fresh wild herb salad. A great spring recipe!

My wild garlic risotto is fresh and delicious and goes perfectly with spring salads, fish and meat. Together with sweet shallots and parmesan, this creamy risotto is a real eye-catcher on the spring table. While everything is turning green outside, the kitchen is also preparing for spring. This wild garlic risotto is light and delicious!

By the way, I picked the wild garlic for this recipe myself! I spotted it on a hiking door (the smell of garlic in the forest suddenly couldn’t be overlooked) and cut off a small bundle. It doesn’t get any fresher! And it was worth it – because the wild garlic risotto in the evening was just incredibly tasty and fresh. Nevertheless, you should be careful that you find the right amount of wild garlic. Too much can no longer make this risotto pleasant. So I recommend: Season to taste, season to taste, season to taste!

If you fancy even more risotto variations, then have a look at one of mine Recipe collection around! In addition to this wild garlic risotto, you will also find many other variations.

This recipe has no ratings just yet.

Wild Garlic Risotto

24/04/2021

Servings: 2

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: easy

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By: Corinna

Ingredients

150g risotto rice
1 bunch wild garlic
1 shallot
1 clove garlic
20g butter
30g parmesan
1l vegetable stock
salt, pepper
some olive oil
For the wild herb salad:
1x wild herb salad
3 tbsp rapeseed oil
1 tbsp vinegar
1 tbsp pomegranate vinegar
1 tsp sugar
salt, pepper

Directions

Step 1 Finely dice shallot and garlic and sauté in a little olive oil. Add the risotto rice and fry briefly. Then deglaze with a little vegetable stock and bring to the boil while stirring .
Step 2 Finely chop the wild garlic and add to the risotto. Bring everything to a simmer at 3/4 of the temperature and keep pouring in the vegetable stock .
Step 3 When the grain is still firm to the bite, grate the parmesan and stir in with the butter. Now only add as much stock as the consistency is desired. Let the risotto finish
Step 4 For the salad, mix rapeseed oil with vinegar and season with salt, pepper and sugar. Then marinate the salad .
Step 5 Serve both together.

If you like, you can me too here on Pinterest and pin the following picture.

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