A Taste of the East by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: © Naumann & Göbel Verlagsgesellschaft mbH
Published: 2015-03-10T00:00:00+00:00

4 Put the artichokes back in the pan containing the cooking juices, add salt and flavour with a little dill. Pour in the rest of the oil. Continue to simmer the artichokes for a further 15–20 minutes, until they are cooked. Remove from the pan and leave to cool.

5 Serve the artichoke hearts still attached to their stalks. Garnish with the rest of the dill and serve with spring onions and lemon slices to squeeze over the dish.

Carrot and celery salad

with an orange dressing

Preparation time: approx. 20 minutes (plus cooking time)

Per serving approx. 203 kcal/851 kJ

4 g P, 11 g F, 20 g CH

Serves 4

700 g small carrots with tops

1 red chilli

2 oranges

3 tbsp olive oil

2 tbsp balsamic vinegar

1 celery stick

½ bunch mint

2 tbsp flaked almonds

40 g currants

salt

juice of ½ lemon

1 Thoroughly wash the carrots and greenery. Peel the carrots and cut off the carrot tops leaving 2–3 cm of stalk. Wash and dry the chilli. Cut it into half and remove the stalk and core. Dice the pod very finely. Rinse the oranges in hot water. Grate the peel of ½ orange and squeeze the oranges.

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