Kaja PogacarJun 15, 20201 minBAKED BEETROOT WITH NETTLE, TOMATOES, AND RADISHPreheat the oven to 150°C. Dice the beets and bake them for approx. 40 minutes. Keep them crunchy in the middle.
Kaja PogacarJun 15, 20201 minBAKED TOMATOES WITH MILLET GROATS AND RED PEPPERBake the tomatoes and cook the millet groats al dente. Slice the pepper into thin sticks and chop the parsley. Add all ingredients to a bigg
Kaja PogacarJun 15, 20201 minBROWN LENTILS WITH WHITE CABBAGE AND CARROTSCook brown lentils al dente. Cut the leek and water fry it. Neatly slice the cabbage and add it to the leek with a spoon of tomato paste, an
Katja HribJun 11, 20202 minELDERFLOWER SYRUP Elderflower thrives on the forest foothills and river banks, so it won't be too hard to find. On my walks, I am always on the lookout for b
Kaja PogacarJun 11, 20201 minCABBAGE MINESTRONE WITH SPLIT GREEN PEAS AND TOFUSoak the split green peas overnight. Cook the peas, drain and cool under running water. Chop the leek and nicely cut the cabbage, add them t
Kaja PogacarJun 11, 20201 minBUCKWHEAT AND SWISS CHARD SALAD WITH FENNELCook buckwheat porridge al dente and cool to room temperature. Finely dice and water fry tofu. Grate the carrots and kohlrabi and chop cilan