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Kimchi with Leafy Vegetables and Chili


For 4–6 people | Vegetarian | For guests


Ingredients:

  • 4 kohlrabi leaves (alternatively, napa cabbage or savoy cabbage)
  • 4 tender cauliflower leaves (alternatively, 1 pak choi)
  • 1 small bunch of chard
  • 2 spring onions
  • 1/8 radish
  • 1 carrot
  • About 10 g salt
  • 1 small chili pepper
  • 2 tbsp fish sauce or soy sauce
  • 2% brine, as needed (20 g salt per 1 liter of water)

Instructions:
1. Prepare the vegetables: Clean and wash the vegetable leaves, chard, and spring onions. Set aside 2 to 3 chard leaves without the stems. Chop the remaining leaves, stems, and spring onions into small pieces. Peel and grate the radish and carrot.
2. Calculate the salt: Weigh the vegetables and calculate the amount of salt needed (10 g of salt per 1 kg of vegetables). Wash the chili, cut it in half, remove the seeds, and finely dice it.
3. Mix the ingredients: Combine the vegetables, salt, fish or soy sauce, and chili in a large bowl. Mix everything well.
4. Pack the jars: Press the mixture firmly into clean jars. Place a chard leaf on top and weigh it down. The liquid should cover the chard leaves. If necessary, top it up with additional brine.
5. Ferment the kimchi: Let the jars sit at room temperature for 3 days. Open the jars occasionally to release any gases. When using fish sauce that is already fermented, the fermentation process will be quick and intense. After 3 days, store the kimchi in a cool place.
6. Storage and serving: Once fermented, keep the kimchi in a cool place.
Note:
In Korea, kimchi is a traditional fermented vegetable dish used as a vitamin C source during the winter. Napa cabbage is typically used, but other vegetables can be substituted.



Asparagus puff pastry sticks:

 

16 stalks of green asparagus
1 roll of puff pastry, frozen 3 tablespoons of crème fraîche
2 tbsp wild garlic pesto, see section 1x3 from page 60 or pesto as desired 8 slices of Parma ham 1 egg yolk
1 tbsp milk
60g grated Parmesan
Salad: 300 g wild herbs, such as dandelion, sorrel, nettles, garlic rocket, postelein, gourd, 1 handful of edible flowers, such as daisies, bellis, horned violets, dandelion flowers, 60 g hazelnuts
4 tbsp white balsamic vinegar
8 tablespoons olive oil salt freshly ground pepper


Preheat the oven to 180 degrees. Line a baking tray with baking paper.


For the asparagus puff pastry sticks
Wash the asparagus and cut off the ends. Peel the lower third. Roll out the puff pastry and spread it first with crème fraîche and then with pesto. Cut the plate into 16 strips of equal width. Halve the Parma ham lengthwise and place ½ slice on each strip of puff pastry. Wrap the asparagus spears in a spiral with the puff pastry strips. There should always be some space between the dough strips. Place the sticks on the baking paper. Mix the egg yolk and milk and brush the puff pastry with it. Finally sprinkle the Parmesan on top.


Bake the asparagus spears in the preheated oven for 15 - 20 minutes until golden.
For the salad, wash and spin dry the wild herb salad and flowers. Dry-roast the hazelnuts in a pan, then let them cool. Roughly chop 40 g of nuts and set aside for sprinkling. Place the remaining nuts, balsamic vinegar, olive oil, salt and pepper in a tall mixing bowl and puree.
Mix the wild herb salad with the hazelnut dressing. Then add the flowers to the salad and sprinkle the remaining nuts on top. Serve the asparagus puff pastry sticks with the salad.
Bake both sides for about 3-4 minutes until the potatoes are cooked through and crispy. Drain on kitchen paper and keep warm in the oven.
For the poached eggs, bring 1.5 liters of water to the boil in a pot. Add the vinegar. Crack the eggs one at a time and place each in a small cup. Reduce heat until the water is just simmering. Use a spoon to create a whirlpool in the water and carefully place 1 egg in the middle of the whirlpool so that the egg white surrounds the egg yolk. Allow each egg to cook in boiling water for about 4 minutes; the yolk may still be liquid inside. If you like it firmer, let the egg steep for 1 minute longer. Remove with a slotted spoon and drain on kitchen paper. Mix the lettuce, peas and asparagus with the dressing. Divide the rösti between 4 plates. Arrange the salad on top and top with avocado and poached eggs. Serve sprinkled with salt, pepper and some cress.


Beluga lentil salad


Salad: 200 g Postelein 800 g sweet potatoes 4 tbsp olive oil
1 tsp maple syrup chili flakes as desired
Lentil and tomato vinaigrette: 120 g
Beluga lentils
2 tomatoes
3 spring onions
2 shallots
1 clove of garlic
6 tbsp olive oil
1 tbsp sugar
4 tbsp white balsamic vinegar
Also: salt, freshly ground pepper


Preheat the oven to 180 degrees. Line a baking tray with baking paper.


For the salad, peel and wash the sweet potatoes and cut them lengthways into narrow wedges. Place on the prepared baking sheet and drizzle with 2 tablespoons olive oil. Cook in the preheated oven for 20 minutes. Turn once in between. Then mix the maple syrup, 2 tablespoons of olive oil, chili flakes, salt and pepper, brush the wedges with it and bake for another 10 minutes. Wash the post and spin dry.


For the lentil and tomato vinaigrette, cook the beluga lentils in boiling salted water for 25 - 30 minutes. Place in a sieve and immediately rinse with cold water. Allow to drain. Wash the tomatoes, quarter them, remove the seeds and cut them into small cubes. Clean the spring onions and cut them into fine rings, including the greens. Peel the shallots and garlic, dice finely and sauté in 2 tablespoons of olive oil. Sprinkle the sugar on top, let it caramelize slightly and deglaze with balsamic vinegar. Remove the pot from the heat. Add the lentils, diced tomatoes, spring onions and the remaining olive oil. Season with salt and pepper. Finally mix with the postelein. Distribute the sweet potato wedges on plates and arrange the lettuce salad on top.