Lemon Shoyu Nudelsuppe mit gebratenem Tofu

Diese köstliche Udon Nudelsuppe vereint fruchtig-leichte Lemon Shoyu Tare mit der angenehmen Schärfe von Chili Crunch und der aromatischen Wärme von Dashi Gemüsebrühe. Knusprig angebratener Tofu, frische Kräuter und ein crunchy Topping machen sie zum absoluten Genussmoment – perfekt für kalte Tage oder einfach zur spontanen Verwöhnung. Und das Beste: Sie ist super schnell und einfach gemacht. Zutaten für 4 Personen: •    2 Packungen UDON Nudeln Hakubaku•    2 Flaschen Dashi Ramen Gemüsebrühe•    200 g fester Tofu•    Lemon Shoyu Tare Würzsauce•    Bio Spicy Chili Crunch•    Bio Gomasio Gewürzmischung•    Frischer Koriander•    2 Frühlingszwiebeln   Zubereitung: •    Die Brühe erhitzt du in einem großen Topf - nicht kochen! Da hinein rührst du 1-3 EL Lemon Shoyu Tare Würzsauce. Etwas Schärfe bringt 1TL Spicy Chili Crunch. •    Die Nudeln kochst du einfach nach Packungsanweisung. Danach gießt du sie in ein Sieb und schüttelst es kräftig, bis die Nudeln leicht cremig sind. •    Den Tofu tupfst du mit einem Küchentuch trocken und schneidest ihn in kleine Würfel. Diese brätst du rundum an und mischst 1-3 TL Spicy Chili Crunch darunter. •    Das Anrichten beginnt mit der Verteilung der Nudeln auf 4 Schüsseln. Darüber gießt du die heiße Brühe und verteilst die gebratenen Tofu-Würfel darauf. •    Zum Garnieren streust du Bio Gomasio Gewürzmischung, gehackten Koriander und in Ringe geschnittene Frühlingszwiebeln dekorativ darüber. •    Als Option eignen sich Gemüse wie Pak Choi, Spinat oder Shiitake-Pilze. Ein Löffelchen Spicy Chili Crunch obendrauf schadet nie. Guten Appetit! Alle Zutaten bis auf den Tofu und die frischen Kräuter sind bei uns im Shop erhältlich.  

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How to Ramen

Die Brühe:Der Brühengrund ist sowas wie der Körper deiner Ramen. Darauf basiert die Geschmacksrichtung. Die Brühen müssen nur erwärmt werden, nicht kochen. Eine Flasche reicht für 2-3 Portionen.Die Tare:Mit der Würzsauce, der Tare, erhält deine Ramen seinen persönlichen Charakter. Außerdem verleiht sie der Ramen die typisch sämige Textur. Pro Portion brauchst du etwa 1 Teelöffel.Die Nudeln:Das Herz der Ramen sind natürlich die Nudeln. Typsiche Ramennudeln sind aus Weizen, du kannst aber auch Sobanudeln aus Buchweizen verwenden. Eine Packung reicht für 2 normale Portionen.Das Topping:Je nach Ramen Variante passen Gemüse wie Pak Choi, Mais, Pilze, Hackfleisch, marinierte Eier und Frühlingszwiebeln in die Bowl. Für das ultimative Finishing empfehlen wir das berühmte Spicy Chili Crunch oder die Peanut Soya Rayu obendrauf.  Lets Ramen!

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SPICY PHỞ GÀ

We have prepared a recipe for you: the traditional Vietnamese soup phở gà, the little sister of phở bò. The phở bò is made of beef and the phở gà is made of chicken. Ingredients: 1 bottle of Phở broth base 200g chicken breast fillets 180g ramen noodles 1 bunch of spring onions Coriander leaves approx. 2-3 stems 2 small chilies 3 tablespoons fish sauce 1 lime 2 handfuls of mung bean sprouts some ginger, salt & pepper shallots Preparation: Cut the chicken breast into very thin slices (it works best when it is slightly frozen). Cook the ramen noodles according to the instructions on the packet. Wash and clean the vegetables. Cut the spring onions into thin rolls. Pick the coriander leaves. Cut the lime into eighths and dice the shallots. Wash and clean the mung bean sprouts. Finely chop the chili and ginger. Place all ingredients in a bowl. Heat the Pho broth base until very hot. Add the fish sauce. Quickly pour over the ingredients in the bowl. The very hot broth will start the cooking process. Despite this, everything will remain nice and crispy. Season to taste with salt, pepper and additional seasonings. You can find the ramen noodles and the Phở broth base as well as delicious seasoning sauces in our shop. Bon appetit  

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Hummus with lemon olive oil from A L'Olivier

Discover the famous Lebanese hummus: a simple recipe with plenty of flavor. Perfect as a starter or side dish, it goes wonderfully with warm flatbread or crunchy vegetables. To enhance this recipe, simply add a drizzle of our lemon-flavoured olive oil. This hint of citrus will give your hummus a delicate freshness. Ingredients for 4 people - 300g cooked chickpeas - 2 peeled garlic cloves - 3 tablespoons of tahini paste - 3 tablespoons of lemon olive oil from A L'olivier - 1 teaspoon ground cumin - 1 teaspoon paprika Fine salt and coriander to taste preparation 1 Place the chickpeas in a blender, add the tahini paste, cumin and garlic cloves and blend until creamy. 2. Now add the lemon oil and salt and continue mixing until you get a nice, homogeneous mixture. 3. Now pour the mixture into a bowl and leave it in the fridge until you serve it. 4. Before enjoying, sprinkle with paprika and drizzle with lemon oil. Bon appetit! You can find the lemon oil from A L'0livier in our shop.    

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SOBA NOODLES - SHRIMP - VEGETABLE SALAD WITH SESAME OIL AND PASSION FRUIT VINEGAR FROM A L'OLIVIER

An original exotic mixed salad full of flavors Ingredients for 4 people 400 g soba noodles 200 g sugar snap peas 140 g peas 500 g shrimp 4 tablespoons peanut butter 3 tablespoons salted soy sauce juice of one lime 2 tablespoons honey 1 garlic clove, crushed 3 tablespoons sesame oil 1 tbsp passion fruit vinegar from A L'OLIVIER Optional: chopped lemongrass (fresh or frozen) Optional: chopped red pepper preparation 1. Bring a large pot of salted water to a boil over high heat. 2. Cook the pasta together with the sugar snap peas and peas for 4-5 minutes. 3. Rinse with cold water, drain and set aside. 4. Blend peanut butter, soy sauce, lime juice, honey, garlic, sesame oil and A l'Olivier passion fruit vinegar in a blender until smooth. 5. Place pasta, sugar snap peas and peas in a salad bowl and mix well with the dressing. 6. If you want, you can add chopped lemongrass and/or red pepper. 7. Fry the prawns until hot, season to taste and spread over the salad. Enjoy your meal and have fun cooking You can find the soba noodles and passion fruit vinegar in our shop

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Roasted Kerala Coconut Curry Naan Bread

This easy naan bread recipe is wonderfully fluffy. It's baked in a cast iron pan. Revamp classic naan with our bold blend of roasted Kerala coconut curry , perfect for yogurt and hummus dips or classic kofta. Ingredients for 8 naan rolls 1 teaspoon sugar 120ml warm water 2 ¼ teaspoons dry yeast 500g flour 120 ml natural yogurt ½ teaspoon salt 1 tablespoon olive oil (+ extra for greasing the pan) 3 tablespoons butter, melted 1 tbsp roasted Kerala coconut curry preparation Place sugar, warm water and yeast in a small bowl. Mix well and let sit for about 10 minutes or until the mixture begins to foam and bubble. Place the flour on a large, flat surface (such as your kitchen countertop) and use your fist to make a well in the center. Add the yeast mixture, yogurt, salt, curry and oil. Knead the dough for about 10 minutes until it is smooth, has a natural sheen and no longer sticks to your fingers. Place the dough ball in a large bowl, cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour). After the dough has risen, divide it into 8 equal portions. Roll out the dough and press it flat. Fry in a hot pan on both sides until cooked. A yoghurt dip or hummus goes wonderfully with it

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Fried chicken legs with potato wedges

Ingredients for 4 people 12 chicken drumsticks (or your favorite parts of the chicken) 2 large spring onions, roughly chopped 500g mushrooms, roughly chopped 800g potatoes 1 can full-fat coconut cream 1 dl chicken broth 4 tbsp Rotisserie Chicken Rub 1 dl olive oil salt to taste preparation Add some olive oil to a frying pan and fry the onions and mushrooms. While the onions and mushrooms are sautéing, cut the potatoes into wedges, place them in an ovenproof dish and drizzle with olive oil. Mix the onions/mushrooms with the potatoes in the baking dish. Place the chicken thighs in a bowl with 3 tbsp. Rotisserie Chicken Rub and olive oil. Place on the potatoes in the baking dish. Bake in the oven for 30 minutes at 175 °C. After 30 minutes, remove from the oven and sprinkle with the remaining Rotisserie Chicken Rub and sprinkle with salt to taste. Pour coconut cream and vegetable stock into the dish and place in the oven for another 15 minutes. When the chicken is cooked through and the potatoes are soft, the dish is ready.

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Baked salmon with maple-apple-pistachio topping

Juicy fried salmon with a spicy, sweet, crunchy topping. This fried salmon with our maple-apple seasoning will be the star of your next brunch (or dinner) party. Ingredients for 4 people 1 salmon fillet, 800 gr 1/2 organic lemon, grated and juiced 3 tablespoons olive oil 3 tablespoons liquid honey 3 tablespoons maple-apple rub 100 g pistachios, chopped 100ml flat-leaf parsley, chopped preparation Preheat the oven to 180 degrees Celsius. Place the salmon skin side down in an oiled ovenproof dish. In a bowl, combine lemon juice, lemon zest, honey and maple-apple spice Stir in. Massage it gently onto the salmon. Spread the chopped pistachios on top and press down lightly. Drizzle with olive oil. Bake in the oven for 20 minutes, making sure the pistachios do not get too brown. Sprinkle with parsley before serving. You will love the delicious caramelized flavor the glaze gives the fish.  

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BELLINI LOVE MOCKTAIL

A smooth non-alcoholic cocktail where fruit and vinegar are one. A cocktail to share with your loved one or enjoy with friends. Ingredients for 1 cocktail 10 ml Vinegar & Raspberry from A l'Olivier 50 ml cranberry juice 50 ml peach juice raspberry-lychee skewer ice cubes cocktail shaker preparation 1. Place the ice cubes and A l'Olivier raspberry vinegar in the shaker, then add the fruit juices and shake for a few seconds. 2. Pour the contents of the shaker without the ice cubes into a flute glass. 3. Add the raspberry-lychee skewer. Cheers! You can find the raspberry vinegar at www.great-taste.ch

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POTATO MASH WITH AROMATIC BLACK TRUFFLE OLIVE OIL BY A L'OLIVIER

This simple and classic recipe will warm you on cold days Ingredients for 4 people 800 g mashed potatoes (Bintje, Manon, Agata, Agria…) 100 ml hot milk 4 tbsp. aromatic truffle oil from A L'olivier A few sprigs of chives A few sprigs of chervil Salt Freshly ground pepper preparation 1. Peel the potatoes. Cook in boiling salted water until soft (approx. 25 minutes). 2. Mash with a potato masher or fork. 3. Add the milk and A l'Olivier's aromatic black truffle olive oil and stir well. 4. Season with salt and pepper. 5. Finely chop the chervil and chives. 6. Divide the porridge into small bowls. Sprinkle with herbs, drizzle with a little aromatic A l'Olivier olive oil with black truffle flavor and serve hot. Bon appetit You can find the truffle oil in our shop at: www.great-taste.ch  

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CHIPOTLE HONEY RUB TOMAHAWK STEAK

A first-class, tender piece of steak from the grill with a coarse, sweet and peppery crust. Our Chipotle Honey Rub adds a southern touch to a steakhouse favorite. INGREDIENTS 1.5 kg Tomahawk steak (or another prime cut steak) 3 tablespoons Chipotle Honey Rub salt for seasoning PREPARATION 1. Rub the steak on all sides with Chipotle Honey Rub until evenly coated. Let stand at room temperature for about 30 minutes. 2. While the beef is resting at room temperature, preheat the grill to 125°C using indirect heat. Our favorite grill is the Big Green Egg or other kamados because this recipe uses the reverse sear method. 3. Place the beef on a roasting pan on top of the Big Green Egg. Cook over indirect heat at an internal roasting temperature of 48°C. 4. Preheat the grill to 275°C using direct heat. 5. To sear the steak, place it on the grill grate and close the lid for 1 minute. Then rotate the steak a quarter turn to create crisscross grilled spots. Close the lid for another minute. 6. Turn the steak over and repeat step 5 on the other side. After these steps, the meat should have an internal temperature of 54°C to achieve a perfect medium rare. 7. Remove the steak from the grill and let it rest for 10 minutes. 8. Cut against the grain into 1 cm thick slices and sprinkle with coarse sea salt. Serve with crispy potatoes and a chipotle-honey dipping sauce. Mix the chipotle-honey seasoning with a good mayonnaise and serve. We wish you bon appetit!

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STUFFED MUSHROOMS WITH AROMATIC TRUFFLE OLIVE OIL FROM A L'OLIVIER

Are you looking for an original appetizer for your holiday dinner? We have prepared a delicious, balanced recipe for you. The aromatic olive oil with black truffle is added at the end of cooking these delicious stuffed mushrooms. Ingredients for 4 people 8 large mushrooms for stuffing 3 tablespoons crème fraîche 50 g Parmesan 3 slices of cooked ham 1 egg yolk 1 garlic clove 3 tablespoons truffle oil from A L'OLIVIER Parsley Fine sea salt Ground pepper preparation 1. Preheat the oven to 180°C. 2. Remove the mushroom stems (and peel if necessary), leaving only the cap. 3. Peel the garlic clove. 4. Chop the mushroom stems and mix with the crème fraîche, Parmesan, cooked ham, egg yolk and garlic. 5. Add 2 tablespoons of A l'Olivier Black Truffle Aromatic Olive Oil and mix. 6. Bring a pot of water to the boil and soak the mushroom caps for 5 minutes. Then brush with extra virgin olive oil and place on a baking tray lined with baking paper. 7. Fill the mushrooms and then bake in the oven for 15 minutes. 8. Drizzle with A l'Olivier's aromatic black truffle-flavored olive oil. You can find the truffle oil from A L'OLIVIER in our shop Have fun cooking

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