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Bean salad with tofu or crispy bacon

2 shallots
400 g green beans
200 g yellow wax beans
2 tbsp. olive oil
2 tbsp. butter
100 g pine nuts
1 tsp. powdered sugar
5 tbsp. honey vinegar
Pepper, salt
100 – 150 g tofu, firm
Olive oil
2 tbsp. soy sauce
12 slices of bacon
1 spring onion cut into fine rings

Bean salad with tofu or crispy bacon

Meat lovers vs. vegetarians? With this salad – no problem!

Halve the shallots, put them into the mixing container and mix at level 4 for 20 sec.
Put the shallots into another container and quickly wipe out the mixing container.
Bring 1.2 l of water and 2 tbsp. salt to a boil in the mixing container. Set the timer to 6 min., cooking level 120° C.
Clean the green beans and add them to the boiling water in the mixing container.
Set the timer to 10 min., cooking level 120° C.
Drain the beans, reserving the water. Immediately pour the water back into the mixing container. Set the timer to 3 min., cooking level 120 °C.
Rinse the beans with cold water to preserve their nice green colour.
Clean the yellow wax beans and put them into the boiling water.
Set the timer to 4 min., cooking level 120° C.
Rinse the yellow wax beans with cold water as well.
Heat the olive oil and butter in a pan and sweat the shallots.
Add the pine nuts and brown them briefly. Caramelize the shallots and pine nuts with the powdered sugar, deglaze the pan with vinegar and allow the liquid to reduce a bit.
Add the beans and heat them slightly. Then season everything to taste with salt and pepper.
Cut the tofu into strips, marinate them in the soy sauce and fry them in the hot oil until golden brown.
Cut the bacon strips in half horizontally and fry them in a pan without extra grease until crispy.
Arrange the warm bean salad on a plate. Add the tofu and/or bacon to the centre as a garnish and add some spring onions for decoration as well.
Make sure that the beans are firm to the bite when cooked because they will be heated in the pan again.
2 min 30 min