My Recipes

Here you will find really
tasty recipes
and lots of inspiration

Soon you’ll be able
to send me your
great recipe ideas
too ...

All of my recipes
at a glance

Vegetable stock

2 stems of parsley
2 stems of thyme
1 bay leaf
1 small onion
2 garlic cloves, cut in half
2 tbsp. oil
100 g leek cut into thick rings
100 g celery, coarsely chopped
100 g carrots cut into thick rings
100 g fennel bulb, coarsely chopped
1 tomato, cut in half
2 cloves
2 allspice berries
6 black peppercorns
10 coriander seeds
1 tsp. grated orange peel

Vegetable stock

A hearty stock is the foundation for many soups and sauces.
And with James, making it is child’s play!

Use cooking twine to tie a bouquet garni together: parsley, thyme and bay leaves
Peel and halve 1 onion and put it into the mixing container with the garlic and 2 tbsp. oil. Pulse 3x at the turbo level.
Set the timer to 3 min., cooking level 120° C.
After 1 min., add the leek and continue to sauté.
Add the rest of the vegetables, the bouquet garni and the spices to the mixing container.
Fill with water to the maximum level mark.
Set the timer to 60 min., cooking level 70 °C.
Strain the broth through a coarse meshed sieve, pressing the vegetables into the sieve, and then strain it again through a fine sieve.
Freeze the stock in 200 ml portions.
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