Recipes

Recipes

Vogel�s Stir Fry

1 med onion
300g approx. tofu
70g mange tout
70g green beans
70g baby corn
1 tblsp olive oil
1� dsps Kelpamare

Peel and finely chop onion. Saute with olive oil in large frying pan or wok until soft. Chop 300g of Tofu into small cubes. Add tofu to onions. Add Kelpamare and saute gently for a few minutes. Add vegetables and fry until vegetables are to your liking. If you want to add dry herbs or spices to stir-fry add when the onions are just starting to cook. If you want to add fresh herbs add with vegetables. Serve with crusty bread, corn bread or any grain such as rice, couscous, millet, quinoa or buckwheat. Garnish with a small handful of BioSnacky mung bean shoots.

Carrot & Lentil Soup

400g carrots
1 medium onion
200g red lentils
1 litre Plantaforce Low Sodium stock
Sprigs of parsley or chives

Peel and chop onion and carrots. Place in large pan. Rinse lentils in a sieve in cold water. Add to pan. Add 1 litre of Plantaforce Low Sodium stock. Simmer gently until carrots and onions are soft. When soup is ready, serve as it is or liquidise if preferred. Chop parsley or chives and add to soup.

You may want to add approx. � litre water or stock to soup for better consistency. Garnish with a small handful of BioSnacky alfalfa shoots

Bambu Twist
...a mellow alternative to a cup of coffee

1 tsp Bambu
1tsp Brown Sugar
1/2 cup Hot Water
1/2 cup Almond milk

Combine dry ingredients, then add hot water and almond milk while stirring.

Bambu Chocolate Walnut Roulade

4 Egg Whites
8oz Castor Sugar
1 tsp Cornflour
Double Cream, whipped
1pk, small Walnuts or Pecans
1 heaped tsp Bambu
Hot Chocolate Powder for dusting

Whip egg whites with 4oz sugar till stiff. Fold in the remaining sugar, cornflour and Bambu. Place on a flat tray with greaseproof paper which has been sprinkled with chocolate. Bake at No. 7 or 250 �c/ 425�F for 8 to 10 minutes. Turn out immediately on to another shhet of sprinkled greaseproof paper, cool and then fill with cream and chopped nuts. Set for 10 minutes in the fridge, then unwrap and slice with a knife dipped in boiling water. Serve in a pool of cream.
Remember to tell guests the sweet contains nuts.

Bambu Mousse

2 egg yolks
3 tablespoons raw sugar
2 tablespoons instant Bambu
3/4 cup cream and 2 egg whites (beaten until stiff peaks form)
cocoa
kirsch or kirsch flavoring

Beat egg yolks with sugar. Add kirsch and Bambu. Fold in the whipped cream and beaten egg whites. Place mixture in individual
cups and sprinkle with cocoa. Refrigerate until firm and well-chilled.

Bambu Bites

150g. ground hazelnuts
300g. cane sugar
3 egg whites
10g. Bambu (3 heaped tbsp.)

Mix all ingredients together and beat for 5 minutes. Transfer the mixture to a piping bag and pipe out in small amounts. Leave standing at room temperature for one day and then bake for 9 to 10 minutes at 210�C.

Bambu Shake

600ml. milk
3 tbsp. Instant Bambu
1tbsp. cane sugar

Mix well in a shaker. Serve cold

Herbamare Spicy Dip

250g. Quark
180g. Soured cream with a little freshly crushed garlic through it
1 bundle chives, finely chopped
Herbamare Spicy
Vol au vents

Preparation:
Mix all the ingredients together. Season with Herbamare Spicy according to taste.
Use mixture to fill vol au vents.