Sommersalat with Tofustreifen

for 4 people

250g Tofu
salt, pepper
1 tsp Madras-curry
5-6 tbsp rapseed oil
1 bundle of spring onions
200g cherry tomatoes
3 tbsp vinegar
300g Blattsalat

Cut the tofu into thin strips. Season with salt, pepper and curry. Roast in 2 tbsp oil for 3 minutes. Cut green part of spring onions into thin slices. Half tomatoes. Mix everything. Add the rest of the oil and vinegar over and add salt and pepper to taste. Serve the tofu-vegetable mixture on Blattsalat.

Preparation time: 20 minutes

Sesam-Patatli with Roastbeef

simple everyday receipes, for 4 people

600g Patatli
8 cherry tomatoes
3-4 Chilischoten
3 tbsp oil
4 branches Thymian
2 tbsp Sesam
seasalt
400g Roastbeef

Wash Patatli well and half. Fry cherry tomatoes and Chilischoten in oil with middle heat for 20 minutes. Pluck leaves from 2 Thymian branches. Add sesame to the potatoes and fry together for a short while. Add salt to the potatoes. Serve with the roast beef and garnier with the rest of the Thymian.

Preparation time: 30 minutes

Tomaten-Lavendel-Konfituere

1kg ripe tomatoes
1 lemon, juice
700g Gelierzucker (jelly sugar)
3 branches Lavendelblueten (lavender flowers)

Peel tomatoes, remove seeds and cut into pieces. Cook lemon juice, lavender flowers and tomatoes and leave to boil for 10 minutes. Dissolve jelly sugar and boil for 4 minutes. Fill the prepared jars and close immediately.

Storage period: 6 months

Tipp: suits rezentem cheese