{"id":29037,"date":"2019-11-04T18:05:31","date_gmt":"2019-11-04T17:05:31","guid":{"rendered":"https:\/\/www.buchinger-wilhelmi.com\/?p=29037"},"modified":"2022-08-16T10:20:37","modified_gmt":"2022-08-16T08:20:37","slug":"menestra","status":"publish","type":"post","link":"https:\/\/www.buchinger-wilhelmi.com\/en\/menestra\/","title":{"rendered":"Recipe: Vegetable menestra"},"content":{"rendered":"\n

Try something new today: our vegetable menestra \u2013 lots of fresh vegetables combined with a little low-fat quark and fresh yoghurt.<\/p>\n\n\n\n

This and many more delicious quick and easy recipes can be found in our new cookbook. You can buy the book either in the clinic shop during your next stay or simply order it online<\/a>.<\/a><\/p>\n\n\n\n

Recipe: Ingredients for 4 portions<\/p>\n\n\n\n

200 g beetroot,
500 g salt,
100 g green asparagus,
500 ml water,
200 g leek,
1 tbsp cold-pressed olive oil,
5 g fresh mint,
Salt, pepper.<\/p>\n\n\n\n

For the asparagus cream:
80 g low-fat quark,
80 ml natural low-fat yoghurt,
1 tsp cold-pressed sesame oil,
a few drops of lemon juice,
1 pinch finely chopped chives,
Salt, pepper.<\/p>\n\n\n\n

For the yoghurt cream:
10 g black quinoa,
20 ml water,
25 g sesame,
Salt.<\/p>\n\n\n\n

For the vegetables:
240 g broccoli,
240 g cauliflower,
Salt,
Dill for decoration,
50 g avocado slices,
40 g finely sliced beetroot (“Tonda di Chioggia” variety).<\/p>\n

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