Recipes

Green is good for you

Invite friends and family over for a delicious meal - they'll love tucking into a delicious, home-cooked meal. On this page, you'll find a selection of Christian Bitz's recipes for healthy and nutritious dishes that both kids and adults will love. Among other things, there are various salads that are perfect as a side dish. In addition, you'll also find great suggestions for main dishes with fish and meat. Combine the different dishes according to your taste.

Cauliflower salad

Ingredients

1 small cauliflower
3-4 slices of wholemeal bread
½ bunch d
ill 600g lamb's lett
uce juice of one le
mon 2 tablespoons olive
oil 2 tablespoons honey
100 g hazelnuts without s
kin salt and pepper

Preparation
Blanch the cauliflower in salted water until firm to the bite, let it cool down and cut it into very small florets. Then mix with the chopped nuts, coarsely chopped dill, lemon juice and oil and season with salt and pepper. Cut the wholemeal bread into cubes and toast them in a pan with a little oil until crispy, turn them in honey and add salt. Carefully clean, wash and dry the lamb's lettuce. Fold into the cauliflower salad and mix. Arrange in the bowl and garnish with the toasted bread cubes and some dill.

Beet and apple salad

Ingredients

3 beet, approx. 300 g (or pre-cooked)
3 apples
½ fresh chili
2 tablespoons red balsamic vinegar
1 tablespoon coarse-grained mustard
50 ml olive oil
Coarse ground salt and pep
per 100 g walnuts

Preparation
Boil the beet in plenty of lightly salted water until soft, about 50 minutes. Rinse under cold water and peel off the skin (better with gloves). Cut the apples in half (with peel). Cut the apples and beet into oblong pieces of equal thickness or grate with a vegetable grater. Chop the chili pepper. Mix the balsamic vinegar, mustard, olive oil, salt and pepper to make a vinaigrette and mix the dressing with the apples and beet. Garnish with the walnuts.

Pasta salad

Ingredients

100 g dried rice nood
les 3 carrots
½ cucumber
1 red on
ion 80 g bean sprouts
1 bunch of coriander or mint (or both)
200 g prepared and cooled meat or chicken
Dressing 1 clove of garlic
1 chili
1 l
ime 3 tablespoons rice wine vinegar or white wine vin
egar 2 tablespoons palm sugar or acacia honey
50 ml fish sauce
50 ml cold water

Preparation
Chop garlic and chili very finely. Mix lime juice, vinegar, grated palm sugar (or honey), fish sauce and some cold water to a dressing. Add garlic and season with chili and salt. Cook the noodles as directed on the package. Drain and leave to cool. Cut the meat or chicken into small pieces. Peel the carrots and cut them into thin strips along with the cucumber. Peel the red onion and cut into very thin rings. Chop the herbs, mix all the ingredients and serve immediately.

Salad with crispy prosciutto

Ingredients

3 small lettuces
2 avocados
200 g prosciutto
50 g Parmesan che
ese 1 lemon
3 tablespoons olive oil

Preparation
Place the Parma ham on a baking tray with baking paper. Bake in a preheated oven at 180 degrees Celsius for about 10 minutes until crispy. Towards the end, keep an eye on the ham as you want it to be nice and crispy but not too dark. Chop, wash and spin the lettuce. Put the leaves in a bowl. Peel the avocados, cut them in half and remove the stone. Cut into very thin slices and add to the salad. Grate the Parmesan cheese and cut the crispy Parma ham into small pieces. Sprinkle both over the salad. Squeeze the lemon, mix the juice with oil, salt and pepper and fold into the salad.

Caesar salad

Zutaten

1 whole chicken, cooked
2 heads romaine lettuce
3-4 slices of wholemeal br
ead 2 tablespoons olive oil
2 egg yolks
50ml grape seed or sunflower
oil 1 clove of garlic (can be replaced by a small shallot)
3-4 anchovy fillets in oil
1 tsp Worcester sa
uce 2 tbsp grated parmesan
Some shaved Parmesan for garnish
salt, pepper

Preparation
Cut the cooked chicken and remove the meat in small strips. Put all the ingredients for the dressing - except the oil - in a bowl and mix well with a whisk. Gradually add the oil, stirring constantly with the whisk. Season to taste with Worcester sauce, salt and pepper. Now add the egg yolks and whisk with the dressing until foamy. Chop the garlic clove and anchovy fillets and add to the salad dressing with the grated Parmesan and refrigerate. Cut the whole wheat bread into cubes or crumble a bit. Toast in a pan with olive oil until crispy. Pluck the lettuce leaves from the stalk, chop if necessary, then wash and dry thoroughly. Pour the dressing over the salad. Garnish with some freshly shaved Parmesan if desired (but it is already in the dressing).