Recipes

Ingredients (serves 2) 6 baby courgettes with flower 100g fresh ricotta cheese Lemon juice & zest Olive oil Sea salt Preparation 1. Wash the courgettes & dry them carefully. 2. In a bowl, mix the ricotta with black pepper, olive oil & lemon zest and 1/2 the lemon juice. 3. Cut the courgettes lengthwise. Place in a baking tin. Drizzle with olive oil. Spice up with black pepper. 4. Bake for ca. 20 min at 180°C until the flowers are golden and roasted. Share under good company!

ANCIENT TOMATOES • BURRATA • PEACH • BLUEBERRIES • MULBERRIES • GR'EAT GLORY  Enjoy your Indian Summer! Heirloom tomatoes • Datterino tomatoes • Burrata • White Peaches •  Mulberries • Blueberries • Basil • Lemon & Lime Zest • Extra Virgin Olive Oil • Balsamic Cream • Black pepper • Sea salt flakes • GR’EAT Glory Ingredients (serves 4): 6 heirloom tomatoes 10 datterino or cherry tomatoes 1 burrata A handful of blueberries A handful of mulberries 1 white (flat) peach 1 lemon 1 lime Extra virgin olive oil Balsamic vinegar Fresh basil Choose multiple shades & sizes of heirloom tomatoes. Wash the tomatoes carefully & dry them using a cloth. Important: Cut...

SPRING FRESHNESS 🍋 - EN   Ingredients (makes 2) - 250 ml organic coconut or almond milk - 3 tablespoons of chia seeds - 1 mango - 1 mandarine - 1 organic lemon Instructions 1. The night before (or minimum 2 hours before), mix the coconut milk & chia seeds in a bowl with a fork. Grate some lemon zest and mix. Let the mix rest for 10 minutes and stir again. Close with a lid & let it rest in the fridge for minimum 2 hours-overnight. 2. Cut 1/2 of the mango in length-wise strips 3. In a blender,...