Stuffed mushrooms with nutmeg hazelnut carrot by Boris Lauser
Preparation:
1. remove the stalks from the mushrooms. These can be used separately, e.g. for a raw vegetable sandwich or simply eaten as a salad. Whisk together all the other ingredients with a whisk. Moisten the mushrooms well with the marinade and drizzle a little into the opening with a spoon. Dehydrate in a dehydrator at 45 degrees for approx. 5 hours. Use the remaining marinade to make a salad dressing.
2. for the carrot filling, put all the ingredients in the high-speed blender (carrots first) and then blend at the highest setting with the help of a pestle until it becomes a little warm.
3. for the salad, mix the remaining marinade with a little balsamic vinegar. Drizzle over the lamb's lettuce and divide between 4 plates.
4 Fill the mushrooms with the cream and divide between the lettuces. Garnish with carrot strips and cherry tomatoes and sprinkle with hemp seeds and parsley to finish.
Roast pecan nut
For the sauce:
140 g freshly squeezed orange juice with pulp (approx. 1 large orange)
Grated zest of 1 orange
15 g cranberries
¼ tsp salt
2 juniper berries
30 g/ml verjus (alternatively balsamic vinegar bianco)
10 g coconut blossom sugar (approx. 1 tablespoon, depending on the orange)
8 grinds from the pepper mill
1 pinch of guar gum
1 pinch of saffron
For the salad:
300g celery root, grated
1 apple (100g), grated
30 g cranberries
50 g cashew cream cheese
25 g fresh linseed oil
7g shallot or onion (one small piece)
15 g mustard (approx. 1 ½ teaspoons)
15 grinds from the pepper mill
30 g agave syrup
20 g lemon juice
Grated zest of ½ lemon
50 g water
1 geh. tbsp freshly chopped or dried chives
For the decoration:
A few pecan nuts
2 tbsp chopped parsley
100 g lamb's lettuce
Preparation:
1. rinse the pecan nuts. Cut the celery root and mushrooms into small pieces. Finely dice the apricots. Roughly chop the parsley; the stems that are not too hard can be used. Keep the soaking water. Put all the ingredients except the apricots, the soaking water, the linseed and the psyllium husks into the Magimix 5200 XL and process until it still has a chunky consistency and is not too fine. Then add the apricots, the soaking water, the linseed and the psyllium husks and process again until everything has been processed. It is best to use the pulse test to check the consistency. Leave the dough to rest for 2-3 minutes so that it can thicken. Then place it on a sheet of cling film and form a thick, even body, approx. 15-20 cm long. Cut this into 10-12 thick slices. Dry in the dehydrator first at 65 degrees for 2 hours and then at 45 degrees for a further 8 hours. The roast should no longer be mushy on the inside but not too dry.
2. for the salad, grate the celery root and apple in the food processor using the grater insert of the Magimix 5200 XL. Puree all the other ingredients except the chives in the Vitamix at the highest setting and flavour to taste. Mix the celeriac, apple, cranberries, chives and dressing well and leave to stand overnight.
3. for the sauce, puree all the ingredients in the Vitamix until it becomes a little warm to activate the saffron.
4 Place 2 tbsp of sauce per portion on a plate and place 2 pieces of nut roast from the dehydrator on top. Arrange the lamb's lettuce and celery salad next to it and garnish with pecans, more sauce and chopped parsley.
Mint chocolate cake
Peppermint cream:
500 g raw cashew nuts, soaked in water for 2 hours
200 ml water
4 tbsp agave syrup
1.5 tsp spirulina flakes
12 drops of peppermint essential oil
1 tsp sunflower lecithin
10 tbsp raw coconut butter, melted
6 tbsp raw coconut oil, melted
Chocolate:
4 tbsp raw cocoa powder
1 tbsp raw almond butter
4 tbsp agave syrup
10 tbsp cocoa butter, melted
Chocolate dough:
Process the hazelnuts into flour in a high-speed blender and then process together with the other ingredients for the chocolate dough, except the coconut oil, in a food processor fitted with the S-insert to form a sticky, smooth dough.
Transfer the dough to a bowl, add the melted coconut oil, knead into the dough with your fingers and flavour with cocoa powder.
Divide the dough into four equal parts and roll out the first part into a rectangle on a piece of cling film. Cut off the edges neatly.
Now roll out the other parts into rectangles and use the first rectangle on the cling film as a template when cutting off the edges. You should end up with four rectangles of the same size. Place the rectangles on cling film and leave to set in the fridge for an hour.
Peppermint cream
Rinse the cashew nuts well with cold water
Mix the water with the spirulina flakes and then add the cashew nuts, sweetener and peppermint oil and blend into a smooth cream. Make sure that the cream does not get too warm. If you want the peppermint cream to be even more intense in colour, you can now add some spirulina flakes and blend again.
Transfer the cream from the blender to a bowl and then stir in the sunflower lecithin, melted coconut butter and melted coconut oil with a fork or whisk.
Leave to set in the fridge for at least two hours.
Finishing
Prepare the first chocolate dough and divide the peppermint cream into four parts. Carefully spread the first part onto the first chocolate base. Leave to set in the freezer for at least one hour. Continue in this way and finish with the last chocolate dough.
Place the remaining quarter of peppermint cream in a piping bag and leave to set in the fridge for at least an hour.
Mix all the ingredients for the chocolate icing thoroughly with a fork or whisk. Then flavour with cocoa powder and sweetener. Allow the chocolate icing to thicken slightly at room temperature.
Pour half of the chocolate icing into a silicone chocolate mould and leave to set in the freezer for ten minutes.
Pour the chocolate icing over the top of the chocolate dough using a piping bottle and allow a little to run down the sides. Leave to set in the freezer for five minutes.
Using a piping bag, pipe small bonnets onto the chocolate icing and then press a piece of chocolate into each bonnet.
Leave to set in the freezer for at least one hour.
Ingredients for the recipes:
200 g (€24.75* / kg)
€4.95*
0.25 l (€54.00* / 1 l)
€13.50*
200 g (€49.75* / kg)
€9.95*
0.2 l (€29.95* / 1 l)
€5.99*
250 g (€43.80* / kg)
€10.95*
€39.95*
500 g (€99.90* / kg)
€49.95*
Perfect for preparation
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