That was our live cooking show!

“ Ernährerei ”, run by dietitians Sandra Seitner and Viktoria Schwarz, showed with their pleasurable, all-round approach to nutrition that wholegrains and pulses are not only healthy but, combined with the right partners, can produce a real explosion of flavour .

Looking for inspiration to banish boredom from your kitchen? These recipes are sure to do the trick:

White bean blondie with strawberries and rhubarb

Ingredients for 8 servings or one ring tin (28 cm):

• 2 eggs
• 220 g white beans, drained
• 70 g wholemeal spelt flour
• 1 tbsp rapeseed oil
• 25 g white chocolate couverture
• 30 g granulated sugar

• 1 sachet vanilla sugar
• 1 tsp baking powder
• 1 pinch cinnamon
• 70 g strawberries
• 70 g rhubarb

Method:

1. Preheat the oven to 180°C fan.
2. Beat the eggs with the granulated and vanilla sugar until frothy. Put the beans from the tin into a sieve and rinse them thoroughly with water. Then blend to a fine purée with a stick blender. Stir the oil and cinnamon into the bean purée.
3. Finely chop the white chocolate couverture. Then mix it with the flour and baking powder.
4. Wash the strawberries, trim them and cut them into small cubes. Wash the rhubarb, peel off the skin with a knife and likewise cut it into small cubes. Stir the bean purée evenly into the beaten eggs. Then fold in the flour mixture carefully. Pour the batter into muffin tins or a greased ring tin. Scatter the strawberry and rhubarb pieces over the top and bake for 20 minutes at 180°C fan.

The bean blondie is an excellent source of fibre and can be served for breakfast, as a snack or as a dessert, for example with vanilla ice cream. A real eye-catcher!

Spring tabbouleh with crispy chickpeas

Ingredients for 2 servings:

Tabbouleh

• 40 g millet
• 10 g quinoa
• 3 white asparagus spears
• 3 green asparagus spears
• 5 . radishes
• 1/2 . kohlrabi
• 2 spring onions
• 1 handful rocket
• 1 handful leaf spinach
• 1 handful parsley
• 1 tsp chopped mint

Crispy chickpeas

• 100 g chickpeas
• 1 tsp curry powder
• 1 tbsp olive oil
• 1 tsp cornflour
• Salt

Dressing

• 4 tbsp olive oil
• 1 clove of garlic
• 1 tsp tahini
• Juice of one lemon
• Salt, cayenne pepper

Method:

1. Put the millet and quinoa into a pan with three times their volume of water and boil for about 5 minutes. Then leave covered for a further 10 minutes to swell.
2. Remove the woody part of the asparagus and shave the upper part into fine strips with a peeler. Chop the spring onions, leaf spinach, parsley and a little radish greenery small. Cut the radishes, kohlrabi and the rest of the asparagus into fine cubes.
3. Meanwhile preheat the oven to 200°C fan. Drain the chickpeas from the tin in a sieve and rinse them well, then marinate them with salt, olive oil, curry powder and cornflour and spread them on a baking tray lined with baking paper. Bake for about 15 minutes until golden brown.
4. Mix all the ingredients for the dressing in a bowl. Drain and rinse the cooked millet and quinoa mixture. Combine all the vegetables in a bowl with the millet and quinoa mixture and the dressing. Season again if needed.
5. Serve together with the crispy chickpeas .

Filled curry swirls with a Tex-Mex filling

Ingredients for 6 servings:

Dough

• 250 g wholemeal wheat flour
• 1 egg
• 75 g rapeseed oil
• 100 g water
• 1 tbsp curry powder
• 1 pinch salt

Filling

• 140 g kidney beans
• 140 g sweetcorn
• 200 g sheep's cheese
• 1 clove of garlic
• 1 red pointed pepper
• 1 red onion
• 1 tbsp curry powder
• Salt, cayenne pepper or chilli powder
• 1 tsp fine rolled oats

Topping

• 1 egg
• 1 handful mixed seeds (sunflower seeds, sesame, pumpkin seeds, etc.)

Method:

1. For the dough, put the egg, flour, oil, water, curry powder and salt into a mixing bowl. Knead the ingredients with a dough hook for about 5 minutes. As soon as the dough comes together, wrap it in cling film and leave it to rest in the fridge for about an hour.
2. Drain the beans and sweetcorn and rinse them thoroughly. Chop both roughly. Cut the pepper, onion and garlic into fine cubes. Crumble the sheep's cheese and mix it with the rolled oats and the chopped ingredients. Season with salt and curry powder.
3. Take the dough out of the fridge and divide it into 6 pieces. Roll each into a rectangle on an unfloured work surface with a rolling pin. Then stretch it out evenly by hand, like strudel pastry.
4. Distribute the filling over one third of the dough evenly. Then roll the dough up and shape it into a swirl. Place the finished swirls on a baking tray lined with baking paper, brush with beaten egg, scatter the seeds over the top and bake for about 15 minutes until golden brown.

More delicious recipes can be found on the Ernährerei website:

To Ernährerei

Image gallery