Our live cooking show on 8 May 2025 in cooperation with Bosch Austria was once again a great success! In all, 25 participants picked up, under the motto “A spring brunch for Mum – simple, quick and full of nutrients”, plenty of useful tips, delicious recipes and a few treats to taste from dietitians Sandra and Viktoria of “ Ernährerei ”.
“ Ernährerei ”, run by dietitians Sandra Seitner and Viktoria Fasching, once again focused on recipes and nutrition tips that fit easily into everyday life and offer lasting value – rounded off with ideas on the subject of women's health.
Looking for inspiration to banish boredom from your kitchen? These recipes are sure to do the trick:
Savoury seed sponge with herb cream cheese
Ingredients:
Sponge
- 2 eggs (yolks and whites separated)
- 40 g plain flour
- 20 g sesame seeds
- 20 g sunflower seeds
- 1 pinch of salt
Cream
- plain cream cheese
- quark
- homemade herb pesto
- lemon juice
Method:
Sponge
Preheat the oven to 160°C conventional. Whisk the egg whites with the salt until stiff, then fold in the yolks. Combine the flour, sesame and sunflower seeds and fold in carefully.
Spread the mixture onto baking paper and bake for about 10 to 12 minutes until golden. Leave the sponge to cool completely.
Cream
For the cream, beat the cream cheese, quark, herb pesto and lemon juice until smooth, transfer to a piping bag and pipe decoratively onto the sponge. Garnish with fresh wild herbs and edible flowers.
Tip:
The sponge can also be rolled into a roulade while still warm from the oven!
Chickpea balls with carrot and bean purée
Ingredients for 4 servings:
Chickpea balls
- 1 tin of chickpeas (approx. 240 g drained weight)
- 1 small onion
- 1 clove of garlic
- 2 tbsp rolled oats
- 1 tbsp sesame seeds
- 1 large handful of fresh parsley (chopped)
- 1–2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- salt, pepper
Carrot and bean purée
- 1 tin of white beans (approx. 240 g drained weight)
- 2–3 carrots
- 1–2 tbsp olive oil
- 1 tsp lemon juice
- 1–2 tsp Creole spice mix
- salt, pepper
Method:
Chickpea balls
Rinse the chickpeas, bring briefly to the boil in water, drain and leave to steam dry. Finely chop the onion and garlic. Blend the chickpeas with the parsley, onion, garlic, oats, sesame, olive oil and spices to a smooth mixture. If it is too soft, stir in a little instant mashed potato powder to bind. Shape into balls and, if you like, roll them in sesame or oats. Bake in the oven at 180°C fan for about 15 to 20 minutes, or in the air fryer at 180°C for about 12 to 15 minutes, until golden brown.
Carrot and bean purée
Slice the carrots. Fry them in a little olive oil over a high heat so that they colour slightly. Deglaze with a splash of water and let them steam until soft. Rinse and drain the beans. Purée the carrots finely together with some of the cooking liquid and the beans. Season with olive oil, lemon juice, salt, pepper and Creole spice mix.
To serve
Spread the purée across the plate, place the chickpea balls on top and decorate with fresh herbs and flowers.
Tip:
More olive oil makes the balls especially moist. Instant mashed potato powder helps if the mixture is too soft.
Strawberry and rhubarb skyr with amaranth, poppy seed and pistachio crunch
Ingredients for 4 servings:
Compote
- 200 g rhubarb (peeled and cut into small pieces)
- 2 tbsp sugar
- 1/2 stick of cinnamon
- 100 g water
- seeds of half a vanilla pod or 1 tsp vanilla paste
Strawberry sauce
- 100 g strawberries
- 1 tbsp sugar or honey
- a dash of lemon juice
Cream
- 400 g skyr (plain)
Topping
- 80 g puffed amaranth
- 30 g ground poppy seeds
- 30 g chopped pistachios
- 30 g almond or pistachio butter
- 80 g honey
- 1 tsp grated lemon zest
- 20 g freeze-dried strawberries (optional)
Also
- fresh strawberries to garnish
- mint (optional)
Method:
Amaranth, poppy seed and pistachio crunch
Warm the honey and almond butter gently (do not boil!). Put the puffed amaranth, poppy seeds, pistachios and lemon zest into a bowl. Pour the warm honey and almond butter mixture over the top and mix well with a spoon. Keep stirring until everything feels coated. Press onto a baking tray lined with baking paper, about 1 cm thick. Bake at 160°C fan for about 10 minutes until golden brown. Leave to cool and break into rough pieces.
Rhubarb compote
Heat the rhubarb pieces with the sugar, cinnamon, vanilla and water in a small pan. Simmer over a medium heat for about 2 minutes and leave to cool in the hot liquid.
Strawberry sauce
Purée 150 g of strawberries and season with sugar and lemon juice.
To serve
Divide the rhubarb compote between small bowls. Drizzle a little strawberry sauce over the top. Add the skyr. Garnish with fresh strawberries. Finally, scatter the amaranth, poppy seed and pistachio crunch generously over the top. Decorate with mint if you like.
Tip:
The crunch stays crisp for several days in an airtight tin and makes a great snack in its own right!
More delicious recipes can be found on the Ernährerei website:
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