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Minimalist Monday

The big day is almost here and you still have no idea for an exciting New Year’s Eve menu? Breathe in, breathe out and read the following recipe ideas: Minimum effort, maximum enjoyment!

If you eat lentil soup on New Year’s Eve, you will supposedly have no worries about money in the new year. So the appetizer for the menu is a given.

Ingredients (serves 8):
4 carrots

4 onions

400 g yellow lentils

4 TBSP butter

400 g yoghurt

Lemon juice

Salt and pepper

2 litres vegetable stock

Chop carrots and onions very fine and sear in a pot with butter until glassy. Add the lentils and sear briefly. Then douse with the vegetable broth, stir and allow to simmer over low heat with the lid on for about 10 minutes until the lentils are soft. Take the pot off the heat, purée the lentils and fold under the yoghurt. Season the soup to taste with salt, pepper and lemon juice. The first New Year’s Eve indulgence is ready!

Main course
Puff pastry snacks are delicious and fast to prepare. Goat cheese, salmon and red beets or minced meat – give your creativity free rein for the filling. Our New Year’s Eve special: Spinach and feta. Serve with a mixed salad and start the new year happy and healthy!

Ingredients (serves 8):
2 packages puff pastry

600 g spinach

8 TBSP grated cheddar cheese

300 g feta cheese

2 onions

4 eggs


Heat oil in a pot, add the chopped onions and sear until glassy. Add the spinach and allow to stew for a few moments. Then stir in the cheese and a beaten egg.

Roll out the puff pastry and cut into squares. Fill with the spinach mixture, fold into triangles and brush with the second beaten egg all around. Bake in a pre-heated oven at 175° with convection for about 20 minutes.

No appetite for classics such as tiramisu? How about serving your guests a dessert suitable for a toast: To a successful new year with raspberry sparkling wine!

Ingredients (8 glasses):
600 g raspberries (frozen)

300 g sugar

6 TBSP water

2 TBSP lime juice

1 organic lime

800 ml sparkling wine

Put the raspberries, sugar, water and lime juice in a pot and briefly bring to a boil. Then allow to simmer over low heat for about 15 minutes. Let the raspberries drip off in a strainer and catch the juice in a bowl. Cut the lime into 8 thin slices and share them between 8 champagne glasses. Fill each glass with 100ml cold sparkling wine and 3-4 tablespoons of raspberry syrup. Cheers!

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