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<feed xmlns="http://www.w3.org/2005/Atom">
    <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/?sAtom=1" rel="self" type="application/atom+xml" />
    <author>
        <name>GASTROBACK®</name>
    </author>
    <title>Blog/Atom feed</title>
    <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/?sRss=1</id>
    <updated>2026-04-27T00:08:03+02:00</updated>
    
        <entry>
            <title type="text">Parsnip cream soup with espresso foam and bacon</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/parsnip-cream-soup-with-espresso-foam-and-bacon</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/parsnip-cream-soup-with-espresso-foam-and-bacon"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 4-6 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Especially now on these very cold and uncomfortable days, one is looking for something warm and delicious, something that warms the stomach and makes the heart happy. Parsnips are a real winter vegetable, frost makes the parsnip mild and sweet in taste. The root vegetables are rich in fiber and contain important minerals such as potassium and B vitamins. The sweetness of the cream soup is perfectly balanced in this recipe by the rather bitter espresso foam. With it a crispy and spicy piece of bacon. A real pleasure! 
  Ingredients  
 
 
 
 250 g parsnips 
 1 large onion 
 2 cloves of garlic 
 1 tbsp butter 
 400 ml vegetable broth 
 250 ml of cream 
 2 tablespoons light balsamic vinegar 
 Salt, pepper, nutmeg 
 
 
  For the foam  
 
 
 2 tbsp espresso (cooled) 
 100 ml cream 
 1 pinch of salt 
 
 
 
  Preparation  
 Prepare an espresso with the help of the   GASTROBACK® Design Espresso Advanced Barista   and let it cool down. 
 Peel the onion and garlic, chop very finely. Peel the parsnips and cut into pieces about 2 cm in size. Now heat the butter in a saucepan. Stew the onion and garlic in it. Add the parsnips and sauté briefly, deglaze with the stock and balsamic vinegar. Stir in the cream and simmer covered for about 30 minutes over medium heat. 
 Place the bacon strips on the cold   GASTROBACK® Design BBQ Advanced Control  . Switch on the device and select the &quot;burger mode&quot;. Fry the bacon strips in their own fat until crispy and then place them on a plate with kitchen paper. 
 Now finely puree the soup with the   GASTROBACK® Design Hand Blender Advanced Pro E   and then season with salt, pepper and nutmeg. 
 Before serving, use the   GASTROBACK® Design Hand Blender Advanced Pro E   to whip 100 ml cream almost stiff and carefully fold in the cold espresso. Stir in a pinch of salt. 
 Bring the soup to the boil again, adding a sip of the broth if necessary. Pour the hot soup into glasses and serve garnished with the espresso foam and a bacon strip each. 
 
     
     
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            </content>

                            <updated>2021-02-03T01:15:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Vegan wholegrain waffles</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/vegan-wholegrain-waffles</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/vegan-wholegrain-waffles"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 8 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Are you in the mood for delicious waffles? Try these vegan wholemeal waffles. Thanks to the psyllium husks, they are rich in fiber. With fresh fruit and a little natural sweetness, they will keep you full for a long time! With the   GASTROBACK® Waffle Iron Advanced Control  , they are quick and easy to prepare. 
  Ingredients  
 
 
 
 250 g wholemeal spelled flour 
 1.5 tbsp psyllium husks 
 1 pinch of salt 
 2 teaspoons of baking soda 
 470 ml oat drink 
 2 tbsp nut butter (for example hazelnut butter) 
 1/2 vanilla pod 
 
  Topping  
 
 
 
 slightly sweetened skyr, fresh fruit, nuts 
 
 
 
  Preparation  
 Mix the flour, psyllium husks, salt and baking powder well together and place in the mixing bowl of the   GASTROBACK® Design Stand Mixer Advanced Digital  . Halve the vanilla pod, scrape out the pulp and add to the mixing bowl. Turn on the machine, gradually add the oat drink, stir in the nut butter as well. 
 Let the dough soak for a few minutes. It should be nice and thick. Preheat the   GASTROBACK® Waffle Iron Advanced Control   and lightly grease it with coconut oil, for example. Put 3-4 tablespoons of batter into the iron for each waffle and bake for 4 minutes using the “Belgian waffles” program. 
 Serve the finished waffle garnished with fresh fruit, a vegan yoghurt alternative and some rice or maple syrup. 
 &amp;nbsp; 
     
     
 
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            </content>

                            <updated>2021-01-28T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Quick skyr waffle</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/quick-skyr-waffle</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/quick-skyr-waffle"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 4 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 In the afternoon you&#039;re suddenly in the mood to smell freshly baked waffles? These Skyrwaffles can be prepared with the   GASTROBACK® Waffle Iron Advanced Control   just as quickly as they are, in most cases, nibbled! 
  Ingredients  
 
 
 
 100 g spelled flour 
 100 g skyr 
 1 teaspoon Baking powder 
 2 eggs 
 20 g of erythritol 
 1/2 teaspoon ground vanilla 
 1 pinch of salt 
 
  Topping  
 
 
 
 slightly sweetened skyr, fresh fruit, nuts 
 
 
 
  Preparation  
 Put all ingredients in the mixing bowl of the   GASTROBACK® Design Stand Mixer Advanced Digital   and stir until smooth for about 4 minutes. In the meantime, heat up the   GASTROBACK® Waffle Iron Advanced Control  . 
 Lightly grease the   GASTROBACK® Waffle Iron Advanced Control  . Bake each waffle for about 4 minutes using the Belgian waffle program. The skyr waffles taste best when they are crispy on the outside and a bit soft on the inside. 
 Garnish with toppings of your choice and enjoy straight away! 
 &amp;nbsp; 
     
     
 
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            </content>

                            <updated>2021-01-28T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Hearty potato waffle</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/hearty-potato-waffle</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/hearty-potato-waffle"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 4 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Hearty waffles from the   GASTROBACK® Waffle Iron Advanced Control   are very popular, they bring a great variety to the plate for brunch or during lunch break. In the variant with potatoes, they happen to be really healthy, because the potato provides protein, has a lot of vitamins, little fat and makes you feel full for a long time. A delicious dip and some salmon with it - mmh ... delicious! 
  Ingredients  
 
 
 
 1 pack of dumpling dough &quot;Half &amp;amp; Half&quot; 
 1 shallot 
 1 egg 
 Salt 
 Pefferer 
 Nutmeg 
 optional: fresh herbs 
 
 
 
  Preparation  
 Put the dumpling dough in a large enough shape. Mix well with the egg. If the dough is a little too firm, a little milk can be added. Season with salt, pepper, nutmeg and, if necessary, fresh herbs. Peel the shallot and dice very finely, fold into the batter. 
 Preheat the   GASTROBACK® Waffle Iron Advanced Control   and lightly grease it. Pour in the potato dough and use the &quot;Custom program&quot; to bake until golden brown for about 6-8 minutes. The waffles can be served with a simple sour cream and salmon. 
 &amp;nbsp; 
     
     
 
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            </content>

                            <updated>2021-01-28T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Chicken Salad</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/chicken-salad</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/chicken-salad"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 2 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Always a good solution and probably endlessly to vary according to your taste. You can mix the vegetables raw or briefly steamed, for example in the cooking insert of the   GASTROBACK® Design Food Steamer  , into your salad. The salad can be supplemented with a lean piece of chicken, which you can do best on the   GASTROBACK® Design BBQ Advanced Control  . No additional fat is required for frying and the chicken breast stays super juicy. 
  Ingredients  
 
 
 
 1 head of lettuce 
 1 handful of tomatoes 
 1 cucumber 
 2 chicken breasts 
 herbs 
 
 
 
  Preparation  
 Wash the chicken breast, pat it dry and cut into strips of the same size as possible. Season to taste. Switch on   GASTROBACK® Design BBQ Advanced Control   and heat up to 200 degrees. As soon as the signal sounds, grill the chicken strips. Take it down after 2-3 minutes. Leave the chicken strips covered in a bowl until ready to serve. 
 Wash the lettuce and pluck it into bite-sized pieces. Also cut the tomatoes and cucumber into bite-sized pieces. If you like, you can add other vegetables to your salad (e.g .: peppers, onions, ...) 
 Season the vegetables lightly and stir in a bowl. Divide the salad on two large plates. Place the vegetable mixture and chicken on top. Serve with the   Avocado Dressing   and Skyr baguette. 
 &amp;nbsp; 
     
     
 
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            </content>

                            <updated>2021-01-20T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Avocado Dressing</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/avocado-dressing</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/avocado-dressing"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 4 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 The avocado really gives us a lot. It strengthens our nerves and gums and keeps us young! Reason enough to incorporate it into our nutrition plan every now and then. Maybe next time in the form of a fresh dressing? With the   GASTROBACK® Design Hand Blender Advanced Pro E   you can do this in a few minutes. 
  Ingredients  
 
 
 
 1 medium sized avocado 
 150 g natural yogurt 
 1 organic lemon 
 1 clove of garlic 
 0.5 tsp chilli flakes 
 Salt and pepper 
 
 
 
  Preparation  
 Core the avocado as usual. Wash the lemon, rub the peel, squeeze out the juice with the   GASTROBACK® Design Multi Juicer Digital Plus  . Peel the garlic. 
 Put the yogurt and all other ingredients in a tall container. Puree with the   GASTROBACK® Design Hand Blender Advanced Pro E  . Then season with salt and pepper. 
 &amp;nbsp; 
     
     
 
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            </content>

                            <updated>2021-01-20T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Skyr Baguette</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/skyr-baguette</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/skyr-baguette"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 3 baguettes
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            </summary>
            <content type="html">
                <![CDATA[
                 
 For some time now, it has been impossible to imagine supermarket shelves without it: Skyr! A traditional Icelandic dairy product and a real protein bomb, with a really low fat content, but still much creamier than the well-known low-fat quark. Skyr forms the basis of this baguette and ensures that it stays nice and juicy on the inside. We knead the dough with the   GASTROBACK® Design Stand Mixer Advanced Digital   and then we bake the baguette really crispy in the   GASTROBACK® Design Bistro Oven Bake &amp;amp; Grill  . 
  Ingredients  
 
 
 
 500g Skyr 
 450g spelled flour 
 1 cube of yeast 
 2 tbsp olive oil 
 2 teaspoons of salt 
 1 tbsp of sugar 
 2 tbsp lukewarm water 
 
 
 
  Preparation  
 Crumble the yeast in the lukewarm water and mix with 1 tablespoon of sugar. Let stand briefly to activate the yeast. 
 Pour all other ingredients into the mixing bowl of the   GASTROBACK® Design Stand Mixer Advanced Digital  . Knead the dough well for 4-5 minutes. Then cover and place in a warm place for 30 minutes. 
 Flour the work surface, take the dough out of the bowl. Dust the dough from above with a little flour. Now cut off three pieces of equal size with a dough card. Twist them up and place them on a baguette tray. If you like, you can also sprinkle seeds on the baguette. Preheat the   GASTROBACK® Design Bistro Oven Bake &amp;amp; Grill   to 200 degrees circulating air. Cover the baguettes again for about 20 minutes. 
 Place an ovenproof bowl of water in the oven. Bake the baguettes for 25-30 minutes until golden brown. 
 
 &amp;nbsp; 
 The baguette can be frozen without hesitation and freshly baked if necessary. If you like, you can also form small buns from the dough. 
 &amp;nbsp; 
     
     
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            </content>

                            <updated>2021-01-20T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Full Grain Pasta - Basic Recipe</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/full-grain-pasta-basic-recipe</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/full-grain-pasta-basic-recipe"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 1 serving
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            </summary>
            <content type="html">
                <![CDATA[
                 
 Noodles put you in a good mood! So you shouldn&#039;t do without it even during a change in diet. They provide protein, give power and, when combined correctly, can even help you lose weight. In the whole grain variant, they also provide a lot of healthy fiber. 
  Ingredients  
 
 
 
 200 g whole wheat flour 
 1/4 teaspoon salt 
 2 eggs 
 1 tbsp native olive oil 
 
 
 
  Preparation  
 Put flour, salt, eggs and oil in the mixing bowl of your    Design Stand Mixer Advanced Digital   . Use a dough hook and a dough scoop to knead the dough perfectly. Take the dough out of the mixing bowl, wrap it in cling film and let it rest for about 30 minutes. 
 After this time, the dough can be processed further. The    Pasta Set (3 pcs)    for the    Design Stand Mixer Advanced Digital    is perfect for easy further processing. With the set you can make lasagne platters, fettuccines or spaghetti. 
 For the fettuccine, divide the prepared dough into several pieces. These should be lightly floured to avoid sticking in the attachment. Start with the attachment for lasange plates to bring your dough into the perfect shape. You can use the attachment to roll out the dough to the desired thickness. 
 Now you only have to change the attachment, put the rolled out dough sheets through the selected attachment and your pasta is ready. 
 Cook the pasta in a large saucepan with salted water for 3-4 minutes. The cooking time depends on the type of pasta and its thickness. 
 
 &amp;nbsp; 
     
     
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            </content>

                            <updated>2021-01-04T01:30:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Full Grain Pasta Bruschetta</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/full-grain-pasta-bruschetta</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/full-grain-pasta-bruschetta"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 4 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 If you combine your pasta with healthy and fresh foods, these can also be combined with a healthy diet. Give this Italian classic a try. Bruschetta is classically served on toasted bread. In this recipe, delicious fresh pasta is used instead of bread. Pasta keeps you full longer than toasted bread and also provides you with a lot of protein and fiber. Simply mix briefly and enjoy straight away! 
  Ingredients  
 
 
 
 500 g of cocktail tomatoes 
 2 cloves of garlic 
 ½ bunch of basil 
 4 tbsp native olive oil 
 ½ tbsp salt 
 ½ teaspoon pepper 
 some Parmigiano Reggiano 
 prepared full grain pasta -  basic recipe  
 
 
 
  Preparation  
 Prepare the full grain pasta with the   Pasta Set (3 pcs)   and the   Design Stand Mixer Advanced Digital   as usual. 
 Peel the garlic and dice finely. Wash, quarter and core the tomatoes. Then finely dice. Wash the basil and cut into fine strips. Save a few leaves for garnish. 
 Heat the oil in a sufficiently large pan. Braise the garlic in it. Add tomatoes and sauté briefly. Season with basil, salt and pepper. Fold in the finished pasta, let it steep briefly. 
 Serve the pasta sprinkled with fresh basil and a little Parmigiano Reggiano. 
 
 &amp;nbsp; 
     
     
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            </content>

                            <updated>2021-01-04T01:25:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Creamy sweet potato soup with crunch</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/creamy-sweet-potato-soup-with-crunch</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/creamy-sweet-potato-soup-with-crunch"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 2 servings
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            </summary>
            <content type="html">
                <![CDATA[
                 
 This quickly prepared sweet potato soup with ham and nut crunch leaves nothing to be desired. The sweet potato provides us with important fiber, stabilizes blood pressure and can even slow down stress. The walnut from the ham and nut crunch is a natural source of fat and, especially now during the cold season, pushes our immune system through its high proportion of secondary plant substances. 
  Ingredients  
 
 
 
 600g sweet potato 
 3 shallots 
 1 teaspoon rapeseed oil 
 50ml light balsamic vinegar 
 750ml vegetable Stock 
 50g walnuts 
 200g smoked ham 
 1 teaspoon Honey 
 200ml reduced fat cream 
 1 pinch of nutmeg 
 salt 
 pepper 
 chives 
 
 
 
  Preparation  
 Peel, wash and roughly dice sweet potatoes. Peel off shallots and chop them up in the   Design Mini Chopper Plus  . 
 Heat the rapeseed oil in a sufficiently large pot, sauté the onions in it. Add the potato pieces, sauté as well, then deglaze with balsamic vinegar and vegetable stock, bring to the boil and simmer covered for about 20 minutes. 
 Meanwhile, fry the smoked ham in a pan until crispy. Slightly break the walnuts and add them to the pan as well. As soon as you can see light roasted aromas, add the honey, mix everything well and set aside. 
 Now puree the cooked sweet potatoes with the   Design Stabmixer Advanced Pro E  . Fold the cream into the puree. Season to taste with nutmeg, salt and pepper. 
 Serve the sweet potato soup garnished with a ham and nut crunch and some chives. 
 
 &amp;nbsp; 
     
     
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            </content>

                            <updated>2020-12-20T01:15:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text"> Date Coconut Energy Balls</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/date-coconut-energy-balls</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/date-coconut-energy-balls"/>
            <summary type="html">
                <![CDATA[
                
                                            for about 15 balls
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            </summary>
            <content type="html">
                <![CDATA[
                 
 As the name suggests, there are many good things in these little balls. Dates sweeten naturally and, thanks to their high content of potassium, lower blood pressure. Nuts provide healthy fats, oatmeal good fiber to keep us full for a long time. 
  Ingredients  
 
 
 
 30g desiccated coconut 
 50g almonds (blanched) 
 100g apricots (dried, pitted) 
 120g dates (pitted) 
 25g tender oat flakes 
 15g rice syrup 
 20g coconut oil 
 
 
 
  Zubereitung  
 Roughly chop the almonds in the   Design Mini Chopper Plus  . Roast these together with the coconut flakes in a pan without oil until golden brown. Then let it cool down. 
 Now put the remaining ingredients in the   Design Mini Chopper Plus  . Also add the cooled coconut flake nut mixture. Now chop everything into a homogeneous mass. 
 Separate small portions from the mass with the help of a teaspoon. Shape these into about 15 balls with your hands. If you like, you can roll the finished balls in desiccated coconut. 
 If the Energy Balls are kept airtight in the refrigerator, they will keep for a few days. 
 
     
     
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            </content>

                            <updated>2020-12-20T01:15:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Carrot - Ginger Soup</title>
            <id>https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/carrot-ginger-soup</id>
            <link href="https://www.gastroback.de/en/products/kitchen-cook-wine/recipes/carrot-ginger-soup"/>
            <summary type="html">
                <![CDATA[
                
                                            for 1 serving
                                        ]]>
            </summary>
            <content type="html">
                <![CDATA[
                 
 Delicious soups should not be missing from a healthy diet and detox cures. A particularly delicious version is the carrot and ginger soup from the    GASTROBACK® Cook &amp;amp; Mix Plus   . 
 
 
  Ingredients  
 
 
 
 60 g fresh ginger 
 400 g carrots 
 50 g margarine 
 1 tbsp sugar 
 600 ml vegetable stock 
 150 ml coconut milk 
 Salt and pepper 
 
 
 
  Zubereitung  
 
 
 The carrot and ginger soup can be prepared particularly quickly and gently in the    GASTROBACK® Cook &amp;amp; Mix Plus   . Without a lot of work. Peel the ginger and placed in small pieces with the chopped carrots and the remaining ingredients in the    GASTROBACK® Cook &amp;amp; Mix Plus   . 
 In the next step, everything is pureed and then briefly boiled using the cooking function. By pureeing, all ingredients are cooked very quickly. At the very end the soup is seasoned with salt and pepper and can be served. 
 
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            </content>

                            <updated>2020-01-29T00:00:00+01:00</updated>
                    </entry>

    
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