Cake recipe with chamomile tea and no eggs

Here are a few special features of the recipe—don’t worry, though; it’s super easy, just not your run-of-the-mill lemon cake:

Organic spelt flour instead of wheat flour: Spelt is considered more natural than wheat, is easier to digest, contains more minerals, and has a nutty flavor. It’s a conscious choice that benefits your health and the environment because spelt is usually easier to grow.

Oil instead of butter: Vegetable oil makes the dough moist, makes the cake vegan, and has a smaller carbon footprint than animal butter, which is considered one of the most climate-damaging foods.

Chamomile tea as a liquid: The biggest surprise is probably the use of freshly brewed chamomile tea. It makes the dough wonderfully moist and gives the cake a delicate, almost floral note. Tip: Let the tea steep well so that the aroma comes into its own. SANDnature uses “Smooth Operator” organic chamomile tea from the tea manufacturer Samova.

Turmeric for flavor and color: This “super spice” not only gives the cake a golden yellow color, but also adds light, exotic flavors.

A look inside SANDnature in Timmendorfer Strand on the Baltic Sea

The SANDnature Lifestylehotel is a place to breathe deeply. Adults only (ages 16 and up), it is designed with natural materials and a clear focus on sustainability. Located directly on the second row of the Baltic Sea, it is the perfect destination any time of year, whether you’re looking for a relaxing short break or an inspiring getaway. If you want to learn more, you can find tips for a sustainable weekend on the Baltic Sea or exciting impressions of a culinary journey here. Now, in the cooler season, the region captivates with its deserted beaches, perfect for long walks in the wind and salty air. Without the summer tourist crowds, SANDnature is the perfect place to relax and welcome the cozy season..

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Smooth Lemon Cake

Delicious lemon cake from the SANDnature Hotel with oil, oat milk, and chamomile tea

Course dessert, cake

Cuisine European, german

Keyword vegan baking

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Ingredients

• 250 g Spelt flour organic
• 2 TSP Baking powder organic
• 150 g Sugar
• 50 ml Maple syrup
• 75 ml Canola or sunflower oil
• 100 ml Oat milk
• 100 ml Smooth Operator, brewed (Smooth Operator is an organic chamomile tea from the Samova brand)
• 1 Organic lemon Juice and peel
• 1/3 TSP Turmeric Grounded
• 1/3 TSP Salt

Zuckerguss

• 200 g Icing sugar
• 4 TSP Lemon juice

Instructions

• Preheat the oven to 180 °C (350 °F) on the convection setting
• Mix the flour with the baking powder and salt
• Add oat milk, lemon juice, oil, maple syrup, sugar, and brewed Smooth Operator chamomile tea (Samova). Mix everything together well
• Add grated organic lemon zest and turmeric powder
• Place the finished dough in a loaf pan lined with parchment paper
• Baking time approx. 35 to 40 minutes at 180 °C (350 °F)

Der Beitrag Recipe from SANDnature: Smooth Lemon Cake – vegan and fresh erschien zuerst auf GREEN TRAVEL BLOG.

Eco-luxury on your plate

The ADLER Lodge RITTEN, located on the sunny Ritten plateau in South Tyrol above Bolzano, is an ecologically managed luxury resort and the only Green Pearls® partner offering an all-inclusive package.

Most of the ingredients used in the kitchen come directly from the resort’s farm or the immediate vicinity (farm-to-table).

An absolute favorite among guests here is Kaiserschmarrn, which is prepared as an afternoon snack for guests by hiking guide Klaus Fink. Originally from Oberbozen, Klaus is not only a hiking guide, but also a trained chef. He has shared his tips and recipe with us.

Four Tips for the Perfect Kaiserschmarrn

The ADLER Lodge RITTEN recipe includes four special features:

• Vanilla (make sure it is Fair Trade. Read our report on vanilla cultivation in Madagascar to find out why).
• Lemon zest (from organic lemons, of course) which balances out the sweetness.
• A dash of rum refines the flavor
• Caramelize the finished dough in sugar and butter before serving to guest.

Dairy products and eggs – How sustainable is Kaiserschmarrn?

Dairy products do not have a particularly good ecological balance (this is particularly true for butter). Eggs fare slightly better, especially organic eggs, compared to other animal products. However, neither can be considered sustainable. Therefore, as with many things, the rule is to enjoy them in moderation! Kaiserschmarrn can be a special dessert. Alternatively, you can try a vegan version by replacing cow’s milk with plant-based milk and using applesauce instead of eggs. (Find out how much better plant-based milk performs in our sustainability check.) To make the batter fluffy, whip up some aquafaba (chickpea water) or add apple cider vinegar and baking powder. You can find a vegan recipe at Vegan World, for example.

One last point about the recipe: ADLER Lodge provided us with a recipe for a commercial kitchen with quantities like 750 grams of egg whites, which is easily 35 eggs. Therefore, you will need to either convert the recipe using a recipe converter or invite a lot of friends and family over!

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Kaiserschmarrn from the ADLER Lodge RITTEN (Emperor's pancake)

The chefs at the sustainable ADLER Lodge RITTEN have shared their recipe for Kaiserschmarrn with us. Guests love it! (Note: Party size)

Course Dessert, Snack

Cuisine alps, austrian, South Tyrol

Keyword Kaisersmarrn, pancake

Prep Time 15 minutes minutes

Cook Time 4 minutes minutes

Servings 20 people

Ingredients

• 750 g Flower
• 600 g egg yolk (about 20 eggs) organic
• 750 g egg white stiffly beaten (about 35 eggs) organic
• 400 g sugar
• 1 tbsp baking powder
• vanilla organic fair trade
• lemon zest
• shot rum (alternatively, non-alcoholic rum flavoring)
• 500 g milk organic
• 500 g cream organic
• raisins
• clarified butter for frying
• butter & sugar to caramelize
• Powdered sugar for dusting

Instructions

• Mix the flour, milk, cream, egg yolks, sugar, and flavorings (vanilla, lemon zest, rum) well.
• Carefully fold in the stiffly beaten egg whites.
• Let the mixture rest for a while (e.g., 10 to 15 minutes).
• Eine beschichtete Pfanne mit Butterschmalz einfetten und den Teig etwa 2 cm hoch eingießen.
• Turn the dough over and tear it into small pieces.
• To finish, add a little butter and sugar and allow to caramelize.
• Arrange on a plate and dust with powdered sugar (or a mixture of powdered sugar and poppy seeds).

Der Beitrag Kaiserschmarrn recipe from the ADLER Lodge RITTEN erschien zuerst auf GREEN TRAVEL BLOG.

A healthy and sustainable lifestyle in Croatia

The Hotel Korinjak, located on the island of Iž, promotes an ecological and mindful lifestyle. It offers yoga, sound massages, and a menu without meat, fish, or eggs.

“”Our mission is to promote a lifestyle in harmony with nature, which includes conscious nutrition,” they say. “We believe that food should not only nourish the body, but also the mind — light, wholesome, and full of vitality.”

The secret to the vegan pašticada is its sweet and sour sauce, which contains cloves, plums, and a pinch of cinnamon

The sauce is what makes this famous Dalmatian dish so special. A blend of onions, carrots, plums, and aromatic spices like cloves, cinnamon, and nutmeg gives it a festive, exotic flair.

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Vegan Pašticada

A rich, aromatic Dalmatian-inspired dish –fully plant-based - from Hotel Korinjak in Croatia.

Course Dinner, festive dish, vegan

Cuisine Croatia, Dalmatia

Keyword Croatia, Pasticada, tofu, Vegan

Prep Time 4 hours hours

Cook Time 1 hour hour 30 minutes minutes

Ingredients

For the marinade:

• 300 g Seitan or soy medallions
• 1 Red onion sliced or rings
• 2 cloves Garlic
• 100 ml Dry red wine vegan
• 2 tbsp Apple cider vinegar or wine vinegar
• 2 Bay leaves
• 1 spring Rosemary
• Splash of Olive oil
• Salt
• Pepper

For the sauce:

• 2 Onion medium size (finely chopped)
• 2 carrots sliced into rounds
• 1 small Parsely root or a piece of celery (chopped)
• 1 tbsp tomatoe paste
• 2 tbsp Prošek (Croatian desert wine) or date syrup
• 2-3 Dried prunes chopped
• 1 pickled cucumber finely chopped
• 1 tbsp mustard
• 2-3 Cloves or a pinch of ground cloves
• Salt
• Pepper
• Olive oil
• 500 ml Vegetable broth or water

Optional Tip for additional taste

• Splash of Balsamic vinegar
• pinch of Cinnamon
• pinch of Nutmeg

Instructions

Marinate the protein

• Slice the seitan (or rehydrate soy medallions according to package instructions).
• Place in a bowl with onion, garlic, wine, vinegar, bay leaf, and rosemary.
• Cover and refrigerate for at least 4 hours (preferably overnight).

Searing and sautéing

• Remove the seitan from the marinade and briefly sear it in olive oil until golden on both sides. Set aside.
• In the same pan, sauté the chopped onions, carrots, and parsley root (or celery) until soft.
• Add tomato paste, prošek or date syrup, dried prunes, chopped pickle, mustard, and spices. Let everything cook for a few minutes to release the aromas.
• Simmering
• Return the seitan to the pan. Add vegetable broth and some of the marinade.
• Simmer on low heat for 45–60 minutes, stirring occasionally. (If using soy medallions, stir gently so they don't fall apart.)
• You can partially blend the sauce with an immersion blender at the end to thicken it, leaving some texture.
• For an extra depth of flavor add near the end of cooking a slash of balsamic vinegar, a pinch of cinnamon and nutmeg. This will enrich the flavor beautifully.

Serving suggestion

• The Hotel Korinjak recommends homemade potato gnocchi (egg-free) or creamy mashed potatoes with olive oil and parsley next to it.

Der Beitrag Vegan Croatian Pašticada Recipe erschien zuerst auf GREEN TRAVEL BLOG.

Elderflowers are ideal for sustainable gardening

According to the trade association Agrar, elderberry bushes are ideal for sustainable gardening. They are “attractive, robust and easy to care for,” they write. If you don’t have your own elderberry bush, you can easily find one near you (in Germany) using the digital map at mundraub-or just keep your eyes open when you’re out and about in nature. Elderberry bushes grow in many places. They can be recognized by their large, umbel-like white flowers, which have an intense fragrance and are buzzing with bees.

Good for insects and birds

An elderberry bush is good for biodiversity. The flowers are popular with honeybees, wild bees, flies, beetles and butterflies for pollen and nectar. Birds such as blackbirds, thrushes, and starlings love the berries that appear later. So make sure you leave enough flowers so that wildlife can continue to enjoy this important food source.

In our blog post on insect decline, we explained the importance of flowering plants.

Hotel Weiherhof has not used fertilizer for over 20 years

The family-run Hotel Weiherhof is located directly on the 1,200-meter Wolfsgruben Lake. According to the Pichler family, they have consciously refrained from fertilizing the landscape around the lake and their hotel for more than 20 years. Grass and flowers on a nearby open space are also mowed only once a year to encourage biodiversity.

Elderberries grow in huge hedges and are picked by apprentices during the summer months to make this delicious syrup. Guests can enjoy it as a refreshing summer drink with soda or mineral water.

Elderflower Syrup Recipe

Here is the recipe to try yourself. Remember that the syrup needs to stand for 5 days. Then you can pour it into glass bottles. It will keep for several months in a dark pantry if sealed. Once opened, it is best stored in the refrigerator.

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Weihrerhof's Elderflower Syrup

The Hotel Weihrerhof in South Tyrol has shared its recipe for homemade elderflower syrup with us. A professional recipe from hotel cuisine – easy to follow. Without cooking!

Course cold bavarage, Drinks

Cuisine South Tyrol

Keyword alkohol-free, elderflower, non-alcoholic drink, syrup

Prep Time 5 days days

Ingredients

• 2 Liters water
• 3 kg sugar
• 8 dkg citric acid
• 5-6 lemons (in slices) organic
• 12 elderflowers

Instructions

• Mix all ingredients in a large pot and stir until the sugar has completely dissolved.
• Leave the syrup to infuse for five days, stirring once or twice a day.
• Enjoy the elderflower syrup with mineral water or soda.

Der Beitrag Recipe for elderflower syrup from Hotel Weihrerhof erschien zuerst auf GREEN TRAVEL BLOG.

Is venison sustainable?

The hotel Gut Guntrams, near Vienna, is an architecturally appealing organic retreat with a great ecological concept. Sustainability is always taken into account in the culinary delights, especially when it comes to meat. As we have reported, for example, in the topic of vegan travel or the Planetary Health Diet, you should limit your meat consumption very much for a climate-friendly diet.

The Consumer Advice Centre of Rhineland-Palatinate cites the following advantages for game meat:

• The carbon footprint of game meat is 0.3 to 5 kg CO2 equivalents/kg of meat, which is only half as high as for conventionally reared cattle.
• Wild animals live in their natural habitat.
• Wild animals do not have to experience transport to the slaughterhouse.
• The animals’ diet is natural and neither medication nor antibiotics are administered.

However, you should pay close attention to WHERE the game meat comes from. It should come from a trusted hunter in your immediate area (not imported from New Zealand). In addition, it should not be shot with lead, as this can contaminate the meat with heavy metals. Gut Guntrams obtains the meat directly from local hunters in the area.

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Tuscan roast venison from Gut Guntrams in Austria

A fancy recipe with parsnips, apples, cranberries, orange zest, and chocolate. It was created by Gut Guntrams near Vienna, whose café/restaurant is recommended by Falstaff.

Course Dinner, Festive Meal

Cuisine austrian

Keyword game meat, Venison

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Equipment

• 1 roaster / Casserole

Ingredients

• 600 g venison
• 100 g onion
• salt
• pepper (black)
• 600 ml game stock
• 5 g garlic
• 25 ml olive oil
• 80 g pastinaken
• 80 g apples
• 20 g tomato paste
• 50 g cranberry jam
• bay leaf
• allspice
• 1 tbsp orange peel (organic)
• 1 pinch of cinnamon
• Verjus (sour, non-alcoholic grape juice from Austria)
• 70 g chocolate (Fair Trade dark chocolate 80 %)
• Pine rosemary

Instructions

• Brown the meat all over in the roasting tin over a high heat.
• In the meantime, dice the onions, parsnips and apples, grate the zest from the organic orange.
• Remove the meat from the roasting tin and fry the onions in the oil first, then add the parsnips and apples and fry briefly.
• Deglaze with the game stock and Versus.
• Stir in the tomato purée
• Add the meat again and all the other ingredients and spices
• Leave to cook on a low heat with the lid closed for about 1.5 hours, turning the meat occasionally

Side dish

• Sage polenta and rose hip chutney go well as a side dish

Der Beitrag Roast venison with orange and chocolate – A recipe from Gut Guntrams erschien zuerst auf GREEN TRAVEL BLOG.

Harvested in November, the South Tyrolean “Pink Lady” apple is unmistakable for its pink color and sweet, crunchy flavor. It is the secret of this dish. The gourmet chef also uses local Traminer risotto rice, South Tyrolean Langrein wine, and South Tyrolean mountain cheese for his risotto recipe.

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South Tyrolean Risotto “Pink Lady”

South Tyrolean recipe with local ingredients from the Eco-Aparthotel OLM Nature Escape - perfect for impressing guests!

Course Dinner

Cuisine Italian, South Tyrol

Keyword Pink-Lady, Risotto, South Tyrol

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 tbsp olive oil
• 250 gr risotto rice "Traminer Rice" from South Tyrol
• 50 gr onion chopped
• 100 ml South Tyrolean Lagrein wine
• 30 gr butter cold
• 1 Pink Lady apple diced
• 1 l vegetable broth

Instructions

• Sauté the onion in olive oil.
• Add the risotto rice and toast.
• Deglazing with Langrein and boil down the wine completely.
• Gradually add the hot vegetable stock and cook, stirring constantly, for about 18 minutes.
• Garnish with diced apples, cold butter and Alpine cheese (or Parmesan) and serve immediately.

Tip: If you want to make the recipe vegan, simply replace the knob of butter with a vegan alternative.

Der Beitrag South Tyrolean “Pink Lady” risotto recipe from OLM Nature Escape erschien zuerst auf GREEN TRAVEL BLOG.

This is the first in our Culinary Journey series – each month this year we will introduce you to a new culinary destination.

What are the characteristics of Sicilian cuisine?

Sicily is the largest island in the Mediterranean and lies at the tip of Italy’s boot. Its cuisine is characterized by fish and seafood, Mediterranean herbs, olive oil and citrus fruits. Some of the things you must try while in Sicily are pasta and sardines.

“Walking through the streets of Palermo, you will quickly realize how much food is at the center of everything: from panelle, arancine and stigghiola to pane e cazzilli, you will find it all. If you stop by someone’s house, you will definitely not leave with an empty stomach. Even nowadays it is still a beloved family tradition to meet at grandmother’s house for Sunday lunch, and it would be unthinkable to say: “I’m not hungry…“.” – Giuseppe Schimmenti

In Sicily, food is closely linked to family

Chef Giuseppe grew up in Sicily. He has fond memories of his childhood, going to his grandparents’ house after school, where his grandfather, a fisherman, would bring home fish every day and his grandmother would serve him fresh pasta made with love and squid ink. These memories of love for food, aromas, scents and flavors of the island are what he wants to pass on to his guests today as executive chef of the ADLER Spa Resort SICILIA.

Sustainable spa resort on a protected beach

ADLER Spa Resort SICILIA is located in the southwest of the island, about 2 hours from Palermo, directly on the coast. Right in front of the WWF protected sandy beach “Riserva Naturale Torre Salsa”, which is cleaned and maintained by the resort. The Green PearlsⓇ Resort is committed to sustainability, focusing on renewable energy, waste reduction, water conservation and local cuisine. To achieve this, the resort has created its own vegetable and fruit gardens, as well as orange and olive groves for the kitchen, and buys fish directly from local fishermen.

12 typical Sicilian dishes you must try

Sicilian street food

#1 Arancine – stuffed, fried rice balls

Arancine are considered the most popular Sicilian street food. Because they are so popular, you can also find them in restaurants as appetizers or, of course, make them at home. The fried rice balls are typically stuffed with minced meat, but nowadays there are many vegetarian and vegan versions, such as with peas or caciocavallo cheese.

#2 Panelle – Deep-fried chickpea dough pockets

The Arabic influence (Sicily was an Islamic emirate from 831 to 1091) can still be seen in many Sicilian dishes. Panelle, for example, are made from chickpea flour. In Palermo, you can find fried pancakes sold on the street and eat them sandwiched with bread.

#3 Stigghiola – Grilled offal

Eating offal has gone out of fashion around the world. But for more sustainable meat consumption, it’s better to use the whole animal, from nose to tail. The offal that ends up on the grill in Sicily is usually lamb, but sometimes goat or chicken. It is wrapped in fennel leaves with onions and herbs and grilled.

Pasta dishes

#4 Maltagliati

Maltagliati means “badly cut” and refers to the rough shape of the pasta. For Giuseppe, the most important part of Sicilian pasta is the flour. He uses an ancient type of wheat for his homemade maltagliati dough, native to the island and ground in a traditional mill. He shared the maltagliati recipe with us on our blog.

#5 Pasta con le Sarde

A popular Sicilian noodle dish is pasta con le sarde, made with tagliatelle cooked with fennel. The sauce contains sardines, anchovies, capers, pine nuts, almonds and raisins – a wonderful combination of Sicilian ingredients.

#6 Tortellini with squid stuffing

Another recipe Giuseppe shared with us are his squid stuffed tortellini. The recipe includes both small Sicilian Seppie squid and black squid and is very popular with guests at the resort’s restaurant.

Fish

#7 Sardines

The small silver fish owes its name to the island of Sardinia, but it is also one of the most popular food fish in Sicily, where it is mainly caught by local fishermen.

Sardines are not currently endangered, but the WWF warns of overfishing in the Mediterranean. According to the chef, sardines are not as plentiful as they used to be and their supply is noticeably depleted. So do not overdo your appetite for sardines.

Sardines are gutted, fried or grilled and then eaten whole (with the skin but without the head).

Desserts

#8 Marzipan (Frutta di Martorana)

Almonds are an integral part of the island and that’s why there are so many almond based desserts. A delicious tradition is Frutta di Martorana – these are colorful fruits made of marzipan. Not only are they delicious, but they look very pretty and make a great souvenir.

#9 Cassata

Of all the famous Sicilian cakes, cassata is the best! It is a layered cake made with green almond paste, ricotta cheese and candied fruit. The classic “man’s cake” was once served on festive occasions in Italy and is now sold in all kinds of variations, including tartlets and even ice cream bombs.

Drinks

#10 Granita

Especially in summer, you can’t miss a glass of granita! It is a type of slush ice or sorbet made from fruit. The classic flavor is lemon, and it is said to have been invented by the Arabs.

#11 Fresh-squeezed orange juice

We have previously blogged about whether orange juice is sustainable, and unfortunately often it isn’t. This is mainly because most of the orange juice on the world market comes from large plantations in Brazil. In Sicily, on the other hand, you can enjoy orange juice with a clear conscience if it comes from the organic oranges at the foot of Mount Etna and is freshly squeezed for you.

#12 Almond Drink

Another must have in Sicily is the almond drink. It is especially refreshing in the summer.

The impact of climate change on Sicilian cuisine

Giuseppe says the effects of climate change are already being felt on the Mediterranean island. He is particularly worried about the blue crab, which is devastating the shellfish population. And the people who “just sweep up everything with their nets”.

If you want to know which fish and seafood species are currently endangered, we recommend the WWF Fish Guide.

Sicilian meal order

In Sicily, a meal always consists of several courses. A typical order is

1. Antipasti – When you go to a restaurant, it is customary to order an appetizer such as pickled vegetables or variations of arancini or panelle.
2. Primi –Pasta or risotto, for example, is a good first course.
3. Secondi – The second course is usually a fish or meat dish. To be honest, vegan options are not that common here yet – but you could also order another primi dish as your main course, or look for something among the “contorno” – the side dishes that are ordered separately.
4. Dolci – Of course, dessert is a must and consists of fresh fruit or a sweet dish such as sorbet.
5. Espresso -The whole thing is rounded off with a strong coffee.

Sicily is definitely a wonderful place for a pleasure trip and we hope that together with Giuseppe we have whetted your appetite for the island!

Der Beitrag Culinary journey in Sicily: Pleasant and sustainable erschien zuerst auf GREEN TRAVEL BLOG.

Sober Sipping Revolution

The ‘Sober Sipping Revolution’ highlights the growing popularity of non-alcoholic drinks and cocktails. As we mentioned in our article on mocktails (a term still in use in early 2023), bartenders are now creating entirely new drinks specifically to be non-alcoholic, rather than simply substituting alcohol with similar products in classic recipes. Intended from the start as a non-alcoholic cocktail, they are definitely more than a juice mix with syrup 😉

One of them is Angie from the BarBarossa at Klosterhof – Alpine Hideaway & Spa. This health hotel in Bavaria specialises in healthy living. Apart from a large spa area with a heated outdoor pool, indoor pool and sauna landscape, the hotel also has the Artemacur health centre. Here you can find babymoon offers for new parents.

Winterdream in a Glass: Zero-alcohol Cocktail from BarBarossa

‘The Klosterhofs Winterdream combines spicy and fruity notes for a festive taste experience – perfect for cosy winter evenings or social gatherings’ – Bartender Angie

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Zero-Alcohol-Cocktail Winterdream from BarBarossa, Germany

A non-alcoholic cocktail full of winter flavours that guarantees a festive mood!

Course Drinks, mocktail

Cuisine alps, Bavaria, germany

Keyword alkohol-free, cocktail without alkohol

Equipment

• 1 Shaker

Ingredients

• 4 cl Dukes "Entgeistert" ‘Entgeistert’ is an alcohol-free cocktail base with juniper, cloves, rosemary, nutmeg and citrus nuances
• 2 cl Spicy Chai
• 3 cl Blackcurrant juice
• 1 cl Bitter Artemacur Klosterhof Bitter
• 2 cl Rhubarb juice
• 2 cl Cranberry juice

Decoration

• Rosemary sprig
• Orange slice
• Pinch of cinnamon optional

Instructions

• Put all the ingredients in a cocktail shaker with ice cubes and shake it well.
• Strain the drink into a glass with fresh ice cubes.
• Garnish the Winterdream with a slice of orange and a sprig of rosemary. Sprinkle with a pinch of cinnamon for an even more wintery flavour.

We hope you enjoy mixing it up!

Der Beitrag Conscious New Year: Recipe for the Zero-Alcohol Cocktail Winterdream from BarBarossa erschien zuerst auf GREEN TRAVEL BLOG.

Butternut squash can be grown sustainably in Europe

The butternut squash is called “squash” rather than “pumpkin” because it differs from the pumpkin in some ways – for example, its shape is elongated or pear-shaped rather than round. It has few seeds and an aromatic, sweet flesh. That’s why it’s one of the most famous of its kind.

Originally from South America, the butternut pumpkin has successfully spread across the globe, growing in European countries such as Germany and England. Because it stores well, this recipe can be enjoyed during the fall harvest season as well as throughout the winter.

Please note: Unlike the popular Hokkaido pumpkin, you cannot eat the skin of the butternut squash. It becomes rock-hard and inedible when cooked or baked. So peel the pumpkin before you process it further!

5 Elements Cuisine at the Lifestyle Resort Zum Kurfürsten

The sustainable Lifestyle Resort Zum Kurfürsten is a wellness resort in Bernkastel-Kues on the Moselle River in Germany. It has a sauna area and several indoor and outdoor pools. Care has been taken to ensure that the water cycle flows according to the rules of Feng Shui. In fact, the entire resort was designed according to the rules of Feng Shui, overseen by a Feng Shui master from China. Traditional Chinese Medicine (TCM) plays an important role. If you wish, you can book a TCM treatment or a nutritional consultation.

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Butternut Squash Wellington

Recipe from the “B-Fine and Cook & Style Restaurant” at the Lifestyle Resort Zum Kurfürsten on the Moselle. Freshly grated butternut squash, ricotta, puff pastry, and aromatic herbs - perfect for fall and winter!

Course Main Course

Cuisine British, European, vegetarian

Keyword Butternut Squash, fall, pumpkin, wellington

Ingredients

• 1 tbsp olive oil (organic)
• 1 onion minced
• 300 g butternut squash (organic) finely minced or grated
• 4 tbsp fresh herbs of your choice minced
• 160 g Ricotta
• 375 g puff pastry
• 1 egg (organic) whisked
• nigalla seeds (optional)

side dish

• chutney
• salat

Instructions

• Peel the squash and finely mince or grate it.
• Fry the onion in olive oil
• Add the squash and herbs and cook
• Add ricotta with salt and pepper and let cool
• Roll out puff pastry. Put the filling on one side, fold along the longer side, and press the edges
• Cut/prick the top and brush with egg and sprinkle with black cumin
• Bake in the oven at 180°C (356°F) for about 30 minutes.

Der Beitrag Butternut Squash Wellington recipe from the Lifestyle Resort Zum Kurfürsten erschien zuerst auf GREEN TRAVEL BLOG.

The ADLER Spa Resort SICILIA opened new in 2022 and is part of the sustainable group of ADLER Spa Resorts & Lodges. In these luxurious accommodations, the farm-to-table principle means that all ingredients are fresh and locally sourced.

Pasta dough with ancient grain

As we reported in our blog post on Sicilian maltagliati, Giuseppe is a proponent of using Italian ancient grains. For this dish, he uses the ancient grain “Perciasacchi” and for maltagliati he uses “Senatore Cappelli”. (Tip: You can also use a different durum wheat flour for this recipe.)

No danger to the Cuttlefish

Cuttlefish are small squids with ten arms (or eight arms and two tentacles to be correct). They are caught off the Sicilian coast near the resort and are not (currently) endangered. In addition to the squid, Guiseppe uses the black ink to make a sauce that he then pairs with a second, red tomato sauce. Together, they create an impressive color scheme on the plate. You complete the flavor with a combination of sheep’s cheese and sheep’s ricotta.

Note: You need to soak the fresh cherry tomatoes for the tomato sauce for an entire day. The recipe requires a bit of planning and involves several steps, but it is not difficult, and it is worth it because it is really special!

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Sicilian tortellini stuffed with cuttlefish and sauce

Homemade tortellini according to the original recipe of Chef Giuseppe Schimmenti from the sustainable ADLER Spa Resort SICILIA. The taste of the Mediterranean with small cuttlefish.

Course Dinner

Cuisine Italy, Mediterranean, Pasta, Seafruit, Sicily

Keyword Home-made Pasta, Seafruit, sustainable recipe

Equipment

• 1 Round cutter Alternatively, a glass

Ingredients

For the dough

• 600 g Durum wheat flour Perciasacchi
• 10 g Salt
• 2 Eggs whole
• 250 g Egg yolk

For the squid filling

• 250 g sheep's milk cheese (ricotta pecora girgentana) well drained
• 250 g steamed small squid (seppie)
• 50 g seasoned pecorino cheese
• Lemon peel
• Salt and pepper as desired

For the squid sauce

• 1 Onion
• 3 or 4 anchovies in oil
• 200 g squid
• 80 g tomato paste double concentrated
• 500 ml lukewarm water
• 1 sachet squid ink
• Salt and pepper to your taste

For dressing and decoration

• 500 g cherry tomatoes Kamarino
• Cold-pressed olive oil
• 1/2 Garlic clove
• 1 sm. piece Onion
• Basil
• Salt and pepper to your taste
• Lemon thyme and mint leaves

Instructions

Preparation of the tortellini dough

• Add the flour, eggs and salt and knead until you have a smooth dough.
• Let the dough rest under a damp cloth for about 10-15 minutes.
• Roll out the dough thinly. (By hand or with a pasta machine)

Preparing the tortellini

• Use a round cutter to cut the pastry sheets into round shapes.
• Spoon the filling into the center of the circle using a pastry bag or a spoon.
• Fold the dough into a crescent shape and join the two ends to form the classic tortellini shape.

Preparation of the squid filling

• Steam the squid and let it drain well.
• Add the sheep's ricotta and cheese and mix well until you have a compact mixture.
• Add the lemon zest, salt and pepper.

Preparing the sauce

• Fry the chopped onion and anchovies in oil.
• When the onion starts to brown, add the thinly sliced squid and tomato purée.
• Add lukewarm water and dissolve the squid ink. Stir carefully.
• Simmer over a low heat for about ten minutes, season with salt and pepper.
• Puree everything

Preparing the tomato dressing

• Soak all the ingredients for a day.
• Remove the garlic and onion before serving; puree the rest.

Composition of the dish according to chef Giuseppe Schimmenti

• Create a play of colors on the plate with the squid sauce and tomato dressing.
• Drain the tortellini and dress with a little lemon thyme and olive oil.
• Arrange on the plate and add some freshly fried squid tentacles.
• Garnish with mint leaves.

Der Beitrag Tortellini with squid filling – recipe by chef Giuseppe Schimmenti erschien zuerst auf GREEN TRAVEL BLOG.