Zwergenwiese Organic ZWIEBELSCHMELZ, 165g

Ingredients (for four people):

DUMPLINGS:

• 80g rocket, finely chopped
• 1 kg dumpling dough, half & half (makes about 12 dumplings)
• 1 onion, medium size
• 100g cherry tomatoes, sweet
• 4 tablespoons breadcrumbs
• olive oil, for frying

SAUCE:

• 4-5 onions, medium size
• 1 tablespoon onion lard
• 1 tablespoon tomato puree
• shot white wine
• 400ml vegetable stock
• black pepper, freshly ground
• salt
• 1 tablespoon balsamic cream

Ingredients (for four people):

RED CABBAGE-PEARS:

• 1 red cabbage
• 1 onion, large
• 50g onion lard
• 50g sugar
• 2 teaspoon salt
• 6 tablespoons raspberry vinegar
• 5 tablespoons oil
• ¼ teaspoon cloves, ground
• black pepper, freshly ground
• 700ml apple juice, unfiltered
• 3-4 bay leaves, dried
• 4-5 pears

GLAZED CHESTNUTS:

• ½ orange, juice freshly squeezed
• 2 tablespoons Alsan
• 25g sugar
• 200g chestnuts, peeled and pre-cooked
• 200ml vegetable stock, vigorously
• 200ml vegetable cream, unsweetened
• 1 tablespoon Crema di Balsamico
• pinch of salt

DUCK:

• 400g vegan duck fillets

Hitzkuchen:

• Baking mixture for bread
• Salt
• 1 kg potatoes (ca. 6 big ones), floury boiling
• 120 g onion glaze
• 100 g vegan alternative to cream cheese
• 1 bunch of chives
• 3 red onions
• Colourful pepper
• Baking paper

Potato salad

• 1 kg potatoes, waxy
• 1 onion
• 1 tb onion lard
• 200 ml vegetable stock
• salt
• 1 tsp agave syrup
• 3 tbsp olive oil
• 2 tbsp vinegar
• 1 tbsp sweet mustard
• 1 tbsp horse radish
• bunch radishes
• 250 g bush beans
• 200 g peas, frozen
• ½ bunch chive, finely chopped
• optional: vegane alternative to sour cream

Additional

• ½ cauliflower
• vegetable oil for frying
• salt
• black pepper, freshly ground
• 6-8 vegan alternative to sausages, Franconian style