Fast and spermidine-rich food – after a nice mountain tour

Yes, we cook and eat very spermidine-rich during summer. However, we just do not have time to post 🙈 …

But now: we made a beautiful mountain tour with Grandpa, Grandma and all five children. Everyone was enthusiastic and full of energy! Except for the little one-year-old, no child had to be carried. The children were very proud, very happy and very hungry afterwards!

Ring sisters, grandma, 5 grandkids (photo Grandpa)

Granpa with the youngest

Here is the top, now back home!

The mountain hut, which normaly serves food was closed, so we had to cook at home. Of course with spermidine-rich ingredients from Grandma’s vegetable garden and the forest:

Green beans with butter crumbs, endive salad with potatoes and corn-noodle with chanterelles (which we collected on the way home).

Ingredients (4-6 people)

  • 1 kg of green beans
  • 150 g of butter
  • 100 g breadcrumbs
  • salt
  • 1 head of endive salad
  • 5 large potatoes
  • 1 clove of garlic
  • vinegar + oil
  • salt + pepper
  • 500g corncob noodle (or wholegrain noodle or whatever you like)
  • about 700 g of mushrooms
  • 1/2 onion
  • 250 ml whipped cream
  • thyme
  • salt + pepper


If you want to go fast, then you have to cook in the right order, that’s how it works:

Boil potatoes with the shell. Then clean the green beans and cook them. Meanwhile, wash the endive salad and cut into small strips. In the salad bowl add oil, vinegar with chopped garlic, salt and pepper.

Next the mushroom. If you collect the chanterelles“nice“ (clean them already while collecting). Then you just need to rinse it once and pour it on a dishcloth to dry. Finely chop the onion and fry in oil until glassy. Chop the mushrooms and add to the onions, sauté briefly (leaves water). Season with thyme, salt and pepper. When the water is evaporated (after about 3 minutes) pour in whipped cream, bring to a boil and remove from the flame.

Boil the green beans until firm. Melt the butter in a pan, stir in the crumbs, brown a little and season with salt. Pork the beans in the pan and serve.

When the potatoes are done, peel, cut in the salad bowl while still hot and mix with the marinade. Add the sliced ​​salad before serving.

While enjoying the first dish, cook the tagliatelle al dente.

Green beans with butter crumbs and endivien salad

Two took care of the children, two cooked. Was ready in 20 minutes and delicious!

Corn-nudels with chanterelles ragout

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