MAYR CUISINE
Recipes
With the FX Mayr cure you lay the foundations for a healthy, balanced life. As, with balanced nutrition, you can continue to feel the well-being you yearn for in your everyday life.
The Original Mayr Cuisine - it‘s easier than you think. The body receives all the nutrients it needs and in the correct proportion. The cells are nourished optimally. The digestion works at its best. You will feel energetic, vital and satisfied.
THE ORIGINAL
Mayr Cuisine
Original Mayr Cuisine is all about celebrating food that tastes great and boasts pure flavour. We use premium-quality regional and seasonal products for the dishes that we prepare fresh every day. We consider this to be absolutely vital.
Our philosophy:
making great food choices does not mean you have to deprive yourself.
In the following you find some recipes from our Mayr Cuisine – Just give it a try.
approx. 10 - 12 rolls à 40 g | 25 min
BUCKWHEAT
ROLLS
Quite simply, aromatic buckwheat rolls are an intrinsic part of Original Mayr Cuisine. Beetroot, pumpkin seeds, turmeric and tomato pesto ensure a wide variety of flavours and colours.
Ingredients
250 g finely ground buckwheat flour
260 ml soda water
1/2 tsp salt
1/2 tsp bread spice
Preparation
- Briefly mix all ingredients until a creamy dough is formed.
- Divide onto baking paper using an ice cream scoop or a tablespoon and bake at 190°C in a fan oven for approx. 15 minutes.
4 portions | 180 min.
ORIGINAL FX MAYR
VEGETABLE BOUILLON
This is much more than just a clear soup: our alkaline vegetable bouillon is exceptionally nutritious and tasty. And it is ideal for freezing or bottling.
Ingredients
200 g carrots 200 g yellow carrots
200 g celery stalks 200 g celeriac
200 g fresh fennel 1,5 l water
1,5 l vegetable bouillon 20 g dried tomatoes
2 bay leaves, dried 1 tsp fennel seeds, dried
2 sprigs lovage, fresh 2 sprigs parsley, fresh
2 sprigs rosemary, fresh 2 sprigs thyme, fresh
2 tsp salt Optional: leeks or onions
Preparation
- Wash the vegetables well, scrub (but do not peel) and chop finely.
- Place them in a large saucepan. Add all the liquid (water and bouillon, if available), dried tomatoes, bay leaves and fennel seeds. Bring to the boil, reduce the heat and simmer for 2-3 hrs, leaving the lid off.
- Add water occasionally throughout. Add the fresh herbs 10 mins before the bouillon is ready. Strain with a fine-meshed sieve or pour through a cloth, and finally season with salt.
- You can season the bouillon with other herbs and spices (ginger, chillies, coriander, etc.) as desired.
4 portions | 60 min.
VEGETABLE DAL WITH CURRY POWDER AND COCONUT
An aromatic vegetable dish with Indian roots. The red lentils do not require any soaking and can be cooked right away.
Ingredients
120 g carrots
120 g celeriac
120 g fresh fennel
1 tsp coconut oil
4 tsp mild curry powder
pinch of cumin
180 g red lentils
1.2 l vegetable bouillon
300 ml coconut milk
15 g ginger, grated
2 tsp parsley or coriander, chopped
a pinch of salt
Optional: onion and garlic
Preparation
- Cut the vegetables into small cubes and sauté in coconut oil, add the curry powder and cumin and sauté further.
- Add the lentils, deglaze with the vegetable bouillon and cook until soft.
- Once the vegetables are soft, add the coconut milk. Add the ginger and parsley or coriander and season to taste with salt. Depending on the consistency, dilute with a little vegetable bouillon.
