Cut the onions on the long joint and then gently peel the outer layer of the onions, but do not cut off the ends.
Grease a fireproof dish and place the onions in the dish with the cutting side facing up.
Mix olive oil with balsamic vinegar and light syrup, and brush the onions on the cutting surface.
Put a lid over the dish and now place the onions in a preheated oven at 2000 Celsius
Remove the dish from the oven and turn the onions so that the cutting surface faces down. Then brush again, sprinkle with a little salt and bake for another 30 minutes without a lid.
Take the prepared onions out of the oven and now you can season with a little freshly chopped thyme.
Start by cutting the top and bottom of the leeks. However, do not cut more of the top than necessary. Then make a small cut at the top so that you can wash the leeks thoroughly. Keep your leeks under running cold water and flush out any soil.
Cut the leeks into smaller pieces.
Put the water in a saucepan and add the butter and salt. Let the water boil, and put the leeks into the water and put the lid on.
Steam the leeks for 3-4 minutes – it depends on the size.
Peel ginger and carrot, and squeeze them in a juicer.
Stir the juice with hazelnut oil that has a taste of toasted nuts.
Serve with orange slices.
Peel the carrots and cut them into rods for approx. 3 cm.
Peel onions and garlic and chop them into fine pieces.
Fry onion and garlic on a pan for the onions are transparent.
Put the carrots in the pan and fry slightly heat for 5-10 minutes.
Preheat oven to 200 ° C.
Peel the potatoes and cut them into thin slices.
Lay the potatoes layered with the vegetables in an baking dish.
Pour the whipping cream on.
Bake the potatoes in the middle of the oven until potatoes are tender, 45 to 60 minutes.
Wash the cauliflower and remove the cane and leaves. Divide the cabbage into smaller bouquets and grate them roughly on the grater. Grate the cheese and mix it with the cauliflower.
Stir together mustard, oil and lemon juice. Add salt and pepper. Flip the Dijon dressing together with cauliflower and cheese.
Cut the apples into cubes, chop almonds and basil roughly. Mix everything and taste the cauliflower salad.