Preparation

Mix the yeast with 240 ml lukewarm water, the sugar and 150 g flour, cover and leave to stand for 1 hour in a warm place without draughts.

Mix the remaining flour (250 g) with the salt and knead together with the dissolved yeast, olive oil and TOMAMI#2 for approx. 7 minutes using the dough hook. Shape the dough into a ball, cover and leave to rise for at least 5 hours.

Shape the dough into twelve balls, cover and leave to rest for a further hour. In the meantime, prepare the onions for the topping:

Grease a muffin tin with 12 cavities. Preheat the oven to 220°C.

Peel the onions, cut them in half horizontally in the centre and place one onion half in each cavity with the cut edge facing upwards. Season the onions with freshly ground black pepper and a little salt and roast in the oven for 20 minutes. Set aside and leave to cool completely.

Place the pizza balls (6 at a time) on a baking tray lined with baking paper, spacing them slightly apart. Make a well in the centre and carefully press an onion half into each one.

Mix the 3 tbsp olive oil with 1 ½ tbsp TOMAMI Marrakech and 3 tbsp vinegar or shake well in a closed container and brush the onions well with the mixture.

Bake the pizzette in the oven for approx. 20 minutes. After 15 minutes, sprinkle the onions with the sugar. Remove from the oven, drizzle with a little olive oil, top with a thyme stalk and serve.

Preparation

Mix all the ingredients with a whisk until smooth.

Cut the meat and spring onions into the same width. For best results, leave the meat to marinade in the fridge for at least 1 hour.

Alternately skewer the spring onions and marinated meat and grill over a medium heat until cooked to your liking.

TIP: The marinade is also very suitable for fish or vegetables.

Preparation

Peel and finely dice the shallot. Using a whisk, mix the shallot cubes and the remaining ingredients until smooth.

Add the oil last, preferably in a fine stream, as for mayonnaise, stirring constantly.

Leave to infuse in the fridge for 1 hour.

Preparation

TOMAMI Vegan Hack with sunflower oil and taco seasoning Stir, then add ice-cold water and mix thoroughly. Season with salt and leave to infuse in the fridge for 30 minutes.

In the meantime, prepare the other ingredients for the filling. Wash and pluck the lettuce and coriander. Peel the red onion and cut into fine rings like the chilies. Halve the avocado, remove the seeds and cut into cubes. Cut the corn cobs into strips from the sides and fry briefly in the pan and add salt.

Fry the Vegan Hack in a coated pan with oil over medium to high heat. Use the spatula to break it into small pieces again and again. Add 3-4 tablespoons of salsa sauce and simmer until the vegan mince is lightly brown and crispy. Season with salt.

Heat the taco slightly (pan or microwave) and top it as desired. For example, start with the salsa sauce, add the vegan mince and spread the prepared vegetables or salad on top. 2 teaspoons of sour cream per taco gives it a pleasant freshness. Add a kick of spice with TOMAMI Scharfe Sauce Chili + Mango or Scharfe Sauce Chili + Ingwer

Preparation

Drain the buffalo mozzarella and set aside. Toast the pine nuts in a pan over a medium heat.

Wash the tomatoes and cut in half crosswise.

Wash and sort the rocket, if necessary.

Halve the peaches, remove the stones and cut into thin slices.

To serve, first spread the rocket evenly and thinly on a large plate.

Spread the mozzarella, peach slices, tomatoes and pine nuts on top and season with salt and pepper.

Add plenty of olive oil and TOMAMI #1 as a boost.

Other types of TOMAMI or fruit will also work.

Just try it out – you can’t really go wrong!

Preparation

Finely slice the garlic and shallots and dice the ginger.

Place the cinnamon sticks, pepper, cardamom pods and bay leaves in a pan and fry briefly over a medium heat while stirring.

Add the rapeseed oil to the spices and turn the heat down to low-medium.

Add the garlic, shallots and ginger, then simmer gently over a low heat until the garlic, shallots and ginger are golden brown and crispy, stirring frequently.

Take your time here so that the flavours of the ingredients are released and the crunch from the onions/garlic can develop.

Around 15 minutes should be enough.

In the meantime, place the chilli flakes, sesame seeds, chopped peanuts, salt and sugar in a heatproof bowl and mix together.

Remove the cinnamon stick, bay leaves and cardamom pods from the hot oil.

Pour the hot oil with the remaining crispy fried ingredients over the ingredients that have just been mixed so that it is still simmering slightly in the bowl.

Stir in the crunchy chilli, add the TOMAMI Bayern after 5 minutes and pour into a jar.

It is universally suitable.

Preparation

Unpack the beetroot and collect the juice / stock in a tall container.

Mix the juice/stock with the balsamic vinegar, TOMAMI Marrakech, honey, mustard, salt and pepper.

Using a hand blender, slowly add the oil and emulsify the dressing.

Dice the beetroot and apple, finely chop the onions and chives.

Mix with the dressing and leave to stand in the fridge for 1-2 hours.

Preparation

Wash the sweet potatoes and pat dry. Rub with oil, salt and pepper.

Wrap in a piece of aluminium foil, seal and cook in a preheated oven at 200°C for approx. 50 minutes until soft. Prick with a knife and check if fully cooked.

In the meantime, stir the crème fraîche until smooth and season with salt and pepper.

Prepare the toppings. Start by frying the bacon over a high heat. As soon as it browns slightly, reduce the heat and brown slowly until the fat is rendered.

Wash and dice the tomatoes.

As soon as the sweet potato has cooled slightly after baking, remove from the aluminium foil and cut lengthways. Pull apart with two forks, season lightly with salt and serve with crème fraîche, TOMAMI Marrakech and toppings.

You can prepare the baked sweet potatoes in advance and reheat them for 10-15 minutes before grilling, for example.

Depending on the topping, other TOMAMI seasoning sauces also harmonise.

Preparation

Wash the aubergines. Rub with oil, salt and pepper and cook in a preheated oven at 210°C for 17-20 minutes until soft. Pierce with a knife and check that they are fully cooked.

Leave to stand for 5 minutes (covered) and remove the skin. Leave the stalk on, as this provides the necessary support.

Now carefully flatten the still warm and soft aubergine with the back of the knife to a thickness of 5-7 mm. Leave the aubergines to cool and brush with 2 tbsp Tomami Santorini.

In the meantime, whisk 2 eggs with 1 tbsp Tomami Santorini, season with salt and pepper.

Hold the aubergine by the stem and then:

– dredge in flour

– coat in the egg and tomami mixture

– Coat evenly in breadcrumbs

Fry the breaded aubergine cutlets in a pan over a medium to high heat, season lightly with salt, serve with fresh lemon and enjoy.

If there are any aubergine escalopes left over, simply gratinate them with cheese the next day! 

Preparation

Mix the Parmesan, flour, Tomami Provence and cold water to form a homogeneous dough.            

Season lightly with salt and add the plucked rosemary sprigs.

Cut the potatoes into thin slices using a mandoline (or kitchen knife) and add to the batter. Fold in thoroughly.

Preheat the oven to 190°C.

Spread the mixture evenly in a thin layer (approx. 0.5 cm) on a baking tray lined with baking paper. Drizzle with a few drops of olive oil.

Bake in the oven for approx. 40 minutes. Leave to rest for a few minutes before adding the necessary crunch.

Serve as a flavoursome starter, as an accompaniment to dips or as a base for canapés.

Preparation

Bring the water with salt and TOMAMI Persien to boil and add it to the bulgur.

Cover and let it simmer in a bowl for 15 minutes until cooked through.

Meanwhile, quarter the tomatoes and cucumber, remove the core and cut into cubes. Finely dice the onion and chop the parsley. Roughly pluck the mint.

Mix the olive oil, lemon juice, honey and salt to make a dressing.

Mix all the ingredients together, season with salt and lemon juice if necessary.

Preparation

Soak the bread roll in milk. When softened, press down firmly so that the mixture is not too moist
at the end.

Fry the onions briefly in oil until they are translucent.

Mix the Vegan Hack and mixed minced meat with the oil and salt, add cold water and chill for 30 minutes.

Mix all the ingredients (including the prepared ingredients) by hand and knead thoroughly.

Shape the mixture into balls/meatballs and fry in a pan over a high heat in oil (or butter) on both sides. Reduce the temperature and fry for a few minutes over a low heat, turning several times.

The result are tasty, meaty meatballs and reduces the amount of meat – with full enjoyment!

Preparation

Peel and finely chop the onion. Heat the frying oil in a pan, sauté the onion, season lightly with salt and remove from the heat.

Clean and finely chop the oyster mushrooms. Peel and finely chop the ginger.

Roughly chop the peanuts.

Mix the Vegan Hack with the sunflower oil, then add the ice-cold water and mix thoroughly. Mix in the chopped ginger, oyster mushrooms, fried onions and TOMAMI Santorin.

Season well with salt.

Leave to soak in the fridge for 30 minutes.

Wash and drain the pimento and peppers. Cut the peppers into bite-sized pieces. Heat a pan without oil and toast the sesame seeds until golden brown.

Add the peanuts to the mince mixture and mix. Shape 12 balls with moistened hands. Alternate the balls, peppers and pimento on a skewer.

Heat the oil in a pan and fry 4 skewers over a medium heat. When the balls are cooked, remove the skewers from the pan and wipe out the pan. Add the soy sauce, sake, mirin and sugar to the pan and simmer briefly uncovered until thickened.

Arrange the skewers on a plate, pour the teriyaki sauce over the skewers and sprinkle with sesame seeds.

Preparation

Mix together ½ tsp salt, 3 tbsp oil and 180 g The Vegan Mince. Puree 65 g tahini, 2 tbsp TOMAMI Persien, 220 g water and 30 g diced light onion and add to the dry mixture, mix well and chill for 30 minutes.

Peel 200 g beet and grate using a square grater. Sweat together with a pinch of salt, 1 tbsp sugar, a dash of oil and 70 g diced onion for approx. 5-7 minutes over a medium heat. A lot of water should be removed to intensify the flavor. Leave the cooked beet to cool.

For the sesame mayonnaise, place 1 tbsp of tahini, 1 tsp of mustard and 1 tsp of lemon juice in a measuring jug.  Blend the mixture with a hand blender and emulsify with 110 g rapeseed oil and 10 g sesame oil to form a homogeneous mayonnaise. Season to taste with salt and pepper.

Remove the stalk from the red cabbage and cut into very fine strips. Knead vigorously with 1 tbsp rapeseed oil, 2 tbsp red wine vinegar and 1 tbsp sugar until soft. Leave to infuse for 15 minutes.  Season to taste with salt and pepper.

Cooking

Knead the cooled beet and onions with the cold burger mixture and 3 tbsp light sesame seeds.

Toast the buns cut-side down in a pan with a little oil over a medium heat until lightly browned and set aside.

Shape the burger mixture into 4 patties of the same size. It is important to shape the patties nice and flat so that they are nice and crispy and have more bite. Fry in a lightly oiled frying pan (or grill) over a medium to high heat. The patty must be completely hot.

Spread the toasted burger halves with the onion marmalade. Stack with the red cabbage, rocket and patty to form a burger and top with plenty of sesame mayonnaise.

Preparation

Soak the wooden skewers in water for at least 1 hour.

Rinse the meat in cold water, pat dry and cut into cubes.

Finely grate the zest of the organic lemon and mix the meat with the lemon juice, olive oil, salt and pepper and TOMAMI Santorin.

Leave to marinate for approx. 2-3 hours and thread onto the skewers.

Cook in a pan or on the grill for approx. 8-10 minutes on a high heat and enjoy with tzatziki and greek pita bread, for example.

If you like, you can brush the meat thinly with a little TOMAMI Santorini towards the end while it is still warm.

Preparation

To make the meatballs, peel and chop the onion. Heat the oil in a frying pan, sauté the onion, salt lightly and remove from the heat.

Chop the peanuts.

Peel and chop the garlic.

Mix the Vegan Hack with the sunflower seed oil, then add the ice-cold vegetable stock and mix well. Add the chopped garlic, fried onions and TOMAMI Marrakech and season well with salt.

Leave in the refrigerator for 30 minutes.

Add the chopped peanuts and mix. Form 16 balls with wet hands. Fry them in a pan with oil over medium heat. Remove from heat.

Wash and drain the rice in a bowl of water, repeat this process four times. Leave the rice to soak in a sieve for approx. 20 minutes. Bring to the boil in a pan with 400ml water, cover and simmer over a low heat for approx. 11 minutes. Remove from the heat, cover and leave to soak for approx. 10 minutes.

Wash and peel the carrots and cut into bite-sized pieces. Peel and wash the potato and cut into small cubes. Peel the onion and cut into bite-sized pieces. Wash and drain the spinach. Peel and grate the ginger and garlic.

Heat the oil in a large pan. Sauté the onion over a medium heat. Add the potato and carrots, season lightly with salt and fry for a further 5 minutes. Add the garlic, ginger, bay leaf and vegetable stock to the pan and bring to the boil, then reduce the heat and simmer for approx. 10 minutes.

Melt the butter in a pan and stir in the flour over a medium heat. Stir in the curry, cinnamon, coriander, cumin and cardamom, then remove the pan from the heat and gradually stir approx. 500 ml of the hot stock into the roux, a ladleful at a time, until a creamy mixture has formed. Stir into the remaining hot stock in the pan and bring to the boil.

Then add the spinach and balls, simmer for approx. 10 minutes and season with salt, soy sauce and ketchup.

Serve the rice with curry on the plate.

Preparation

Preheat the oven to 200 degrees fan.

Preparation of the balls

Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.

Finely chop the celery stalks. Roughly chop the pumpkin and cashew nuts.

Peel and grate the garlic cloves.

Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, celery and TOMAMI Persien and mix. Season well with salt. Leave to soak in the fridge for 30 minutes.

After half an hour of soaking time, remove the vegan mince mixture from the fridge. Add the chopped pumpkin and cashew nuts to the mixture and mix.

Shape 24 balls with moistened hands and fry the balls in a pan with oil over a medium heat.

Preparation of the sauce

Peel and halve the onions and cut into fine strips.

Peel and crush the garlic cloves.

Heat the oil in a pan, add the garlic cloves and chilli peppers and cook until fragrant. Add the onion and sauté. Deglaze with white wine and allow the alcohol to evaporate. Add the peeled tomatoes and bay leaves and simmer for approx. 10 minutes. Flavour with salt, pepper, and sugar.

Place the vegan meatballs in an ovenproof dish, add the sauce and top with the mozzarella. Sprinkle with pine nuts. Place the oven dish in the oven and bake for approx. 20 minutes.

Garnish the finished casserole with parsley and Thai basil before serving.

Preparation

Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.

Roughly chop the pumpkin and sunflower seeds.

Peel and grate the garlic cloves.

Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, thyme, nutmeg, mustard and TOMAMI Provence and mix well. Season well with salt and pepper. Leave to soak in the fridge for 30 minutes.

In the meantime, peel the red onion and cut into fine rings.

Wash and drain the lettuce.

Slice the cornichon and tomatoes.

Cut the peppers and courgettes lengthways into thin slices, brush with oil and fry in a grill pan.

Remove The vegan Hack mixture from the fridge after half an hour of soaking time. Add the chopped pumpkin and sunflower seeds to the mixture and mix.

Shape 4 patties with moistened hands and fry the patties in a pan with oil on both sides over a medium heat.

Cut the burger buns in half and spread ketchup on the cut surfaces. Cover the bottom half with lettuce, patty, onion, pepper, courgette, cornichon, and tomato and place the top half of the bun on top.

Preparation

Preparation

Puree the water with half the spinach and the diced onion. Grate the broccoli raw on a coarse grater. Briefly blanch the frozen peas and then press them down lightly with a knife, for example. Then crumble the feta into smaller pieces by hand. Lightly toast the pumpkin seeds in a pan.

Mix the dry mixture with 3 tbsp pumpkin seed oil and add the cold, pureed spinach water. Mix evenly until the mixture becomes firm. Add a pinch of pepper, broccoli, frozen peas, crumbled feta, 1.5 tsp salt, remaining spinach and pumpkin seeds and mix together.

Leave the burger mixture to soak in the fridge for 30 minutes.

Cooking

In the meantime, peel an avocado and puree together with salt, pepper and 3 tbsp mayonnaise
to a fine cream. If you like, you can also flavour with TOMAMI seasoning sauces.

Wash the salad and select 8 suitable leaves.

Peel the other avocado and cut into slices.

Toast the burger buns cut-side down in a pan with a little oil over a medium heat until lightly browned or alternatively brown them in a toaster using the bun warmer.

Shape the burger mixture into 4 equal-sized patties. It is important to flatten the patties so that they are nice and crispy and have more bite. Fry in a lightly oiled pan (or grill) over a medium to high heat. The burger patty must be completely hot once.

Spread the toasted burger bun halves with the avocado cream and stack together with the avocado slices, burger patty and salad to form a burger.

Preparation

Mix the powder mixture with the parsley and sunflower oil and put aside.

Place the remaining ingredients in a measuring cup with the cold water and puree. When everything is finely pureed, add to the powder mixture and stir thoroughly with a spoon until the mixture becomes firm.

Leave to soak in the fridge for 30 minutes.

Then shape the mixture with moistened hands into small balls (approx. 35-40 g).

Heat a non-stick frying pan with neutral oil. Add the balls over a medium heat and fry until brown.

Less water will give the balls more bite, more water will make them softer and fluffier.

If you like, you can add other spices to taste.