Preparation

Crispy dough, creamy topping and a hint of Bavaria – this tarte flambée brings variety to your plate!

Knead the pastry ingredients into a smooth dough, leave to rest for 30 minutes & roll out thinly.

Then mix the base of 200 g crème fraîche & 200 g sour cream with salt, pepper and (for a particularly intense flavour) TOMAMI Bayern and spread generously over the dough.

Now for the best part: slice the smoked tofu, finely slice the onions and sprinkle everything evenly over the top.

Place in the oven at 250°C for 10 minutes – and enjoy!

Preparation

Fancy a warming, creamy soup with Asian flair? This Thai coconut soup is not only super flavourful, but also quick to prepare! Perfect for cosy evenings or when you’re craving a touch of the Far East. 

For this spicy treat, fry 2 cloves of garlic, a walnut-sized piece of ginger and 2 tbsp of green curry paste in 2 tbsp of coconut oil. Finely chop the garlic and ginger.

Then add 1 broccoli, 2 carrots & 200 g mushrooms, each finely chopped – fry briefly and deglaze with 1.2 litres of hot vegetable stock & 400 ml coconut milk. Bring to the boil once, then stir in a packet of pre-cooked rice.

Finally, flavour with the juice of 1/2 a lime and, of course, TOMAMI Japan. Optionally, the soup can be rounded off with a large portion of freshly chopped coriander!

Preparation

First mix 50 g TOMAMI Vegan Hack with 10 g olive oil, then add 85 ml ice-cold vegetable stock and mix thoroughly. Season well with salt and pepper. Leave to soak in the fridge for 30 minutes.

In the meantime, chop the garlic and cut the oyster mushrooms into bite-sized pieces. Wash the leek and cut into rings. Melt the butter in a pan and fry the garlic. When the garlic is fragrant, add the leek. After a few minutes, add the mushrooms and season with a little salt. Add the mince and fry until golden brown. Add the tomato passata, simmer for about 5 minutes and then mix in the cream. Flavour with salt.

Cook the spaghetti in salted water, when the spaghetti is ready, mix with the tomato sauce and serve.

Preparation

Peel and grate the garlic clove. Mix 50 g TOMAMI Vegan Hack with 10 g sesame oil, then add 100 ml ice-cold vegetable stock and mix thoroughly. Season well with the grated garlic cloves and salt. Leave to soak in the fridge for 30 minutes.

In the meantime, form 10 meatballs with moistened hands. Wash the chinese cabbage and cut into bite-sized pieces. Peel the ginger and cut into fine strips. Fry the chinese cabbage in a small pan with sesame oil and remove. Bring 350 ml of water with ginger to the boil in the same pan and then cook the meatballs for 3-4 minutes. Add the kimchi, chinese cabbage and sugar.

Mix the miso with 50 ml of soya milk until smooth and stir into the soup with the remaining soya milk. Once the soup has come to the boil, remove the pan from the heat immediately.

Serve the soup.

Preparation

Peel and grate the garlic clove. Chop the carrots. Mix 30 g TOMAMI Vegan Hack with 8 g olive oil, then add 45 ml ice-cold vegetable stock, grated garlic clove and carrots and mix thoroughly. Season well with salt. Leave to soak in the fridge for 30 minutes.

In the meantime, wash and drain the chicory and dill. Cut the chicory into bite-sized pieces and roughly chop the dill. Place the chicory, kidney beans and dill in a salad bowl.

For the dressing, mix the olive oil, apple cider vinegar, maple syrup and a little salt.

Heat a pan with olive oil and fry the mince until golden brown. Remove from the heat and add to the salad.

Toss the salad with the dressing and serve.

Preparation

Mix 30 g TOMAMI Vegan Hack with 8 g sesame oil, then add 30 ml ice-cold vegetable stock, soy sauce and lemon juice and mix thoroughly. Leave to soak in the fridge for 30 minutes.

In the meantime, preheat the oven to 280 degrees top/bottom heat. Line a baking tray with baking paper. Wash and drain the leek, place on the prepared baking tray and place in the oven. Bake for approx. 20 minutes or until the surface has turned black and the inside is well cooked. Remove the leeks from the oven, cut off the roots and green parts, remove the outer, charred layers and cut into bite-sized pieces.

Peel the garlic cloves and cut into thin slices. Crush the Szechuan pepper. Pour the oil into a small pan. Add the garlic and Szechuan pepper and fry over a low heat for at least 5 minutes to release the flavour. Add the chilli flakes and remove from the heat. Leave to cool and drizzle with soya sauce.

Heat a pan with sesame oil, fry the mince until golden brown and remove from the heat.

Place the leek on a plate, sprinkle with the mince and seed mix, mix in a little chilli oil and pour over the top.

Preparation

Mix 80 g TOMAMI Vegan Hack with 25 g olive oil, then add 135 ml ice-cold vegetable stock and mix thoroughly. Season well with nutmeg, salt and pepper. Leave to soak in the fridge for 30 minutes.

In the meantime, wash and dry the celery and parsley. Finely slice the celery and roughly chop the parsley. Grate the parmesan. Mix the grain mustard and maple syrup. Mix the wheat flour and 1/2 tbsp water in a small bowl.

Spread the mince, sauerkraut, parsley, parmesan and celery on the bottom third of a spring roll sheet.
third of a spring roll sheet. Fold the bottom corner of the spring roll sheet over the filling. Fold the right and left sides over the filling so that it does not fall out. Roll up the spring roll tightly, making sure that no air is trapped. Moisten a finger with the flour and water mixture and brush it over the edges of the tip; this acts as a kind of glue to seal the spring roll. Finally, roll up the tip.

Heat the oil to 170 degrees and prepare a draining rack (with a kitchen roll underneath). Fry the spring roll for 3-4 minutes until golden brown.

Serve the spring roll with the mustard dip.

Preparation

Prepare the couscous: Place the couscous in a large bowl. Add 1 teaspoon of turmeric and 1 teaspoon of salt and mix well. Drizzle 2 tbsp olive oil over the couscous and stir in with a fork so that the grains are lightly moistened.

Add the liquid: Mix the hot water with TOMAMI #1 and pour over the couscous. Cover the bowl (e.g. with a lid or a plate) and leave the couscous to soak for 5-10 minutes.

Loosen the couscous: After swelling, fluff the couscous with a fork.

Season to taste: Season to taste with salt and pepper.

Serve: Serve the yellow turmeric couscous warm as a side dish with the braised lamb.

Brown the lamb: Pat the sliced lamb dry with a kitchen towel. Heat 2 tbsp olive oil in a large roasting tin and sear the meat in batches until it is golden brown all over. Remove the meat from the roasting tin and set aside.

Sauté the vegetables: Heat the remaining olive oil in the same roasting tin. Sauté the onions, peppers and garlic over a medium heat for 5-7 minutes. Add the tomato purée and fry briefly.

Add the liquid: Pour the lamb stock and red wine into the roasting tin and bring to the boil. Stir in the honey, lemon juice and the juice of half a pomegranate. Add the bay leaves.

Braise the meat: Return the seared lamb to the roasting tin. Cover the roasting tin with a lid or aluminium foil. Braise in a preheated oven at 160 °C (top/bottom heat) for approx. 1.5 hours until the meat is tender. Stir occasionally and make sure there is enough liquid (add a little water or stock if necessary).

Flavour with TOMAMI Marrakech: At the end of the cooking time, remove the bay leaves. Stir in TOMAMI Marrakech to taste and leave the sauce to infuse for about 5 minutes.

Add the pomegranate seeds: Just before serving, add half of the pomegranate seeds to the sauce.

Serve: Garnish the braised lamb with the sauce and the remaining pomegranate seeds. Sprinkle with fresh parsley and serve hot with the couscous.

Preparation

Season the turkey with salt and pepper. Heat the olive oil in a large pan. Fry the meat in batches over a medium-high heat until lightly golden brown. Remove and set aside. Sauté the onions and garlic in the same frying fat until translucent. Add the pepper strips and fry for approx. 5 minutes over a medium heat. Deglaze with chicken stock and bring to the boil. Add the cream, TOMAMI Bayern and stir well. Stir the paprika powder, lemon juice, salt and pepper into the sauce. Return the browned turkey meat to the pan. Mix well and leave to simmer over a low heat for approx. 5 minutes until the meat is cooked through and the sauce has thickened slightly.

Season the sauce to taste with salt, pepper, TOMAMI Bayern or lemon juice.

Sprinkle with fresh parsley and serve with spaetzle, for example.

Preparation

Peel and finely dice the shallots. Melt the butter in a pan and sauté the diced onions. Add the ham cubes and cook for a few minutes over a medium heat. Deglaze with white wine and allow to reduce completely. Add the cream and vegetable stock and reduce until the sauce has a creamy consistency. Add the frozen peas, TOMAMI Santorin and Parmesan.

Flavour with salt and pepper.

Cook the pasta in plenty of salted water according to the packet instructions and drain. Add 1 tbsp butter and stir briefly. Serve hot with the sauce.

Preparation

Cook the rice noodles according to the packet instructions and set aside.

Fry the courgettes in a pan with a little oil until golden brown. Add the chickpeas and curry powder and fry briefly.

Pour in the coconut milk, stir well and bring to the boil briefly. Fold in the spinach and add TOMAMI Marrakech for a flavourful depth. Serve with diced mango and rice noodles.

Preparation

To prepare the vegan tomato soup with TOMAMI #1, start by scoring the tomatoes crosswise and blanching them briefly in boiling water to remove the skin easily.

Then roughly dice the tomatoes.

Heat the olive oil in a large pan and fry the finely chopped onion, garlic and roughly chopped carrots and celery stalks until soft. Then add the diced tomatoes and fry briefly. Pour the vegetable stock into the pan and simmer over a medium heat for about 20 minutes until the vegetables are soft.

 Then puree the soup with a hand blender or in a blender until smooth. Once the soup is back in the pan, stir in TOMAMI #1 and season to taste with salt and pepper. For extra creaminess, you can add a little plant-based cream if you like.

Preparation

Fry the mince in a little oil. Finely dice the courgette, pepper and mushrooms and add. Fry briefly.

Stir in the tomato purée and add the chopped tomatoes. Deglaze with vegetable stock and stir in the lasagne sheets.

Leave to simmer for approx. 25 minutes, then season with TOMAMI Santorin, salt, pepper and crème fraîche.

Stir in the grated cheddar and top with mozzarella.

Preparation

Pour 2 tbsp olive oil and 1 tbsp truffle oil into a hot pan.

Sauté 2 small onions until translucent and add approx. 150 g cherry tomatoes.

Stir in 1 tbsp tomato purée and 200 g mushrooms.

Add 1 tbsp TOMAMI Toscana, brown and deglaze with 200 ml of tomato purée.

Turn down the heat and allow the sauce to infuse briefly. Then round off with 100 ml cream.

At the same time, cook the pasta (e.g. wholemeal approx. 400g), drain and fold into the sauce.

Serve and top with a burrata and herbs of your choice. Done!

Preparation

Mix the Vegan Hack with salt, spices and oil.

Add cold water and TOMAMI Bayern, stir strongly and leave to marinate in the fridge for 30 minutes.

Weigh out approx. 100g each and roll into long sausages the size of the bread roll.

Fry in a non-stick pan over a medium heat until cooked through.

In the meantime, toast the buns.

Top the hot dogs as desired and serve.

You can optimise the hot dog sausages to suit your own taste. For example, add vegetables such as cooked lentils and spinach leaves before frying and mix together.

Preparation

For the syrup
Put all the ingredients in a saucepan and simmer over low heat for about 12 minutes until the sugar has completely dissolved. Remove from the heat and allow to cool.

Put all the ingredients except the sparkling water and prosecco in a mixing glass, add a few ice cubes and stir well. Strain the cocktail into a wine glass, top up with equal parts prosecco and sparkling water, stir briefly again, add a few ice cubes and decorate with the garnish.

Hint: Store the remaining syrup in a tightly sealed bottle in the fridge.

Preparation

Chop the tomatoes, mix with a good pinch of celery salt, put in a cheesecloth and hang it in a tall container so that the tomato water can drain off. Place in the fridge for a few hours. You should have about 80-100 ml of tomato water.

Put all the ingredients in a mixing glass, add a few ice cubes and stir well. Strain the cocktail into an oblong chilled glass, fill with ice cubes and decorate with the garnish.

Preparation

Roughly mix the avocado flesh with the garlic clove and 20 g of Manouri. Season with salt and pepper and a little lime juice.

Beat the eggs with the TOMAMI #1 and pepper and use them to make scrambled eggs in hot oil. Allow to cool until lukewarm.

Spread the avocado cream on the white bread toasts, drizzle with TOMAMI Toscana and top two of the white bread toasts with a slice of Manouri. Spread the scrambled eggs on the Manouri. Place the remaining toasts with the avocado cream on the scrambled eggs and press down lightly. Carefully halve the tramezzini diagonally and decorate with a toothpick on which you skewer a tomato and two basil leaves and serve immediately.

Preparation

Cut the mushrooms into slices and fry them with the garlic in hot oil until golden brown. Place in a bowl
and set aside. Cut the eggplant into slices approx. 1 cm thick, fry them in hot oil until golden brown
and add to the mushrooms. Mix everything well with salt, pepper, TOMAMI Marrakech, TOMAMI CHILI+INGWER and 1 tbsp olive oil.

Spread the white bread toasts with mayonnaise and top with a slice of cheddar. Spread the mushroom-eggplant mixture on two white bread toasts and finish with the mango slice. Place the remaining toasts with the cheese side on the mango and press down lightly. Carefully halve the tramezzini diagonally and decorate with a toothpick on which you have skewered a physalis and serve immediately.

Preparation

Rinse the dried mushrooms under running water and soak in cold water for about 30 minutes. Then drain in a sieve and chop finely.

Remove the stalk of the eggplant and cut the eggplant into slices about 1.5-1.7 cm thick. Use a round cutter to cut out the eggplant flesh so that only a ring of shell about 0.7 cm thick remains.

First mix the TOMAMI The Vegan Hack with 10 g olive oil, then add 100 ml ice-cold water and mix thoroughly. Mix in the mushrooms, tomatoes, raisins, garlic and TOMAMI Persien and season with salt and pepper. Leave the mixture to swell in the fridge for 30 minutes.

Heat olive oil in a pan and fry the eggplant rings a little on both sides. Drain the oil on kitchen paper. Dice the cut-out eggplant flesh and fry it in hot olive oil until it is golden brown. Drain the oil on another plate on kitchen paper and mix well with the TOMAMI The Vegan Hack. Season again with salt and pepper.

Fill the eggplant rings with the mixture and fry in a pan with hot olive oil on both sides until golden brown. Drain the oil on kitchen paper.

For the dip, divide the yoghurt into small bowls. Mix the TOMAMI Persien well with the honey and spread over the yoghurt. Decorate with a few pomegranate seeds.

Serve the eggplant slices with the dip.