Great British Bakes by Mary-Anne Boermans [azw3 | 8,00 Mb] ISBN: B00GDFVV3G

  • Full Title: Great British Bakes: Forgotten treasures for modern bakers
  • Autor: Mary-Anne Boermans
  • Print Length: 352 pages
  • Publisher: Vintage Digital
  • Publication Date: November 7, 2013
  • Language: English
  • ISBN-10: B00GDFVV3G
  • ISBN-13: 
  • Download File Format | Size: azw3 | 8,00 Mb
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*Winner of the Guild of Food Writers First Book Award 2014*

Food writer and baker extraordinaire Mary-Anne Boermans has delved into the UK’s fine baking history to rediscover the long-forgotten recipes of our past. These are recipes that fill a cook with confidence, honed and perfected over centuries and lovingly adapted for use in 21st-century kitchens.

Here you will find such tempting delights as Welsh Honey Cake, Lace Meringues, Rich Orange Tart, Butter Buns, Pearl Biscuits and Chocolate Meringue Pie. They are triple-tested recipes that do not rely on processed, pre-packaged ingredients and they are all delicious. And Mary-Anne reveals the stories behind the bakes, with tales of escaped princes, hungry politicians and royal days out to sample the delicacies of Britain’s historic bakeries.

This very special collection sits confidently among the best of British cookery writing, with recipes that have stood the test of time and that will both surprise and delight for years to come.


Editorial Reviews



le Citrus & Sweet Perfume

Cuisine of the Eastern Mediterranean

Silvena Rowe

With a foreword by Heston Blumenthal

Photographs by Jonathan Lovekin

In memory of the sweetest perfume, my father,

Ilhan Mehmed Lautliev (1925–2007).


Foreword by Heston Blumenthal


Chef’s Note

Hakawati Abu Shadi: The Last Storyteller



Böreks, Pilafs & Salads

Meat & Poultry




The Eastern Mediterranean Pantry

In the Spice Cupboard



About the Author



About the Publisher

Foreword by Heston Blumenthal

When Silvena asked me to write a foreword to her book, I couldn’t help but say yes. Everything she does, be it writing, broadcasting or cooking, she approaches with the same boundless energy and enthusiasm, and her infectious passion is impossible to resist. She has written books and columns, presented television shows, been a consultant to top restaurants and cooked for an impressive lineup of celebrities, and each project is connected by her individual brand of dedication and her original take on food.

As a chef, I find other people’s food memories fascinating, and Purple Citrus & Sweet Perfume is full of stories and reminiscences that set it apart from most cookbooks. Silvena’s nostalgia for the aromas and flavors of her childhood really brings the recipes alive, and the book gives us a very personal glimpse at the relatively unexplored food cultures of these Eastern Mediterranean countries.

Her Eastern European heritage gives Silvena a unique perspective on this part of the world, particularly through her father and paternal grandmother, who were of Turkish descent, and it is fitting that she is our guide to the unfamiliar dishes, exotic spices and new ingredients of these cuisines.

As well as the food of her childhood, there are more recent discoveries from the restaurants of Damascus and the cafés of Istanbul, and more traditional dishes from the kitchens of the Ottoman Empire. In fact, this stunning book is part travelogue, part memoir, part history lesson and part cookbook. It is beautifully written with a rich mix of evocative stories, poetry, fairy tales and history, woven into the carefully crafted recipes, and the fantastic photographs add to the seductive atmosphere captured by the words. Furthermore, the pages are so packed with Silvena’s characteristic enthusiasm and irresistible passion, I defy anyone to resist.


In the early part of the twentieth century, when the latest medical breakthroughs were finding their way into the back streets of old Damascus, an elderly blind woman underwent a cataract operation, and afterwards, when she was recovering and the bandages were removed from her eyes, she was asked by the doctor what it was that she could see. “I can see your face,” she replied.

These plain and simple words serve to underline what I hope to achieve with this book. To open your eyes to the cuisines of the Eastern Mediterranean, to allow you to see and taste for yourself the wonderful panorama of fruits, vegetables, meat and rice dishes that this region has to offer; to wander through the kitchens of Turkey, Syria, Jordan and Lebanon, the cuisines of Europeans and Arabs, of Muslims, Christians and Jews, discovering as we go the old world of the Ottoman Empire.

For 500 years the Ottomans ruled what is modern-day Bulgaria–where I grew up–leaving only in the latter part of the nineteenth century. What followed was, in culinary terms, a black hole.

At the very zenith of their power the Ottomans controlled not just the Eastern Mediterranean, but most of the Balkans, much of the Caucasus, the Crimea and the Middle East. The cities of Athens, Budapest, Belgrade, Sarajevo, Bucharest, Sofia, Beirut, Damascus, Baghdad, Jerusalem, Mecca, Cairo, Alexandria, Tunis, everything to the very gates of Vienna, fell under the Sultan’s power.

The Ottomans were no stick-in-the-muds–as their armies rolled through the neighboring countries they embraced the local cultures and, more important for this book, the local cuisines. The vast tracts of land over which they held sway offered unmatched fertility, and, just as the sun never set on the British Empire, so it is said that the fruits and vegetables of all seasons could be found in the markets of Constantinople (the Ottoman capital and now modern-day Istanbul), such was their all-encompassing power.

The entire region became a melting pot of cuisines, bringing a mélange of tastes, colors and smells. Chefs were invited (or enslaved) from across the Empire and beyond, and Armenian, Greek, Persian, Egyptian, Serbian, Hungarian and even French chefs came to Constantinople, first to the Sultan’s Topkapi Palace, t
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r gastronomic worlds on salmon, too. Between June and

December, the Tlingit maximized their salmon harvest by

establishing mobile fish camps at Redoubt Bay, Indian River

and Starrigavan Creek, a cultural and culinary system that

provided a seven-month salmon harvest in good years. Sock-

eye salmon pulsed up Redoubt Bay in June and July; pink and

chum salmon ran up Indian River in August and September;

and silver salmon finished the Tlingit’s annual salmon feast at

Starrigavan, running up that watershed until the winter solstice,

the latest single salmon run in the region.

In the late eighteenth century, Europeans began to skirt

the west coast of the North Pacific, and it was abundant

salmon that provided crew members of British, Russian and

French ships with their first fresh food in months. In ,

Russian settlers destroyed the Tlingit village at Sitka, and took

the salmon for their own. ‘Aside from bread’, quipped one

Sitka residents overlooking spawning salmon in the Indian River during

the late th century.

Russian trader in Sitka, ‘fish represents the chief food’ of the

townspeople. Salmon were so numerous that the Russian

American Company provided ‘fresh fish from the Company

without cost . . . [when] the fish are running’, while ‘the rest of

the year salt fish is also given out free’. The Russians relished

salmon in ways similar to the Tlingit. Yukola, a type of dried

salmon passed along to the Russians by the Aleuts, became

the staple food for colonists. Many called it ‘Kamchatka

bread’, referring to the name of the peninsula on Russia’s

east coast between the Sea of Okhotsk and the Pacific

Ocean. Like most European colonists, the Russians exported

what they could not eat. By the s, Sitka’s salmon supported

the first European commercial fishery on the west coast of

North America. By the end of that decade, the Russian

nobility in St Petersburg and Moscow were dining on salmon

from Sitka Sound.

In , the United States took possession of Alaska in a

ceremony overlooking spawning salmon in Sitka Sound. In

, the Cutting Packing Company opened the first cannery


in Sitka, the second in all of Alaska. It existed for only two

years, but during its life it shipped , cases of salmon to

all corners of the globe. Before long, the much larger Pyramid

Packing Company, makers of Pharaoh brand canned salmon,

replaced Cutting. Salmon was becoming an industrial food

around the world, and in Sitka these canneries ignited a new,

industrialized salmon economy, attracting workers from Mexico,

Russia, America, the Philippines and China. Dozens of national –

ities flooded Sitka, all to participate, in some small measure,

in the emerging global salmon economy based in this small

fishing town.

Today, the city remains one of the North Pacific’s great

salmon entrepots. It is a city built on fish. Three large process-

ing plants and half-a-dozen smaller ones annually ship about

 million lb (. million kg) of wild salmon from Sitka to

every corner of the globe. That, it turns out, is about one in

A salmon troller fishing the waters off Sitka.


every twenty wild salmon consumed around the world. In

, Southeast Alaska’s production outpaced Southwest

Alaska’s storied Bristol Bay salmon fishery, making it the world’s

great salmon producer. Here, surrounded by the productive

watersheds of the Tongass National Forest to the west and

the upwelling from the continental shelf to the east, salmon

transform from nature to culture, from a local natural

resource to a global food.

Of course, turning a product of nature into something

edible for humans relies heavily on the technological

instruments, folklore and rituals that make up the toolkit of

human culture. I learned this much on my first fishing trip out

of Sitka. On one stunningly beautiful June day, my friend Scott

and I landed three king salmon, all radiant in the reflection of

a rare morning sun. Back on shore, Scott filleted each fish,

while I bagged up what modern Americans consider to be

waste, even though the heads, bones, eggs and eyes that will

find their way into our compost piles and refuse bins have

made – and continue to make – perfectly desirable food for

many millions, including certain people here in Sitka. (I have,

incidentally, heard the eyeballs described as luscious and

melt-in-your-mouth.) Shunning the eyeballs, we completed our

ritual not much after noon, and I took home a side from each

fish – stunningly perfect fillets ranging in colour from blood-red

to coral, all of them layered with cream-coloured fat typical of

a bright, ocean-run king salmon. Longtime Sitka fisherman

Eric Jordan calls these king fillets the ‘the tastiest, the
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hich will leave ribbon patterns in the mixture as you lift it.

Very gently fold in the flour a little at a time with a metal spoon – you want to keep as much air in the mixture as possible.

Then, again very gently, fold in the melted butter.

With a spoon, turn the mixture into your trays and tilt it so that it spreads into the corners.

Bake in the preheated oven for 12–15 minutes until golden and the centre is springy to the touch. With shallow tray sponges like this you can tell easily when they are done, so there is no real need to do the skewer test – though you can, if you prefer.

When the sponge is baked, turn out onto a cooling rack. Now the sponge is ready to use in your chosen recipe. Or to freeze, leave the sponge on its greaseproof paper, put another layer on top, and wrap well in clingfilm before putting into the freezer, where it will keep for around three months.


For chocolate genoise

sieve 1 tablespoon of cocoa powder with the flour.

For coffee genoise

sieve 1 tablespoon of very fine instant ground coffee with the flour.

For vanilla genoise

add either 1 teaspoon of vanilla extract, 1 teaspoon of vanilla bean paste, or the seeds of one vanilla pod to the mixture with the egg and sugar.

For orange genoise

add the grated zest of one orange, and a drop of orange essence or orange flower essence to the mixture before folding in the flour.

For lemon genoise

add the grated zest of one lemon and a drop of lemon essence to the mixture before folding in the flour.

Choux pastry

Choux is so fashionable – in every pastry class we run at the cookery school it is the technique that most people want to learn. It is the great versatile classic that any apprentice patissier must master, and the more often you make it the easier it will become. Don’t be afraid to double or even quadruple the recipe below, pipe it into different shapes from round buns to little éclairs, bake them and then keep them in the freezer, to bring out any time you need a last-minute dessert.

This recipe makes around 500g of dough, enough for the Paris Brest here, éclairs here and Gâteau St Honoré here. For the Croque en Bouche here – the festive tower of choux buns – you will need to triple the quantity. One quantity of dough can be made easily by hand; however, if you are making bigger quantities, I suggest you use a food mixer with a paddle attachment.


125g plain flour

4 medium eggs

225ml water

60g butter

½ teaspoon salt

Sieve the flour into a bowl and have the eggs ready in another bowl.

Bring the water, butter and salt to the boil in a large pan.

Tip in the flour, whisking all the time.

Continue whisking until the mixture clings to the whisk and resembles mashed potato.

Swap the whisk for a wooden spoon and beat over the heat for 2–3 minutes until the mixture is glossy and comes away from the edges of the pan cleanly. Then, if using a food mixer with a paddle attachment, transfer the mixture to the bowl now, otherwise leave the mixture in the pan and take the pan off the heat.

Add the eggs, one by one, either beating them in by hand or with the motor running. Whether mixing by hand or by machine, go carefully with the eggs. Add them one at a time, making sure each one is well incorporated before adding the next. Before you add the last one, check the texture. You are aiming for a mixture that is smooth and glossy but that will hold its shape for piping (it is better to be slightly too stiff than too runny). If it is almost at this stage you might not need to add all of the last egg.

Now the dough is ready to use.

Piping choux pastry

One of the things I am asked about most in my classes is how to fill a piping bag cleanly, whether for piping choux pastry, cream or icing. The best way to do it is to turn the bag inside out over one hand and, with the other hand, fill it half full only. This helps to stop the mixture smearing over the outside of the bag as you fill it. Pull up the sides of the bag and twist the top so that the mixture is forced down towards the nozzle.

To pipe, hold the bag in one hand, with the other hand underneath to steady and guide it. Squeeze with the hand that is holding the bag, pipe, then turn the bag anticlockwise, squeeze again, applying the same pressure all the time, and pipe again.

A note about baking choux pastry

When you bake choux pastry, the heat of the oven causes the pastry to expand and become hollow inside. The trick to keeping choux buns, éclairs, and so on, puffed up and crispy so that they don’t deflate (crucial for something like the Croque en Bouche here) is to dry out the pastry well during baking. Don’t be scared of leaving them in the oven longer than you might expect. I have seen recipes that suggest taking out é
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on, 3.4 million people globally are dying each year from being overweight or obese.1 Studies show that being chronically overweight and/or obese significantly increases the risk of type 2 diabetes, cancer, lung disease, kidney disease, sleep apnea, osteoarthritis, fatty liver disease, and depression. Moreover, some research even reveals significant health risks associated with being moderately or slightly overweight.

For example, in 2004 Frank Hu of the Harvard School of Public Health authored a study in which 115,000 women ages thirty to fifty-five were followed for nearly a decade, and those who were as little as 5 percent overweight were 30 percent more likely to develop heart disease.2 Those women who were only mildly to moderately overweight incurred a risk of heart disease 80 percent higher than that of their counterparts. Those women who were 30 percent or more overweight were 300 percent more likely to develop heart disease.

One in three adults worldwide are currently overweight or obese. One widely accepted medical definition of obesity is a five foot, nine inch adult who weighs over 202 pounds. According to the Centers for Disease Control and Prevention, 69 percent of Americans are overweight and 35 percent are obese, burdening the nation with an annual health care cost of $150 billion.3 Moreover, experts say that a majority of U.S. residents will be obese by the end of the next two decades, with obesity rates as high as 60 percent in as many as thirteen states by the year 2030. To date there are no effective, long-term solutions. Hundreds of millions of Americans diet continuously, spending tens of billions of dollars on weight loss each year, yet according to most studies conducted over the past fifty years, approximately 95 percent of all diets fail within the first year and less than 3 percent of people who take weight off keep it off for at least five years.

The CDC employs body mass index (BMI) as the standard for determining degrees of overweight and obesity. BMI is the measurement of body fat based on height and weight. It is calculated by dividing weight in pounds by height in inches squared times a factor of 703.

There are a number of reliable Internet sites that can help with BMI computation. A BMI of 18.5 or lower is considered underweight. A BMI of 18.6 to 24.9 represents the norm. A BMI of 25 to 29.9 is overweight, and a BMI of 30 or higher is considered obese. According to a recent study performed by the London School of Hygiene and Tropical Medicine, which calculated the average BMIs of 177 countries, the United States has the fifth highest BMI in the world. Here’s a sampling of some national BMI averages for comparison:4

Japan 21.93

China 22.86

Italy 23.49

France 23.56

Spain 24.52

Germany 25.32

United Kingdom 26.19

United States 27.82

In spite of the recent deluge of diet theories and fad weight loss programs, our national BMI average continues to rise.

The average American now weighs twenty-three pounds more than his or her ideal body weight. With two-thirds of America now overweight or obese, the perception regarding the average body type is shifting as well. Studies that have looked at our changing attitudes about being overweight are beginning to show that younger generations of overweight Americans are now starting to perceive themselves as part of a healthy norm. “It’s quite clear that people are changing their idea of what an acceptable body size is,” says Nicholas Christakis of Harvard Medical School. “As the average body weight goes up, there’s more acceptance of heavier body types. This, in turn, clears the path for even more people to put on weight.”5

Our culture now perceives being overweight as being part of the norm.

Over the past fifty years ours has become a “supersized” and “special-sized” culture, custom designed to facilitate the emerging “bigger body” trend. We’ve been steadily increasing the portion sizes of the fast foods and sugary beverages sold in restaurants, movie theaters, sports arenas, malls, food carts, and delis over the past two generations. Prior to the late 1960s, the largest soda sold at any fast food counter was only seven ounces, which pales in comparison to today’s sixty-four-ounce “Double Gulp.”

We’ve created more spacious seating options for virtually all of our public transportation systems, theaters, theme park rides, and stadiums. Our gurneys, operating tables, ambulances, and coffin sizes have all become much wider and longer as well. Over the past fifty years America has gradually adapted itself to being larger. Worse, being overweight has become such a cultural norm, the mind-set is now embedded in our younger generation.

The population of overweight children in the United States is growing at a disturbingly accelerated rate, as one-third of our children are now considered overweight or obese. This represents a statistic
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ast to work hard.

2. In a separate bowl, use a wooden spoon to combine the flour, salt and 4 eggs.

3. Add the bubbly yeast mix to the flour mix and use one hand to coax it roughly together. It’ll be a shaggy, bumpy and grainy dough – you’re not kneading it yet, you just want it to be cohesive with no visible pockets of flour.

4. Leave the dough in the bowl, covered with a tea towel, for 10 minutes at room temperature.

5. Add the sugar to the bowl and gently knead it into the dough.

6. Spend a moment taking in just how much butter you’ve got to get into your dough and let that comfort you when you shortly find yourself in a buttery mess. You’re aiming for a dough that’s extremely soft, loose and bouncy, but ultimately sticks to itself, and has absolutely no buttery lumps in it. Here’s how to get there.

7. In a stand mixer: Add the butter in 4 stages, and knead it using your machine’s dough hook for about 8 minutes on a low to medium speed. Scrape the sides of the bowl down with your bench scraper every couple of minutes.

By hand: Flour your worktop and pat the dough into a rectangle that’s about half an inch thick. Put the cubes of butter in the middle of the rectangle, fold in the top, bottom and sides of the dough to enclose the butter and then start working it. Your goal is to use the heel of your hand to press out and away, and then fold the dough back in towards you, but ultimately you will be in a world of buttery stickiness for a while, so just do whatever it takes to tame it: pinch, squeeze and scrape with abandon. If you need to pause to reset (wash your hands, scrape up the dough), that’s fine. It’ll take about 10 minutes to fully incorporate the butter.

8. Clean the bowl you were using before and sprinkle some flour inside it. Put the dough (which will be looking surprisingly creamy and smooth, given all it’s been through) into the floured bowl, turn it over so it gets a floury jacket, cover the bowl with cling film (plastic wrap) and leave it to rise for 2 hours at room temperature.

9. Leave the dough in the bowl and roughly fold and tuck its edges a few times, just to knock the air out of it. It’ll be billowy and soft.

10. Turn the dough over in the bowl, re-cover the bowl with cling film, and transfer it to the fridge overnight (for 8–24 hours). The dough will double in size.

11. The next day, before you take the dough out of the fridge, line a baking tray and get your pralines ready. If you have whole pralines, put them in a sealed freezer bag and smash them up with a rolling pin. You want pieces of all shapes and sizes.

12. Take the dough out of the fridge, flour your worktop, pat the dough out to a rectangle that’s half an inch thick and put half the pralines in the middle of it. Fold in the top, bottom and sides of the rectangle to enclose the pralines and roll it out to that rectangle again. Repeat with the other half of the pralines.

13. This time, fold your rectangle into thirds like a letter. Roll it out and repeat. Things should be looking quite evenly pink by now. From the folded letter position, you need to shape your brioche, so fold the corners into the middle of the rectangle then flip it over and use your hands to coax the dough into a 15cm/6-inch circle.

14. Transfer the circle to your baking tray, cover it loosely with cling film, and leave it at room temperature for 2 hours, heating your oven to 200°C/400°F/Gas 6 before the time is up.

15. When you’re ready to bake, brush the brioche with eggwash. Bake it for 10 minutes, then turn the temperature down to 180°C/ 350°F/Gas 6 and bake for another 30–35 minutes, or until an inserted skewer comes out dough-free.


I’m telling you now: it’s time to go soft. Sourdough is everywhere: in pizzas, cafés, cookbooks, toasties and probably your intestines. It’s definitely in mine. I’m into it. But its omnipresence makes me crave a fluffy dinner roll – the kind they serve with tongs in hotels while you wait for your soup of the day. If you want a match made atop a Cumulonimbus cloud, turn and ready some garlic butter for action. Whether dinner’s nearly ready or not, hand out these sunny buns without delay; they should be extravagantly warm, so the butter gathers in puddles. Dinner-wise, it really doesn’t matter what comes next.

Makes 12

50ml (3½ tbsp) double (heavy) cream, plus extra for brushing the tops

290ml (1¼ cups) milk

350g (2½ cups), plus 2 tbsp strong white bread flour, and more for dusting

7g (¼oz) dried yeast

1½ tsp fine sea salt

1 tbsp caster sugar

2 tbsp milk powder

25g (2 tbsp) unsalted butter, softened (plus extra for greasing)

1. Put the cream, roughly half of the milk and the 2 tablespoons of strong white bread flour in a small pan over a low–medium heat, whisking all the while, until thickened like a sauce. It’ll take about 3 minutes and it’ll
g Joghurt

250 g Erdbeeren

1 ½ EL Apfeldicksaft

¼ Zitrone

¼ Vanilleschote

6 Eiswürfel


Die Zitrone auspressen und den Saft auffangen.

Vanilleschote längs aufschneiden und das Mark herauskratzen.

Erdbeeren waschen und die Stielansätze entfernen.

Alle Zutaten in den Mixer geben und pürieren.



2 Saftorangen

150 g Erdbeeren

65 ml Limoncello

6 Eiswürfel


Orangen auspressen und 200 ml Saft auffangen.

Erdbeeren waschen und Stielansätze entfernen.

Alle Zutaten in den Mixer geben und pürieren.



1 Banane

100 g Erdbeeren

3 Pfirsiche

100 ml Ananassaft

100 ml Kokosnussmilch


Banane schälen und in Scheiben schneiden.

Erdbeeren waschen und Stielansätze entfernen.

Pfirsiche enthäuten, Kern entfernen und in Stücke schneiden.

Alle Zutaten in den Mixer geben und pürieren.



1 Banane

100g Romanasalat

250g Erdbeeren

250ml Wasser


Banane schälen und in Scheiben schneiden.

Den Salat grob zerkleinern.

Erdbeeren waschen und Stielansatz entfernen.

Alle Zutaten in den Mixer geben und pürieren.



250 ml Sojamilch

500 g Erdbeeren

1 Rispe grüne Pfefferbeeren

6 Eiswürfel


Die Erdbeeren waschen und den Stielansatz entfernen.

Alle Zutaten in den Mixer geben und pürieren.




200 ml Buttermilch

150 ml Wasser

2 Feigen

1 Banane

1 Vanilleschote

1 EL Limettensaft

1 Prise Zimt


Die Feigen halbieren und das Fruchtfleisch herauslösen.

Die Banane schälen und in Scheiben schneiden.

Die Vanilleschote längs aufschneiden und das Mark herauskratzen.

Alle Zutaten in den Mixer geben und fein pürieren.



350 g Haselnuss-Yoghurt

2 EL frisch gepresster Orangensaft

4 EL Ahornsirup

8 Feigen

6 Eiswürfel


Die Feigen schälen und in Würfel schneiden.

Alle Zutaten in den Mixer geben und fein pürieren.



250 ml Orangensaft

100 g Feldsalat

2 Karotten

1 Banane

1 TL Leinöl

1 EL Limettensaft

1 TL Agavendicksaft

5 g Ingwer


Den Feldsalat waschen und grob zerkleinern.

Die Karotten schälen und in Würfel schneiden.

Die Banane schälen und in Scheiben schneiden.

Alle Zutaten in den Mixer geben und fein pürieren.



100 g Spinat

1 Apfel

200 ml Wasser

120 g Fenchel

1 EL Honig

1 EL Limettensaft

4 Eiswürfel


Den Apfel schälen, das Kerngehäuse entfernen und in grobe Stücke schneiden.

Den Fenchel in Streifen schneiden.

Alle Zutaten in den Mixer geben und fein pürieren.



150 g Fenchel

2 Bananen

1 Granatapfel

250 g Erdbeeren

10 Eiswürfel


Die Kerne aus dem Granatapfel herauslösen.

Die Bananen schälen und in Scheiben schneiden.

Die Erdbeeren waschen, die Stielansätze entfernen und halbieren.

Den Fenchel in Streifen schneiden.

Alle Zutaten in den Mixer geben und fein pürieren.



2 Bananen

2 Orangen

4 Kakis

2 Tomaten

120 g Fenchel

200 ml Wasser


Die Bananen schälen und in Scheiben schneiden.

Die Orangen schälen und filetieren.

Die Kakis in grobe Stücke schneiden.

Die Tomaten waschen und vom Stielansatz befreien.

Alle Zutaten in den Mixer geben und fein pürieren.




80 ml Mandel-Kokos-Milch

100 ml Orangensaft

2 TL Goji-Beeren

2 TL Chia-Samen

1 Stück Ingwer

1 Banane

1 Mango

100 g Himbeeren


Die Banane schälen und in Scheiben schneiden.

Die Mango schälen, entsteinen und in grobe Stücke schneiden.

Alle Zutaten in den Mixer geben und fein pürieren.



250 ml Milch

150 g Joghurt

100 g Cranberries

1 Granatapfel

6 Eiswürfel


Die Kerne aus dem Granatapfel herauslösen.

Alle Zutaten in den Mixer geben und fein pürieren.



2 Granatäpfel

2 Äpfel

1 Banane

8 Eiswürfel


Die Granatäpfel halbieren und die Kerne herauslösen.

Die Äpfel schälen, die Kerngehäuse entfernen und in grobe Stücke schneiden.

Die Banane schälen und in Scheiben schneiden.

Alle Zutaten in den Mixer geben und pürieren.



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