Demeter Cookbook

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Temple Lodge Publishing, 2008 - Cooking - 272 pages
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This official Demeter Cookbook presents more than 200 recipes developed and collected by the Swiss Chef Hermann Spindler. Included are tempting recipes for sauces, soups, hors d oeuvres, salads, main dishes, puddings, and desserts. It also features special recipes for casseroles and gratins, vegetables, quark (curd cheese) dishes, grain dishes, doughs, savory and sweet pastries, muesli and drinks interspersed with informative commentary on the value of spices.
Since its foundation by Rudolf Steiner in 1924, the international biodynamic agricultural movement has produced high-quality, premium organic food that is increasingly sought out and respected for its flavor, quality, and nutritional value. The Demeter(r) logo certifies that the product has been grown and processed using verified biodynamic methods.
Hermann Spindler has been head chef at the Lukas Clinic for many years, where his kitchen has gained an outstanding reputation. Alongside food preparation methods that conserve nutritional value, imaginative presentation of dishes, and freshly prepared meals, the special nature of the Lukas cuisine is based on the careful selection of Demeter foods, in-season and from local sources whenever possible.
The Demeter Cookbook collects a selection of Spindler s delicious lacto-vegetarian, wholefood recipes based on the core principles of anthroposophic nutrition all in an easy-to-use presentation."
 

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Contents

Green spelt soup
56
Hungarian pepper soup
57
Leek soup
58
Lentil soup
59
Linseed soup
60
Minestrone
61
Nettle soup
62
Noodles
63
Green spelt groats
115
Millet burgers
116
Millet dumplings
117
Millet loaf
118
Oatnut croquettes
119
Orsotto
120
Pilau rice
121
Polenta
122

Passatelli
64
Pea soup
65
Potage Ivanka
66
Pumpkin soup
67
Semolina balls
68
Semolina soup
69
Vegetable stock
70
Zucchini soup with pesto
71
American salad
74
Asparagus with vinaigrette sauce
75
Blériot salad
76
Blini
77
Crispi cocktail
78
Danish salad
79
Iceberg and melon salad
80
Jacky cheese salad
81
Lettuce hearts
82
Madras chicory salad
83
Marinaded pepper
84
Marinaded goats cheese
85
Marinaded vegetables vegetables in spice marinade
86
Melon cocktail
87
Spicy aubergines
88
Vegetable carpaccio
89
Vigneron chicory salad
90
Waldorf salad
91
Cabbage salad
94
Italian salad
95
Lorette salad
96
Potato celeriac and beetroot salad
97
Radish salad
98
Raw beetroot salad
99
Rice salad
100
Rita cheese salad
101
Avocado quark
104
Carrot and dill quark
105
Cumberland quark
106
Herb quark
107
Horseradish quark
108
Quark tartare
109
Buckwheat croquettes
112
Bulghur pilau
113
Green spelt pancakes
114
Polenta loaf
123
Polenta roulade
124
Rice dry rice
125
Spinach rice
126
Vegetable risotto
127
Cabbage roulade
130
Cheese spätzli noodles
131
Ermione pancakes
132
Fennel casserole
133
Fritata
134
Lentil burgers
135
Pancakes
136
Potato gnocchi
137
Quark and semolina balls
138
Quark pancakes
139
Ricotta gnocchi
140
Roman gnocchi
141
Rösti
142
Sauerkraut strudel
143
Semolina gnocchi
144
Spätzli noodles
145
Spinach cake
146
Spinach dumplings
147
Spinach pudding
148
Swiss chard bake
149
Vegetable skewers
150
Viennese dumplings bread dumplings
151
Aubergine ramekin
154
Beetroot gratin
155
Buckwheat casserole
156
Cheese bake ramekin
157
Cheese bake soufflé
158
Chicory gratin
159
Chilean sweetcorn casserole
160
Epicurean celeriac
161
Grandmothers cheese bake
162
Gratin dauphinois
163
Gruyère gratin
164
Leek gratin
165
Noodles au gratin
166
Quark and potato casserole
167
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About the author (2008)

Hermann Spindler was born in 1954 in Germany. After working in the metal industry, he retrained as a chef. Working in various locations in Germany and Switzerland, he moved to the Lukas Clinic in Arlesheim, where he has worked for more than fifteen years. He offers cooking classes in Switzerland and Italy, and leads an apprenticeship course at the Lukas Clinic.

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