Lurch 19736, User Manual

VEGETABLE BOUILLON WITH GREEN 

SPELT DUMPLINGS

Ingredients for 4 portions:

For the dumplings:

50 g butter, lukewarm

2 eggs

2 tbsp. cream

1 tbsp. parmesan

1 pinch nutmeg

salt, mixed pepper

100 g green spelt, finely ground

For the bouillon:

1 kohlrabi

1 large carrot

750 ml organic vegetable broth

Spring onion

1 tsp. Worcester sauce

Salt, pepper

Step 1:

Mix the butter with the eggs and add the cream. Then add the 

parmesan, nutmeg, salt and pepper to the liquid mixture, fol-

lowed by the green spelt. Leave the now firm dough to rest for 

approx. 20 mins at room temperature.

Step 2:

Meanwhile, peel the kohlrabi and the carrots, and cut them 

into fine spaghetti with the spiral cutting machine. Then bring 

the vegetable broth to the boil in a pan and season to taste with 

Worcester sauce, pepper and salt. Cut off little pieces of the 

dumpling dough with a small tea spoon, and make little balls 

out of the mixture with moistened hands. 

Step 3:

Add the dumplings and the vegetable spaghetti to the gently 

simmering vegetable broth, and then cook the bouillon for ap-

prox. 6-8 minutes on a low heat, so that the vegetables remain 

firm to the bite. Serve sprinkled with finely chopped spring 

onions. 

SNACK – FRESH, FULL-FLAVOURED AND 

CRUNCHY

Ingredients for 4 portions:

For the cream cheese and sheep‘s cheese cream:

100 g sheep‘s cheese (preferably from sheep‘s milk)

1 clove garlic

1 bunch chives

100 g cream cheese

100 g sour cream

Other ingredients:

1 cucumber

8 slices whole grain black bread

Cress to taste

Step 1:

Dice sheep‘s cheese very finely, or crush it. Press the garlic and chop 

the chives very finely. Then mix into a cream with the sour cream and the 

cream cheese. 

Step 2:

Peel the cucumbers and cut into 6-8 cm-long pieces. Then process to 

fine spaghetti with the spiral cutting machine. Then spread the cream 

generously on the black bread and garnish with the cucumber spaghetti; 

sprinkle with garden cress to taste.

SELECTION OF RAW VEGETABLES

Ingredients for 4 portions:

For the raw vegetables:

1 bulb beetroot

2 large carrots

1 red raddish

1 cucumber

8–10 cocktail tomatoes

Step 1:

Peel beetroot and carrots. Then process the vegetables into fine vegetable 

spaghetti with the spiral cutting machine (with the relevant attachment).

Step 2:

Wash the red radish and the cucumber and cut them into pieces approx. 

8–10 cm long. For the radish, use the attachment for fine spaghetti. Cut 

the cucumber in spirals with the slice attachment. Then wash and halve 

the tomatoes.

Step 3:

Mix the raspberry vinegar with the honey and the mustard and add the 

orange juice. Gradually stir in the oil and season the vinaigrette with salt 

and pepper. Drizzle the liquid over the vegetable spirals.

Tip:

 Instead of hazelnut oil, pumpkin seed oil can also be used for the 

aromatic nutty flavour. Both lead to a special taste experience.

For the dressing:

3 tbsp. raspberry vinegar

2 tbsp. honey

1 tsp. Dijon mustard

1 tbsp. orange juice

5 tbsp. hazelnut oil

Salt and pepper, mixed from the grinder