Three-course Easter Menu: Inexpensive and Tasty

Kohlrabi cream soup

1. Peel the potatoes. Prepare two bowls of cold water. Cut the potatoes into cubes 5 cm in length as precisely as possible. Put the cubes in one bowl and the sections in the other – 300 g of potato cubes are required for the follow-up recipe for lamb shoulder, the sections are used to bind the soup.
2. Peel the kohlrabi and roughly dice. Peel and roughly dice the onions in a saucepan with a little oil and butter. Add the kohlrabi pieces for another 2-3 minutes while stirring until they are colorless. Season with a pinch of salt and sugar.
3. Add the stock and bring to the boil. Add the potato sections and the cream, simmer for 10 minutes. Purée finely with the hand blender, adding the fresh mint. Season to taste with salt, pepper, nutmeg and a little acid.
4. Serve in preheated plates. Garnish with fresh mint. Croutons, nut brittle, a small trace of olive oil, sunflower or pumpkin seeds are suitable as further decoration.

Braised lamb shoulder

1. Pat the lamb shoulder dry, rub salt and a small pinch of sugar all around. Let it steep for 10 minutes. Knot the spices in a coffee filter or tea filter, or grind them finely. Preheat the oven to 180 ° C.
2. Fry the shoulder with 2 tablespoons of oil in a large pan. Take out of the pan. Drain the fat. Remove the pan from the heat and pour in the grape juice. Scrape off the fried roasted ingredients from the bottom of the pan. Reduce the grape juice by half.
3. Put the shoulder in the Römertopf or a puree. Avoid dicing the onion cubes in the pan until they are golden brown. Add the diced potatoes and vegetables and the tomato paste. Season with salt and pepper. Add the vegetables, rosemary, garlic and spices to the shoulder.
4. Pour in the water, cover the Reine or Römertopf and stew in the oven for 90 minutes. Remove the meat from the puree, strain the resulting gravy through a sieve. Keep the vegetable cubes warm in the puree, place the meat on a cutting board. Bring the sauce to the boil, mix ½ tablespoon starch with cold water and add to the sauce. Let it thicken, season the sauce with salt and pepper.

Creamed cabbage

1. Finely slice or cut the savoy cabbage, season with a little salt and sugar, knead with your hands. Finely dice the onion and sauté with a little butter in a saucepan. Pour in the cream and bring to the boil. Add the savoy cabbage and sweat briefly. Then add the broth, cover and cook over low heat for 15 minutes until soft. Then let it boil for 5 minutes without the lid, stirring again and again. Season with salt, pepper and nutmeg. Puree a little just before serving, this will make the savoy cabbage creamier.

liquid chocolate cake

1. Melt the chocolate with the butter in a water bath. Beat the eggs in a bowl with the sugar until frothy. Add the liquid chocolate to the butter. Sieve the flour with the baking powder into the chocolate butter mixture.
2. Spread the mixture over 6 buttered and floured molds and refrigerate for 1 to 2 hours. Bake at 180 ° C for 10 minutes. Serve in a glass or turned upside down. Enjoy your meal!