Oatmeal Loaf

Oatmeal loaf: Boil the water and butter, add the oatmeal, set aside and cook for 15 minutes with the lid closed. Add brewer’s yeast, salt and chopped herbs. Shape the mixture into small loaves with wet hands. Heat a little rapeseed oil in a frying pan, add the loaves one by one and fry them on both sides until golden brown.

Keep adding oil.

Dill sauce: Melt the butter in a saucepan and sauté the finely chopped onion for a minute. Rinse the parsley and dill well, cut off, add to the onion form and stir. Stir in the flour, continue stirring for 1/2 minute, pour in the vegetable soup until you have a creamy sauce. Season with salt, sugar and pepper and blend with a hand blender, let everything bubble up once. Only then stir in not quite a quarter of a liter of sour cream (sour cream) so that no lumps form. Serve the dill sauce with the oatmeal loaves.

Ace immune salad: stir wheat germ oil, water, juice of one lemon to a marinade, season with honey, salt and pepper. Add 1 tsp of salad herbs preserved in oil. Mix everything with peppers cut into strips, diced tomatoes, grated carrot and grated radish to a leaf salad and sprinkle with chopped parsley.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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