With March, the meteorological start of spring draws ever closer. On March 23rd, we officially welcome the new season. And we can hardly wait. The last snow on the slopes is disappearing. The ski season is slowly coming to an end. Instead, spring is springing in. The sun is shining more often. The days are getting longer. And the crocuses are sprouting. All that's missing now is some refreshing culinary delights.

Our recipe tips for a spring-like menu

We love good food. And spring, in particular, has a lot to offer in terms of culinary delights. Therefore, we at the Hotel Garmisch-Partenkirchen would like to share with you today some recipe tips for a spring-like menu. From our BAYURVIDA cookbook. Inspired by our Ayurvedic natural chef Sascha Horst.

Have fun cooking and enjoying!

The starter:

Spring leek soup with vanilla

Ingredients for 2 portions:

• 1 tbsp ghee
• 1 bunch of spring onions cut into rings
• 2 small potatoes peeled and grated
• ½ clove of garlic
• 300 ml water
• 1 tsp grated ginger
• 200 ml of cream
• Salt, pepper, vanilla pod, coriander and cinnamon ground

Preparation:

Heat the ghee, sauté the garlic, ginger, spring onions and add the vanilla pod
Pour in water and add the potatoes. Simmer for 30 minutes, blend, and strain through a sieve.
Add the cream and season with the remaining spices.

By the way: Vanilla has a mood-enhancing and calming effect on our nerves. It's also said to curb cravings for sweets. And when applied externally, it has an antiseptic effect.

The main course:

Grapefruit, avocado, pistachios and radish sprouts with camelina oil on fried char

Ingredients for 2 portions:

• 1 tbsp camelina oil
• 1 tbsp apple cider vinegar
• 1 pink grapefruit
• 2 avocados
• 1 shallot
• 50 g roasted pistachios
• 50 g radish sprouts
• 2 fillets of char
• 1 MSP each of turmeric and garam masala
• salt, pepper, cane sugar
• 2 tbsp ghee

Preparation:

Peel and segment the grapefruit, reserving the juice. Peel the avocados, remove the stones, and chop them. Peel and finely dice the shallot.
Mix apple cider vinegar with grapefruit juice, salt, pepper, sugar, turmeric, garam masala and camelina oil to make a vinaigrette and add the shallots.
Toss the grapefruit, avocado, and pistachios with the vinaigrette, season the char with salt and pepper, and fry in hot ghee. Arrange the salad, add the char, and top with the sprouts.

Did you know that the high linolenic acid content in camelina oil is said to strengthen the immune system and lower cholesterol levels? When rubbed into the skin, the oil promotes wound healing and relieves arthritic symptoms.

The dessert:

Andi's curd apple cream with roasted almonds and rose water

Ingredients for 2 portions:

• 3 apple
• 3 tbsp cane or palm sugar
• ¼ tsp pure rose water, some cinnamon
• 1 tbsp roasted coconut flakes
• 150 ml water
• 100 ml whipped cream
• 50 g roasted almonds

Preparation:

Heat water with cane and palm sugar until the sugar has completely dissolved.
Wash, core, and finely chop two apples. Boil the apples in sugar water until soft, then blend.
Dice the third apple and stir it into the puree with cinnamon, rose water and toasted coconut flakes.
Allow to cool, carefully fold in the stiff cream and garnish with flaked almonds.
Good to know: Rose water helps with stomach cramps and diarrhea and can detoxify the body. Pure rose water can be found in health food stores, pharmacies, or oriental grocery stores.

Culinary break at the Hotel Garmisch-Partenkirchen

If you don't feel like cooking yourself, then you'd rather treat yourself. Then come by to the Hotel Garmisch-Partenkirchen. We'll be happy to pamper you in every way. Culinary. In Spa Area. And amidst the untouched spending time outdoors Garmisch. It's best to stay a few nights. For even more enjoyment. Relaxation. And cozy hours in our
beautiful rooms.

We look forward to your visit to the Hotel Garmisch-Partenkirchen!