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Recipe «Rack of lamb with asparagus and green peas»
Recipe «Seafood salad with grilled vegetables in a pesto sauce»
Recipe «Almond hazelnut biscuits served with a cheesy yoghurt mousse»Rack of lamb with asparagus and green peas recipe serves 2 person; preparation time ~ 15 minutes; cooking time ~ 30 minutes Ingredients: 300 g. lamb, 100 ml. dry red wine, 50 ml. olive oil, garlic, pepper, salt, fresh rosemary, fresh thyme, fresh oregano, fresh basil, fresh sage. Ingredients for the side dish: 100 g. asparagus, 1 lemon, green peas, cherry tomatoes, mixed lettuce, spinach, balsamic vinegar. Directions: Put the meat in a deep dish and salt and pepper the lamb. Then pour in the red wine and olive oil. Leave the meat to marinade for 20 minutes. To make the herb sauce, put the rosemary, sage, thyme, oregano, basil and garlic in the blender. Combine them until they have a uniform consistency. Add in some salt and pepper and spread this paste on the marinated lamb. Grill the rack of lamb until crispy and fully cooked. To make the side dish, boil the asparagus in water with some salt and lemon. Once it’s finished boiling, put it on ice to cool for a bit and then saute it for 1 minute in olive oil along with the green peas, salt, pepper and cherry tomatoes. Drizzle balsamic vinegar on a plate. Then add in the mixed lettuce and spinach salad. Next to the salad place the asparagus and peas and the rack of lamb, which should be cut to separate the ribs from one another. Garnish with the herb paste and serve. Seafood salad with grilled vegetables in a pesto sauce recipe serves 1 person; preparation time ~ 10 minutes; cooking time ~ 20 minutes Ingredients:Ingredients for the salad: 1 courgette, 1 aubergine, 1 red bell pepper, thyme, olive oil, salt, pepper, 100 g. prawns, 100 g. sea scallops, 50 ml. white wine. Ingredients for the pesto sauce: fresh basil, 1 clove garlic, 1 lemon, 50 g. grated Parmesan cheese, pine nuts, pepper. To garnish: arugula, cherry tomatoes. Directions: In order to prepare the vegetables, cut the aubergine and courgette into coins. Drizzle olive oil on top and sprinkle on some thyme, salt and pepper. Grill the vegetables, including the sliced red pepper. Drizzle olive oil on the prawns and sea scallops. Then put them on the grill to cook. While they’re cooking, sprinkle on pepper and pour on some white wine. To make the pesto sauce, combine the garlic and oil in the blender until uniform. Add in the lemon juice, Parmesan and pine nuts. Put in some ground pepper and blend everything together. Place the grilled courgette, aubergine and pepper on a plate (first remove the skin from the pepper). Then plate the arugula, cherry tomatoes and seafood. Drizzle the pesto sauce on top and serve. Almond hazelnut biscuits served with a cheesy yoghurt mousse recipe serves 2 person; preparation time ~ 15 minutes; cooking time ~ 30 minutes Ingredients:Ingredients for the biscuit: 2 eggs, 60 g. powdered sugar, 40 g. almond flour, 40 g. hazelnut flour. Ingredients for the mousse: 70 g. ricotta cheese, 70 g. cream cheese, Vanilla beans, 100 ml. heavy cream, 50 g. sugar. Ingredients for the sauce: 1 lemon, 1 lime, 100 g. sugar, 30 ml. mint liqueur, Fresh mint. Directions: To make the batter for the biscuit, combine and mix the egg yolks, powdered sugar and almond flour in a bowl. Add in the hazelnut flour and mix again. Pour the batter into a pan and let it bake for 15 minutes at 200 degrees Celsius. In order to make the mousse, mix the ricotta and cream cheeses together. Add in the vanilla beans and beat everything together until fluffy. Pour in the cream and a little bit of sugar and beat again. Put this mixture into the refrigerator for 15 minutes to cool. Melt the white chocolate in a double boiler and spread it in an even layer on cling film. Lay the cling film so it sits flat in the fridge. Once the chocolate has cooled, cut out different shapes and figures you can use to decorate the final dessert. To make the sauce, mix the lemon and lime juice together along with sugar. Boil the mixture for a few minutes on a medium flame. Then add in the mint liqueur and fresh mint that has been chopped in the blender. When assembling the dessert, spread the cheese mixture on the biscuit. Decorate the dish with strawberries, mint and the shapes you cut out of the white chocolate. Drizzle the sauce on top and serve.