Lunch: Roast chopped bark and diced onion in soybean oil. Form into a gratin dish with boiled potato slices and tender, cooked carrot slices. Stir whole milk with starch flour, let it boil, season with nutmeg, herbs, pepper and a little iodized salt, pour over the casserole. Sprinkle with grated cheese. Bake at 200 degrees until golden brown. Rinse lettuce leaves thoroughly. Cook a dressing from juice of one lemon, soybean oil, salt, sugar and chopped herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
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