Tafelspitzsülze

For a casserole dish of about 1 liter capacity 1. Blanch vegetable cubes in boiling hot salted water and quench in iced water. Cut the boiled beef into thin slices.

2. bring the boiled beef stock to the boil and strain through a sieve. Squeeze gelatine leaves and let them melt in the hot clear soup while stirring. Season clear soup heartily with salt and pepper and season with balsamic vinegar. Add the vegetables to the clear soup.

3. spread a baking dish (1 liter capacity) with plastic wrap. put in a container with ice cubes so that the clear soup with the vegetable cubes begins to thicken on the spot. put in a little clear soup with vegetable cubes at the beginning, then put a few slices of table tip on top. Repeat this process until the baking dish is filled. The spacing between the slices of boiled beef should not be very large. Close the casserole dish with a lid and put the aspic in the refrigerator for 3-4 hours.

4. season salads with salt and pepper, sprinkle with balsamic vinegar vinegar.

5. arrange leaf lettuce on plates. Lift aspic from mold, cut into slices and arrange on top of leaf lettuce. With a little bit of pumpkin seed oil drizzle and the roasted pumpkin seeds over it form.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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