Hello Spring!
Shape happens
In March we talk about
How to make the most of March on your plate
This winter was long and cold, so we are looking forward to nature’s spring awakening even more than usual.
Our diet also changes in spring: by the end of winter our bodies often run low on vitamin reserves, and we begin to crave crisp, fresh greens. Instead of warming, hearty dishes, we long for lighter, brighter flavours and foods with lower energy content. Spring is also the season when the sun finally shines again, the days grow longer, nature calls us outside, and we feel the motivation to get back into shape.
Look for dishes marked with the Smart Choice label on the menu and in the restaurant!
IT’S SO GOOD TO SEE COLORS AGAIN!
The first local spring produce
After the long, cold winter, it feels good for the eyes to see colors again. Vibrant red radishes, fresh spinach leaves, and the first tender kohlrabi bring renewal not only to our bodies, but also to our spirits.
In our restaurants, we also aim to brighten your day with colorful salads and fresh, seasonal flavors.
Would you like to read more about the latest news of the season?
Seasonal and fresh in March
At this time of year, the vegetables harvested in autumn and winter are still available: root vegetables such as carrots, onions, potatoes, beetroot, celery and their companions (you can read more about them in last month’s topic).
In March it is still worth enjoying cabbage varieties, fennel, legumes, apples, pears and nuts.
At the same time, the first early spring produce gradually appears at markets: spring onions, radishes and young kohlrabi, along with vibrant green spinach, sorrel and rocket. The first lettuces also help bring crisp textures and refreshing flavours to our plates.
Interesting facts about the first spring greens
Did you know that
-
spring onions may support cell renewal, which can help slow certain ageing processes in the body?
-
radishes are not only crisp and refreshing, but they have traditionally been used to help relieve springtime infections—for example easing respiratory congestion when a large radish is hollowed out, filled with honey, and the juice is spooned out a few hours later?
-
spinach is also ideal for weight-conscious diets, because it is low in calories and fat, and the phytochemicals it contains can stimulate hormones responsible for satiety, helping us feel full with smaller portions?
-
sorrel, thanks to its high fruit-acid content, has a refreshing and invigorating taste, and in some cuisines it is even considered a herb?
-
the original Caesar salad is made exclusively with romaine lettuce?
Seasonal recipe
Vegetable ramen
Ingredients:
-
200 g ramen noodles
-
1 l vegetable stock
-
2 tbsp soy sauce
-
1 tsp miso paste
-
a small piece of ginger
-
2 cloves garlic
-
4 boiled eggs
-
1 carrot
-
a handful of shiitake or button mushrooms
-
a handful of baby spinach
-
1 spring onion
-
1 tsp sesame oil
-
chili to taste
Preparation:
Sauté the garlic and ginger briefly in a little sesame oil, then pour in the vegetable stock, soy sauce and miso paste. Add the sliced mushrooms and the carrot cut into thin strips, and cook for a few minutes until just tender but still crisp. Meanwhile, cook the noodles separately. At the end, stir the spinach into the hot broth just until it wilts. To serve, add the halved boiled eggs, then sprinkle with spring onion and chili.
Recommended by Botond Décsi, chef of Delirest:
If you’re looking for an even fresher taste, feel free to enrich your soup with crunchy bean sprouts, thinly sliced fresh radish or chives. You’ll see – every flavour of spring can fit into one warm bowl of soup. Enjoy your meal!