Ingredients for four people:

• 1 bunch wild green asparagus
• 1 large onion
• ¼ kg courgettes
• 1 l. vegetable stock
• 50 g. goat’s cheese, pepper, nutmeg, herb salt and a spoon of Brezal honey
• Whole-grain bread, 1 garlic (optional)
• Sea salt

How:

• Sweat the very finely chopped onion in a pan with sea salt over a low heat until it is transparent, then add the well cleaned wild asparagus and allow them cook for a few minutes.
• Add the chopped courgettes and stir to mix everything together, cover and allow to cook slowly. When we see that the vegetables have released all their juices cover with vegetable stock, add a spoonful of honey, pepper, nutmeg and goat’s cheese and allow cook for about fifteen minutes. After this time, purée with the mixer and strain.
• Serve in individual bowls with whole-grain bread and a splash of olive oil to which we can previously rub a garlic and add our favourite herbs.

Ingredients:

• 200 ml. Honey
• 200 ml. water
• 3 sheets of gelatin
• 250 g. cottage cheese
• 4 teaspoons of icing sugar
• Strawberries to your taste
• Some peeled and split almonds

Preparation:

• First, we soak the gelatine leaves in a bowl of water.

• Mix the water and honey in a saucepan, bring to a boil, allow to boil for about three minutes, remove from the heat and add the drained gelatine leaves. Mix well.

Honey, cottage cheese and strawberry cannelloni

• Now pour the liquid into a large tray, which we have previously spread some olive oil on using a paper towel. Place in the refrigerator for two hours or more, it must be well set.

• Mix the cottage cheese with the tablespoons of icing sugar, the sliced almonds and strawberries.

• Once the honey jelly has set properly, cut it into squares and place them on a flat surface. Fill them with cottage cheese, strawberries and almonds.

• Serve the cannelloni with honey and strawberries and sprinkle them with honey threads.

Ingredients:

• 1 tablespoonful of curry
• Leek
• Peppers
• Carrot
• Herbs (dill, thyme, etc.)
• Pepper
• Water
• Pumpkin
• Honey
• Fresh ginger
• Salt

Preparation:

• Heat a little oil in a saucepan, add the spoonful of curry powder and stir a little.
• Add the clean chopped leek, peppers, carrot. And stir everything well until it is browned.
• Add the water to the saucepan and add a little dill and/or thyme, rosemary etc. And some peppercorns and season to taste.
• Cut the pumpkin into squares and add it to the previously prepared broth together with some pieces of ginger.
• When the pumpkin is well cooked, blend everything well with a hand blender.
• Remove the cream from the heat, add a few tablespoons of honey and stir again.
• Milk can be added to tone down the flavour.