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Tip: Camelina oil

This oil, which tastes so green and intense, underlines particularly well the natural taste of strong vegetables. It goes well with artichokes or celery. Young spinach sweated in a pan and then seasoned with a little nutmeg and camelina oil underlines this vegetable perfectly. Strong salads with bitter substances such as chicory and radicchio also tolerate a dash of camellia oil. I also like to combine it with potatoes, for example baked potato with herbal quark and a teaspoon of camelina oil over the quark and the warm potato - and then pay attention to the scent that unfolds - it reminds me of freshly mowed grass every time. Considering that this oil contains a lot of omega-3 fatty acids, one should try to ingest it daily.

Pödör camelina Oil makes vegetables taste even
Pödör camelina Oil makes vegetables taste even
The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.
The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.
The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.

Pödör camelina Oil makes vegetables taste even "greener". Here star chef Thomas Bühner shows how to underline the taste of young spinach.

Pödör camelina Oil makes vegetables taste even "greener". Here star chef Thomas Bühner shows how to underline the taste of young spinach.

The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.

The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.

The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.

Pödör camelina Oil makes vegetables taste even
Pödör camelina Oil makes vegetables taste even
The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.
The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.
The briefly sweated spinach is seasoned at the end by top chef Thomas Bühner with Pödör camelina oil, freshly grated nutmeg and a pinch of sea salt. His special tip on this: Season spinach only after heating! As the delicate leafy vegetables collapse, the quantity is initially overestimated and often too much salt is added.

More tips

 

Tip: Vinegar - the invigorating element

Tip for handling meat and cold-pressed oils

Tip: Sour cherry balsamico

Tip: Organic Thistle oil

Tip: “Pure Harmony – Egg and Pumpkin seed oil“

Tip: Camelina oil

Tip: “Unbelievably fresh”

A tip from star chef Thomas Bühner to melt away

Tip: Gentle handling “The best comes at last!” – meat preparation

Tip: Gentle handling “The best comes at last!” – fish preparation

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