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Make sure you have the right tools: Choose a coated pan or grill pan to give meat a nice crust, also when there's very little fat.
Don’t blanch or boil vegetables in water. Instead, steam them to preserve the vitamins and minerals they contain.
Choose fresh, dried or frozen herbs to make your dishes tasty and varied, even when using very little salt. Herbs also have lots of vitamins, minerals and secondary plant substances.
Be sure to use the right kind of oil: When preparing cold dishes, use cold-pressed rapeseed, olive, or walnut oil with valuable fatty acids; when frying things, use heat-resistant HOLL rapeseed oil or olive oil.