Clean Eating in Germany – Tannerhof

Tannerhof is one of those places you wish you could find. The wellness spa is so exclusive that only until recently has the website been updated to include English – so yes, it is a local hot-spot.

Clean Eating in Germany - Tannerhof

Tannerhof has a lot of things going for it including the designer huts by Munich design Florian Nagler as well as health events which change daily from water pilates to Qi-Gong. But if you think The Tannerhof is just another health resort for celebrities on another detox program, think again.

Tannerhof is 100% Organic – sourcing only the finest regional organic products, including herbs and vegetables from their own garden.

Keeping things sustainable, the chef of Tannerhof alternates his menu from vegetarian, meat and fish so you don’t leave Tannerhof hungry ( unless you are on the fasting program).

If you are following a clean eating diet, here is a delicious seasonal salad from Chef Nico Sator of Tannerhof

Homegrown or seasonal tomatoes with creamed Mozzarella, Burrata & olive oil
 
Author:
Serves: 4 to 5 servings
Ingredients
Tomatoes:
  • 8 large seasonal tomatoes (variation of different types makes it colourful)
  • olive oil
  • salt
  • ground black pepper
  • sugar
  • white balsam vinegar
  • Garlic to taste
Creamed Mozzarella:
  • 50g Mozzarella
  • 50g egg (yolk and egg white combined)
  • 50g yoghurt
  • 5 leaves of gelatin
  • salt
  • pepper
  • 250ml fresh cream
Burrata:
  • 200g, pulled into pieces
  • salt
  • pepper
  • olive oil
  • fresh basil leaves
Instructions
  1. For the creamed Mozzarella combine the egg with salt and whisk over bain marie, leave to cool in the fridge.
  2. Dissolve the Mozzarella in 50ml fresh cream, add the soaked gelatin and leave at room temperature. Beat the rest of fresh cream and combine with the dissolved mozzarella and cold egg mixture.
  3. Season with salt, pepper, garlic and sugar. Chill for min. 3 hours.
  4. Cut tomatoes according to size, marinate with olive oil, salt, ground pepper, and white balsam vinegar.
  5. Also marinate the pulled burrata.
  6. Paste creamed mozzarella onto decorative plates, arrange tomatoes and burrata, decorate with fresh basil leaves, finish with a thread of olive oil.

 

Michelle Tchea

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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