Astrid Olsson - Try it with...low acid recipes during mild heartburn: 110 stomach-friendly dishes for reflux

• Instead of apple, pear is just as good.

Servings: 6

Special appliances: pressure cooker, blender jug

Preparation time: 25 minutes

Suitable for: all

Ingredients:

• 500 g butternut pumpkin, peeled and diced

• 1 tbsp. olive oil

• 1 litre vegetable broth

• 1 tsp ginger powder

• 1 apple, peeled and sliced

Preparation

1. Put olive oil in a pressure cooker and saut.

2. Once the oil is hot, add the pumpkin and fry for 5 minutes.

3. Add the remaining ingredients and stir well.

4. Close the lid and cook for 10 minutes at high pressure.

5. Open with the cold-water release method.

6. Puree the soup.

7. Serve warm and enjoy.

Nutrition information per serving:

• 100 calories

• 3 g fat

• 15 g carbohydrates

• 4 g proteins

• If you want it vegetarian, replace the chicken broth with a vegetable broth. However, this changes the taste and calorie content a little. If you want it more spicy-hotter, let the chilli pepper fry alone for half a minute and then add the ginger, spring onions and garlic.

Servings: 4

Special equipment: wok

Preparation time: 25 minutes

Suitable for: Usually the most (peanut oil, chili, pepper)

Ingredients:

• 5 medium aubergines

• 3 tablespoons peanut oil (note compatibility, otherwise take rapeseed oil)

• 1 tablespoon dark sesame oil

• 1 pinch salt

• 1 pinch of pepper

• 2 spring onions, chopped

• 2 cm ginger root, crushed

• 3 garlic cloves, crushed

• 1 red chilli, sliced (optional, note compatibility)

• 120 ml chicken broth

• 3 tbsp. soy sauce

• 1 tbsp. rice wine vinegar

• 1 tbsp. brown sugar

• 1 tbsp. corn starch

• 1 tbsp. roasted sesame seeds for decoration

• Some basil and bay leaves for decoration

Preparation

1. Halve the eggplants/aubergines and cut into bite-sized pieces.

2. Heat the wok, add the oil and grease the wok evenly with it.

3. Pour the eggplant/aubergine pieces into the hot oil. Brown for 3 minutes.

4. Season with salt and pepper.

5. Put aubergine pieces aside.

6. Repeat the process with further pieces of eggplant/aubergine until all are ready.

7. Then fry the ginger, spring onions, garlic and chilli in the wok for one minute.

8. Add the chicken stock to the wok.

9. In a bowl, mix vinegar, soy sauce, sugar and corn starch well.

10. Add the finished soy sauce mixture to the wok and heat for one minute. Add all the eggplant/aubergine pieces and mix well.

11. Serve and enjoy ready-made mixture with decoration.

Nutrition information per serving:

• 100 calories

• 18 g fat

• 51 g carbohydrates

• 15 g proteins

• Delicious during the asparagus season. If possible, use fresh asparagus. If necessary, take care that not too much salt has been used. This would otherwise unnecessarily remove liquid from the ingredients during the cooking process. If you need a little "meat" between your teeth, add a few bacon cubes with the cabbage (instead of croutons at the end).

Servings: 5

Special equipment: wok

Preparation time: 35 minutes

Suitable for: Usually the most

Ingredients:

• 90 ml olive oil

• 1 medium aubergine/eggplant, diced

• 1 onion, diced (more compatible alternative: spring onion)

• 150 g asparagus, cut into 2 cm pieces

• 6 Chinese cabbage leaves

• A handful of halved cocktail tomatoes (approx. 10 pieces)

• 1 pinch of oregano

• 1 pinch sage

• 1 pinch of thyme

• 1 pinch salt

• 1 pinch of pepper

• A handful of croutons

Preparation

1. Saut the eggplant and onion in a hot wok for 4 minutes.

2. Add asparagus and cabbage. Fry for another 4 minutes.

3. Add tomatoes, sage, oregano, salt, pepper and thyme.

4. Cover and simmer for 10-15 minutes on a low flame.

5. Garnish with croutons and serve.

Nutrition information per serving:

• 282 calories

• 23 g fat

• 19 g carbohydrates

• 18 g proteins

• Scallops are best bought at the fish counter.

Servings: 1

Special equipment: hearth

Preparation time: 15 minutes

Suitable for: