Schmackofatz: Fish lasagne
Main course Ingredients for 1 casserole dish for approx. 6 portions 500 g frozen spinach leaves Salt, pepper 1 clove of garlic 400 g salmon fillet 2 tbsp lemon juice 20 g butter 2 tbsp wholemeal flour 500 ml low-fat milk 12 lasagne sheets 50 g Parmesan cheese for sprinkling Preparation Defrost the spinach, then squeeze well and season with salt and pepper. Peel and crush the garlic clove and add to the spinach. Sprinkle the salmon with lemon juice, season with salt and pepper and leave to marinate for 10 minutes. Melt the butter and sauté the flour in it while stirring. Add the milk and bring to the boil while stirring. Cook uncovered over a medium heat for 10 ...
Lentil bolognese
Main courses Ingredients for 4 portions 1 onion 2 cloves of garlic 1 large carrot 1 stalk of celery 200 g mountain or plate lentils 1 tbsp olive oil 3 tbsp tomato puree 800 ml vegetable stock 800 g peeled or strained tomatoes 280 g wholegrain spaghetti Oregano, basil, rosemary Salt, pepper 20 g freshly grated Parmesan, if desired 1 small onion Preparation Peel and finely dice the onion and garlic. Wash and chop the carrot and celery. Rinse the lentils in a sieve. Heat the olive oil in a large pan. Sauté the vegetables over a medium heat for approx. 5 minutes. Add the garlic and tomato purée and fry briefly. ...
Pirate plate
Main course Ingredients for 2 portions ½ fennel bulb 1 carrot ¼ leek 2 potatoes (waxy) 75 ml water a little nutmeg 1 char fillet (100 g) 100 ml water 1 tsp olive oil a little lemon juice Preparation Wash the fennel bulb, remove the green parts and then cut the whole bulb lengthways into thin slices, wash the carrot and leek and cut into slices. Peel the potatoes, cut into small pieces and cook in water with the vegetables for four to five minutes. Then season with nutmeg. Fry the char fillet with skin in a mixture of water and olive oil in ...
Little Red Riding Hood's delicacies
Main course Ingredients for 2 portions ¼ leek 1 small carrot 2 mushrooms 2 tsp rapeseed oil 100 g pork fillet 120 ml milk Parsley 1 tsp flour 40 g pasta Preparation Wash, peel and finely chop the leek and carrot. Cut the meat into small pieces. Clean the mushrooms with a damp cloth and chop into small pieces. Heat the oil in a non-stick pan. Add the leek, mushrooms, carrot and meat and fry a little, then leave to stew. Then pour in the milk, season with parsley and thicken with a little flour. Prepare the pasta according to the packet instructions and serve together on a plate. ...
Pasta bake al'Alfredo
Main course Ingredients for 4 portions 250 ml water 100 g pasta (e.g. croissants) 1 small carrot (approx. 50 g) 50 g celeriac 1 tbsp chopped onion 1/2 clove garlic 1/2 yellow pepper (approx. 50 g) 1 tbsp olive oil 100 g minced beef 1/2 tbsp tomato puree 200 g tomato pulp a little water 2 tbsp grated Gouda cheese 1/2 tbsp chopped parsley Preparation Bring the water to the boil in a pan and prepare the pasta according to the pack instructions. Wash and peel the carrot and celery and chop them together with the onion and garlic. Wash the peppers too, remove the seeds and chop into small pieces. Olive oil ...
Karla on the chickpea
Main courses Ingredients for 2 portions Sweet potato salad 1/2 sweet potato (approx. 100 g) 1 carrot (approx. 100 g) 1 tsp rapeseed oil a little water (5-6 tbsp) 50 g chickpeas (cooked from a tin) 2 small tomatoes 5 g grated walnuts a little pepper Ingredients for 2 portions of trout 1 tsp olive oil 1/2 clove garlic 100 g trout fillet 1 slice of lemon 1 tsp chopped parsley Preparation of the salad Wash and peel the sweet potato and carrot and cut into small pieces. Heat the oil in a pan, add the carrot pieces and fry briefly. Then deglaze with a little water and sauté for approx. 10 minutes. As soon as the carrot ...
