Cauldron
Main courses Ingredients for 3 portions 1 potato (approx. 100 g) 1 carrot (approx. 100 g) 1 small parsnip (approx. 50 g) 1 piece of root parsley (approx. 50 g) 1/4 courgette (approx. 50 g) 2 tbsp chopped onion 1 tbsp olive oil 150 ml water 1 bay leaf 1 tsp dried oregano 60 g white beans (cooked from a tin) Preparation Wash, peel and chop the potato, carrot, parsnip, root parsley and courgette. Chop the onion into small pieces. Pour the olive oil into a pan and lightly fry the onion. Add the chopped vegetables and sauté for approx. 5 minutes over a medium heat ...
Colourful toast sticks with Ratz-Fatz
Main courses Ingredients for 2 portions of toast wedges 1/2 small pepper (approx. 25 g) 1 small carrot (approx. 50 g) 1 small piece of courgette (approx. 25 g) 1 tbsp chopped parsley 1 tbsp grated Gouda cheese 1 tbsp sour cream 2 slices wholemeal toast Ingredients for 2 portions of carrot and kohlrabi salad 1 small carrot (approx. 50 g) 1/2 kohlrabi (approx. 50 g) 1 tsp rapeseed oil a little vinegar Preparation of toast wedges Preheat oven to 180°C. Wash the pepper, remove the seeds and cut into small cubes. Wash, peel and grate the carrot. Wash the courgette and cut into small pieces, finely chop the parsley. Mix the vegetables with the grated cheese ...
Curry-Toastiesssss…
Main course Ingredients for 2 portions 2 carrots 10 g ground walnuts 50 g Emmental cheese 2 tsp mild curry powder 4 slices wholemeal toast Preparation Preheat the sandwich toaster. Peel and grate the carrots and grate the cheese. Mix the grated carrots with the ground walnuts, cheese and curry. Spread onto 2 slices of sandwich toast. Place a second slice on top and bake in the sandwich toaster for approx. 5-7 minutes until golden brown. Recipe curry toasties (.pdf)
Elephant-strong Trorööö skewer
Main courses Ingredients for 2 portions of chicken skewers 100 g chicken 50 g aubergine 50 g courgette 50 g pepper Skewers a little rapeseed oil Ingredients for 2 portions of yoghurt dip 100 g yoghurt (3 tbsp) herbs (e.g. chives) a little pepper Ingredients for 2 portions of sweet potato wedges 240 g sweet potato a little rosemary Preparation Wash and peel the sweet potatoes and cut into small wedges. The sweet potato wedges should not be too thick, otherwise they will not be nice and crispy. Place on a baking tray lined with baking paper and bake in a preheated oven at 210° C for approx. 20 minutes. Wash the fresh herbs thoroughly, pat dry and chop into small pieces. ...
UFO loaf with marshmallow puree
Main courses Ingredients for 8 loaves 100 g millet 250 ml water 1 bay leaf 1 egg size S 3 tbsp parsley & chives, washed and finely chopped 1 tbsp quark a little rapeseed oil Ingredients for 4 portions of mash 2 potatoes a little water 400 g peas, frozen 2 tbsp fresh mint leaves Preparation of the millet loaves Put the millet in a sieve and wash it hot, then boil it in water with the bay leaf and leave to soak for 20 minutes over a low heat. Leave the millet to cool for about 10 minutes (to prevent the egg from curdling). Then mix with the egg, herbs ... mix.
Red-white-red robber dumplings
Main dishes Ingredients for 2 portions of soup 1 onion 1 tbsp rapeseed oil 200 g minced meat 4 tbsp breadcrumbs 1 piece of egg Cumin / oregano / cariander to taste Ingredients for 4 portions of cauliflower rice 1/4 cauliflower 1 onion 1 tbsp rapeseed oil 30 ml water 1 pinch of nutmeg Nutmeg Ingredients for 4 portions Tomato sauce 1 clove of garlic 1 tsp rapeseed oil 400 g tinned tomatoes 1 tsp tomato purée a little cornflour to thicken 1 bay leaf Preparation For the meatballs, finely chop the onion and fry in oil. In a bowl, mix the sautéed onion with the other ingredients for the meatballs ...
