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 ...
Cock-a-leekie omelette
Main course Ingredients for 2 portions 4 asparagus spears (green) a little water 2 eggs 3 tbsp milk 1 tsp rapeseed oil fresh parsley to garnish Preparation Wash the asparagus, clean if necessary and steam in a pan with a little water for about 5 minutes until cooked. Remove the asparagus spears, drain and cut into 2-3 cm long pieces. Crack the eggs into a bowl, pour in the milk, whisk everything loosely and add the asparagus pieces. Heat the oil in a small pan. Pour the mixture into the pan and fry the omelette well on both sides. Wash and roughly chop the parsley ...
Spring bread
Frühstück und Snacks Zutaten für 2 Portionen 3 Radieschen 2 EL Frühlingszwiebel 4 Cherrytomaten 1/4 Cherrytomaten 3 EL Topfen 3 Scheiben Vollkorntoastbrot Zubereitung Radieschen waschen, raspeln oder in kleine Würfel schneiden, Frühlingszwiebel und Petersilie ebenfalls gründlich waschen und fein hacken. Topfen aufrühren, Radieschen, Frühlingszwiebel und Petersilie untermischen. Mit Zitronensaft abschmecken und auf die Brote streichen. Dieser selbstgemachte Aufstrich schmeckt auch hervorragend zu frisch gebackenen Brötchen (siehe Rezept „Grüne Drachensuppe mit Feuerbrot").
Blub-Blub Sandwich
Main course Ingredients for 2 portions 100 g salmon fillet, skinless and boneless 1 tbsp rapeseed oil 4 cherry tomatoes 2 lettuce leaves 2 slices wholemeal toast 2 tbsp natural yoghurt Fresh herbs to taste (e.g. parsley or dill) 1 tbsp lemon juice 2 toothpicks Preparation Rinse the salmon fillet in cold water and pat dry. Wash and chop the tomatoes and lettuce leaves. Toast the bread in the oven or in a toaster until light brown. Mix the yoghurt with the herbs in a bowl. Fry the fillet with the oil in a pan and then drizzle with lemon juice. Spread the yoghurt sauce on the slice of toast and top evenly with the salmon, tomato pieces and lettuce leaves. Place the remaining slice of toast on top. Secure the finished sandwich with toothpicks and cut into triangles. ...
