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. ...
Crispy bowls
Desserts Ingredients for 2 portions For the topping: 30 g ground almonds 30 g rolled oats 1 tbsp honey Cinnamon For the fruit layer 1 apple 30 g blueberries Cinnamon Water Preparation of topping For the crumble, place the ground almonds, rolled oats, honey and cinnamon in a mixing bowl and mix well. Preparation of the fruit layer When the crumble is ready, peel the apple, remove the core and cut the flesh into small pieces. Place the apple pieces in a pan with the blueberries, honey and cinnamon and add enough boiling water to cover the bottom of the pan. ...
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. ...
Colourful energy soup
Soup ingredients for 2 portions of soup 2 tsp olive oil 2 tbsp chopped onion 1/2 clove garlic a little rosemary, chopped 1/2 parsnip 1 carrot 1/2 yellow turnip 1 potato 20 g rolled barley 300 - 400 ml water 2 tbsp parsley Preparing the soup Wash, peel and chop the vegetables. Heat the olive oil in a pan over a low heat. Sauté the onion, garlic, rosemary, parsnip, carrot and turnip for 10 minutes, stirring until the onion is soft. Add the potato and fry again for 5 minutes. Wash the pearl barley, add to the vegetables, pour in the water and bring to the boil. ...
