Salmon filet with vegetable noodles
Hauptspeisen Zutaten für 2 Portionen 120g Bandnudeln 1 Frühlingszwiebel 300 g Karotten 100 g Champignons 300 g Brokkoli 1 EL Ölivenöl 100 ml Gemüsesuppe 250 g Lachsfilet Zitronensaft und Kräuter Salz und Pfeffer Zubereitung Nudeln nach Packungsanleitung kochen und abseihen. Zwiebel schälen und fein hacken. Gemüse waschen und putzen. Karotten in dünne Streifen und Champignons in dünne Scheiben schneiden. Broccoli in kleine Röschen zerteilen. Zwiebeln und Karotten in einer beschichteten Pfanne in 1 TL Öl anschwitzen, mit Gemüsesuppe ablöschen und dünsten lassen. Das restliche Gemüse nach ca. 3–4 Minuten dazugeben, gar werden lassen und mit ...
Colourful lentil stew
Hauptspeisen Zutaten für 2 Portionen 90 g grüne Linsen 90 g rote Linsen 1 kleine Zwiebel 300 g Karotten 300 g Erdäpfel 1 EL Rapsöl 1 EL gehackte Petersilie 1 TL süßes Paprikapulver 500 ml Gemüsesuppe Salz und Pfeffer Zubereitung Linsen waschen und abtropfen lassen. Grüne Linsen über Nacht in Wasser einweichen und am nächsten Tag abseihen. Grüne und rote Linsen nach Packungsanleitung kochen. Zwiebel schälen und fein hacken. Gemüse waschen. Karotten in kleine Würfel und geschälte Erdäpfel in große Würfel schneiden. Öl in einem beschichteten Topf erhitzen und zuerst Zwiebeln, dann ...
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 ...
