Vegetables

Zutaten (6 Portionen): 2 Stangen Staudensellerie2 Karotten1 Zwiebel600 g Auberginen2 EL Öl2 Zehe Knoblauch150 g Linsen, grün/braun, trocken2 Dosen Tomaten, stückige1⁄2 TL Zimt1⁄2 TL, gemahlen Pimentkörner/Nelkenpfeffer160 ml Wasser350 g Kartoffeln, festkochende1 Prise Salz1 Prise Pfeffer2 Eier500 g Joghurt, Magermilchjoghurt, Natur, bis 0,5 % Fett Zubereitung: Sellerie waschen und in Scheiben schneiden. Karotten mit Zwiebel schälen […]

Zutaten (2 Portionen): 1 Hokkaidokürbis1 Prise Salz1 Prise Pfeffer1 Zucchini1 Zwiebel1 TL Öl150 g Tatar, roh1 TL Thymian, gehackt30 g Ricotta Zubereitung: Backofen auf 180° C (Gas: Stufe 2, Umluft: 160° C) vorheizen. Kürbis waschen, halbieren und Kerne mit einem Löffel entfernen. Kürbishälfte mit Salz und Pfeffer würzen und auf ein mit Backpapier ausgelegtes Backblech

Zutaten: 800 g Rosenkohl Salz 200 ml Gemüsebrühe 150 g Frischkäse 1 Msp. Speisestärke 1 EL Senf (körnig) 1 EL Senf (mittelscharf) Zitronensaft n. Geschmack Pfeffer (weiß) 2Schalotten 2 EL Butter   Zubereitung: Den Rosenkohl waschen, putzen, große Röschen halbieren, beim Rest den Strunk kreuzweise einschneiden. In Salzwasser 10-12 Minuten mit leichtem Biss gar kochen.

Zutaten für 4 Portionen: 2 Zweige Rosmarin 3 Eigelbe 60 ml Sahne Salz & Pfeffer aus der Mühle 1 Knoblauchzehe 400 g Feta 4 Spitzpaprikaschoten Olivenöl Pflanzenöl für den Rost edelsüßes Paprikapulver zum Bestreuen 1 EL gehackte Petersilie Zubereitung: Einen Kugelgrill anheizen. Den Rosmarin abbrausen, trocken schütteln und die Nadeln fein hacken. Die Eigelbe mit

Ingredients: 3-4 large potatoes, sliced into wedges 4 tablespoons olive oil 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons Italian seasoning 1/2 cup shredded parmesan cheese Preparation: Preheat oven to 200 °C. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss

  Zutaten (4 Pers): 800 g Rosenkohl Salz 50 g Walnusskernhälften 1 EL Öl 100 g Frühstücksspeck Pfeffer Zucker   Zubereitung: Rosenkohl putzen, waschen, am Stiel kreuzweise einschneiden. Rosenkohl in kochendem Salzwasser 8–10 Minuten köcheln. Rosenkohl abgießen und abtropfen lassen. Walnüsse nach Belieben kleiner hacken. Öl in einer beschichteten Pfanne erhitzen. Speck darin unter Wenden

Ingrédients (6 pers): 500 g de brocolis 250 g de pommes de terre 3 c. à soupe de crème fraîche muscade sel, poivre Préparation : Faites bien cuire les brocolis et les pommes de terre. Les réduire en purée, à l’aide d’une fourchette ou d’un écrase purée. Ajoutez la crème fraîche à la purée, la

  Ingrédients (4 pers): 1 Potimarron 500g Pommes de terre 1 oignon Beurre Gruyère râpé Chapelure Sel, poivre Préparation : Après avoir enlevé la peau et les graines de la courge, la couper en gros cubes et la faire cuire à la vapeur avec les pommes de terre et les oignons pendant 15 mn. (On

Ingrédients (4 pers): 800 g de haricots verts 200 g de jambon découenné et dégraissé 1 gousse d’ail 2 jaunes d’œufs 4 cuillères à soupe de crème fraîche légère 4 cuillères à soupe de fromage râpé allégé 1 cuillère à soupe d’huile d’olive Sel & poivre Préparation: Pelez et hachez l’ail. Détaillez le jambon en

  Ingredients: 1 bunch (about a pound) fresh asparagus spears, bottom 1/4 trimmed and discarded 1 tablespoon olive oil 1 tablespoon fresh lemon juice (from about a half a lemon) 3 cloves garlic, thinly sliced 1/2 teaspoon kosher salt 1/4 cup grated parmesan Preparation: Preheat oven to 200 degrees C. Line a baking sheet with

  Schneiden Sie Broccoli in Röschen, und halbieren Sie diese. Legen Sie die Broccoli Stücke auf ein mit Backpapier belegtes Backblech. Träufeln Sie Olivenöl darüber, und würzen Sie mit Salz und Chili-flocken. Streuen Sie Mandelscheiben darüber, und rösten Sie alles im 200 Grad heißen Backofen etwa 10 Minuten. In der Halbzeit wenden. Geben Sie ein

  Ingrédients (4 pers): 1 kg de navets Pour la béchamel: 1/2 litre de lait 50 g de beurre 2 c. à soupe de farine 100 g de gruyère râpé sel, poivre   Préparation: Préchauffez le four à 180°C. Pelez les navets et coupez-les en petites rondelles. Faites-les cuire 20 min dans une casserole d’eau

  Ingrédients (6 pers): 3 belles courgettes 200 g de fromage frais allégé 6 tranches de jambon de Parme 50 g de parmesan râpé allégé 4 cuillères à soupe de basilic frais ciselé 2 cuillères à café d’herbes de Provence 2 cuillères à soupe d’huile d’olive sel, poivre   Préparation: Lavez les courgettes, ôtez les

  Ingredients: 2 pommes de terre par personne huile d’olive gros sel Preparation: Préchauffez le four th.7 (200°C). Coupez les pommes de terre en 2 dans le sens de la longueur. Disposez-les dans un plat à four, face coupée vers le haut, versez un filet d’huile d’olive sur les pommes de terre et saupoudrez de

  Ingredients (4 pers): 3 Courgettes 200ml Crème liquide 2 Oeufs 1 Tomate 40 g Fromage râpé Preparation: Préchauffez le four à th. 6 (180 °C). Lavez et coupez les courgettes et la tomate en rondelles. Répartissez-les dans un plat à gratin. Battez les œufs, et mélangez-les avec la crème. Salez et poivrez. Versez cette

Ingredients: 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 tablespoon chopped fresh parsley leaves Preparation: Preheat oven to 180 degrees C. Coat a cooling

  Ingredients: 8 medium potatoes 4 sprigs of rosemary 4 tbsp. olive oil 2 tbsp. coarse salt Preparation: Wash the potatoes and cut them in half lengthwise. Place them on the baking sheet. Cover them with olive oil using a brush. Sprinkle with the sea salt and the rosemary. Bake for about 30 minutes in

Ingredients (4 servings): 1 kg new potatoes 1 white cabbage 300 g ground beef 300 g minced veal 50 g smoked bacon 1/2 tsp veal stock 2 shallots, chopped 50 g grated cheese 2 tbsp. chopped parsley 50 ml dry white wine 150 ml of water Preparation: Preheat the oven to 180 ° C. Cut

  Ingredients (4 servings): 600g daikon 2 tablespoons butter 1 tablespoon flour 375ml vegetable stock 150 ml cream salt pepper freshly grated nutmeg Parsley Preparation: Cut the daikon in sticks. Melt the butter in a wide saucepan, stir in the flour and fry until it gets light yellow (not too dark) over medium heat. Slowly

  Ingredients (4 servings): 200g Feta cheese 600g frozen spinach 500g puff pastry 20g sesame seeds 2 tbsp. milk Salt, pepper Preparation: Preheat the oven to 220°C. Defrost the spinach in the microwave and squeeze it to get the water out. Roll out the dough and cut it into 4 rectangles of identical size. Cut

Ingredients (4 servings): 1 can (14-1/2 ounces) chicken broth (400 ml) 1/4 tsp garlic powder 1/4 tsp pepper 3 cups frozen chopped broccoli, thawed and drained 1 cup uncooked couscous 1/4 cup grated Parmesan cheese Preparation: In a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove

  Ingredients (6 servings): 1 medium kabocha pumpkin 3 cloves garlic, diced 2 tbsp. olive oil salt and pepper Preparation: Preheat the oven to 200 degrees. Flex your biceps and prepare for a workout. Grab a sturdy knife and cut the kabocha in two, removing the seeds and pulp from the center. Cut the pumpkin

  Ingredients (4 servings): 725 g potatoes, peeled and quartered 80 ml milk 1 garlic clove smashed 20 g butter 25 g sour cream 1 Tbsp. fresh chives + some for garnish 1 tsp salt ⅛ tsp ground pepper Instructions: Place washed & quartered potatoes in a medium pot, bring them to a boil and

Ingredients (4 servings): For the focaccia (10 buns): 250 g strong white bread flour, plus extra for dusting 4 g fast action yeast, (or 1tsp) Olive oil, for oiling bowl plus 10 tsp for garnish Tomatoes fresh or dried (optional) Few sprigs rosemary, roughly chopped (optional) Small handful olives, (optional) For the zucchini linguine: 1

Ingredients (3-4 servings or 6-8 appetizer servings): 1 globe eggplant, about 8 ounces and 9-10 inches long about 1 T salt, for drawing water out of eggplant about 2 T olive oil, for brushing eggplant before roasting about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting 10 large basil leaves, cut in

  Ingredients (4 servings): 1 kg asparagus, white 200 g ham, raw or cooked, sliced 600 g potato (n), small, new some salt For the sauce: 3 egg yolks, fresh 3 tablespoons dry white wine 300 g butter, cut in small cubes 1 tablespoon lemon juice salt For the garnish: some parsley Preparation: Peel the

  Ingredients (4 servings): 8 asparagus Cooked ham slices (the number depends on the size of the slices) 4 slices of Gouda 100 g flour 100 g of bread crumbs 2 eggs (medium) 1-tablespoon butter (for water asparagus) 1-teaspoon sugar (for water asparagus) salt Pepper 100 g butter (for frying) Preparation: Cook the asparagus in

  Ingredients (6 servings): 1 kg potatoes 2 eggs 2 tablespoons flour Salt, pepper Preparation: For the hash browns, peel the potatoes grate them either with a food processor or a grater. Mix the eggs and the flour, salt and pepper. Add to the potatoes and mix well. Heat some butter in a pan, add

  Ingredients: 6 tomatoes 3 cloves of garlic 1/2 bunch parsley olive oil breadcrumbs salt and pepper Preparation: Wash the tomatoes, cut them in two and put them in a baking dish, add salt and pepper. Peel the garlic cloves, chop them and put them on tomatoes. Sprinkle with chopped parsley and breadcrumbs. Drizzle with

  Ingredients: 4 aubergines 4 courgettes 2 red or yellow peppers 2 small tins of tomato sauce 5 tbsp. olive oil 1 bunch basil 1 medium onion , peeled and thinly sliced 2 garlic cloves , peeled and crushed Preparation: Cut the aubergines in half lengthways. Place them on the board, cut side down, slice

  Ingredients (for 4 persons): 4 pieces of pepper (or tomatoes or zucchinis or eggplants) 300 g minced meat ½ can of chopped tomatoes 30g rice 1 onion Garlic Parsley Thyme Oregano Preparation: Preheat the oven to 175°C. Cook the rice. Prepare the vegetables: Cut the peppers in half lengthwise and remove the seeds. For

Ingredients (for 6 persons): 750 g potatoes ½ l milk 1 egg 50g butter 125g grated cheese garlic Grated nutmeg salt and pepper   Preparation: Peel and slice the potatoes. Mix the milk, the egg, garlic, nutmeg salt and pepper in a bowl. Place the potatoes in a large saucepan and cover with the milk