Vegetable Kitchen E-Book

Bernhard Long

• Herausgeber: epubli
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2016

Seitenzahl: 709

Beschreibung

Vegetable Kitchen: The 600 best recipes. Todas las recetas con instrucciones detalladas.

Das E-Book Vegetable Kitchen wird angeboten von epubli und wurde mit folgenden Begriffen kategorisiert:
aperitivos Brunch Buffet recetas, Vegetable Kitchen, recetas fijas partido de picnic almuerzo al aire libre, recetas de libros de cocina de verano fiesta de verano de cocina, asar y recetas para parrillas

Leseprobe

Vegetable Kitchen:

The 600 best recipes

Reproduction, translation, processing or similar acts for commercial gain and resale or other publications are not permitted without the written consent of the author.

Copyright © 2016 - Bernhard Long

All rights reserved.

Table of Contents

Casseroles - Recipes for delicious oven dishes

Gnocchi and asparagus casserole with ham

Potato and kohlrabi gratin

Courgette and tomato gratin with Manchego

Redfish and spinach bake with flaked almonds

Lasagne with cream cheese

Vegetable rice pudding with chive yogurt

Savoy cabbage casserole with noodles

Mushroom Gratin on sprout salad with shredded carrots

Carrots and kohlrabi gratin with herb quark

Millet pudding with pears and flaked almonds

Nettle kohlrabi gratin with sweet potatoes and Gouda

Savoy lasagne with tomato sauce

Colourful vegetables gratin with Wholemeal streusel

Leek and tomato gratin with olives and basil

Quinoa quark pudding with fruit salad

Eggplant Casserole with tomatoes, parmesan and mozzarella

Celery and potato gratin with soy cream

Corn Chilli casserole Mexican style

Kohlrabi noodle gratin with peas and courgettes

Vegetarian lasagne with spinach and Seitan

Rhubarb crumble pie with cinnamon and figs

Sauerkraut and apple gratin with almond crust

Marinated scampi on tomato and aubergine gratin

Fruity yoghurt biscuit casserole

Polenta-cheese casserole

Red cabbage and potato gratin with goat cheese

Currant casserole with slivered almonds

Hummus and carrot casserole

Tomatoes and courgette bake

Potato mange tout casserole

Potato Parsnip Soufflé

Pumpkin risotto casserole

Cod and courgette bake with cherry tomatoes

Tomatoes and courgette bake with garlic

Eggplant and potato bake

Greek vegetable casserole

Baked chicory with ham

Potato and tomato gratin

Apple gratin with icing sugar

Noodle and courgette gratin

Potato beetroot gratin

Polenta gratin with Brussels sprouts

Lemon and potato gratin

Eggplant chicken casserole

Sauerkraut & mince bake with mashed hood

Bratwurst and apple casserole

Brussels sprouts casserole Kassel

Spinach Mashed potato

Gnocchi casserole alla Caprese

Vegetable casserole with rösti potatoes hood

Chicken and mushroom casserole

Cheese and potato dish with bacon

Cabbage casserole with Hack

Potato pork gratin with bacon-tomato cream

Stratified potato cabbage mince and tomato sauce

Gyros tortilla casserole

Pumpkin and potato casserole with mushroom cap

Hungarian cream cabbage casserole

Potato sprouts casserole

Roast beef Gröstl bake with raclette cheese

Savoy potato casserole with smoked

Appenzeller Gnocchi casserole

Cabbage dumplings Sausage Casserole

Pumpkin, mince

Fish sticks and potato gratin

Hack and potato gratin

Tortellini chili casserole with smoked

Gratin of cauliflower in cheese sauce Mustard

Vegetables Hack Bolognese casserole

Ravioli Caprese casserole

Greek cabbage casserole

Elderberries casserole

Bread and raisin pudding

Currant and apricot casserole

Raspberry Souffle

Blueberry pie with vanilla ice cream

Haddock pie

Casserole with black pudding

Spring vegetable casserole

Ravioli Casserole

Rice Chicken Casserole

Brussels sprouts casserole with tomatoes

Sweet pudding with apricots

Quark Fruit Souffle

Champignon Bean Casserole

Macaroni Mushroom Casserole

Chicken-leek casserole

Leek-ham casserole

Rhubarb and strawberry gratin

Vegetables and potato bake

Tomatoes and feta casserole

Hazelnut pasta bake

Tomato and mozzarella bake

Brussels sprouts and bacon casserole

Broccoli and potato bake

Cod and vegetable bake

Mecklenburg beet casserole

Spaghetti and courgette bake

Apple and potato bake

Potato and celery casserole

Ham asparagus casserole

Aubergine and mince dish (moussaka)

Mushroom and potato bake

Small noodles and mushroom casseroles

Cheese and potato bake

Pork and onion casserole

Pasta and potato dish with onions

Beetroot casserole with apple

Honey cake and apple pie with walnuts

Chinese cabbage and chicken bake with pistachios

Pear and potato bake

Hokkaido pumpkin recipes with autumn vegetables

Fine pumpkin puree with fried mushrooms and Kürbiskernwürzöl

Risotto with pumpkin and chicken

Pound vegetable relish with mustard

Poultry consomme with pumpkin gnocchi and parsnip

Fine Jerusalem artichoke soup with diced pumpkin and truffle oil

Rack of venison with pumpkin and strong mushroom sauce

Pumpkin pancakes with mushrooms and sage

Pumpkin stew with green beans

Roasted pumpkin slices with tomato and lentil vegetable

Pumpkin cannelloni with pumpkin seeds

Wholemeal spaghetti with pumpkin sauce and daikon cress

Pork with pumpkin and apple vegetables in curry soy cream

Fried char fillet with pumpkin and leek

Pumpkin and aubergines with pumpkin seeds and toasted bread

Pumpkin and mushroom rice with cranberries dip

Unembellished pumpkin bread with Hokkaido

Braised pumpkin with sage and tomato couscous

Chicken stewed with pumpkin

Lamb kebabs with pumpkin and bulgur salad

Roast goose with potato-pumpkin mashed

Cod and pumpkin soup with potatoes

Lukewarm vegetable salad with goat cheese baguette

Pizza with beetroot and pumpkin

Thai pumpkin stew with shrimp and rice noodles

Chicken soup with lots of vegetables and wholemeal pasta

Creamy Pumpkin Soup with wholemeal toast

Tarte with pumpkin and goat cheese

Apple and pumpkin salad with roasted pumpkin seeds

Corn salad with baked pumpkin slices and mushrooms

Roasted pheasant with pumpkin and green pepper

Baked pumpkin

Pumpkin with minced pistachio filling

Small turkey stuffed with pumpkin, chestnuts, onions and bacon fried

Hollowed-out pumpkin filled with risotto

Half roasted pumpkins

Salad with Kürbispalten, beetroot and feta cheese

Colorful roasted vegetables (pumpkin, peppers and courgettes)

Pumpkin spread on white bread baguette

Chutney of pumpkin

Cod in Speck Case with colorful vegetables

Curried Apple Soup

Creamy pumpkin soup with roasted pumpkin seeds

Orange and pumpkin jam

Baked pumpkin with garlic and fennel

Chickpeas and pumpkin curry with tomatoes

Cheese Soufflé with pumpkin

Pumpkin risotto in pumpkin

Creamy pumpkin soup with carrots and garlic

marinated grilled pumpkin with olive

Baked pumpkin slices with green pesto

Couscous with cashews and pumpkin

Pumpkin and lemon jam

Potato and pumpkin pancakes with roasted pumpkin seeds

Pumpkin and lentil stew

Pumpkin pie with broccoli, potatoes and roasted almonds

Asian pepper steak with vegetables

Wild rice with pumpkin slices, almonds and raisins

Minced pumpkin soup with noodles

Pumpkin grilled with arugula salad

Pumpkin plums vegetables

Pumpkin stew in a pumpkin

Fish and pumpkin curry with potatoes

Leg of kid with Brunei vegetables

Pumpkin Chicken fritters with mango wedges

Onion roast with pumpkin noodles

Hollowed-out pumpkin with shrimp-pumpkin risotto filled

Pumpkin cream with cranberries and chilli

Pumpkin and ginger soup with apple

Arugula and pumpkin salad with honey vinaigrette

Meatballs skewers with pumpkin slices and mixed vegetables

Roast goose with pumpkin puree and savoy cabbage

Turkey breast with pumpkin slices and Waldbeerensoße

Roasted pumpkin pieces with paprika and bacon

Cheese and vegetable skewers grilled

Pasta with pumpkin and sage

Mushroom Vegetables in pumpkin with shavings of Parmesan cheese

Lasagne with pumpkin

Pumpkin slices with minced

Roast lamb in herb cover with green beans and mashed pumpkin

Chicken fillet with pumpkin ragout

Vegetable skewers with sweet potatoes, pumpkin and plantains

Corn meatballs with roasted vegetables

Pumpkin risotto casserole

Pasta gratin with pumpkin and Hack (colorful autumn pudding)

Pumpkin Poultry curry with basmati rice

Lentils and pumpkin salad with goat cheese

Roast duck breast with honey and pumpkin slices

Pumpkin stuffed with potatoes, pork and vegetables

Pumpkin lasagna with goat cheese and hazelnuts

Soft cheese balls with pumpkin cream

Pumpkin soup with olives and tomatoes

Pumpkin soup with fried pumpkin strips and sour cream

Pumpkin chicken salad in Thai Style

Pumpkin with blue cheese and walnut filling

Ginger Pumpkin soup with chili threads

Pumpkin Caribbean style

Pumpkin quiche with smoked ham

Pumpkin soup with pumpkin seeds

Schupfnudel Pumpkin pan with Champions

Spaghetti with Bolognese Pumpkin

Potatoes - Recipes with the great tuber

Baked potato with colourful Dips

Potato and kohlrabi gratin

Hash browns with herb quark

Potato Soup with Bacon

Herb potato tart with buttermilk curd

Potato and carrot soup with roasted asparagus

Potatoes from the oven, cooking hob

Creamy mashed potatoes with hazelnut butter

Colorful potato herring salad with mustard-dill dressing

Grilled potatoes with sesame

Hungarian chicken stew with potatoes and peppers

Crispy fried potatoes with onions

Celery and potato gratin with soy cream

Mashed potatoes with yogurt and dill butter

Potato dish with shrimp and sorrel

Zucchini-Potato tortilla with Serrano ham

Chanterelle Gröstl with potatoes and herbs

Potato laurel skewers with carrots and sage-Dip

Creamy parsnip and potato soup with crispy prosciutto

Potatoes in a salt crust on Canarian style

Chicken and potato skewers with thyme honey marinade

Red cabbage and potato gratin with goat cheese

Boiled potatoes with cottage cheese and linseed oil

Potatoes Greek style with rosemary and feta cheese

Potato and vegetable soup with smoked pork and horseradish

Spicy chicken drumsticks on fried potatoes

Baked potatoes with aubergine dip

Potato and sheep's cheese pancakes with stewed peppers

Potato gratin with parmesan and thyme

Herb potato soup with trout

Stuffed Potatoes - Chopped tomato with mozzarella bake

Braised potatoes with smoked salmon and beans

Swede and potato puree with smoked trout

Chestnuts and potato soup with apples and chives

Potato and smoked salmon with horseradish cream ladle

Stuffed baked potatoes with mackerel fillets

Mushrooms la cream with potato croutons

Indian potatoes with spring onions, curry leaves and cumin

Potato soup with kale and chorizo

Potato and kohlrabi buffer with tomato salad

Asparagus and ham omelet with potatoes and parsley

Radish and potato soup with soy cream

Potato and radish salad with Sprossenmix

Potato soufflé on celery and walnut salad

Potato ravioli with stewed tomatoes

Pasta with potatoes and spicy herbs

Mushroom potatoes with arugula and lemon Scampi

Potato gnocchi with sage, Parmesan and red wine

Baked rosemary potatoes with mushroom vegetables

Beef curry with potatoes, coconut and peanuts

Potato salad with cucumber and dill

Potato dish with ham

Glazed Asparagus with potato waffles and ham

Potato casserole with Amaranth

Potato pancakes with applesauce

Mashed potatoes with chicken sausages

Potato salad with Spareribs

Potatoes in paprika cream sauce

Beetroot soup with potatoes and horseradish

Egg in a potato nest

Broccoli creamed potatoes

Roast peppers with potatoes

Potato cabbage ragout

Potato and cauliflower curry

Chicken and potato salad with pesto, feta cheese and pine nuts

Herb potato salad with chickpeas and anchovies

Potato Hack pizza with peppers

Potato cheese pizza with sage and onions

Dandelion mashed potato with growing soft eggs

Carrot and Potato Rosti potatoes with scallops and sesame

Windbag - Potato and vegetable kringle

Potato and avocado salad with shrimps

Potato and leek pie with pumpkin seeds

Potato and vegetable tortilla with peppers and courgettes

Potato and bean salad with strips Maties

Potatoes and carrot soup with flaked almonds

Potato and cucumber salad with white beans and wieners

Duck breast on pineapple cabbage with mashed potatoes

Lukewarm seafood salad with potatoes, cauliflower, arugula and capers

Indian feast - Colorful Kartoffelpfanne

Mashed potatoes with cabbage and horseradish

Green potato dish with feta cheese

Potato pancakes with porcini cream

Potato gnocchi with leeks

Potato soup with sausages

Potato patties with yoghurt dip

Baked potato with chard in saffron sauce

Cod and pumpkin soup with potatoes

Veal goulash with sauerkraut and potatoes

Carbon-bean soup with a strong flavor ham and potatoes

Monkfish cutlets with asparagus and potato salad

Heaven and Earth - omelet with fried bacon

Gratinated mushroom schnitzel with cucumber potato salad

Baked potato wedges with vegetables and quark dip

Chicken Spanish style on potatoes

Goulash soup with peppers and potatoes

Braised Anishähnchen with potatoes, onions and garlic

Sweet potatoes with spinach salad

Herb potatoes slightly sour and creamy with sour milk

Potato crostini with horseradish and mackerel

Sandwiches - recipes for sandwiches Deluxe

Wholemeal Salmon Sandwich with creamy cucumber curd and tender spinach

Exotic Roast beef sandwich with curry cream and grilled pineapple

Vegetarian club sandwiches with goat cheese and pesto cream

Cucumber sandwiches with smoked salmon cream

Goat cheese sandwich with lettuce and cranberry mustard

Chili and Cheddar roll with cream cheese and ham

Avocado Cream Cheese Bread with carrot, cucumber and sprouts

Wrap Sandwich with chicken and cheese

Harz rye bread with radish and mustard

Tomato sandwich with spicy custard

Sandwich with cheese and fried eggplant

Curried turkey sandwich with mango

Ricotta and tomato sandwich

Mediterranean sandwich

Grain bread sandwich with turkey cuts

Sandwich with steak and mustard cream

Sandwich with smoked fish, dill and cucumber

Sandwich with cottage cheese, carrots and watercress

Double sandwich with salami, cheese and lettuce

Sandwich with chicken breast, cooked ham and salad

Sandwich with salmon, Parma ham and crème fraîche

Tuna sandwich with cherry tomatoes, cream cheese and salad

Toast sandwich with ham, egg and tomato

sandwich Caprese

Chicken breast sandwich with tomato salsa

Sandwich with Bacon and Tomato

Sandwich with tuna steak

Sandwich with tuna and vegetable mixture

Sandwich rolls with shrimp salad

Feta-vegetable sandwich

Baked Mozzarella Sandwiches

Sandwich with red cabbage salad

Vegetable sandwich with cream cheese

Corned beef sandwich with cucumber, cheese, beetroot and watercress

Kiwi Turkey breast sandwich with cream cheese and salad

Pastrami sandwich with cheese and lettuce

Sandwich with roast beef, Physalis, rocket and horseradish

Cream cheese and cucumber sandwich

Grilled sandwich with ham, rocket, cheddar cheese

Ciabatta sandwich with roast beef

Sandwich with grilled vegetables

Sandwich with chicken and avocado

Sandwich with avocado and cream cheese

Sandwich with pear and shrimp

Sandwich with chicken and fruit

Toast sandwich with grilled salmon

Toast sandwiches with herb omelette

Sandwich with chicken and vegetable salsa

Sandwich with vegetables and mandarins

Sandwich with turkey salami and mango

Sandwich with ricotta and pine nut cream

Sandwich with pear and Gorgonzola

Sandwich with peppers and cheese

Schnitzel sandwich on American Art

Sandwich with ham, olives, tomatoes, onions and cheese

Sandwich with English breakfast lining

Toast sandwich with salmon and watercress

Sandwich with ham, cheese and tomato butter

Big sandwich with turkey ham, egg and tomato

Sandwich with bacon, lettuce and tomato

Club sandwich with seafood and avocado salad

Beef sandwich with cheese and dried tomatoes

Flatbread sandwich with egg and chick peas

Sandwich French style (Pan Bagnat)

Sandwich with filling of pork and peppers

Sandwich with ham, cheese and tomato relish

Sandwich with bacon, mayonnaise, tomato and lettuce

Sandwich with bacon, tomato, lettuce and mushrooms

Bacon sandwich with tomato and arugula

Sandwiches with tuna spread, olives and tarragon

Sandwich with steak, onions, peppers and blue cheese

Grilled sandwich with roast beef, lettuce and onions

Mufuletta sandwich to chicken salad with lemon mayonnaise dressing

Sandwiches with smoked salmon, cream cheese and cucumber

Sandwich with goat cheese, tomatoes, celery and coriander

Turkey sandwich with cucumber, cream cheese, sprouts and tomato

Italian sandwich with mozzarella and pumpkin

Steak sandwich with onions and lettuce

Turkey sandwich with tomato, lettuce and mustard

Sandwich with pork, lettuce, tomato and cheese

Sandwiches with smoked salmon, cucumber and eggs

Puff sandwich with melon and ham

Club sandwich with chicken breast and salad

Chicken club sandwich with potato chips

Baguette with Salade niçoise

Turkey breast sandwich with beetroot, lettuce and mayonnaise

Ciabatta with ham and tomato and mozzarella

Baguette with Brie, boiled ham and sprouts

Toasted Club Sandwich

Wholemeal sandwich with tuna and tomatoes

Chicken sandwiches with mozzarella

Hack sandwich with curried apple cream

Farmers omelette sandwich

Cutlet sandwich with lettuce & dressing

Hot roast beef sandwich figs

Mozzarella in Carozza

Chicken-bacon sandwich with roasted peppers

Strawberry chicken sandwich with pepper and cream cheese

Chicago Steakhouse Sandwich

Porchetta sandwich with balsamic onions

Tomatoes - Recipes with Summer Vegetables

Baked feta cheese with tomatoes and peppers

Avocado and tomato salad with smoked halibut

Tomato ketchup

Green tomato salsa with lime and coriander

Penne with chili ricotta with fresh tomatoes and basil

Pasta shells in tomato sauce with anchovies and marjoram

Dumplings with chicken filling in steamed ginger tomato

Tuna pasta in spicy tomato sauce

Penne all'arrabbiata - noodles in spicy tomato sauce

Eggplant Spaghetti with tomato and basil

Grilled tomatoes couscous with pine nuts and sultanas

Herb pasta rags with shrimp and yellow tomatoes

Shrimp pizza with artichoke hearts and yellow tomatoes

Millet salad with cucumber, mint and tomato

Red mullet on spaghetti with tomato and chilli crumbs

Peter Fish cooked on a bed of tomatoes in the oven

Black squid pasta with tomato and white wine

Salmon fillet on tomatoes with black olives and basil

Fish fillets from the oven with sweet potatoes and tomatoes

Bornholmer bread salad with mackerel fillets

Via pre-baked veal cutlet with eggplant, tomato and mozzarella

Turkish beef skewers with green peppers, tomatoes and yoghurt

Sharp steak salad with Chinese cabbage, papaya and tomatoes

Stuffed tortilla with beef, peppers and tomato strips

Italian films chicken with tomatoes, capers and oregano

Grilled chicken skewers with tomatoes colorful plate and avocado yogurt cream

Provencal chicken with tomatoes and olives

Creole stew with chicken drumsticks, okra, peppers, tomatoes and prawns

Chicken salad with grilled peaches, mozzarella and tomatoes

Lukewarm chicken noodle salad with ricotta dumplings

Mexican Chicken with chilli chocolate sauce

Bulgur and Vegetable Pilaf with Borlotto Beans

Tofu and tomato Burger with ginger cream and pumpkin compote

Fried oyster mushrooms with vegetable ragout and herbs

Tomato soup with basil and lemon yogurt

Ricotta and spinach biscuits with tomato salad

Tomato and orange chutney with ginger and chilli

Vegetarian club sandwiches with goat cheese and pesto cream

Crostini with avocado tartare and dried tomatoes

Crespelle with spinach and ricotta in tomato gratin

Tofu stew with peppers, potatoes and tomatoes

Colorful salad bowl with sharp beef fillet and avocado dressing

Nice salad with tomatoes, tuna, green beans and eggs

Colorful Layered salad with spinach, feta cheese, chicken and avocado

Szechuan trout with tomato and chilli

Tamarind chicken skewers with avocado and tomato salad

Spicy Snapper fillet with peppers and tomato ragout

Lobsters and coconut soup with tomatoes, ginger and chilli

Jamaican beef with tomato corn salad

Halibut from the oven with tomatoes and lime

Turkish pizza with lamb, tomatoes, pine nuts and pomegranates

Fish and coconut curry with mango, tomato and hot spices

Indian eggplant ragout with seven spices

Mexican tomato soup with mussels and cumin

Tuna Tacos with avocado and mixed salad

Mexican chicken salad with avocado cream

Mexican salad with sharp jalapeños

Baked Chili Chicken with tortilla chips, tomato and cheese

Mexican Maisflan with avocado salad

Mexican quinoa with tomato and black beans

Goat cheese omelet with rocket and tomatoes

Salad of white beans with ham

Lettuces in pepper dressing with roasted potatoes and grilled tuna

Colorful salad bowl with spicy chicken and Parmesan Dressing

Cobb Salad - Raw avocado salad with chicken fillet, bacon and spicy cheese

Red mullet salad mix with green asparagus and fennel

Mixed salad with vegetables and feta cheese

Sweet potato and coconut soup with chicken cubes fire sharp

Umbrian fish soup with fennel and bread

French vegetable soup with tomato and basil paste

Spicy vegetable stew with calamari and tomato

Mussel soup with fennel, tomato and saffron

Watercress salad with beef strips and blue cheese

Greek squid salad with cucumber, pepper and tomato

Styrian salad with chicken brawn, pumpkin and tomatoes

Mexican salad with spicy beef tortilla basket

Marinated oysters on avocado cream with diced tomatoes

Sea bream with artichoke salad, tomatoes and black olives

Goat cheese tortellini with artichoke and tomatoes

Tomato filo tartlets with Eggplant and Feta

Crab salad tower with apple and curry hip

Vitello tonnato with tomato and caper salad

Italian bean and tuna salad with celery and tomatoes

Skate wing with caper sauce and olive mashed potatoes

Catalan bread toast with tomato

Tomato bread after ciabatta type

Braised romaine lettuce with tomatoes, olives and Parmesan

Mediterranean shrimp pan with chili, tomatoes, capers and arugula

Tomatoes stuffed with zucchini

Grilled zucchini with arugula and tomato

Marinated tofu with fennel and tomatoes

Tomato Risotto with Orange Chicken

Baked tomatoes with piri piri chicken drumsticks

Chicken and tomato Pan with salami

Tomatoes stuffed with goat cheese cream

Tomato sausage pan with fried bread

Tomato quiche with ham

Spaghetti with stewed tomatoes

Oven chops with stewed tomatoes

Tomato curry cream with goat cheese

Zucchini - Recipes in delicious colorful variations

Peppers and courgette pasta with chilli crumbs

Creamy zucchini pasta with parmesan

Courgette and tomato gratin with Manchego

Courgette & melon Carpaccio with feta cheese

Tuna and courgette rolls with capers

Marinated zucchini with mint and honey

Vegetable pasta with creamy chive sauce

Grilled vegetables with pesto dressing

Penne with zucchini and capers in orange and basil sauce

Grilled Tortillas with vegetables and feta

Zucchini Pizza with mozzarella and Lemon

Vegetable millet with zucchini and carrots

Saithe in Parma Coat on courgettes

Moroccan beef stew with chickpeas and sultanas

Chicken fillet in foil with artichokes, tomatoes and zucchini

Vegetable kebabs with yoghurt

Vegetarian Nasi Goreng with zucchini and scrambled eggs

Indian Vegetable Spice rice with mango chutney and yoghurt

French vegetable soup with tomato and basil paste

Beef skewers with green asparagus, zucchini and pomegranate sauce

Roasted sea bass with zucchini with garlic mashed potatoes

Halibut from the pan with pepper sauce and zucchini

Vegetable Bolognese

Zucchini-Potato tortilla with Serrano ham

Tomatoes stuffed with zucchini

Zander fillet on courgettes with fennel

Grilled zucchini with arugula and tomato

Colourful Wheat pan with zucchini, carrots and peppers

Apricot Courgette turkey meat with rice and salad

Kohlrabi noodle gratin with peas and courgettes

Colourful vegetable tart with almonds

Minced meat and lentil balls with peppers and courgettes

Spelt pancakes with tomatoes and courgettes

Grilled chicken breast with artichokes and courgettes

Gratinated zucchini with quinoa stuffing and mango sauce

Spelt Pizza with antipasti and Ricotta

Falafel with sesame yoghurt dip and zucchini salad

Millet and vegetable dish with cherry tomatoes and feta cheese

Provencal vegetable omelette with black olives

Zucchini and herb quark on wholemeal bread

Sweet and sour Asian vegetables with coriander and peanuts

Tofu curry with zucchini and rice noodles

Mozzarella skewers with zucchini, peppers and olives

Spicy Turkey’s pot roast with ratatouille

Yellow vegetable curry with Thai spices

Zucchini pan with gnocchi and porcini mushrooms

Zucchini and mushroom pasta with mint

Potato and vegetable tortilla with peppers and courgettes

Fine zucchini cream soup with puff pastry crust

Courgettes stuffed with soy, tomatoes and peppers

Kidney Bean and courgette stew with Parmesan thaler

Spicy Fish and vegetable pot with rice

Caramelized Tofu on chicory and courgettes

Saffron chickpeas with lamb and zucchini

Crispy bread triangles in olive oil with zucchini and cherry tomatoes

Grilled courgette rolls with sheep's cheese

Surprise bread with creamy spicy filling

Grilled chicken steak with courgette and mint salad

Chicken legs on peppers and courgettes

Noodles with nut-tomato sauce and carrots and courgettes

Gnocchi and zucchini pan with cherry tomatoes and Parmesan

Zucchini salad with fried cheese and tepid olive vinaigrette

Rice and courgette cakes with tomato salad

Gold yellow squash rosti potatoes with tomato quark

Colourful wok vegetables with sprouts

Omelette burger with zucchini

Crab risotto with zucchini

Pasta salad with green vegetables and black olives

Turkey nuggets in a zucchini coat

Cold courgette soup with yogurt and sunflower seeds

Boiled eggs with spicy vegetable salsa

Fish and vegetable skewers with lime dip

Marinated Ginger and courgette stew with dates and coriander

Pumpkin gnocchi with zucchini sauce

Tomato pasta with zucchini

Roulades with courgette filling

Spaghetti with sardines and fresh zucchini

Zucchini Fritters with feta, pancetta and watercress

Gnocchi and zucchini pan with feta Crackers Hood

Round courgettes with sausage stuffing

Zucchini mince rolls on Paprikasugo

Zucchini couscous salad

Zucchini Rice pan

Zucchini noodles with almond sauce

Zucchini Soup with Nut Crostini

Zucchini pancakes with herb quark

Spicy Zucchini Bread

Spaghetti in zucchini and lemon cream sauce

Zucchini pancakes with ham

Fish fillet with herb crust and courgette julienne

Zucchini and potato soup with Tatar-balls

Zucchini Pasta with Lemon pesto and shrimp

Zucchini goat cheese tart

Zucchini Ricotta Tart

Zucchini and potato gratin with ham

Mediterranean courgettes to roast beef cold cuts

Chicken-Zucchini Lasagne

Courgettes stuffed with Bolognese and cheese bake

Courgettes stuffed with ratatouille

Grilled zucchini with dill vinaigrette

Spaghetti with basil pesto

Casseroles - Recipes for delicious oven dishes

Gnocchi and asparagus casserole with ham

Serves 4 meals

2 red peppers

1 medium onion

2 cloves of garlic

600 grams of green asparagus

3 tablespoons canola oil

1 tablespoon spelled flour (Type 630)

100 milliliters cooking cream

250 milliliters Mediterranean vegetables broth

Salt and freshly ground pepper

1 teaspoon sugar

400 grams Gnocchi (refrigerated)

75 grams of cooked ham (thinly sliced)

75 grams Emmental (in pieces)

2 sprigs thyme

The preparation sequence

Cut peppers in half and remove seeds. Wash the halves with water and chop into small cubes.

Peel onion and chop finely. Peel garlic and chop finely.

Wash asparagus with water, peel the bottom third and remove the woody ends. Asparagus chop long pieces in about 3 centimeters.

2 tablespoons canola oil heat in a saucepan. Onions, garlic and peppers sauté 2-3 minutes while stirring. Dust with the flour.

Cream and broth stir. Season with salt, pepper and sugar. Boil down creamy medium heat about 10 minutes, while stirring occasionally.

Meanwhile, the asparagus cook in plenty of salted water for 3 minutes, remove with a slotted spoon and place in a colander. Discourage short under cold water and drain.

Give gnocchi into the boiling water and cook asparagus according to package instructions. With a slotted spoon remove, in a colander and drain. The peppers in the pot with a hand blender.

Mince the cooked ham into small cubes and grate the cheese finely. Wash thyme with water, shake dry, pluck off the leaves and chop coarsely.

A baking dish with the remaining rapeseed oil rich. Asparagus, gnocchi, thyme, ham inside, and mix.

Pour sauce over peppers, sprinkle with cheese and bake in the heated, preheated oven at 225 ° C (fan: 200 ° C, gas mark 3-4) bake about 20 minutes longer than

Potato and kohlrabi gratin

Serves 4 meals

5 slices of cooked ham (so to the. 180 grams)

8 potatoes (so to the. 800 grams)

2 Kohlrabi (so to the. 600 grams)

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon butter

200 milliliters of milk (1.5% fat)

150 milliliters of coffee cream (10% fat)

50 grams Parmesan

1 cucumber (as to the. 500 grams)

½ bunch of dill

1 small onion

½ small lemon

1 tablespoon oil

5 tablespoons of yogurt (1.5% fat)

The preparation sequence

The cooked ham into small cubes. Wash the potatoes with water and peel. From Kohlrabi separate and cancel the tender green leaves. Kohlrabi also peel and slice with the potatoes on a vegetable slicer into very thin slices.

Wash Kohlrabi leaves with water shake dry and chop finely.

Potato and turnip slices in a large bowl with ham and chopped turnip mix green. Salts, pepper and nutmeg little rub it.

A shallow baking dish with butterfat and potato-turnip mix monolayer. Mix milk and cream and pour evenly over the potatoes and kohlrabi gratin.

Grate cheese coarsely and sprinkle over the potato-turnip casserole. Bake on the middle shelf level for about 45 minutes over the heated, preheated oven at 200 ° C (step 3 convection: 180 ° C, gas)

Meanwhile, wash the cucumber under hot water well with water, dry and slice into thin slices.

Wash dill with water, shake dry, pluck off the tops and chop finely. Peel onion and chop finely. Squeeze the lemon half.

If desired, 1-2 tablespoons of lemon juice, oil and yogurt in a large bowl, mix a dressing. Dill, onions and cucumber slices Add and mix. With salt and pepper from the mill and serve with the potato-turnip casserole

Courgette and tomato gratin with Manchego

Serves 4 meals

3 onions (so to. 50 grams)

2 cloves of garlic

1 carrot (100 grams)

1 piece of Manchego (50 grams)

10 tomatoes (so to the. 750 grams)

1 tablespoon olive oil

100 milliliters of vegetable broth

Salt and freshly ground pepper

2 teaspoons paprika (noble sweet)

1 teaspoon dried thyme

3 tablespoons spelled flour (Type 630)

3 zucchini (as to the. 750 grams)

1 ½ tablespoons canola oil

3 tablespoons breadcrumbs (as the. 30 grams)

The preparation sequence

Peel the onions and chop finely. Peel garlic cloves and very finely chop.

Wash carrot with water, peel and chop into small cubes. The cheese finely grate.

The tomatoes plunge them into boiling water, remove, and cold rinse and remove the skin. Cut out stem approaches the tomato wedge-shaped, dice the pulp small.

Olive oil in a saucepan heat, sauté onion and garlic cubes glassy. Carrot cubes add and sauté 3-4 minutes.

Add diced tomatoes and vegetable stock. Season with salt, pepper and paprika. Thyme and cook for 10-12 minutes at medium heat.

Meanwhile, put the flour on a plate. Zucchini clean, wash with water, dry and chop cubes in about 2 centimeters. Salt and coat with flour.

1 tablespoon canola oil in a large frying pan heat up and fry the zucchini cubes in it at medium heat, stirring light brown.

A baking dish with the remaining canola oil grease. Zucchini and tomato mixture fill layers. Sprinkle with breadcrumbs and grated Manchego. In the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) in about 20 minutes until golden brown on

Redfish and spinach bake with flaked almonds

Serves 3 meals

250 grams of spinach (frozen)

3 redfish fillets (so to the. 130 grams)

3 green lasagne sheets

1 bunch scallions

2 cloves of garlic

1 tablespoon olive oil

Salt and freshly ground pepper

Pinch of nutmeg

2 tablespoons flour (so to. 40 grams)

500 millilitres of milk (1.5% fat)

1 piece Parmesan cheese (as the. 20 grams)

1 tablespoon cream cheese (13% fat)

½ untreated lemon

2 tablespoons flaked almonds (so to. 20 grams)

The preparation sequence

The spinach according to package instructions thaw. Then squeeze out and chop coarsely.

Redfish fillets rinse and pat dry.

Line a medium-sized rectangular casserole dish with baking paper and put the lasagne sheets side by side.

Wash spring onions with water, pat dry and chop into fine rings. Peel garlic and chop finely.

Heat the oil in a non-stick pan heat, sauté onions and garlic in it.

Spinach admit and cook 5 minutes, stirring over high heat. Add salt and pepper, nutmeg little rub it.

Spread sheets on the lasagnehalf of spinach. Fish fillets on top place, cover with remaining spinach.

Mix flour and milk in a saucepan with a whisk. Stirring constantly, bring to a boil at medium heat. Parmesan rub.

Parmesan, cream cheese and 2 teaspoons water stir in the milk mixture. From lemon, juice a few drops of juice to it. With salt and pepper from the mill and rub lightly with nutmeg to.

Sauce over the casserole pour and sprinkle with flaked almonds. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) as to the. Cook and serve 30 minutes

Lasagne with cream cheese

Serves 4 meals

1 medium onion

1 red pepper (as to the. 200 grams)

3 carrots (as the. 100 grams)

1 tablespoon canola oil

250 grams of ground beef

Salt and freshly ground pepper

Little oregano

800 grams of peeled tomatoes (canned)

100 millilitres of condensed milk (4% fat)

200 grams of cottage cheese

200 grams of lasagne sheets

The preparation sequence

Peel onion and chop finely. Cut peppers in half, remove seeds, and wash with water and finely dice.

The carrots clean, wash with water, peel thin and grate coarsely on a square grater.

The oil in a pan to warm. The ground beef fry crumbly.

Onions, grated carrots and diced peppers Add and sauté briefly. Season with salt, pepper and oregano.

The tomato along with liquid and leave to simmer over medium heat all 10 minutes.

Meanwhile, condensed milk and cream cheese mix in a small bowl.

Cover the bottom of a large rectangular baking dish with thin little mince and tomato sauce. , Then 1 layer lasagne plates spread only 4-5 tablespoons of the cream cheese mixture on top.

So proceed until all ingredients are used up thereby conclude with mince and tomato sauce and cream cheese mixture the pasta sheets should be completely covered with sauce. In the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) on the 2nd shelf from the bottom about 25 minutes until

Vegetable rice pudding with chive yogurt

Serves 4 meals

600 millilitres of vegetable broth

1 clove of garlic

200 grams Whole Grain Rice

1 Kohlrabi (so to the. 300 grams)

5 carrots (as the. 100 grams)

500 grams of broccoli

2 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

100 grams of grated Gouda

1 bunch of chives

200 grams of yogurt (1.5% fat)

Paprika (rose sharply)

The preparation sequence

In a saucepan, bring 400 millilitres vegetable broth to a boil. Peel garlic and squeeze through a garlic press right now. Add rice and covered over low heat cook 25 minutes.

Wash Meanwhile kohlrabi and carrots with water and peel. Kohlrabi eighths. Carrots and kohlrabi eighth in approximately 5 mm thick slices shred.

Wash broccoli with water, brush and divide into florets. The stems, peel and in the so. 5 mm thick slices shred.

Boil miscellaneous vegetable stock in a second saucepan. In cooking carrots and turnips for 2 minutes then florets of broccoli and add slices and cook for 4-5 minutes more.

Drain and drain the vegetables in a colander, taking care to collect the broth in a bowl.

(So to. 1.5 liters) Put the cooked rice in a shallow baking dish and smooth it out with a spoon. The vegetables distribute it evenly.

Beat the eggs to the collected broth and whisk with a fork. Add salt and pepper, and desired grind nutmeg.

Pour the liquid over the vegetables in the baking dish; sprinkle with grated Gouda and in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake about 35 minutes longer than

Rinse meanwhile the chives, shake dry and chop into small rings. Season the yogurt with chopped chives, salt and paprika and serve with the vegetables rice pudding

Savoy cabbagecasserole with noodles

Ingredients for 2 meals

½ Savoy cabbage (so to the. 400 grams)

1 tablespoon canola oil

Salt and freshly ground pepper

100 grams of mozzarella (9% fat)

Pinch of nutmeg

2 tablespoons sour cream

350 grams noodle (refrigerated)

The preparation sequence

Remove the outer leaves from the cabbage. Wash remaining carbon with water, cut again in half, freeing the hard drink and mince with a large knife into very fine strips.

In a wide saucepan, heat the oil. Savoy cabbage Add and sauté briefly. Pour salt and pepper 100 millilitres of water. Cover and simmer for about 10 minutes over medium heat.

Meanwhile let drain the mozzarella and chop into cubes.

Something nutmeg to cabbage grind and mix the sour cream. Give and smooth in a baking dish.

Noodles and mozzarella cubes stuck in the Savoy. The gratin on the middle shelf level in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) Bake about 15 minutes

Mushroom Gratin on sprout salad with shredded carrots

Ingredients for 8 meals

1 shallot

2 cloves of garlic

1 bunch scallions

500g mixed mushrooms (for example, depending on the season rosé mushrooms, oyster mushrooms, shiitake mushrooms, chanterelles)

3 sprigs thyme

3 stems of parsley

180 grams alpine cheese

3 tablespoons olive oil

Salt and freshly ground pepper

2 eggs (size M)

180 grams wholemeal breadcrumbs

200 grams of mixed salad leaves (as oak leaf, lamb's lettuce, Frisée lettuce)

2 carrots (as the. 100 grams)

100 grams of mixed sprouts

1 lemon

1 teaspoon of liquid honey

The preparation sequence

Shallot and garlic peel and finely chop. Spring onions wash with water and chop into fine rings.

Clean mushrooms and cut according to size into two halves, quarters or chop sliced - the mushroom pieces should all be equal to about large that they cook evenly.

Wash thyme and parsley with water, shake dry, pluck off the leaves and chop the herbs separately; each represent about 1/3 of it to decorate aside.

The cheese finely grate.

1 tablespoon oil in a pan to warm. Sauté onions and garlic until soft at medium heat. Thyme and mushrooms add and fry over high heat until all the liquid has evaporated.

Parsley, mix, season with salt and pepper. Beat the eggs in a bowl with the grated cheese and fold. Remove the pan from the electric stove.

A shallow baking dish (so the. 20x30 centimeter) fat with a little oil and sprinkle with breadcrumbs. Mushroom Egg mass and pour in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) for about 20 minutes over bake (au gratin).

Meanwhile, the lettuce clean, wash with water, spin dry and cut up into bite size pieces.

Wash carrots with water, peel and finely grate. Sprouts in a colander, rinse and drain well.

Cut lemon in half and squeeze. The lemon juice in a small bowl, mix with honey. Embezzled the remaining oil with a small whisk, add salt and pepper.

Bring lettuces, carrots and sprouts on a large platter on the table and drizzle with the dressing. Take mushroom gratin from the oven and let cool for about 5 minutes.

With a sharp knife of mushroom gratin loosens from the walls of the mild, cut into cubes and serve with the salad serving sprinkle with the chopped herbs aside questions

Carrots and kohlrabi gratin with herb quark

Ingredients for 2 meals

3 carrots (as the. 300 grams)

1 kohlrabi

1 onion

1 sprig of rosemary

1 tablespoon canola oil

2 allspice berries

50 millilitres strong broth

2 eggs (size M)

250 grams Magerquark

5 tablespoons milk (1.5% fat)

50 grams Italian herb mix (refrigerated)

Salt and freshly ground pepper

2 tablespoons sunflower seeds (30 grams)

The preparation sequence

Wash carrots and kohlrabi with water and peel. Shred carrots into thin slices, turnip into sticks.

Onion peel and dice. Rosemary rinse and shake dry.

Rapeseed oil heat in a saucepan. Onion braise until soft over medium heat. Carrots and kohlrabi admit and sauté about 2 minutes.

Add rosemary, allspice and broth. Cook Everything at medium heat 10-12 minutes. Remove from the electric oven and let cool slightly.

Meanwhile, eggs, cottage cheese, milk and herbs mix in a bowl. Season with salt and pepper.

Give carrots and kohlrabi among the herbal egg quark mixture. All pour into a baking dish and smooth out. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) Bake on the middle shelf level around 25 minutes

Meanwhile, brown the sunflower seeds in a pan fry. Sprinkle and serve over the gratin

Millet pudding with pears and flaked almonds

Ingredients for 2 meals

½ vanilla pod

200 millilitres of milk (1.5% fat)

5 grams of butter

50 grams of millet

2 eggs (size M)

½ small lemon

1 tablespoon liquid honey

180 grams Magerquark

2 tablespoons ground almonds (so to. 30 grams)

2 small ripe pears (100 grams)

Pinch of salt

1 tablespoon sliced almonds (so to. 10 grams)

The preparation sequence

Cut the vanilla pod lengthwise in half, scrape out the seeds and boil with the milk in a large saucepan.

Butter and millet stir, boil and covered on the switched Stove swell about 15 minutes again.

Meanwhile, separate the egg. provide protein in a high vessel and egg yolks in a bowl.

Express lemon and add to the egg yolk. Add honey, cheese, ground almonds, and serve approximately 4 minutes until foamy with the churning of the hand mixer.

Wash the pears with water, peel, quarter, and core and dice finely.

Lift the swollen porridge with pear cubes under the egg yolk mixture.

Beat egg whites and salt with the churning of the hand mixer to very stiff peaks and fold into the egg yolk mixture.

A rectangular baking dish (so the. 10 x 20 cm) with baking paper, fill the ground and flatten with a pallet or a plastic spoon.

The gratin with the flaked almonds and sprinkle in the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake 25-30 minutes

Nettle kohlrabi gratin with sweet potatoes and Gouda

Serves 4 meals

100 grams of young nettles

2 Kohlrabi (so to the. 600 grams)

2 small red sweet potatoes (so to the. 600 grams)

3 eggs (size M)

300 millilitres of milk (1.5% fat)

Salt and freshly ground pepper

Pinch of nutmeg

1 slice wholemeal rye bread (so to. 50 grams)

1 piece medieval Gouda (as the. 30 grams)

The preparation sequence

Wash nettles with water, shake dry and the leaves pluck, it is better to use rubber gloves.

In a saucepan 1-2 liters of water to a boil and add salt. Nettle leaves pour in and bring to a boil. Deter pouring in a bowl with ice cold water and drain.

Kohlrabi and sweet potato peel put aside turnip green. Cut lengthwise yams and turnip greens in two halves and chop in thick slices about 3 mm.

Kohlrabi, sweet potatoes and nettles mix in a bowl. Salted vegetable mixture and spread in a shallow baking dish.

Eggs, milk, salt and pepper from the mill. Intosomething, rub nutmeg.

Eggs Milk pour over the vegetables. Gratin in the heated, preheated oven on the middle shelf level at 200 ° C (fan oven 180 ° C, gas mark 3) cook about 15 minutes.

Meanwhile, the whole grain rye bread in flash Hacker finely crumble. Rub Gouda finely and mix.

Bread and cheese mixture on the gratin scatter. Gratin at the same temperature for about 40 minutes before continue baking dish, sprinkle with turnip green.

Savoy lasagne with tomato sauce

Serves 4 meals

1 small Savoy cabbage (so to the. 600 grams)

2 medium onions

350 millilitres of vegetable broth

1 teaspoon dried thyme

½ teaspoon fennel seed

5 small tomatoes (so to. 50 grams)

1 clove of garlic

2 tablespoons olive oil

400 grams Pizza tomatoes (canned)

Salt and freshly ground pepper

Paprika (rose sharply)

100 millilitres of milk (1.5% fat)

1 ½ tablespoons flour

3 tablespoons grated cheese

Pinch of nutmeg

12 wholegrain lasagne (without pre-cooking)

The preparation sequence

Wash cabbage with water, brush, cut lengthwise in half and shred into fine strips.

Peel the onions. Cut 1 onion in half and shred into strips.

In a saucepan, bring 100 millilitres vegetable broth to a boil. Boil thyme, fennel, and onion and savoy cabbagestrip therein and covered on low heat until steaming 15 minutes.

Meanwhile wash tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into slices.

Peel and chop garlic. Cut the remaining onion in half and dice small.

In a second saucepan 1 tablespoon of olive oil to warm. Garlic, onions, and cook covered over low heat cook for 5 minutes.

Add Pizza tomatoes; bring to the boil, season with salt, pepper from the mill and paprika. Allow to cool slightly.

Boil remaining olive oil and remaining broth in another saucepan.

Milk and flour in a bowl with an egg whisk until smooth. Give stirring slowly to the broth and oil mixture and bring to a boil again.

Stir 2 tablespoons grated cheese under the liquid and let it melt over low heat. The cheese sauce with salt and pepper and rub lightly with nutmeg to.

(So to. 20x28 cm) Add half the tomato sauce in a rectangular baking dish. 1 Location lasagne sheets on place then spread 1/3 of the cheese sauce, then half of savoy cabbage on it.

In again give 1 layer lasagne sheets and the remaining tomato sauce. It put 1 more layer lasagne sheets and spread successively 1/3 cheese sauce and remaining savoy it.

With a last layer lasagne prove sheets underline remaining cheese sauce on it and distribute tomato slices over. Sprinkle remaining grated cheese on top and pepper. The Savoy lasagne in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 45 minutes

Colourful vegetables gratin with Wholemeal streusel

Serves 4 meals

3 tablespoons Whole-wheat flour

2 tablespoons 5-Grain cereal flakes

30 grams butter

285 grams of corn (canned)

250 grams kidney bean (can)

1 leek (around the. 200 grams)

2 fennel bulbs (so to the. 200 grams)

1 tablespoon olive oil

100 millilitres of vegetable broth

1 zucchini (as to the. 250 grams)

Salt and freshly ground pepper

½ bunch of chives

4 sprigs parsley

250 grams of yogurt (1.5% fat)

The preparation sequence

Flour, 1 pinch of salt and flakes mixture mix in a small bowl. Butter mince into small pieces with 2 tablespoons cold water knead and refrigerate.

Corn and kidney beans in a colander, rinse and drain.

Cut leeks lengthwise in half, wash with water, clean and cut into thin rings.

Rinse fennel, brush, put aside the fennel leaves. Cut tubers in half and crush into wide strips about 1 centimeter.

Olive oil in a saucepan heat, sauté leeks and fennel 2 minutes. Vegetable admit boil and covered over low heat fry the vegetables for 5-7 minutes.

Wash zucchini with water, brush, cut lengthwise in half and shred thick slices in about 1 centimeter. For fennel and leeks, salt and pepper and remove from the electric stove.

(. So the 1.5 liter) distribute all vegetables in a shallow baking dish, crumble the cold crumble it and the heated, preheated oven at 200 ° C (fan oven 180 C, gas cooker: 3) bake about 35 minutes longer than

Meanwhile, chives and parsley rinse and shake dry. Something chives aside, chop remainder into small rings. Pluck parsley leaves and chop finely together with the fennel leaves.

The crushed herbs in a bowl mix with the yogurt. Add salt and pepper. Decorate vegetable gratin with remaining chives and serve with herb yoghurt

Leek and tomato gratin with olives and basil

Ingredients for 2 meals

2 leeks (so to the. 500 grams)

75 millilitres of vegetable broth

2 slices wholemeal rye bread (so to. 40 grams)

20 grams of black olive rings

3 tomatoes (so to the. 250 grams)

Salt and freshly ground pepper

2 tablespoons gratin cheese (30% fat)

3 stalks basil

The preparation sequence

Leek, cut lengthwise into two halves, wash with water, let drain and chop in long pieces about 10 centimeter.

Boil broth in a wide saucepan, add leek pieces and covered simmer over low heat 20 minutes.

Meanwhile, crush the whole grain rye bread in a food processor to crumbs. Half of the bread crumbs in a given and distribute baking dish with finished blank parchment paper set-up.

Drain in a colander olive rings. Wash tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into approximately 5 mm thick slices.

Half of the leek pieces with a spatula from the saucepan lift, place cut side upwards on the crumbs in the dish and sprinkle with remaining crumbs. It lay miscellaneous leek pieces with the cut side up.

Distribute slices of tomato and olive rings on it, season with salt and pepper. Sprinkle the cheese over the top. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake (gratin) until the cheese is golden brown about 15 minutes.

Wash the basil with water, shake dry and pluck off the leaves. The leek and tomato gratin with basil leaves decorate.

Quinoa quark pudding with fruit salad

Serves 4 meals

180 grams of quinoa

100 millilitres of milk (1.5% fat)

2 organic oranges (as to the. 200 grams)

2 eggs (size M)

1 tablespoon brown sugar (as the. 20 grams)

500 grams Magerquark

½ teaspoon cinnamon

½ teaspoon ground ginger

liquid sweetener (as desired)

1 teaspoon germ oil

2 tablespoons raisins

2 ripe kiwi

1 apple (so to the. 200 grams)

2 bananas (so to the. 200 grams)

The preparation sequence

Give quinoa in a sieve, rinse with hot water and drain. Boil with 200 millilitres of water and the milk in a saucepan, cover and cook over low heat for 15 minutes. On the off electric stove covered for another 5 minutes to swell. Then let it cool in the open saucepan.

While the quinoa cooks, wash, dry and grate about ¼ cup of finely the organic orange hot.

Separate the eggs and add the egg whites in a large vessel. Until stiff with the whisk of the hand mixer and thereby let, the sugar gradually sprinkle.

Quark and yolks with quinoa stir. Season with grated orange peel, cinnamon and ginger. The stiffly beaten egg whites fold in and season as desired with sweetener.

A shallow baking dish (so to. 1.5 liters) fat with the oil and pour the quinoa quark mass. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 30 minutes

Meanwhile Peel both oranges so thick that all that is white is removed. The fruit fillets between the separating skins cut out and collect the juice in a bowl. Add orange segments. Chop coarsely raisins and in the bowl.

Kiwis Peel, cut in half and crush in columns. Wash apple with water, dry, quarter, core and shred into fine columns. Both under the orange segments lift.

Peel the bananas, chop into slices, also in the bowl and let soak everything about 10 minutes. Serve the fruit salad for quinoa quark pudding

Eggplant Casserole with tomatoes, parmesan and mozzarella

Serves 4 meals

3 eggplant (so to the. 900 grams)

Salt and freshly ground pepper

75 grams Parmesan

1 bunch basil

Olive oil for the mild

500 millilitres Lightning tomato sauce

100 grams of mozzarella

The preparation sequence

Wash eggplant with water, dry and chop in thick slices 1.5 centimeter. Salt lightly and let draw on paper towels for 10 minutes.

Eggplant dab and grilling vigorously in a heated grill pan on each side. Removing pepper, and set aside.

Parmesan finely grate. Wash the basil with water, shake dry and pluck off the leaves.

A casserole of so to. 1 liter fat easily. Provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the dish and sprinkle with a little cheese.

Layer eggplant slices on top and sprinkle with little place basil. In this order, the ingredients fill until they are exhausted.

Still available for sale, the deferred tomato sauce and Parmesan spread.

Tear mozzarella into small pieces and spread on the surface. Aubergine bake on the oven rack, medium rack level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) as the. Bake 30 minutes and serve immediately

Celery and potato gratin with soy cream

Ingredients for 6 meals

1 clove of garlic

3 sprigs thyme

350 millilitres soy cream or whipped cream

Salt and freshly ground pepper

1 celeriac (so to the. 500 grams)

3 potatoes (so to the. 300 grams)

1 tablespoon walnut oil

Pinch of nutmeg

The preparation sequence

Peel the garlic clove.

(So to. 1.2 liters) Rub a baking dish with the garlic clove, and then finely chop the toe.

Wash thyme with water, shake dry, pluck off the leaves and chop.

Soy cream with garlic, thyme, salt and pepper from the mill.

Peel celery, washed with water and eventually into quarters. Wash the potatoes with water and peel. Mince celery and potatoes into very thin slices and mix.

Put the potatoes and celery into the mild and sprinkle with walnut oil, salt and pepper. Rub something nutmeg directly on the ingredients.

Soy cream pour over. Bake until golden brown in 45-50 minutes: The gratin in heated, preheated oven at 200 ° C (step 3 fan oven 180 ° C, gas)

Corn Chilli casserole Mexican style

Serves 4 meals

550 grams of corn (canned)

2 medium onions

3 cloves garlic

2 red peppers (so to the. 200 grams)

1 green pepper (as to the. 200 grams)

½ bunch coriander

4 tablespoons olive oil

Pinch of salt

3 tablespoons spelled flour (Type 630)

4 eggs (size M)

1 pinch of cayenne pepper

1 pinch ground cumin

1 pinch of chili powder

The preparation sequence

Drain in a colander corn. Peel the onions and garlic and chop finely.

Cut peppers in half, remove seeds, wash with water and chop into small cubes.

Wash coriander with water, coarsely chop, shake dry and including the tender stems.

A baking dish with 1 tablespoon of olive oil streak. The remaining oil in a pan to warm. Onions, garlic and diced peppers sauté 5 minutes at medium heat. Season with salt, leave little to cool and stir in the cilantro.

Give corn in a large vessel and Puree with a hand blender.

Give corn puree and flour in a bowl. Add the eggs and mix everything thoroughly.

Give peppers under the corn-flour-egg mixture and season with salt spicy, cayenne, cumin and chili powder.

Pour the vegetable-egg mixture into the baking dish, smooth and heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 45 minutes

Kohlrabi noodle gratin with peas and courgettes

Serves 4 meals

300 millilitres of vegetable broth

3 small turnips (250 grams)

300 grams short wholemeal pasta (eg penne)

2 small onions (so to. 70 grams)

1 zucchini (as to the. 250 grams)

2 tablespoons olive oil

1 tablespoon flour

300 millilitres of milk (3.5% fat)

1 bunch of parsley

180 grams of peas (frozen)

Pinch of nutmeg

Salt and freshly ground pepper

50 grams grated cheese

2 tablespoons sunflower seeds

The preparation sequence

Bring vegetable broth in a saucepan to boil. Wash kohlrabi with water, peel, cut in half and chop slices in about 2 centimeter. Boil in the broth, cover and simmer over low heat for 15 minutes.

In a second saucepan, bring salted water to a boil. Pasta in and cook according to package directions until al dente.

Peel onions meanwhile, cut in half and dice finely. Wash zucchini with water, clean and cut into cubes about 1 centimeter.

Oil heat, in another saucepan, sauté onions until soft. Dust with flour and let sauté stirring slightly.

Drain kohlrabi in a sieve over a bowl and collect the broth it.

Stirring slowly add broth with the milk with a whisk roux. To a boil and simmer for about 10 minutes over low heat. Stir occasionally.

Rinse parsley shake dry, pluck leaves. Some aside, finely chop the rest.

Givefrozen peas and zucchini cubes to the sauce and bring to a boil. Chopped parsley fold. Slightly rub with salt and pepper nutmeg.

Drain the pasta, drain and (so to. 2 liters) enter into a shallow baking dish.

distribute succession kohlrabi, vegetable sauce, cheese and sunflower seeds on it and in the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake 25-30 minutes Garnish with chopped parsley and serve

Vegetarian lasagne with spinach and Seitan

Serves 4 meals

225 grams of spinach (frozen)

300 grams of Seitan

2 small carrots (as the. 100 grams)

2 stalks celery (as to the. 100 grams)

1 medium onion

1 clove of garlic

2 tablespoons olive oil

Salt and freshly ground pepper

850 grams of canned tomatoes

200 millilitres of vegetable broth

1 teaspoon fennel seed

30 grams Parmesan

Nutmeg

225g ricotta

16 lasagne noodles

Butter (for the mild)

180 grams of mozzarella

The preparation sequence

Thaw spinach. Chop finely Seitan or enter through the middle pane of the meat grinder.

Wash carrots with water and peel. Wash celery with water, brushing, unthreading and finely dice. Peel and chop onion and garlic.

Heat the oil in a saucepan heat and carrots, celery, onion and garlic fry it at medium heat for 3 minutes. Seitan and fry stirring for 3 minutes. Season with salt and pepper.

Give canned tomatoes and broth in the saucepan over medium heat 20 minutes covered boil, stirring occasionally. Fennel seed crushed, and season the sauce with salt and pepper.

Meanwhile Parmesan Finely grate. Something nutmeg rub. Express spinach vigorously, coarsely chop and mix in a bowl with ricotta, Parmesan, salt, pepper and nutmeg.

A baking dish (about 30 x 20 centimeter) lightly grease. Cover the bottom of the mild with little sauce and smooth. 4 lasagne noodles side by side on it lay, may trim slightly.

Give 1/3 of the spinach mixture on top and smooth. Emphasize 1/4 of sauce on it. Again, 4 lasagne noodles, 1/3 and 1/4 spinach sauce monolayer, repeat the process again.

It put the final lasagne sheets and spread the remaining sauce on it.

Drain mozzarella and tear into large pieces. Spread on the lasagne. Vegetarian lasagne in heated, preheated oven at 180 ° C (fan not recommended, gas mark 2-3) on the middle shelf level 35-40 minutes baking Vegetarian lasagne dish before let stand about 5 minutes.

Rhubarb crumble pie with cinnamon and figs

Ingredients for 8 meals

700 grams of rhubarb

4 dried figs (so to. 70 grams)

100 grams of cane sugar

180 grams Wheat wholemeal flour

1 teaspoon ground cinnamon

Pinch of salt

100 grams of yogurt butter (well chilled)

200 grams vanilla yogurt (1.5% fat

The preparation sequence

Wash rhubarb with water, drain, clean and cut wide pieces in about 1 centimeter. Place in a baking dish and spread on the floor.

Freeing the figs from the hard stems and very finely chop. Mix with 30 grams of cane sugar under the rhubarb.

Whole-wheat flour, cinnamon, mix 1 pinch salt and remaining sugar cane in a mixing bowl.

Mince yogurt butter into small pieces and place with 1 tablespoon of cold water to the flour mixture. Rapidly process with the dough hook of a hand mixer to crumble.

Distribute sprinkles over the rhubarb. The gratin on the middle shelf level in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) bake about 40 minutes longer than

Put the yogurt in a bowl until creamy and the churning of the hand mixer. Serve to rhubarb crumble casserole

Sauerkraut and apple gratin with almond crust

Ingredients for 1 serving

½ tart apple (as the. 75 grams)

180 grams of fresh cabbage

5 fresh cranberries (or 1 teaspoon dried fruits)

Salt and freshly ground pepper

1 teaspoon almond flakes

½ teaspoon of liquid honey

The preparation sequence

Wash the half apple with water, dry, cut in half, remove seeds and finely chop.

Give sauerkraut in a bowl and break up with a fork.

Diced apple and cranberries, mix, season with salt and pepper and spread in a small baking dish.

Sprinkle almonds over the sauerkraut, drizzle with honey and heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) bake about 10 minutes longer than

Marinated scampi on tomato and aubergine gratin

Ingredients for 2 meals

6 Scampi (kitchen ready headless shell)

1 chilli

2 tablespoons olive oil

1 clove of garlic

1 onion

2 sprigs thyme

1 bunch of chives

1 aubergine (so to the. 200 grams)

4 tomatoes (so to the. 300 grams)

½ lemon

50 millilitres classic vegetable

Salt and freshly ground pepper

130 grams of mozzarella (9% fat)

The preparation sequence

Scampi respectively on the backside cut in half lengthwise and remove the black intestine threads. Scampi rinse and pat dry with paper towels.

Cut chili pepper lengthwise in half, remove seeds, wash with water and finely chop.

In a small bowl, chilli and 1 tablespoon oil mix. Let in, cover and refrigerate Scampi pull (marinate).

Garlic and onion peel and finely chop.

Wash thyme and chives with water and shake dry. From thyme pluck the leaves, chop chives in rolls.

Eggplant and tomatoes clean wash with water and chop each into thin slices.

Eggplant and tomatoes layers in a large shallow baking dish.

Squeeze the half lemon and mix the juice in a bowl with vegetable stock.

Onion, garlic, thyme, half the chives and remaining olive oil stir.

Strong season with salt and pepper. Liquid on the tomato and eggplant and pour everything in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 3-4) boil 25 minutes.

Meanwhile let drain the mozzarella, and then chop into slices. Distribute mozzarella on the vegetables. Cook another 15 minutes and golden brown on bake (au gratin).

Takeshortly before the end of cooking the scampi from the refrigerator. A frying pan heat up and the scampi with chili oil fry about 4 minutes. Sprinkle gratin with the remaining chives and serve with the scampi

Fruity yoghurt biscuit casserole

Ingredients for 10 meals

5 eggs (size M)

180 grams of sugar

Pinch of salt

200 grams Spelt wholemeal flour

1 teaspoon baking powder

15 sheets of gelatine

1 lemon

5 ripe peaches (so about. 130 grams)

650 grams of yogurt (3.5% fat)

5 tablespoons maple syrup (as the. 70 grams)

400 grams of raspberries

4 tablespoons pistachios (so to. 70 grams)

The preparation sequence

The Separating eggs: Put the yolks in a bowl, the egg whites in a large vessel. Add the yolks to the sugar, 1 pinch of salt and 5 tablespoons of water and beat with a hand mixer until frothy whorls.

Add 1 pinch of salt to the egg whites and beat very stiff peaks.

Mix flour and baking powder in a bowl. fold on the yolk-sugar foam seven and with a wooden spoon.

Also, give egg whites to the egg yolk mixture and fold well.

A deep baking sheet or a roasting pan with a finished blankPan liner lay out. Put the dough on it and flatten it with a rubber spatula. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) leave on the middle shelf level about 12 minutes until removal and cool.

Meanwhile, the gelatine about 10 minutes with cold water in a bowl. Cut lemon in half and squeeze.

Wash peaches with water, cut into two halves, stone and coarsely chop. In a bowl with little lemon juice mix. Yogurt and maple syrup, mix and season with lemon juice.

The raspberries read if necessary, carefully washed with water.

Dissolve the gelatine-dripping wet in a small saucepan over low heat while stirring. Remove from the electric oven and stir in 3 tablespoons of the yogurt mixture. Then mix with the remaining Joghurtmix.

Overthrow the cooled biscuit base on the work surface and remove the paper. Cut the bottom in two halves and (so to. 18x30 cm) 1 Place half in a rectangular. Top with about half the raspberries and add half of the peach-yogurt cream on it. Smoothing, the above 2. Place half biscuit and little press. Brush with the remaining peach yogurt cream and top with the remaining raspberries.

Chop the pistachios with a large knife and finely distributed in the casserole. Cover with cling film and leave to set in the refrigerator for approximately 4 hours.

Polenta-cheese casserole

Serves 4 meals

750 millilitres Mediterranean vegetable stock

200 grams of polenta

2 tablespoons canola oil

400 grams of cheese layer (10% fat)

180 grams of sour cream

Salt and freshly ground pepper

1 piece Parmesan cheese (as the. 50 grams)

6 tomatoes (500 grams)

The preparation sequence

Bring vegetable broth in a saucepan to boil and sprinkle in the polenta, stirring constantly. Cook, stirring frequently, over low heat for about 15 minutes, until a thick paste.