bookmate game
en
Buku
Göbel Verlag,Naumann

Cooking with Vegetables

  • Dannimembuat kutipan3 tahun yang lalu
    Romanesco cannelloni
    with leek and carrots

    Preparation time: approx. 30 minutes (plus baking time)
    Per serving approx. 385 kcal/1612 kJ
    21 g P, 18 g F, 33 g CH
    Serves 4
    300 g Romanesco broccoli
    300 g carrots
    1 leek
    2 tbsp olive oil
    100 g sour cream
    2 eggs
    salt
    pepper
    nutmeg
    lemon juice
    2 tbsp butter
    3 tbsp plain flour
    500 ml milk
    butter for greasing
    200 g cannelloni
    100 g grated cheese
    4 tsp chopped chives
    1 Wash and dry the Romanesco and divide into little florets. Wash and peel the carrots and dice finely. Wash and dry the leek and cut into fine strips.
    2 Heat the oil and sauté the vegetables in it whilst stirring for about 5 minutes. Remove from the hob and mix with sour cream and eggs. Season to taste with salt, pepper, nutmeg and lemon juice.
  • Dannimembuat kutipan3 tahun yang lalu
    Cheese and leek
    flan

    Preparation time: approx. 30 minutes (plus cooking and baking time)
    Per serving approx. 840 kcal/3518 kJ
    34 g P, 66 g F, 28 g CH
    Serves 4
    1 onion
    2 leeks
    80 ml olive oil
    50 g butter
    butter for greasing
    125 g plain flour
    ½ tsp baking powder
    3–4 eggs
    200 g sour cream
    300 g sheep's cheese
    125 g grated Gruyère
    4 tbsp chopped parsley
    salt
    pepper
    black olives for garnishing
    1 Peel the onion and cut into rings. Trim and wash the leeks, then cut into rings.
    2 Heat the olive oil and butter in a pan, and fry the onion and leek in it at a low temperature for about 10 minutes. Remove from the hob and allow to cool.
    3 Pre-heat the oven to 180 °C (Gas Mark 4, fan oven 160 °C). Grease a springform tin 24 cm in diameter. Mix the flour and the baking powder in a bowl.
    4 Mix the eggs, sour cream, sheep's cheese and
  • Dannimembuat kutipan3 tahun yang lalu
    Courgette fritters
    with carrots and a yoghurt dip

    Preparation time: approx. 15 minutes (plus frying time)
    Per serving approx 268 kcal/1122 kJ
    17 g P, 16 g F, 10 g CH
    Serves 4
    1 tbsp lemon juice
    5 tbsp chopped mixed herbs
    250 g plain yoghurt
    salt
    pepper
    400 g courgettes
    300 g carrots
    ½ bunch of coriander
    6 eggs
    75 ml milk
    2 tbsp olive oil
    1 Mix the lemon juice and herbs into the lassi, and season to taste with salt and pepper. Put in a cool place until served.
    2 Wash and roughly grate the courgettes. Peel the carrots and grate finely. Wash, shake dry and finely chop the coriander.
    3 Beat the eggs with the milk and coriander, fold in the grated vegetables and season to taste with salt and pepper.
    4 Heat the olive oil in a frying pan. Make vegetable fritters from the mixture, fry on both sides until crispy. Serve the vegetable fritters with the lassi dip.
fb2epub
Seret dan letakkan file Anda (maksimal 5 sekaligus)