bacon potato soup with breakfast
Serves 4 meals
800 grams floury potatoes
1 onion
1 large spoon of olive oil
750 milliliters of vegetable broth
150 milliliters cooking cream
1 frisee lettuce
2 slices bacon breakfast (about 30 grams)
½ bunch of parsley
Salt and freshly ground pepper
The preparation
Peel onion and chop finely. Peel potatoes, clean with water and coarsely chop.
Heat oil in a saucepan. Onion braise until soft. Add the potatoes and cook briefly.
Pour vegetable stock and cream, and let it all covered with small heating cook about 20 minutes.
Meanwhile frisee lettuce brush, clean with water, spin dry and chop small.
breakfast bacon slices cut in half and crispy in a nonstick skillet without fat from bake. let short drain on kitchen paper.
clean parsley with water, shake dry, pluck leaves and chop finely.
Potato Cream Soup Puree with a kitchen mixer. Stir Klein Sliced salad and puree everything again. Add salt and pepper, sprinkle with parsley, lay the breakfast bacon decoratively on the potato soup and bring to the table.
Red cabbage potato gratin with goat cheese
Serves 4 meals
½ red cabbage (750 grams)
750 grams of potatoes
1 tart apple (eg Boskoop)
3 sprigs thyme
100 milliliters of whipped cream
100 milliliters of milk (1.5% fat)
100 milliliters of vegetable broth
100 grams of goat cheese from the roll
Salt and freshly ground pepper
The preparation
Clean red cabbage with water and remove the outer leaves. Others leaves detach individually and in plenty of salted water for about 2 minutes parboil (blanch).
Leaves lift out with a slotted spoon and plunge them into a bowl of very cold water. Drain and spread on kitchen paper and leave to cool. Remove the stalk of the cabbage leaves and chop the leaves into bite-size pieces.
Clean potatoes and apples with water, peel and slice on a vegetable slicer into thin slices. Alternating with the cabbage leaves in a large rectangular baking dish (25 centimeter x 35 centimeter) layers.
Thyme clean with water, shake dry, pluck leaves and chop finely.
Thyme Mix in a bowl with cream, milk and vegetable broth. Add salt and pepper. The mixture over the vegetables watering.
Goat cheese cubes and distribute it. Gratin in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) bake on the middle shelf level as about 40 minutes.
Steamed cod with mustard sauce
Ingredients for 2 meals
2 cod cutlets (shingled with backbone about 180 grams)
Pinch of salt
white pepper
1 large spoon of oil
50 milliliters of white wine
2 egg yolks
2 big spoon tarragon mustard
1 large spoon of whipped cream or soy cream (for cooking and refining)
The preparation
Rinse cod thoroughly, taking care to remove the bones adhering blood.
A saucepan about 4 centimeters fill up with water, bring water to a boil. Fish with salt on all sides and pepper.
Spread the bottom of a steamer or atten basket with the oil.
Fish put in the basket and put into the saucepan. Put the lid on and the fish dampen 8 10 minutes at strong heating, turning after 5 minutes. (The fish is done when the center bone out of the meat and can effortlessly easy flay.
Meanwhile, for the sauce a little white wine, egg yolk and mustard with a large whisk in a bowl over hot water (water bath) pitch five minutes creamy.
Cream stir, season with salt and pepper. Place the fish on a plate and put the mustard sauce on the table. Serve with dill potatoes.
French shepherd salad with goat cheese toast
Ingredients for 2 meals
1 red oak leaf lettuce
1 small frisee lettuce
20 grams walnut kernels
1 firm pear
2 big spoon of raspberry vinegar
1 large spoon Dijon mustard
Salt and black pepper
3 large tablespoons of olive oil
Apple juice or honey (optional)
70 grams of young goat's cheese with ash (eg St. Maure)
4 slices of wholemeal baguette bread
The preparation
clean oak leaf and frisee lettuce with water, brushing, spin dry and chop into bite-sized pieces or tear.
The walnuts coarsely chop.
Clean the bulb with water and chop into slices from the core housing.
Vinegar, mustard, salt and pepper from the mill in a bowl, embezzled the oil slowly and mix to a vinaigrette sauce. If desired, with little apple juice or honey sweet.
The goat cheese in 4 slices of mince.
The bread slices with the cheese show, season with coarse ground pepper and place on a baking sheet. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake until golden brown on the middle shelf level 6 8 minutes. Salads in a bowl with the vinaigrette sauce, mix the nuts and pear slices. Place on plate and go immediately to the table with the goat cheese toasts.
Beef stew in sour cream with mushrooms and pasta
Ingredients for 2 meals
4 spring onions
180 grams of brown mushrooms
100 grams of noodles
250 grams of beef
1 large spoon rapeseed oil
Pinch of salt
150 milliliters of vegetable broth
2 big spoon sour cream (15% fat) with herbs
1 small spoon medium mustard
½ small spoon pickled green pepper (glass)
The preparation
Bring a saucepan 2 liters of salt water to a boil. Meanwhile, clean the spring onions with water, clean and cut into rings.
Clean mushrooms with kitchen paper, cut off the stem ends and chop the mushrooms into thin slices.
the noodles into the boiling salted water and cook until al dente according to package instructions.
Meanwhile Rinse beef, pat dry and chop in about 1 centimeter cubes.
Heat oil in a nonstick skillet and brown the meat at medium heating completely brown.
onions leek and the mushrooms and cook to 3 4 minutes, stirring often.
Broth, sour cream, mustard and green pepper stir. Boil down slightly creamy on intense heating, then cost with salt and pepper once from.
Drain the pasta in a colander and put the stew on the table.
Colorful mango fruit coleslaw with small sesame chips
Serves 4 meals
1 lemon
100 grams of salad cream
1 large spoon grainy mustard
5 large spoons rapeseed oil
130 grams of yogurt (1.5% fat)
Salt and freshly ground pepper
1 pinch of sugar
½ pointed carbonate (500 grams)
½ small red cabbage (500 grams)
1 mango fruit
1 red onion
4 turkey pork cutlet (100 grams)
2 eggs (size M)
70 grams breadcrumbs
4 large spoons sesame
50 grams of flour
The preparation
Cut the lemon in half and squeeze. 3 large measure spoon of the juice and place in a large bowl.
give salad cream, mustard, 1 large spoon vegetable oil and yogurt to. All stir until smooth with a whisk. Season with salt, pepper and 1 pinch sugar once free from.
pointed cabbage and red cabbage clean with water, remove the stalk. Then the carbon halves mince into very fine strips.
mango fruit peel, shred the flesh from the stone and coarsely chop. Peel onion and chop finely.
Red and pointed cabbage, mango fruit and mix with the yogurt onion mustard dressing and pull 30 minutes leave from here and mix.
Meanwhile turkey pork schnitzel Rinse, pat dry with paper kitchen and cut each crosswise into two halves, so that 8 small pork schnitzel arise.
Place the small pork cutlet on a layer of cling film. Cover with another layer of foil and a meat mallet (or a saucepan with a heavy bottom) Flatten. Add salt and pepper.
Mix eggs in a deep plate with a fork. Breadcrumbs and sesame seed mix in another dish. Recently also the flour in a bowl.
The turkey pork cutlet first turn in flour, gently tap and then turn one after the other Sesame in eggs and bread crumbs mixture.
Heat the remaining canola oil in a large nonstick skillet. The pork schnitzel is golden brown 2 3 minutes at medium heat up from each side fry (perhaps in 2 meals fry, then divide the oil).
The pork cutlet drain on kitchen paper. may cost the salad again once and bring with the chips on the table.
Pasta with tomato sauce and smoked
Ingredients for 2 meals
225 grams Onion
800 grams of canned tomatoes
2 large tablespoons of olive oil
180 grams of smoked
4 sprigs parsley
170 grams of bucatini pasta
Salt and freshly ground pepper
red pepper flakes (optional)
The preparation
Peel the onions and chop into cubes.
chop tomatoes in the can.
Heat olive oil in a saucepan and sauté the onions, stirring frequently with moderate heating light brown.
Tomatoes and cook over medium heat up 10 15 minutes, stirring often.
Smoked in 5 milimeter cubes mince, add to the sauce and cook for 5 minutes.
clean parsley with water and shake dry. The leaflets pluck, chop coarsely and add to the sauce.
Meanwhile, the bucatini pasta according to package directions in plenty of boiling salted water until al dente.
Season the sauce with salt, pepper and chilli flakes as desired with. Drain the pasta in a colander, drain and mix immediately with the sauce.
Spicy stew with pears, beans and smoke meat on easy way
Serves 4 meals
400 grams of smoking meat back (boneless)
500 grams of green beans
3 large pears (about 200 grams)
3 large onions
1 liter of vegetable broth
3 stalks savory
Salt and freshly ground pepper
The preparation
Peel the onions and chop into strips. Vegetable broth in a large soup pot pour and then bring to a boil.
Meat rinse and add to the boiling broth.
Onion strips admit and allow everything then boil again. Smoke meat can be in smaller heating cook about 25 minutes; optionally skim the foam formed often with a slotted spoon.
Meanwhile, clean the beans, rinse, drain and break into bite-size pieces or shred. give beans to the saucepan and cook another 5 minutes.
clean pears with water and dry and peel, cut in half and remove seeds. chop pears in columns. Rinse savory, pluck and shake dry. Savory chop.
Pear slices and give savory in the pot, cook for about 8 minutes. All season with salt and pepper.
Rauch take out meat and chop into slices. Broth from the mill cost again with salt and pepper once from.
Smoke meat slices are distributed in deep plates and spoon the beans pear liquid with a trowel over it. Serve with potatoes. Extra Tip: You might want to easily bind the broth with cornstarch. For 1 2 small spoons cornstarch until smooth with a little cold water, pour with stirring to stew broth and then briefly boil everything.
Wirsing lasagna with tomato sauce
Serves 4 meals
1 small Savoy cabbage (about 600 grams)
2 medium onions
350 milliliters of vegetable broth
1 small spoon dried thyme
½ small spoon fennel
5 small tomatoes (about 50 grams)
1 clove of garlic
2 large tablespoons of olive oil
400 grams Pizza tomatoes (canned)
Salt and freshly ground pepper
Paprika (rose sharply)
100 milliliters of milk (1.5% fat)
1 ½ large spoon flour
3 big spoons of grated Swiss cheese
nutmeg
12 wholegrain lasagna (without before cooking)
The preparation
Clean 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.
Bring a saucepan 100 milliliters vegetable broth to a boil. Thyme, fennel, cabbage and onion strips then boil it and covered with a small heating about braise 15 minutes.
Meanwhile clean 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 large spoon Heat olive oil. Garlic and onion diced and covered with a small heating simmer 5 minutes.
Pizza tomatoes give it, then bring to a boil, season with salt, pepper from the mill and paprika. Allow to cool slightly.
Remaining olive oil and remaining vegetable stock then boil in another saucepan.
Milk and flour until smooth in a bowl with a whisk. Slowly add the broth while stirring in oil mixture and then let boil again.
2 large spoon stir grated cheese under the liquid and allow to melt at a low heating. The cheese sauce with salt and pepper and rub lightly with nutmeg to.
Spread half the tomato sauce in a rectangular A (about 20x28 centimeter). 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 lasagna sheets and the remaining tomato sauce. 1 more layer lasagna it put music and one after another 1/3 cheese sauce and remaining savoy distribute it.
With a last layer lasagna prove sheets underline remaining cheese sauce on it and distribute tomato slices over. Sprinkle remaining grated cheese on top and pepper. The cabbage lasagna in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake about 45 minutes.
Onion soup with gratinated cheese baguette bread
Ingredients for 2 meals
3 onions (about 200 grams)
2 red onions (about 130 grams)
1 small clove garlic
2 stalks of thyme
2 large spoons rapeseed oil
Salt and freshly ground pepper
1 pinch of sugar
130 milliliters of white wine
600 milliliters of vegetable broth
4 slices of baguette bread (preferably wholegrain)
75 grams Goat Gouda
The preparation
Peel the onions, cut in half and shred into fine strips. Peel and chop garlic.
Thyme clean with water, shake dry, pluck leaves and chop finely.
Heat the oil in a saucepan. Sauté onions and garlic in slow golden brown with moderate heating.
Onions with salt, pepper from the mill and sugar. Thyme.
Clear bulbs with white wine and let boil down to half. Broth pour it, then bring to a boil and cook for 25 minutes at moderate heating.
baguette bread slices impose goat Gouda and diagonally cut in half. In the heated, preheated oven at 220 ° C (fan 200 ° C, gas mark 3) on the oven rack 3 - bake 4 minutes. Giving soup in warmed plates and baguette with the baked cheese bread slices bring to the table.
Celery potato gratin with soy cream
Ingredients for 6 meals
1 clove of garlic
3 sprigs thyme
350 milliliters soy cream (or whipping cream)
Salt and freshly ground pepper
1 celeriac (about 500 grams)
3 potatoes (about 300 grams)
1 large spoon walnut oil
nutmeg
The preparation
Peel the garlic clove. Rub a baking dish (about 1.2 liters) with the garlic clove, then finely chop the toe.
Thyme clean with water, shake dry, pluck and chop the leaves.
Soy cream with garlic, thyme, salt and pepper from the mill.
Peel celery, clean with water and eventually into quarters. Clean potatoes with water and peel. Mince celery and potatoes into very thin slices and mix.
Put the potatoes and celery into the mold and sprinkle with walnut oil, salt and pepper. rub something nutmeg directly on the ingredients.
Soy cream pour over. The gratin in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) 45 - 50 minutes until golden brown bake.
floes Baked filet in carrots Coat
Ingredients for 2 meals
2 flounders fillets (about 130 grams)
2 big long carrot (about 180 grams)
½ small lemon
Salt and freshly ground pepper
2 large spoons rapeseed oil
The preparation
Squeeze the lemon and 1 large spoon Measure juice.
floes rinse and pat dry fillets. With citrus juice sprinkle with salt and pepper.
Clean, clean and peel with a peeler The Carrot with water.
Mince Now with a vegetable peeler carrot lengthwise into thin strips.
In each case more carrot strips slightly overlapping next to each other on the work surface.
The clod fillet it put and wrap the strips so that the fish is completely covered. Add salt and pepper.
Heat the oil in a nonstick skillet strong and fry the parcels it from both sides until crisp.
Place a piece of finished baking paper on a baking sheet, giving the Scholl pack it and the heated, preheated oven at 180 ° C (convection oven 160 ° C, gas mark 2 3) cook on the middle shelf level 10 for 15 minutes.