Easter lamb
Nachspeisen Zutaten 100 g weiche Datteln 90 g gemahlene Haselnüsse 180 g Mehl 200 g Apfelmus 2 bis 3 EL Zitronensaft 1 TL Zitronenabrieb 1 TL gemahlene Vanille 2 TL Backpulver 1 Prise Salz etwas Öl für die Form etwas Mehl für die Form etwas Puderzucker zum Bestäuben Zubereitung Die weichen Datteln mit heißem Wasser übergießen und für ungefähr 10 Minuten einweichen. Anschließend pürieren. Den Ofen auf 180 Grad Celsius Ober-/Unterhitze vorheizen. Die zwei Hälften der Osterlamm-Backform (ungefähr 1 Liter Volumen) fetten und mehlen. Mehl und Backpulver mischen. Die restlichen Zutaten hinzufügen und ...
Oven roasted vegetables with herb dip
Main dishes Ingredients for 4 servings of oven vegetables 1 kg of vegetables (e.g., carrot, potato, broccoli, red cabbage, onion) thyme rosemary 1 to 2 tablespoons olive oil salt pepper herb dip 100 g sour cream 250 g yogurt 1 teaspoon mustard herbs (e.g., parsley, dill, cress) salt pepper Preparation Preheat the oven to 200 degrees Celsius (top/bottom heat). The vegetables should be peeled and cut into roughly equal-sized pieces. Add thyme and rosemary, mix with olive oil, salt, and pepper. Bake at 200 degrees Celsius for about 30 minutes. For the herb dip: mix all ingredients and ...
Schmackofatz: Fish lasagne
Main course Ingredients for 1 casserole dish for approx. 6 portions 500 g frozen spinach leaves Salt, pepper 1 clove of garlic 400 g salmon fillet 2 tbsp lemon juice 20 g butter 2 tbsp wholemeal flour 500 ml low-fat milk 12 lasagne sheets 50 g Parmesan cheese for sprinkling Preparation Defrost the spinach, then squeeze well and season with salt and pepper. Peel and crush the garlic clove and add to the spinach. Sprinkle the salmon with lemon juice, season with salt and pepper and leave to marinate for 10 minutes. Melt the butter and sauté the flour in it while stirring. Add the milk and bring to the boil while stirring. Cook uncovered over a medium heat for 10 ...
Lentil bolognese
Main courses Ingredients for 4 portions 1 onion 2 cloves of garlic 1 large carrot 1 stalk of celery 200 g mountain or plate lentils 1 tbsp olive oil 3 tbsp tomato puree 800 ml vegetable stock 800 g peeled or strained tomatoes 280 g wholegrain spaghetti Oregano, basil, rosemary Salt, pepper 20 g freshly grated Parmesan, if desired 1 small onion Preparation Peel and finely dice the onion and garlic. Wash and chop the carrot and celery. Rinse the lentils in a sieve. Heat the olive oil in a large pan. Sauté the vegetables over a medium heat for approx. 5 minutes. Add the garlic and tomato purée and fry briefly. ...
