Salmon filet with vegetable noodles
Hauptspeisen Zutaten für 2 Portionen 120g Bandnudeln 1 Frühlingszwiebel 300 g Karotten 100 g Champignons 300 g Brokkoli 1 EL Ölivenöl 100 ml Gemüsesuppe 250 g Lachsfilet Zitronensaft und Kräuter Salz und Pfeffer Zubereitung Nudeln nach Packungsanleitung kochen und abseihen. Zwiebel schälen und fein hacken. Gemüse waschen und putzen. Karotten in dünne Streifen und Champignons in dünne Scheiben schneiden. Broccoli in kleine Röschen zerteilen. Zwiebeln und Karotten in einer beschichteten Pfanne in 1 TL Öl anschwitzen, mit Gemüsesuppe ablöschen und dünsten lassen. Das restliche Gemüse nach ca. 3–4 Minuten dazugeben, gar werden lassen und mit ...
Colourful lentil stew
Hauptspeisen Zutaten für 2 Portionen 90 g grüne Linsen 90 g rote Linsen 1 kleine Zwiebel 300 g Karotten 300 g Erdäpfel 1 EL Rapsöl 1 EL gehackte Petersilie 1 TL süßes Paprikapulver 500 ml Gemüsesuppe Salz und Pfeffer Zubereitung Linsen waschen und abtropfen lassen. Grüne Linsen über Nacht in Wasser einweichen und am nächsten Tag abseihen. Grüne und rote Linsen nach Packungsanleitung kochen. Zwiebel schälen und fein hacken. Gemüse waschen. Karotten in kleine Würfel und geschälte Erdäpfel in große Würfel schneiden. Öl in einem beschichteten Topf erhitzen und zuerst Zwiebeln, dann ...
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. ...
Fruit/vegetable-cereal porridge
Porridge Ingredients 20 to 30 g cereal flakes or semolina 100 g fruit or vegetables Approx. 150 to 200 ml water 2 teaspoons oil Preparation Bring cereal flakes to the boil in water and leave to soak for 3 to 5 minutes. Wash, clean and chop/crush the fruit or vegetables. If necessary (depending on the variety), steam until soft. Mix the fruit/vegetables into the cereal flakes, add the oil and serve. Another starchy ingredient such as boiled potatoes, sweet potatoes, pasta or rice can be used instead of cereal flakes. The amount of water can then be reduced to a few tablespoons. ...
Milk and cereal porridge
Porridge Ingredients 200 ml whole milk 20 g oat flakes (4 tablespoons of tender oat flakes) Preparation Bring cow's milk to the boil and stir in the oat flakes with a whisk. Bring to the boil again, switch off the heat and leave to soak for about 3 to 5 minutes. Make sure that the porridge is not too hot when feeding. The porridge can be flavoured with 1 to 2 tablespoons of fruit puree. Instead of oats, you can also use any other cereal in the form of flakes, such as spelt, wheat, rice or millet.
