Recommended, 2019

Editor'S Choice

Vegetarian recipes: 17 times vegetarian variety

The favorite of many vegetarian recipes: tofu.
Photo: RFF

Healthy recipes

Meat? That does not have to be! There are all sorts of vegetarian recipes that taste heavenly good and look just as good.

Classic - reinterpreted. Whether Königsberger Klopse or Cordon Bleu - classic recipes can also be vegetarian. Aromatic spices and tasty herbs give vegetarian recipes the necessary whistle and make them appear in a new guise.

Vegetarian dishes like it colorful! That's why we resort to seasonal vegetables and conjure up meatless delicacies that are impressive. Salads, pasta dishes and gratins - our vegetarian recipes are so varied that they convince even the biggest critics. Enjoy vegetarian food - anywhere, anytime!

Vegetarian recipe ideas

Alsatian fried potatoes with Munster cheese

Ingredients (4 people)

1 kg floury potatoes, 2 onions, 4 tablespoons sunflower oil, salt, pepper, caraway seeds, 4 stalks of parsley, 129 grams of Munster cheese

preparation

1. Wash the potatoes and cook in boiling water for about 15 minutes. Peel the onions and cut them into rings. Drain the potatoes, rinse with cold water, peel and grate. Heat 2 tablespoons of oil in 2 large pans.

2. Add half of the onions and cover with half of the grated potatoes. Season with salt, pepper and a little caraway. Approximately Fry for 10 minutes over medium heat until a brown crust has formed on the bottom.

3. Divide the mass into coarse pieces and turn carefully. Roast for another 10 minutes. Wash the parsley, shake it dry, pluck the leaves from the stems and chop. Slice cheese. After approx. 4 minutes, spread over the Roigabrageldi and let it melt. Sprinkle Roigabrageldi with parsley and arrange on plates.

Broccoli quiche with potato soil

Ingredients (12 pieces)

500 g potatoes, 5 eggs, salt, pepper, 300 g broccoli, 100 g roasted peppers in brine, 1 small onion, 200 g cheese, 300 ml milk, 2 tsp Dijon mustard, baking paper, aluminum foil

preparation

1. Peel potatoes, wash and grate. Express well. Mix potatoes with 1 egg. Season with salt and pepper. Lay out the bottom of a springform pan (22 cm Ø) with parchment paper. Wrap springform edge from the outside with aluminum foil. Grease edge from the inside. Spread the potato mixture evenly in the springform. Pull up at the edge and press firmly. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 20 minutes.

2. In the meantime, cut broccoli florets from the stalk. Cut a little bit smaller. Blanch in boiling salted water for 1-2 minutes. Drain and rinse off with cold water. Drain the paprika, dice. Peel the onion, finely dice. Rasp cheese. Whisk 4 eggs with milk and mustard. Season with salt and pepper.

3. Remove the quiche from the oven. Sprinkle 3/4 of the cheese on the potato soil. Approximately Continue baking for 5 minutes. Distribute vegetables on the quiche. Pour the egg over it. Sprinkle with remaining cheese. Reduce heat to (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer). Cover the quiche covered with bake for approx. 1 1/4 hours. Remove foil after approx. 1 hour. Let the quiche cool on a wire rack for about 30 minutes, then remove from the mold. Possibly. garnish with parsley. Herbal quark tastes good.

Corn cornflakes cookies on tomato ragout

Ingredients (4 people)

180 g cornflakes, 180 ml milk, 150 g corn (can), 3 eggs, 75 g flour, salt, pepper, grated nutmeg, 4 tablespoons oil, 1 clove of garlic, 4 tomatoes, 3 spring onions, 3 tablespoons olive oil, 1 pinch of sugar, 1 tbsp white wine vinegar, 5 stalks of chives

preparation

1. Cover the cornflakes with milk and soak for approx. 5 minutes. Drain corn in a sieve. Separate eggs. Mix yolks and corn in a bowl. Beat the egg whites stiff with the whisk of the mixer. Place the egg whites and flour under the maize mass. Stir in cornflakes. Season with salt, pepper and nutmeg. Carefully form 12 cookies from the mixture with moistened hands.

2. Heat the oil in portions in a large pan. Sauté the cookies in portions, turning them 3-4 minutes. Remove and place on a baking tray lined with baking paper. In the preheated oven (electric cooker: 125 ° C / circulating air: 100 ° C / gas: see manufacturer) cook for about 5 minutes.

3. Peel garlic and finely chop. Wash tomatoes, clean and cut into pieces. Wash the spring onions, clean and cut into thin rings. Heat olive oil in a pot. Fry the leek onion and garlic in it for about 2 minutes. Add tomatoes and fry for 3-4 minutes. Season with salt, pepper, sugar and vinegar. Wash the chives, shake dry and cut into slices. Arrange 3 cookies and tomato ragout on plates. Sprinkle with leek onions and chives.

Mediterranean polenta casserole

Ingredients (4 people)

300 ml vegetable broth, 150 ml low-fat milk, 40 g butter, salt, 150 g polenta (corn semolina), 1 glass (210 g) roasted peppers, 50 g Parmesan cheese, 50 g black olives without stones, 150 g sour cream, 500 g cream cheese, Pepper, 2 stalks of oregano, cling film

preparation

1. Boil broth, milk, butter and 1 teaspoon of salt in a saucepan. Slowly pour in the polenta while stirring and bring to the boil. Remove the pot from the stove, let it swell for 5-10 minutes. Stir in between. Put the hot mixture in an oiled square springform (24 x 24 cm), put the foil on it and press it down smoothly. Approximately Allow to cool for 1 hour.

2. Drain the paprika well and halve lengthwise. Grate cheese finely. Cut olives into rings. Mix sour cream, cream cheese and approx. 25 g of cheese, season with salt and pepper. Cut polenta into 12 rectangles (about 6 x 8 cm).

3. Layer the polenta, paprika and cheese mixture alternately in an ovenproof baking dish. Spread olives over it, sprinkle with remaining cheese and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes. Wash the oregano and shake it dry. Remove casserole, decorate with oregano.

Cordon bleu from oyster mushroom with cranberry vinaigrette

Ingredients (4 people)

200 g bulgur, salt, 16 oysters mushrooms (about 20 g each), 2 packs (à 125 g) mozzarella cheese, 4 stems thyme, grated dish of 1/2 organic lemon, pepper, 150 g breadcrumbs, 2 tablespoons sweetness Pepper, 4 eggs, 2 tablespoons whipped cream, 2 tablespoons flour, 3 tablespoons oil, 4 tablespoons thickened cranberries, 4 tablespoons wine vinegar, 4 tablespoons walnut oil, 70 grams baby spinach, 1 red onion, 200 grams cucumber, wooden sticks

preparation

1. Prepare bulgur in boiling salted water according to the instructions on the packaging, drain and allow to cool. In the meantime, brush mushrooms. Drain the mozzarella and cut into 8 slices. Wash thyme, shake dry and finely chop. Cover an oyster mushroom with the slices upwards with a slice of mozzarella. Add 1/8 of the lemon peel and thyme. Season with salt and pepper. Place an approximately equal mushroom with the lamella side down. Stick with a wooden stick. Do the same with remaining mushrooms and stuffing. Mix breadcrumbs with paprika. Whisk eggs with cream. First apply mushroom cordon flour, then egg and breadcrumbs. Possibly. bread twice until a closed crumb coat is formed. Heat 2 tablespoons of oil in a pan. Fry 4 cords of lead in each side for 4-5 minutes. Drain on kitchen paper and place on a baking sheet. Roast remaining cordon bleus with 1 tablespoon of oil as well. Bake in the preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: see manufacturer) for about 8 minutes.

2. Meanwhile mix cranberries with vinegar. Beat walnut oil under it. Season with salt and pepper. Clean spinach, wash and drain. Peel onion and cut into thin rings or plane. Thoroughly wash cucumber and cut into thin slices or plane. Loosen bulgur with a fork. Mix with cucumber, spinach and onion.

3. Serve cordon bleus with salad on plates. Drizzle salad with cranberry vinaigrette.

Vegetarian Königsberger dumplings with potato and almond puree

Ingredients (4 people)

1 onion, 1/2 bunch of plain parsley, 2 cups (à 35 g weight) capers, 2 1/2 tablespoons oil, 600 grams of tofu, 3 eggs, 4 teaspoons mustard, 100 grams of breadcrumbs, 75 grams of skimmed quark, salt, pepper, 800 g floury cooking potatoes, 7 tbsp butter, 4 tbsp flour, 50 ml white wine, 1 l vegetable stock, 2 splashes of Worcestershire sauce, 150 g whipped cream, 1-2 tbsp lemon juice, about 1 tsp sugar, ground nutmeg, 50 g ground almonds ( without skin), 200 ml of milk

preparation

1. Peel the onion and finely dice. Wash the parsley, shake dry and finely chop, except for a few leaves to garnish. Drain capers, collecting 4 tablespoons of liquid. Chop finely, except for 2 tablespoons. Heat 1/2 tablespoon of oil in a small pan. Braise the onion for 1-2 minutes. Finely crumble the tofu. Put the onion into a bowl and knead with eggs, 3 teaspoons mustard, chopped parsley, breadcrumbs, quark, tofu, chopped capers and 2 tablespoons caper liquid. Season with salt and pepper. From the mass form 12 knockers. Heat 2 tablespoons of oil in a large non-stick pan. Bake the meat in 2 portions, turning for about 4 minutes. Drain on kitchen paper.

2. Peel potatoes, wash and cook in boiling salted water for about 20 minutes.

3. Meanwhile, melt 4 tablespoons of butter in a large saucepan. Add flour while stirring. Bring to a boil. Deglaze with wine and broth. Add Worcestershire sauce, 1 tsp mustard, 2 tbsp caper water and 1 tbsp lemon juice. Season with salt and pepper. Approximately Simmer for 5 minutes. Add cream and remaining capers. Season with salt, sugar, nutmeg and lemon juice. Put the meatballs into the sauce. Let it rest for 15-20 minutes on low heat.

4. In the meantime roast almonds in a pan without fat golden brown. Let it cool on a flat plate. Drain the potatoes. Boil milk, 1 tbsp butter and 30 g almonds. Finely pat potatoes in the hot milk. Season with salt and nutmeg.

5. Bring 2 tablespoons of butter to a boil in a small saucepan. Add remaining almonds. Remove the pot from the heat. Arrange meatballs with caper sauce and mashed potatoes on plates. Garnish with parsley. Drizzle puree with almond butter.

Toast and avocado salad

Ingredients (10 people)

250 g brown bread, 2-3 cloves of garlic, 50 g butter, 600 g tomatoes, 2 mini-romaine lettuce, 2 avocados (about 230 g each), 150 ml freshly squeezed orange juice, 100 ml white balsamic vinegar, salt, pepper, 1 -2 teaspoons sugar, 8-10 tablespoons olive oil

preparation

1. Cut the bread into thick slices, then cut into pieces. Peel garlic and finely chop. Melt the butter in two portions in a pan, add half of the bread and roast while turning. Finally add half of the garlic and roast it for 1-2 minutes. Remove from the pan and let cool.

2. Wash the tomatoes, clean them, cut into pieces or slices. Clean and wash the romaine lettuce, drain well and finely chop. Halve the avocados, remove the seeds and peel the peel. Dice the avocados roughly.

3. Mix orange juice, vinegar, salt, pepper and sugar for the vinaigrette. Strongly beat the oil. Mix romaine lettuce, tomatoes and avocado, add vinaigrette and fold in. Gently mix in the bread. Arrange in a bowl.

Potato ravioli with stewed tomatoes

Ingredients (50 ravioli, 4-6 people)

600 g sweet potatoes, salt, 200 g double-grilled flour, 2 eggs, 1-1 1/2 tablespoons olive oil, barely 1/2 teaspoon ground cinnamon, grated nutmeg, cayenne pepper, 75 g grated Pecorino cheese, possibly about 1 tbsp breadcrumbs, 1 egg white for brushing, 3-4 stalks of thyme, 100 g each red and yellow cherry tomatoes, 1 teaspoon liquid honey, 1 tablespoon butter, oil for rubbing, flour for rolling out, cling film, baking paper

preparation

1. Wash the sweet potato and cook in plenty of salted water for about 30 minutes, depending on the size.

2. Put the flour and about 1/2 teaspoon salt in a mixing bowl and mix. Add eggs, 1-1 1/2 tablespoons of olive oil and 1 tablespoon of water. Knead with the dough hook of the hand mixer to a smooth, smooth dough, which dissolves well from the bowl edge. If the dough is too friable, add some more water, it is too moist, knead a little more flour. Take the dough out of the bowl and knead on the work surface (if the dough is of the correct consistency, you do not need more flour on the work surface) with your hands for 8-10 minutes until the dough is elastic. Form the dough into a ball, rub it with a little oil, wrap it tightly in foil and let it rest for at least 30 minutes at room temperature.

3. Drain sweet potatoes, evaporate briefly, allow to cool for approx. 10 minutes and peel off the peel. Mash sweet potatoes and season with salt, cinnamon, nutmeg and cayenne pepper. Stir Pecorino under the puree. If necessary, stir in some bread crumbs so that the mass gets a little firmer.

4. Halve the pasta dough, wrap one half in the foil and roll out the other half to a square (about 13 x 13 cm) on a lightly floured work surface. Lightly dust the dough with flour again and roll it in several steps in the pasta machine into 2 thin strips (each approx. 15 x 40 cm). If it breaks or pits, fold again and roll again until you get to the thinnest roll setting. If there is no pasta machine, roll out the dough on a floured work surface in 2 very thin sheets (about 15 x 40 cm). Process remaining dough as well.

5. Place the filling in a piping bag, cut off a small point and sprinkle blobs (about 2 cm Ø) on 2 of the four dough sheets, leaving about 3 cm distance. Spread the dough edges with egg whites. Place a second dough sheet on each and squeeze the edges well. Cut into pieces of about 5 x 5 cm with a knife or dough knife. Put finished ravioli on a floured sheet.

6. Pour ravioli in portions (about 3 portions) into a large pot with plenty of boiling salted water and let it simmer over low heat for 4-5 minutes. Remove with a foam trowel and drain well.

7. Wash thyme and drain. Wash tomatoes and halve. Heat 1 tablespoon of olive oil in a pan and let the tomatoes stew for about 5 minutes. Season with salt and pepper, add honey and thyme. Add the butter and melt, then add the ravioli to the pan and sauté for 2-3 minutes. Serve on plates. It tastes Pecorino cheese.

Green-onion balls on potato and spinach risotto

Ingredients (4 people)

1 carrot (150 g), 300 g grits, 750 ml vegetable broth, 1/2 clove of garlic, 1/2 bunch of plain parsley, 3 eggs, 100 g breadcrumbs, 20 g melted flakes, salt, pepper, 600 g firming potatoes, 50 g spinach, 2 small onions, 1 package (200 g) feta cheese, 5 tablespoons olive oil, 100 ml white wine, 1 tablespoon butter, ground nutmeg, pepper from the mill, kitchen paper

preparation

1. Peel carrot, dice finely. Boil the gruel and 500 ml broth in a saucepan and cook to a thick porridge while stirring. Add carrots, stir. Let it swell for 10 minutes over low heat. Peel garlic, chop finely. Wash the parsley, shake dry and finely chop, except for a few leaves to garnish. Put the greens in a bowl and mix with eggs, breadcrumbs and melted flakes. Season with salt and pepper. Allow mass to cool.

2. In the meantime peel potatoes, wash and cut into fine cubes. Clean spinach, wash, drain and chop. Peel the onions and finely dice them.

3. Crumble 100 g of feta cheese and knead it under the greens. Make 14 balls out of it. Heat 2 tablespoons of oil in a large non-stick pan. Fry the balls and turn over medium heat for 5-8 minutes. Drain on kitchen paper and keep warm in the preheated oven (stove: 100 ° C / circulating air: 75 ° C / gas: see manufacturer). Fry remaining balls with 1 tablespoon of oil as well.

4. Heat 2 tablespoons of oil in a saucepan. Fry the onions in a glassy sauce. Add the potato cubes, stir in and deglaze with wine. Approximately Simmer for 2 minutes. Add 250 ml broth. Approximately Simmer for 10 minutes with occasional stirring. Crumble the remaining sheep's cheese. After about 8 minutes, add the spinach to the potatoes. Stir in butter and crumbled sheep's cheese. Season with salt, pepper and nutmeg.

5. Serve potato risotto with greenskin balls on plates. Garnish with parsley and sprinkle with pepper from the mill.

Yellow vegetable curry with coconut tofu sticks

Ingredients (4 people)

1 organic lime, 350 g smoked tofu, salt, pepper, 1 red pepper, 500 g green asparagus, 500 g carrots, 1 eggplant, 200 g mangetout, 2 onions, 100 g whipped cream, 2 tablespoons flour, curry powder, 100 g grated coconut, 8 tablespoons sunflower oil, 1 can (400 g) coconut milk, 1-2 teaspoons yellow curry paste, 1 small pot of cilantro

preparation

1. Wash the lime, rub dry and shave the skin thinly. Halve fruit, squeeze juice. Cut the tofu into strips and marinate with lime zest, 2 tablespoons juice, salt and pepper.

2. Clean the peppers, wash and cut into strips. Wash asparagus, cut off woody ends. Slice asparagus. Peel carrots and cut into thin slices. Wash aubergine, clean, halve lengthwise and cut into thin slices. Wash the mangetout and cut lengthwise into strips. Peel the onions and cut into strips.

3. For the batter, stir in the cream, flour and 1 teaspoon curry powder until smooth. Turn the tofu pieces one after the other in the dough and roll into grated coconut. Heat 4 tablespoons of oil in a large pan and stir-fry vegetables for about 5 minutes. Deglaze with coconut milk. Season with curry paste, leftover lime juice and salt. Boil and simmer for about 1 minute.

4. Heat 4 tablespoons of oil in a pan and fry tofu ticks in portions, turning them over. Wash cilantro, shake dry. Arrange vegetables and sticks and sprinkle with cilantro.

Vegetarian eggplant lasagna

Ingredients (4 people)

2-3 aubergines, 6 tbsp olive oil, 1 clove of garlic, 2 stalks of parsley, 3 stems of thyme, 50 g breadcrumbs, 125 g mozzarella cheese, 2 eggs, salt, 4 tbsp basil pesto, 150 g ricotta cheese, 30 g parmesan cheese, fat for the shape, baking paper

preparation

1. Wash eggplants, clean and slice lengthwise. Drizzle with 2 tablespoons of oil and place on a baking sheet covered with baking paper. Cook in preheated oven (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) for 15-20 minutes, turn after about half of the cooking time.

2. Peel and chop garlic. Wash parsley and thyme, shake dry, flake, chop until roughly parsley. Heat 4 tablespoons of oil in a pan. Lightly roast the garlic and breadcrumbs, stir in the herbs. Remove the crumbs from the pan. Slice mozzarella. Whisk eggs. Rub parmesan.

3. Grease the bottom of an ovenproof dish and cover with aubergine slices, season the slices with salt. Spread a little pesto, sprinkle with some ricotta flakes and add some mozzarella slices. Pour some egg over it.

4. Layer remaining ingredients into the mold as well. Finish with a layer of eggplant. Sprinkle with breadcrumbs, herb crumbs and Parmesan. Lasagna in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for 30-40 minutes. Garnish with the remaining parsley.

Mushroom strudel on lettuce bed

Ingredients (4 people)

300 g boletus, 400 g chanterelles, 2 onions, 4-5 stems thyme, 2 eggs, 8 tbsp olive oil, salt, pepper, 1 packet (270 g) fresh puff pastry, 2 tbsp breadcrumbs, 1 egg yolk, 1 organic lemon, 1 tbsp Tsp chilli flakes, 1 tsp sugar, 60 g rocket, 60 g corn salad, baking paper, aluminum foil

preparation

1. Clean mushrooms, wash, drain well and cut into pieces. Peel the onions and finely dice them. Wash thyme, shake dry and finely chop. Cook the eggs in boiling water for about 10 minutes.

2. Heat 4 tablespoons of oil in a large pan. Fry the mushrooms vigorously for about 5 minutes while turning. Add thyme and onions. Fry for another 3-5 minutes. Season with salt and pepper. Allow mushrooms to cool on a flat plate. Drain the eggs, quench, peel, dice and add to the mushrooms, mix.

3. Remove puff pastry from the refrigerator 5-10 minutes before processing. Unroll dough, cut in half. First spread 1 tbsp breadcrumbs, then spread the mushroom filling lengthwise on the strips of dough. Keep an edge around it. Whisk egg yolk and 2 tablespoons of water. Brush edges with it. Carefully roll up both strips of dough using the baking paper provided. Press open sides with a fork. Place both strudel on a baking tray lined with baking paper, brush with remaining egg yolk mixture. In the preheated oven on the lower rail (cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) bake for 10-15 minutes until golden brown. Possibly. cover with foil.

4. Meanwhile, wash lemon hot, rub dry, peel finely. Halve lemon, squeeze juice from one half. Use the rest of the lemon elsewhere. Mix the juice and the skin with chilli flakes and sugar. Steal 4 tbsp of oil in a thin stream. Season with salt. Clean the lettuce, wash and spin dry.

5. Cut strudel into 6 pieces each. Serve 2 pieces with salad and dressing on plates. To supply the rest of the vortex.

Pretzel pudding with chanterelles

Ingredients (12 pieces)

6 pretzels (about 80 g each), 2 onions, 1/2 bunch smooth parsley, 500 ml milk, salt, freshly ground pepper, fresh grated nutmeg, 50 g + 1 tsp butter, 4 eggs, 500 g chanterelles, 1 clove garlic, 2 tablespoons olive oil, 100 ml vegetable broth, 100 g whipping cream, 1 tablespoon crème fraîche, fat and flour for the mold

preparation

1. Cut pretzels into pieces about 1 cm in size and place in a bowl. Peel the onions and finely dice them. Wash the parsley, shake dry and finely chop, except for a few leaves to garnish. Heat milk in a pot. Season with salt, pepper and nutmeg. Melt 50 g of butter in a pan. Fry half of the onions in golden brown while turning. Pour with the milk to the pretzels, mix carefully and leave for about 10 minutes.

2. Meanwhile separate eggs. Beat the egg whites stiff with the whisk of the mixer. Beat the yolks and parsley under the pretzel mixture. Fold in egg whites. Grease a gugelhupf mold (22 cm Ø, 2.25 liters content) and dust with flour. Add pretzel and smooth. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 30-35 minutes.

3. Clean mushrooms, wash, dab dry and possibly cut smaller. Peel garlic and chop finely. Heat oil in a large non-stick pan. Fry the mushrooms vigorously with occasional turning for about 6 minutes. Season with salt and pepper, remove. Melt 1 tsp butter in the frying fat. Fry remaining onions and garlic in a glassy bowl while turning. Deglaze with broth. Boil. Add the cream and simmer on low heat for 3-4 minutes. Reduce heat. Add mushrooms and crème fraîche, stir, season with salt and pepper. Heat over low heat.

4. Leave the pretzel pudding on a wire rack for about 5 minutes. Drop out of shape and arrange on a plate with chanterelle cream. Garnish with parsley.

Swede and potato gratin with apple slices and gorgonzola

Ingredients (4 people)

1 onion, 1 clove of garlic, 1 tablespoon butter, 150 ml apple juice, 200 ml vegetable broth, 200 g whipping cream, 4-5 stalks of marjoram, salt, pepper, grated nutmeg, 700 g rutabaga, 500 g potatoes, 2 sour apples (approx. 140 g), 100 g gorgonzola cheese, possibly aluminum foil

preparation

1. Peel the onion and garlic. Cut onion into strips, finely chop garlic. Melt butter in a saucepan. Fry the onion and garlic in a glassy sauce. Add the apple juice, broth and cream, bring to a boil and simmer over low heat for about 5 minutes. Wash marjoram, shake dry and chop finely, except for garnish. Chopped marjoram, except for a little bit, add to the cream mixture, season with salt, pepper and nutmeg. Remove the pot from the heat.

2. Peel and wash the potatoes and turn the potatoes into thin slices. Remove the core of the apples with an apple cutter. Also slicing apples into thin slices. Layer the vegetable and apple slices into a round baking dish (24 cm Ø). Season each layer with a little salt and pepper. Arrange potato and apple slices fan-shaped as upper layer. Cover with cream mixture evenly and bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour. Possibly. cover with aluminum foil after approx. 50 minutes. Remove the aluminum foil again. Crumble the cheese over the gratin and bake for another 10-15 minutes. Remove from the oven and garnish with the remaining marjoram.

Carrots and fennel Curry

Ingredients (4 people)

2 onions, 2 fennel tubers (about 300 g), 4 carrots, 1 small piece of ginger root (about 10 g), 1 red chili pepper, 2 tablespoons sunflower oil, 1/2 teaspoon fennel seed, 1 tbsp curry, 1 tbsp yellow curry paste, 1 Tin (400 g) coconut milk, 300 ml vegetable stock, 1 tbsp cornstarch, salt, pepper, fresh marjoram for garnish

preparation

1. Peel onions and finely dice. Wash fennel, clean and cut into strips. Peel carrots and cut into slices. Ginger peel and finely chop. Clean chili, wash and divide into fine rings.

2. Heat oil in a wide saucepan. Sweat the onions, ginger, fennel seeds and chili in it. Add the carrots and fennel, fry for another 2-3 minutes, sprinkle with curry, stir in the curry paste. Deglaze with coconut milk and broth and simmer for about 5 minutes.

3. Stir the starch with a little cold water, and simmer with it. Season the curry with salt and pepper. Garnish with fresh marjoram. This tastes Basmati rice.

Red cabbage stuffed with couscous

Ingredients (4 people)

1 small red cabbage (about 1 kg), salt, 200 g couscous, 100 g almond sticks, 1 small onion, 1 g dried cranberries, 3 tablespoons olive oil, pepper, aluminum foil

preparation

1. Halve red cabbage, remove stalk. Hollow out halves. Preheat halves in boiling salted water for about 5 minutes, remove and allow to cool in cold water. Use remaining red cabbage from erosion elsewhere.

2. Boil 200 ml of water and 1/2 tsp of salt in a saucepan. Remove from the heat, stir in the couscous and let it simmer for about 5 minutes. Stir with a fork several times. Roast almonds in a frying pan until golden brown, remove. Peel the onion, cut into fine cubes.

3. Wrap the halves of the red cabbage on the outside to keep the shape. Mix couscous with onion, almonds, cranberries and olive oil, season with salt and pepper. Fill mixture in the cabbage halves.

4. Place the halves on a baking tray and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 30 minutes. Take out, remove foil, arrange on a plate.

Fettuccine with turnip ragout

Ingredients (4 people)

300 g of rutabaga, 300 g carrots, 150 g herbs, 1 red onion, 1/2 bunch smooth parsley, 400 g fettuccine noodles, salt, 1 tsp butter, 1 tbsp oil, about 2 tsp curry, 1 tbsp flour, 400 ml vegetable stock, pepper, 4 teaspoons crème fraîche

preparation

1. Peel and wash the turnip and carrots. Cut carrots into slices of thin slices, rutabaga into small pieces. Clean and slice mushrooms. Peel the onion, halve and cut into strips. Wash the parsley, shake dry and finely chop, except for a few leaves to garnish. Prepare noodles in boiling salted water according to the package instructions.

2. Meanwhile heat up the fat and oil in a large pan. Sauté the turnip, carrots and mushrooms vigorously for about 3 minutes. Add the onions, dust with 1 tsp curry and flour, sauté briefly. Add stock and simmer, stirring occasionally, for about 5 minutes. Season with salt, pepper and curry. Drain the pasta, add to the pan with chopped parsley and mix. Serve on plates. Garnish with a dollop of crème fraîche and parsley, possibly sprinkle with some curry.

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