Table of Contents
Lamb with plums and mint noodles
FOR 4 PEOPLE
- 600 grams of plums
- 2 red onions
- 1 small piece of ginger
- 1 clove of garlic
- 400 g lamb loin (boned rack of lamb)
- 1 tbsp olive oil
- Salt, pepper from the mill
- 1 THE Tomatenmark
- 250 ml dry red wine
- 1 tsp brown sugar
- 100 ml vegetable broth
- 2 EL Fresh cream
- 400 g fresh tagliatelle
- 1 bunch of mint
1. Preheat the oven to 180 degrees (160 degrees for a fan oven). Wash, stone and quarter the plums. Peel onions, cut into wedges. Peel and chop the ginger and garlic.
2. Rinse meat, pat dry. Heat the oil and sear the meat in it. Season with salt and pepper. Cook the meat in the oven for 10-15 minutes in a casserole dish. Sauté onions and ginger in hot oil. Add tomato paste. Deglaze with wine. Add the sugar, broth and crème fraîche. Boil vigorously for 5 minutes, season.
3. Cook the noodles in boiling salted water for about 2 minutes, drain. Chop the mint and mix in. cut meat. arrange everything.
Per Person 660 kcal Fat: 12 g Mca. 25 minutes
After work recipes
Zucchini Salmon Pizza with Capers
FOR 4 PEOPLE
- 2 small zucchini
- 400 g Lachsfilet
- 1 Bio-Zitrone
- 4 pre-baked wholemeal pizza bases (from the organic shop)
- 250 g crème fraîche (with herbs)
- Salt, pepper from the mill
- 1 tbsp fine capers (jar)
- 1 tbsp olive oil
- 50 g arugula
- 50g Parmesan cheese
1. Preheat the oven to 220 degrees (convection 200 degrees). Clean and wash the courgettes and use a vegetable peeler to cut lengthways into long strips. Rinse and pat dry the salmon, then cut into thin slices. Rinse lemon, rub dry. Peel off the zest with a zester.
2. Spread the pizza bases with crème fraîche. Top with zucchini and salmon and season with salt and pepper. Drain the capers and spread on the pizzas. Scatter over the lemon zest and drizzle with olive oil.
3. Bake pizzas for about 13 minutes. Clean and wash the rocket and shake dry. Finely grate the Parmesan. Top the finished pizzas with rocket and sprinkle with Parmesan.
Per person 600 kcal fat: 42 g Mca. 25 minutes
Avocado and egg salad with flatbread
FOR 4 PEOPLE
- 3 eggs (size M)
- 2 heads of mini romaine lettuce
- 2 Avocados
- 3 tbsp lemon juice
- 200 g cherry tomatoes
- 1 bunch coriander
- 300 g natural yoghurt
- 2 tbsp olive oil
- 2 tbsp medium hot mustard
- Salt, pepper from the mill
- 2 small whole grain flatbreads
- 100 g black olives (pitted)
1. Boil eggs for about 8 minutes. Drain, rinse in cold water and peel. Divide lettuce, wash and shake dry. Halve the avocados, remove the stone. Remove the flesh from the skin and cut into pieces, sprinkle with 2 tbsp lemon juice.
2. Wash and halve tomatoes. Pluck the coriander leaves. Cut eggs into wedges. Mix the yoghurt with 1 tbsp lemon juice, oil and mustard. Season with salt and pepper. Halve the bread crosswise, cut a pocket lengthwise.
3. Spread the inside of the pockets with yoghurt sauce. Gently mix the salad with the eggs, avocado, tomatoes, cilantro and olives. Spice up. Fill the bread bags with lettuce. Serve with the rest of the sauce.
Per person 540 kcal fat: 26 g Mca. 25 minutes
Spicy tomato soup with toast
FOR 4 PEOPLE
- 1 onion
- 1 clove of garlic
- 2 red chili peppers
- 2 tbsp olive oil
- 800 g diced tomatoes (can)
- 300 ml vegetable broth
- 3 Pesto Roter (Icing)
- 1 EL Soy Sauce
- Salt, pepper from the mill
- 1 bunch of basil
- 150 g fresh goat cheese
- 12 thin slices of baguette
1. Peel onion and garlic. Dice onion, chop garlic. Wash, deseed and chop the chillies. Heat oil in a pot. Briefly sauté the onion, garlic and chili. Add the tomatoes and broth and bring to the boil while stirring. Stir in the pesto and soy sauce, let the soup simmer for about 10 minutes. Season with salt and pepper.
2. Rinse basil, shake dry and chop. Mix together the basil and cream cheese and season with salt and pepper. Toast the baguette slices in a hot pan until golden brown. puree soup. Serve with toast and cream cheese.
Per Person 260 kcal Fat: 10 g Mca. 25 minutes
Minced vegetable pan with buckwheat
FOR 4 PEOPLE
- 200 grams of buckwheat
- 500 ml vegetable broth
- 1 bunch of spring onions
- 1 each red and yellow bell pepper
- 500 g ground beef
- 2 EL Harissa (Tube),
- salt
- 2 tbsp canola oil
- pepper from the grinder
- 1 bunch of flat-leaf parsley
1. Boil buckwheat in 400 ml of broth and leave to swell over low heat for about 10 minutes. Clean and wash the leek onions and cut into pieces. Wash, core and cut the peppers into strips.
2. Knead the ground beef, harissa and 1 tsp salt. heat oil. Fry the minced meat until crumbly, remove from the pan. Briefly sauté the leek, onions and peppers in the frying fat. Season with salt and pepper. Pour in 100 ml stock and cook with the lid on for about 5 minutes.
3. Rinse parsley and shake dry. Pluck off the leaves and chop roughly. Add the buckwheat and mince to the vegetables in the pan. Mix everything well and heat. Season with salt and pepper and serve sprinkled with parsley.
Per Person 550 kcal Fat: 23 g Mca. 25 minutes
Chicken in coconut curry sauce
FOR 4 PEOPLE
- 450 g frozen leaf spinach
- 1 onion
- 1 clove of garlic
- 500 g organic chicken fillet
- 2 tbsp olive oil
- Salt, pepper from the mill
- 1 EL Currypulver
- 400 ml coconut milk (can)
- 200 ml vegetable broth
- 250 g Basmatireis
- 2 THE Mandelkerne
1. Thaw the spinach. Peel and chop the onion and garlic. Rinse the chicken, pat dry and cut into cubes. Heat oil in a pan. Fry the chicken in two batches until golden brown. Spice up. Take out of the pan.
2. Briefly sauté the onion, garlic and spinach in the frying fat. Sprinkle curry on top and deglaze with coconut milk and broth. Bring to the boil and let everything cook for about 5 minutes. Spice up.
3. Cook rice in salted water for about 12 minutes. Add the chicken to the coconut curry sauce and heat through. chop almonds Serve the rice with the curry and sprinkle with the almonds.
Per Person 500 kcal Fat: 9 g Mca. 25 minutes
