Table of Contents

Mediterranean diet

Breakfast

Ham bread with gorgonzola

White bread with shrimp and dill spread

Ciabatta rolls with avocado

Scrambled eggs with shrimp

Breakfast spaghetti

Fried cheese toast

Crab donuts

Fig yogurt

Simple omelette

Gratinated toast

Fast breakfast rolls

Fried ham eggs

Ciabatta with fried tomatoes

Feta omelette

Vegetable sticks with dip

White bread with onion mayonnaise and olives

Mozzarella and olive baguette

Fried egg in a bed of vegetables

Eggplant spread

Omelette with zucchini

Eggs with truffle oil

Omelette with herbs

Cream cheese with apple

Tomato Mozzarella Toast

Raspberries - granola

Pumpernickel with cherries

Bun with berries

Sweet and savory crispbreads

Shake with raspberries

Fig and almond drink

Nut and fruit porridge

Cream cheese bread with vegetables

Green omelette with paprika

Fruit salad with nuts and spinach

Main courses

Stuffed tomatoes with quinoa

Stuffed eggplant

Fried chicken breast with vegetables and dip

Pork chop with risotto

Italian style mushroom pancakes

Potato and vegetable casserole with sheep cheese

Grilled red pepper wraps

shrimp pan

Shrimp Fish Soup

Bell peppers with cream cheese and quark filling

Zucchini stuffed with peppers

Spicy salad

Fried vegetables

Potato and Olive Salad

Baked zucchini in creamy cheese sauce

Herbs and vegetables pan

Marinated vegetables with fresh goat cheese

Feta tomatoes

Endive salad with potatoes

Herbal Spaghetti

Tomatoes with pasta filling

Fresh salad with mozzarella

Tortelloni with vegetables in cheese sauce

Baked sole

Plaice fillet with herb sauce

Monkfish with lettuce and vegetables

Colorful bean salad with tuna

Tuna Rice Salad

Bean and feta salad

Melon and feta salad with olives

Mushroom and cheese salad

Stuffed Swiss chard with goat cheese

Rice peppers

Warm rice and tuna salad

Fried tuna fillet with vegetables

Linguine with spinach and tuna salad

Seafood risotto

Rice with spicy cod

Beef and sage rolls

Ham Pizza

Ratatouille with turkey

Rack of lamb in rosemary

Baked potatoes with a leg of chicken

Minced meat skewers

Chicken legs with potatoes

Stuffed cucumber with beef

Marinated chicken fillet with mushrooms

stuffed chicken

Wrapped chicken cordon bleu

Turkey rolls with pesto

Veal loin with tuna paste

Lamb skewers with vegetables and dip

Vegetable lamb pan

Lamb skewers with gratinated bread

Steaks with home-baked flatbread

Turkey breast with fried vegetables

Garlic chicken with baked vegetables

Beef mushroom platter

Chicken wings with parmesan breading

Mince Potato Cake

Pork strips

Pasta with Chicken Tomato Sauce

Nuggets

Pasta salad with fried prociutto

Fried eggplant with bacon chicken

roast pork

Cheese schnitzel

Saddle of veal with tuna sauce

Lamb skewers

Minced beef and beer rolls

Grilled Chicken

Marinated shredded meat

Meat and vegetable skewers

Spaghetti with tomato sauce and schnitzel

Filled flatbread with dip

Chicken in vegetables with noodles

Pasta with squid in tomato sauce

Risotto with tomatoes and seafood

Vegetable ragout with squid

Fried squid

Fried gnocchi in tuna sauce

Fried squid with spaghetti

Marinated monkfish

Salmon with potatoes and cucumber sauce

Catfish on a bed of chard

Polenta and sardine casserole

Spaghetti with tuna sauce

Fried tuna on chicory

fish casserole

Rice with vegetable and fish pan

Baked potatoes with salmon

Baked turbot with vegetables

Layered fish pot

Baked pangasius

Shrimp Fish Soup

octopus salad

Monkfish roulade with Parma ham

Shrimp Seafood Stew with Vegetables

Fried zucchini with sardine cream

Fried potatoes with vegetables and salmon

Vegetables with halibut

Fish with lemon and sage

Eggplant rolls

Cauliflower Pizza

Baked gnocchi with parmesan cheese

Spaghetti with steamed zucchini

Vegetable cannelloni

Pasta with sage butter

Stuffed zucchini

Pasta with colorful vegetables and pesto

Vegetables from the pan

Bread topped with vegetables

vegetable salad

Tortellini lamb's lettuce

Pumpkin soup with olives

Vegetable and potato casserole with halloumi cheese

Pasta salad with feta and pine nuts

Watermelon and Olive Salad

Fried noodles with beans

Baked sheep cheese

Vegetable and sheep cheese casserole

Zucchini and feta pan

Colorful couscous salad

Pasta with truffle sauce

Breaded eggplant

Zucchini and tomato pan

Pan-fried potatoes

Chickpea and vegetable salad

fried potatoes

Lentil pulp

filled tomatoes

Tomato and pepper soup

Bell pepper cheese pesto

Tomato and mozzarella rolls

Spaghetti with garlic and olive oil

gnocchi

Strong bean soup

Fish Mediterranean

Spaghetti with anchovies

Bell peppers with schnitzel

Baked potatoes with cottage cheese

Salads with chicken breast fillet

Mediterranean potato soup

Turkey breast sandwich

Leek - cauliflower - soup

Salad with avocado and shrimp

vegetable casserole

Filled wine leaves

filled mushrooms

Feta on toast with olive paste

Sandwich with basil curd

Oven vegetables with potatoes

Salad in Greek

Spicy Cambas

Pasta salad with beans

Mediterranean - Slim - Soup

vegetable salad

Steak with broccoli

Chicken legs with mushrooms

Chicken skewers with tzatziki

Salmon with pea parsnip puree

Vegetable noodle with prawns

Salmon with green asparagus

Stir-fry vegetables with herbs

Cod with crust

Pasta salad

Lamb skewers with bean salad

Beans - peas - soup

Minestrone

Fish with rice and vegetables

Spaghetti with Eggplant Sauce

Mediterranean stew

Pan-fried vegetables hot

Bifteki with feta filling

Light rice-pan

spaghetti bolognese

Snacks

Zucchini chips

Cheese sandwich

Baked baguettes

Eggplant turrets

Stuffed tomato with feta

Garlic baguette with tomatoes

Chickpea salad with olives

Flatbread with garlic

Baguette with olive pesto

Tsatsiki on the fly

Zucchini rolls with feta

Fried figs with sheep cheese

Ciabatta with fresh goats and figs

Scrambled eggs with mozzarella and tomatoes

Avocado tomatoes marinated in lime

Open sandwich with tuna and tomato

Antipasti with vegetables and bacon

Spicy bruschetta

Bell pepper salad with tomato and mozzarella plate

Marinated mozzarella balls with sun-dried tomatoes

Vegetable sandwich

Desserts

Melon and yogurt salad

Chicory with mandarins

Egg and lime cream

Vanilla pudding with figs

Brunch muffins with figs

Puff pastry with figs

Ricotta fig cream with amaretto

Marinated strawberries with whipped cream

Lemon sherbet

Tiramisu with cocoa

Pickled pears with vanilla ice cream

Sherbet with raspberries

Panna Cotta with Nutella

Pear bread

Wild berries with ice

Orange salad with mousse

Hazelnut Parfait

Fruit smoothie

Mediterranean food

The 250 most delicious Mediterranean recipes for a balanced, diverse and healthy lifestyle.

Author:Michelle Hernandez

content

Mediterranean diet

Breakfast

Ham bread with gorgonzola

White bread with shrimp and dill spread

Ciabatta rolls with avocado

Scrambled eggs with shrimp

Breakfast spaghetti

Fried cheese toast

Crab donuts

Fig yogurt

Simple omelette

Gratinated toast

Fast breakfast rolls

Fried ham eggs

Ciabatta with fried tomatoes

Feta omelette

Vegetable sticks with dip

White bread with onion mayonnaise and olives

Mozzarella and olive baguette

Fried egg in a bed of vegetables

Eggplant spread

Omelette with zucchini

Eggs with truffle oil

Omelette with herbs

Cream cheese with apple

Tomato Mozzarella Toast

Raspberries - granola

Pumpernickel with cherries

Bun with berries

Sweet and savory crispbreads

Shake with raspberries

Fig and almond drink

Nut and fruit porridge

Cream cheese bread with vegetables

Green omelette with paprika

Fruit salad with nuts and spinach

Main courses

Stuffed tomatoes with quinoa

Stuffed eggplant

Fried chicken breast with vegetables and dip

Pork chop with risotto

Italian style mushroom pancakes

Potato and vegetable casserole with sheep cheese

Grilled red pepper wraps

shrimp pan

Shrimp Fish Soup

Bell peppers with cream cheese and quark filling

Zucchini stuffed with peppers

Spicy salad

Fried vegetables

Potato and Olive Salad

Baked zucchini in creamy cheese sauce

Herbs and vegetables pan

Marinated vegetables with fresh goat cheese

Feta tomatoes

Endive salad with potatoes

Herbal Spaghetti

Tomatoes with pasta filling

Fresh salad with mozzarella

Tortelloni with vegetables in cheese sauce

Baked sole

Plaice fillet with herb sauce

Monkfish with lettuce and vegetables

Colorful bean salad with tuna

Tuna Rice Salad

Bean and feta salad

Melon and feta salad with olives

Mushroom and cheese salad

Stuffed Swiss chard with goat cheese

Rice peppers

Warm rice and tuna salad

Fried tuna fillet with vegetables

Linguine with spinach and tuna salad

Seafood risotto

Rice with spicy cod

Beef and sage rolls

Ham Pizza

Ratatouille with turkey

Rack of lamb in rosemary

Baked potatoes with a leg of chicken

Minced meat skewers

Chicken legs with potatoes

Stuffed cucumber with beef

Marinated chicken fillet with mushrooms

stuffed chicken

Wrapped chicken cordon bleu

Turkey rolls with pesto

Veal loin with tuna paste

Lamb skewers with vegetables and dip

Vegetable lamb pan

Lamb skewers with gratinated bread

Steaks with home-baked flatbread

Turkey breast with fried vegetables

Garlic chicken with baked vegetables

Beef mushroom platter

Chicken wings with parmesan breading

Mince Potato Cake

Pork strips

Pasta with Chicken Tomato Sauce

Nuggets

Pasta salad with fried prociutto

Fried eggplant with bacon chicken

roast pork

Cheese schnitzel

Saddle of veal with tuna sauce

Lamb skewers

Minced beef and beer rolls

Grilled Chicken

Marinated shredded meat

Meat and vegetable skewers

Spaghetti with tomato sauce and schnitzel

Filled flatbread with dip

Chicken in vegetables with noodles

Pasta with squid in tomato sauce

Risotto with tomatoes and seafood

Vegetable ragout with squid

Fried squid

Fried gnocchi in tuna sauce

Fried squid with spaghetti

Marinated monkfish

Salmon with potatoes and cucumber sauce

Catfish on a bed of chard

Polenta and sardine casserole

Spaghetti with tuna sauce

Fried tuna on chicory

fish casserole

Rice with vegetable and fish pan

Baked potatoes with salmon

Baked turbot with vegetables

Layered fish pot

Baked pangasius

Shrimp Fish Soup

octopus salad

Monkfish roulade with Parma ham

Shrimp Seafood Stew with Vegetables

Fried zucchini with sardine cream

Fried potatoes with vegetables and salmon

Vegetables with halibut

Fish with lemon and sage

Eggplant rolls

Cauliflower Pizza

Baked gnocchi with parmesan cheese

Spaghetti with steamed zucchini

Vegetable cannelloni

Pasta with sage butter

Stuffed zucchini

Pasta with colorful vegetables and pesto

Vegetables from the pan

Bread topped with vegetables

vegetable salad

Tortellini lamb's lettuce

Pumpkin soup with olives

Vegetable and potato casserole with halloumi cheese

Pasta salad with feta and pine nuts

Watermelon and Olive Salad

Fried noodles with beans

Baked sheep cheese

Vegetable and sheep cheese casserole

Zucchini and feta pan

Colorful couscous salad

Pasta with truffle sauce

Breaded eggplant

Zucchini and tomato pan

Pan-fried potatoes

Chickpea and vegetable salad

fried potatoes

Lentil pulp

filled tomatoes

Tomato and pepper soup

Bell pepper cheese pesto

Tomato and mozzarella rolls

Spaghetti with garlic and olive oil

gnocchi

Strong bean soup

Fish Mediterranean

Spaghetti with anchovies

Bell peppers with schnitzel

Baked potatoes with cottage cheese

Salads with chicken breast fillet

Mediterranean potato soup

Turkey breast sandwich

Leek - cauliflower - soup

Salad with avocado and shrimp

vegetable casserole

Filled wine leaves

filled mushrooms

Feta on toast with olive paste

Sandwich with basil curd

Oven vegetables with potatoes

Salad in Greek

Spicy Cambas

Pasta salad with beans

Mediterranean - Slim - Soup

vegetable salad

Steak with broccoli

Chicken legs with mushrooms

Chicken skewers with tzatziki

Salmon with pea parsnip puree

Vegetable noodle with prawns

Salmon with green asparagus

Stir-fry vegetables with herbs

Cod with crust

Pasta salad

Lamb skewers with bean salad

Beans - peas - soup

Minestrone

Fish with rice and vegetables

Spaghetti with Eggplant Sauce

Mediterranean stew

Pan-fried vegetables hot

Bifteki with feta filling

Light rice-pan

spaghetti bolognese

Snacks

Zucchini chips

Cheese sandwich

Baked baguettes

Eggplant turrets

Stuffed tomato with feta

Garlic baguette with tomatoes

Chickpea salad with olives

Flatbread with garlic

Baguette with olive pesto

Tsatsiki on the fly

Zucchini rolls with feta

Fried figs with sheep cheese

Ciabatta with fresh goats and figs

Scrambled eggs with mozzarella and tomatoes

Avocado tomatoes marinated in lime

Open sandwich with tuna and tomato

Antipasti with vegetables and bacon

Spicy bruschetta

Bell pepper salad with tomato and mozzarella plate

Marinated mozzarella balls with sun-dried tomatoes

Vegetable sandwich

Desserts

Melon and yogurt salad

Chicory with mandarins

Egg and lime cream

Vanilla pudding with figs

Brunch muffins with figs

Puff pastry with figs

Ricotta fig cream with amaretto

Marinated strawberries with whipped cream

Lemon sherbet

Tiramisu with cocoa

Pickled pears with vanilla ice cream

Sherbet with raspberries

Panna Cotta with Nutella

Pear bread

Wild berries with ice

Orange salad with mousse

Hazelnut Parfait

Fruit smoothie

Mediterranean diet

It sounds like vacation, like sun, beach and sea: the Mediterranean diet is healthy and it is incredibly delicious. So it is not surprising that the Mediterranean diet is high on the list of diets. Anyone who has already been to Italy, Spain, Portugal or Greece on vacation has certainly enjoyed the typical Mediterranean delicacies. Olive oil is an integral part of food and there is no way around high-quality oil. The spectrum ranges from vegetables pickled in oil to roasted meat and stewed vegetables, and even salads and desserts are refined with the shiny golden liquid.

What positive effects does the Mediterranean diet have?

Italians, Spaniards, Greeks and Co. should be healthier and get older than people in many other European countries. At least that's what the reputation of Mediterranean cuisine says. If you look at the positive effects that the Mediterranean diet has on the organism, this becomes understandable.

According to medical studies, this type of diet is said to lower cholesterol levels. This can prevent or at least reduce cardiovascular diseases. The risk of diabetes can also be reduced. Sea fish, for example, is an essential ingredient in the cuisine of Mediterranean countries. It is rich in omega-3 fatty acids, which have a positive effect on the entire cardiovascular system. The use of salt in Mediterranean cuisine can be avoided by adding herbs. Salt increases the blood pressure, if you can do without it, the blood pressure can be kept permanently at a stable level.

The heart should also be protected by the Mediterranean diet. The frequent consumption of olive oil has a positive effect here. It strengthens the heart through the substance oleuropein, it gives a high-quality olive oil a slightly bitter note. Olive oil also helps to lower blood pressure because it keeps the arteries active and flexible. The regular consumption of olive oil with the vitamin E it contains and the essential unsaturated fatty acids ensures that the heart is still fit and reliably fulfills its function even in old age.

Some studies have found a connection between this type of diet and prevention of Alzheimer's disease. Other studies claim to have found a positive effect of Mediterranean cuisine on the development and spread of tumors. It is important to ensure that you put your meals together as colorfully as possible and that you only consume ripe vegetables and fruit. You can tell the content of bioactive ingredients by the expression of the color. Cabbage in all forms, tomatoes, garlic and onions are particularly healthy. Berries, apricots and citrus fruits are highly recommended among the fruits.

In some studies, it has been found that even depression can be positively influenced by Mediterranean cuisine. Those who frequently eat fruits, whole grain products, fish, olive oil and vegetables suffer less and less often from depression. Due to the many fresh ingredients, inflammation in the blood can be reduced, as became clear by checking the blood values. This can significantly reduce the risk of depression.

Get inspiration from the recipes in this book and start eating a healthy, tasty and balanced diet today.

Breakfast

Ham bread with gorgonzola

Ingredients for 2 servings:

some pepper

2 slices of white bread without crust (tramezzini bread)

1 tomato

80-100 g ham

50 g Gorgonzola

Preparation:

Cut the tomato into slices and grate the gorgonzola. Place half of the ham, the tomato and the gorgonzola on bread. Place the remaining ham on top of the Gorgonzola, cover with the second bread, divide the bread diagonally and serve.

White bread with shrimp and dill spread

Ingredients for 2 servings:

salt and pepper

2 slices of white bread without crust (tramezzini bread)

80-100 g of pickled shrimp

Tabasco sauce / 1 tbsp sour cream

1 tbsp chopped dill

Preparation:

Mix the dill with the sour cream and season with salt, pepper and tabasco sauce.

Drain the shrimp and mix with the dill spread.

Smear the spread on one slice of bread and cover with the other slice.

Divide the bread diagonally and serve.

Ciabatta rolls with avocado

Ingredients for 4 servings:

salt and pepper

olive oil

Lemon juice

Iceberg lettuce

2-3 tomatoes

2 ciabatta rolls

2 avocados

16 slices of Parma ham

4 hard-boiled eggs

Preparation:

Peel and slice the eggs. Core the avocado, cut the flesh into strips and drizzle with lemon juice. Cut the tomatoes into slices. Halve the rolls and toast the inside without fat. Then drizzle with oil and season with pepper. Cover the bottom of the rolls with the ham. Place the eggs, avocado and tomatoes on top. Spread the rest of the ham on top and place the other half of the bun on top. Serve the sandwiches with salad.

Scrambled eggs with shrimp

Ingredients for 2 servings:

1 tbsp oil

100 g peeled and cooked shrimp

salt and pepper

3 egg yolks

125 ml whipped cream

125 ml of milk

Preparation:

Whisk the egg yolks with the milk and whipped cream.

Heat a pan with oil and fry the shrimp in it. Then add the egg mixture and mix everything well. Season with salt and pepper.

Breakfast spaghetti

Ingredients for 2 servings:

salt and pepper

4-6 eggs

1 pinch of nutmeg

150 g cooked spaghetti

30 g butter

30 g grated parmesan cheese

Preparation:

Beat the eggs and mix with salt, pepper, parmesan and nutmeg.

Fold in the spaghetti.

Melt half of the butter in a pan and add the batter.

Fry the omelette and add the remaining butter on top.

Turn the omelette and fry the other side.

Serve the finished spaghetti omelette.

Fried cheese toast

Ingredients for 4 servings:

200 ml of milk

2 eggs

4 slices of ham

1 pinch of paprika powder

4 slices of Emmentaler

1 pinch of chili pepper

Oil / 8 slices of toast

Preparation:

Cover 4 slices of toast with ham and cheese and cover with the other slices of toast.

Mix the eggs, paprika, milk, nutmeg and chili together.

Heat oil in a pan.

Turn the sandwiches in the egg mixture and fry on both sides in the pan.

As soon as the cheese has melted, serve the toast.

Crab donuts

Ingredients for 4 servings:

parsley

250 g small crabs in the shell

oil

250 g flour

salt

1 tbsp butter

4 eggs

Preparation:

Bring the salted water to the boil and briefly cook the crabs.

Pass the cooking water through a hair sieve and bring to the boil in a saucepan.

Stir in butter and flour and let simmer. Then remove from the stove and stir until it cools down.

Gradually mix in the eggs and add the crabs. Let the dough rest for 15 minutes.

Heat oil in a pan. Bake small donuts from the batter in it.

Sprinkle with parsley before serving.

Fig yogurt

Ingredients for 2 servings:

Cassius syrup

500 g Greek yogurt

2 tbsp pine nuts

150 g honeycomb honey

4 fresh figs

Preparation:

Peel the figs and cut into small pieces.

Roast the pine nuts in a pan without fat and chop them.

Mix the yoghurt with the figs and pine nuts.

Serve the fig yogurt and drizzle with the cassis syrup and honey.

Simple omelette

Ingredients for 4 servings:

2 tbsp parmesan

12 eggs

salt and pepper

12 tbsp chopped herbs

1/8 l milk

6 tbsp butter

1 tbsp flour

Preparation:

Work the eggs with flour, milk, parmesan, salt and pepper into dough.

Melt the butter in a pan and steam the herbs in it.

Pour the batter over the herbs in the pan and stir.

Fry the omelette on both sides and serve.

Gratinated toast

Ingredients for 2 servings:

salt and pepper

1-2 tomatoes

fresh basil

2 packs of mozzarella

1 tbsp olive oil

1 clove of garlic

1 tbsp basil pesto

4 slices of toast

Preparation:

Wash the tomatoes. Cut into slices with the mozzarella. Chop the garlic.

Spread the pesto on the toast and top with the mozzarella and tomatoes.

Mix the oil with the garlic and pour over the mozzarella.

Baked the toast slices in the oven.

Garnish with salt, pepper and basil before serving.

Fast breakfast rolls

Ingredients for 8 servings:

1 tsp sugar

500g flour

1 teaspoon salt

300 g lukewarm water

1 pack of dry yeast

Preparation:

Mix all ingredients together and work into dough.

Cover the dough and let rise for about 1 hour.

Shape the dough into 8 rolls and place on a baking sheet.

Let the rolls rise for another 30 minutes and preheat the oven to 250 ° C.

Bake the rolls for 10-12 minutes.

Fried ham eggs

Ingredients for 4 servings:

4 eggs

2 tbsp olive oil

pepper

4 slices of Parma ham

Preparation:

Boil the eggs until waxy, peel them and cut them in half lengthways. Season the cut surface.

Wash the sage and shake dry.

Halve the ham lengthways and wrap a strip around each half of the egg.

Heat oil in a pan and fry the eggs on all sides.

Ciabatta with fried tomatoes

Ingredients for 4 servings:

some sugar

1/4 kg of tomatoes

1 loaf of ciabatta

2 cloves of garlic

some olive oil

1 pinch of salt and pepper

1 handful of basil

1 pinch of paprika powder

1-2 packs of mozzarella

Preparation:

Dice the tomatoes. Chop the garlic and basil. Cut the ciabatta into slices. Fry the garlic and tomatoes in a pan with olive oil. Season with basil, salt and pepper and let it steep for 5 minutes.

Cut the mozzarella into small pieces.

Spread the fried tomatoes on the ciabatta slices and cover with mozzarella.

At the end sprinkle some basil over it.

Feta omelette

Ingredients for 2 servings:

fresh basil

4 eggs / chives

150 g feta

dried oregano

2 tbsp olive oil

Preparation:

Dry and dice the feta. Whisk the eggs.

Heat the oil in a pan and add the eggs. Scatter the feta over it and let it set.

Scatter the oregano on top, divide the omelette and fold it up.

Arrange the omelette and garnish with chives and basil.

Vegetable sticks with dip

Ingredients for 2 servings:

1 clove of garlic

1 egg yolk

salt and pepper

2 tablespoons of pickle water

4 basil leaves

2 teaspoons of balsamic vinegar

80 ml of olive oil

1 pinch of Dijon mustard

100 g canned shredded tuna

Vegetables of your choice

1 tbsp chopped capers

Preparation:

Wash, peel and cut the vegetables of your choice into sticks.

Puree the egg yolk with the capers, tuna, pickle water, mustard, basil, olive oil, balsamic vinegar and garlic.

Pass the dip through a sieve and season with salt and pepper.

Serve the dip with the vegetable sticks.

White bread with onion mayonnaise and olives

Ingredients for 2 servings:

salt and pepper

2 slices of soft white bread without crust (tramezzini bread)

40 g pitted black olives

50-80 g sliced salami

1 tbsp spring onions / 1 tbsp mayonnaise

Preparation:

Chop the spring onions. Cut the olives into slices.

Mix the mayonnaise with the onions and season with salt and pepper.

Brush the bread with the onion mayonnaise. Spread the olives and salami slices on top. Cover the bread with the other half and cut in half diagonally.

Mozzarella and olive baguette

Ingredients for 10 servings:

salt and pepper

20 slices of baguette

basil

10 mozzarella balls

olive oil

1 handful of olives

Preparation:

Quarter the mozzarella balls. Core the olives and cut into wedges.

Roast the baguette slices without fat.

Mix all other ingredients with the olives and mozzarella and season to taste.

Spread the mozzarella mixture on the toasted baguettes and bake in the oven.

Drizzle with a little olive oil before serving.

Fried egg in a bed of vegetables

Ingredients for 4 servings:

butter

Paprika powder / parsley

salt and pepper

2 green mild chili peppers

4 eggs / 2 peppers

50 g feta

1 spring onion / 4 tomatoes

Preparation:

Dice the spring onions. Core the peppers and chili and cut into strips.

Pour hot water over the tomatoes, peel them and cut into small pieces.

Heat the butter in a pan. Steam the spring onions with the chili and paprika. Then add the tomatoes. Chop the parsley and add to the vegetables along with salt and pepper. Make 4 hollows in the vegetable mixture. Beat an egg in each well. Season this with salt and sprinkle with feta cheese. Arrange the finished fried egg in portions in the bed of vegetables.

Eggplant spread

Ingredients for 4 servings:

salt and pepper

600 g eggplant

1 teaspoon oregano

4 cloves of garlic

1 tbsp lemon juice

250 g sheep cheese

Preparation:

Preheat the oven to 180 ° C.

Wash the eggplant, cut in half and place on a baking sheet with the cut surface facing down. Cook in the oven for 30 minutes. Then remove the stems from the eggplants.

Chop the garlic and cut the feta cheese in half. Puree both with the eggplants.

Season the spread with oregano, salt, pepper and lemon juice and cool for 30 minutes.

Vegan spread with garlic

Ingredients for 4 servings:

1 teaspoon of chives

150 g natural tofu

1 teaspoon of green, pickled peppercorns

2 cloves of garlic

2 green olives

1 teaspoon lemon juice

salt and pepper

2 teaspoons of olive oil

2 tbsp soy sauce

Preparation:

Peel the garlic cloves and cut the tofu in half

Puree all ingredients together.

Garnish with the chives to serve.

Omelette with zucchini

Ingredients for 4 servings:

salt

400 g zucchini

olive oil

4 eggs

50 g grated parmesan cheese

1 clove of garlic

6 sprigs of marjoram

Preparation:

Cut the garlic into slices. Peel the zucchini and cut into slices. Strip the leaves of the marjoram from the branches.

Heat the oil. Steam the garlic in it. Then add the zucchini and cook for 15 minutes. Then add the marjoram.

Whisk the eggs with the parmesan and salt and pour over the zucchini.

Fry the omelette on both sides.

Eggs with truffle oil

Ingredients for 2 servings:

1 tbsp truffle oil

100 g peeled and cooked shrimp

white pepper from the mill

3 egg yolks

Sea salt from the mill

125 ml of milk

125 ml low-fat whipped cream

Preparation:

Heat the water in a saucepan and whip the milk, whipped cream, truffle oil and egg yolks in a steam bath while stirring constantly. The egg should start to thaw.

The shrimp are roughly chopped and carefully lifted into the truffle-egg mixture. Finally, everything is seasoned with the salt and pepper.

Omelette with herbs

Ingredients for 4 servings:

2 tbsp parmesan

12 eggs

salt and pepper

12 tbsp herbs

1/8 l milk

6 tbsp butter

1 tbsp flour

Preparation:

The herbs are choppedfinely if necessary. Butter is melted in a pan and the herbs are steamed in it over a low flame.

During this time, the eggs are mixed with the parmesan, flour, salt and pepper and milk to form liquid dough.

The finished dough is pouredcarefully over the herbs and everything is mixed together well. As soon as a firm crust has formed on the underside, the omelette can be turned and baked on the second side. To serve, the omelette is arranged on a plate.

Cream cheese with apple

Ingredients for 1 serving:

1/2 tsp semi-fat margarine

1/2 apples

1 slice of whole wheat bread

1 tbsp grainy cream cheese

1 teaspoon wheat bran

1 teaspoon unsulphured raisins

Preparation:

The bread is spread with the semi-fat margarine. The cream cheese is mixed with 1 teaspoon honey.

The apple is pitted and cut into wedges and small cubes.

The apple pieces are lifted under the cream cheese along with the raisins and wheat bran. The finished cream cheese comes with

served the bread.

Tomato Mozzarella Toast

Ingredients for 2 servings:

1 pinch of black pepper

1 tomato

1 pinch of salt

100 g mozzarella

1 tbsp fresh basil

6 green olives filled with peppers

2 teaspoons of semi-fat margarine

2 slices of salmon ham

2 slices of wholemeal toast

Preparation:

The tomato is washed. The mozzarella and olives are set aside to drain. Then the tomatoes, mozzarella and olives are cut into narrow strips. The toasted bread slices are toasted in the preheated oven at 200 ° C for a few minutes. As soon as the toast is crispy, the slices are taken out of the oven and coated with the margarine. Then the remaining ingredients are distributed on top.

Raspberries - granola

Ingredients for 1 serving:

1 teaspoon freshly squeezed lemon juice

125 g raspberries (frozen)

2 tbsp oat flakes (hearty)

250 g curd milk (1.5% fat)

5 ml of liquid sweetener

Preparation:

The frozen raspberries are thawed. In the meantime, the oatmeal is mixed with the curdled milk and lemon juice.

The whole thing is seasoned with the sweetener. Finally, the raspberries are added and the dish can be served.

Pumpernickel with cherries

Ingredients for 4 servings:

2 dashes of liquid sweetener

460 g sour cherries (from the glass)

20 g pumpernickel

400 g low-fat quark

50 g of sweet cream

Preparation:

The sour cherries are placed in a sieve and set aside to drain. Cut the pumpernickel into small cubes.

The quark is placed in a bowl and seasoned with the sweetener to taste. The quark is stirred until creamy with the help of a whisk.

Then the liquid cream is stirred in. Some tart cherries are cut in half for garnish and set aside. The remaining sour cherries are stirred into the quark. The finished quark is divided into bowls and garnished with the halved sour cherries.

Bun with berries

Ingredients for 1 serving:

1/2 teaspoon of grated, untreated lemon peel

50 g blueberries

1 whole wheat roll

2 teaspoons of frutilose

1 pinch of cinnamon

2 tbsp quark (20% fat in dry matter)

Preparation:

The blueberries are washed and drained in a colander. The quark is mixed with the lemon peel, cinnamon and frutilose. The bread roll is cut open and the quark is spread on both sides. Then the blueberries are spread over it.

Sweet and savory crispbreads

Ingredients for 1 serving:

1/2 tbsp plum jam

2 slices of crispbread

1 tomato

3 pinches of ground white pepper

1 teaspoon dill

1 tbsp cream cheese (15% fat in dry matter)

1 teaspoon cress

Preparation:

The tomato is washed and cut into thin slices. The crispbread is generously coated with the cream cheese. After that, the tomato slices are placed on top. Finally, the whole thing is seasoned with a little pepper. For serving, the crispbread slices are sprinkled with the herbs.

For the sweet version, the tomatoes are replaced with the plum jam. The crispbread is spread with the cream cheese and the plum jam is carefully spread over the cream cheese.

Shake with raspberries

Ingredients for 1 serving:

1 tbsp freshly squeezed lemon juice

100 g fresh raspberries

1 tbsp maple syrup

150 g 3.5% yogurt

Preparation:

The raspberries are washed and mixed with the lemon juice, yogurt and maple syrup. Then everything is whisked with a hand blender or a mixer until foamy. The finished shake is poured into a large glass and served cold as possible.

Fig and almond drink

Ingredients for 2 servings:

2 fresh figs

50 g unpeeled almonds

1 pinch of cinnamon

400 ml almond milk

Preparation:

Mix the almond milk with the almonds and leave to soak overnight. The next day, cut the figs in half and remove the pulp. Puree the fig pulp with the almonds, milk and cinnamon.

Nut and fruit porridge

Ingredients for 2 servings:

10 g honey

60 g tender oat flakes

10 g chia seeds

300 g drinking water

10 g whole hazelnuts

40 g apple

10 g dried cranberries

Preparation:

Firstly, bring the water to the boil and stir in the oatmeal. Then close the pot and let the oat flakes swell without heat for 5 minutes. In the meantime, wash and grate the apple. Cut the hazelnuts and cranberries into small pieces. Mix both with the oatmeal and add the chia seeds. Season the porridge with the honey and serve.

Cream cheese bread with vegetables

Ingredients for 1 serving:

2 slices of whole grain rye bread

60 g cucumber

salt and pepper

1/2 teaspoon dill

50 g of grainy cream cheese

1/2 teaspoon parsley

1 tbsp corn kernels

1/2 teaspoon chives

50 g cherry tomatoes

1/4 yellow pepper

Preparation:

Firstly, wash and grate the cucumber. Wash and chop the herbs. Core, wash and cut the peppers into strips. Wash and quarter the tomatoes. Mix the cream cheese with the herbs, cucumber and corn. Then season with salt and pepper. Spread the cream cheese on the bread slices and spread the tomatoes and peppers on top.

Green omelette with paprika

Ingredients for 1 serving:

1 tbsp coconut oil

1 onion

pepper

50 g green peppers

nutmeg

2 tbsp cheddar cheese

2 eggs

Preparation:

Firstly,ly, peel and chop the onion. Core, wash and dice the peppers. Grate the cheddar. Mix the eggs with the spices. Put the oil in a pan and let the eggs set in it. Then spread the vegetables and cheese over it. Turn the omelette and fry on the other side for 4 minutes.

Fruit salad with nuts and spinach

Ingredients for 2 servings:

Erythritol

4 handfuls of baby spinach

2 tbsp chia seeds

1 handful of raspberries

2 oranges

1 lemon

1 apple

2 handfuls of walnuts

8 strawberries

Preparation:

Wash the spinach and cut into small pieces. Then serve. Peel and fillet the oranges. Wash, core and cut the apple into wedges. Wash the strawberries and raspberries and cut into small pieces if necessary. Chop the walnuts and roast them in a pan without fat. Squeeze the lemon and stir together 2 tablespoons of lemon juice, the chia seeds and erythritol. Place the fruit on top of the spinach and drizzle with the chia seed mixture.

Main courses

Stuffed tomatoes with quinoa

Ingredients for 4 servings:

2 cloves of garlic

100 g quinoa

1 whole grain baguette

4 beefsteak tomatoes

salt and pepper

100 g spinach

1-2 teaspoons of white wine vinegar

2 spring onions

1 tbsp walnut oil

100 g grilled peppers from the glass

Preparation:

Prepare the quinoa as instructed. Wash the tomatoes and cut off a lid in the upper third. Hollow out the tomatoes and cut the pulp into small pieces. Wash the spinach. Wash the spring onions and cut into rings. Dice the peppers. Heat oil in a pan and sauté the onions with the spinach for 3 minutes. Then add the quinoa and peppers and cook for another 3 minutes. Then season with salt, pepper and vinegar. Season the hollowed out tomatoes with salt and pepper. Pour the vegetable and quinoa mixture into the tomatoes and close the lid. Place the tomatoes in an aluminum dish and cook it on the grill for 15–20 minutes. Cut the baguette into slices and toast. Peel and halve the garlic. Then rub the baguette with the garlic and serve with the filled tomatoes.

Stuffed eggplant

Ingredients for 4 servings:

100 g grated, spicy cheese

4 eggplants

chopped rosemary needles

salt

chopped thyme

3 tbsp olive oil

200 g cream cheese

1 cauliflower

1 clove of garlic

1 onion

Preparation:

Wash the eggplants and cut in half lengthways. Then remove the pulp. Leave a small edge. Dice the eggplant pulp. Season the hollowed out eggplants with salt. Heat the oil in a pan. Fry the eggplant halves cut side down for 5–8 minutes. Then take it out of the pan. Wash the cauliflower and cut into florets. Peel and dice the onion. Peel the garlic and press it through a garlic press. Fry the eggplant pulp with the onion, cauliflower and garlic in the frying fat. Then deglaze with 100 ml of water and bring to the boil. Then cover the pan and cook the vegetables for 5 minutes. Mix the cream cheese with the vegetables and season with the spices. Finally, pour the mixture into the hollowed out eggplants and sprinkle the cheese over them. Preheat the oven to 180 ° C fan oven. Bake the stuffed eggplants for 20 minutes.

Fried chicken breast with vegetables and dip

Ingredients for 4 servings:

3–4 parsley stalks

500 g potatoes

200 g tomatoes

2 tablespoons oil

4 shallots

salt and pepper

4 chicken fillets

1 avocado

Colorful pepper

Juice of one lemon

2 tbsp olive oil

Preparation:

Peel, wash and quarter the potatoes. Heat 1 tablespoon of oil in a pan and fry the potatoes for 15 minutes. Then season with salt and pepper. Core the avocado and cut the pulp into small pieces. Squeeze the lemon and pour some lemon juice over the avocado pulp. Then puree the avocado pulp and stir in the remaining oil. Season the puree with salt and colored pepper and lemon juice. Wash and dry the chicken. Then season with salt and pepper. Heat the olive oil in a pan and fry the meat on both sides for 12 minutes. Peel and dice the shallots. Stir half of the shallots into the avocado dip. Wash, quarter and core the tomatoes. Then dice the tomatoes. Wash the parsley and cut into strips. Mix the tomatoes with the parsley, shallots and olive oil. Then season with salt and pepper. Slice the chicken and serve with the avocado dip, potatoes and tomatoes.

Pork chop with risotto

Ingredients for 1 person:

parsley

120 ml vegetable broth

basil

30 g whole grain rice

salt and pepper

100 g bell pepper

1 pork chop

50 g carrots

White pepper

50 g Swiss chard leaves

3 tbsp oil

Preparation:

Bring 100 ml of the vegetable stock to the boil. Add the rice and cook covered over low heat for 20 minutes. Peel and dice the carrots. Wash the peppers and dice them too. Wash and chop the chard. Heat 1 tablespoon of oil in a pan. Steam the carrots in it. Then deglaze with the remaining vegetable stock. Add the bell peppers and the chard to the carrots and cook covered for 5 minutes. Finally add the vegetables to the rice and season with salt and pepper. Wash and dry the pork chop. Then season with pepper. Heat the rest of the oil in a pan and fry the cutlet on all sides. Then season with salt and serve with the risotto.

Italian style mushroom pancakes

Ingredients for 4 servings:

4 tbsp grated Emmentaler

2 tbsp pasture butter

100 g crème fraîche

100 g of flour

2 teaspoons of chopped tarragon

1 egg

1 tbsp rapeseed oil

175 ml milk

1 leek

Sea salt and pepper

300 g chanterelles

150 g cherry tomatoes

Preparation:

Firstly,ly, melt the butter and mix it with the egg, flour, a little salt and milk. Let the dough rest for 20-30 minutes. Then bake 8 pancakes from the batter. Wash and halve the tomatoes. Wash the leek and cut into rings. Heat the oil in a pan. Fry the mushrooms with the leek and leave to cool. Mix the mushrooms with the leek, tarragon, tomatoes and crème fraiche and season to taste. Fill the pancakes with the vegetable mixture and place in bowls. Sprinkle the cheese on top. Bake the pancakes in the oven at 200 ° C.

Potato and vegetable casserole with sheep cheese

Ingredients for 4 servings:

60 g black olive slices

600 g waxy potatoes

60 g green olive slices

2 zucchini

200 g sheep cheese

4 beefsteak tomatoes

Sea salt and pepper

4 tbsp olive oil

1 tbsp chopped thyme

1 onion

Preparation:

Firstly, peel the potatoes and cut them into small pieces. Wash the zucchini and cut into small pieces. Peel the onion and cut into wedges. Wash and dice the tomatoes. Heat oil in a pan. Fry the potatoes with the zucchini and onion in them. Mix the thyme with the tomatoes and season. Add the remaining vegetables to the tomatoes. Preheat the oven to 180 ° C. Put the vegetables in a baking dish and cover with aluminum foil. Cook the vegetables in the oven for 50–60 minutes. Then remove the aluminum foil and pour the sheep's cheese and olives over the casserole. Finally cook the casserole for another 20 minutes.

Grilled red pepper wraps

Ingredients for 4 servings:

4 teaspoons of balsamic vinegar

2 tbsp sesame seeds

4 tortilla flat cakes

1 avocado

60 g rocket

1 teaspoon lemon juice

1 red pepper

salt and pepper

1 yellow pepper

Preparation:

Heat a pan without fat and toast the sesame seeds in it. Core the avocado and puree the pulp with the lemon juice. Season the avocado puree with salt and pepper. Wash and dice the peppers. Wash and chop the rocket. Brush the tortilla cakes with the avocado puree. Spread the rocket and diced paprika on top. Sprinkle the toasted sesame seeds on top and drizzle with vinegar. Roll up the flatbreads and fix. Then grill the wraps on all sides for 5–8 minutes.

shrimp pan

Ingredients for 4 servings:

200 ml vegetable broth

1 red chili pepper

80 g grilled peppers from the glass

40 g salted almonds

500 g green beans

40 g grated parmesan cheese

500 g broccoli

5 tbsp olive oil

200 g ready-to-cook king prawns

Basil leaves

salt and pepper

1 teaspoon lemon juice

Preparation:

Core, wash and cut the chili pepper. Puree the almonds with a few basil leaves, the parmesan, the chili pepper and 4 tbsp oil. Season the pesto with salt, pepper and lemon juice. Wash and dry the shrimp. Heat the remaining oil in a pan and fry the prawns in it. Then take it out of the pan. Wash the broccoli and cut into florets. Wash and chop the beans. Cut the peppers into strips. Steam the broccoli in the frying fat together with the beans. Then deglaze with the broth and bring to the boil. Cover the pan and cook the vegetables for 10–15 minutes. Add the peppers and the king prawns and heat. Season the prawn pan with the pesto and serve.

Shrimp Fish Soup

Ingredients for 4 servings:

salt and pepper

1 kg of fish fillet

250 ml white wine

200 g shrimp

Peppercorns

2 onions

thyme

2 cloves of garlic

2 bay leaves

1 leek stick

3 tbsp butter

1 carrot

1/2 fennel bulb

1 parsley root

Preparation:

Firstly, cut the fish into small pieces. Remove the head and intestines of the shrimp. Cover the shrimp and fish with water and bring to the boil. Then let it steep for 15 minutes. Peel the onions and cut into rings. Peel and chop the garlic. Cut the inside of the leek into rings. Peel the carrot and cut into sticks. Peel the fennel and cut into small pieces. Melt the butter and sweat the vegetables in it. Then add the bay leaves, the peppercorns, the thyme and the parsley root. Season the vegetables with salt and deglaze with the white wine. Add the vegetables with the sauce to the fish and let stand for another 15 minutes. Season the finished soup with salt and pepper.

Bell peppers with cream cheese and quark filling

Ingredients for 4 servings:

garlic

2 red peppers

salt and pepper

2 yellow peppers

parsley

150 g cream cheese (60%)

2 tbsp Italian herbs

150 g low-fat quark

Juice of one lemon

2 tbsp rapeseed oil

Preparation:

Cut a lid off the top quarter of the pepper. Dice this lid. Core, wash and dry the peppers. Mix the quark with the cream cheese, rapeseed oil and lemon juice. Peel and chop the garlic. Mix this with the herbs, salt and pepper into the quark mixture. Pour the mixture into the peppers and pour the diced pepper over it. Chill the filled peppers and then serve.

Zucchini stuffed with peppers

Ingredients for 4 servings:

2 tbsp herbs of your choice

3 zucchini

oil

1 yellow pepper

200 g grated cheese

1 green pepper

100 ml of milk

1 red pepper

3 tbsp oil

1 onion

1 clove of garlic

Preparation:

Wash two zucchini and cut in half lengthways. Then hollow out the zucchini halves. Bring the water to the boil and blanch the zucchini in it. Wash and dice the peppers and the rest of the zucchini. Peel and dice the onion and garlic. Heat the oil in a pan and sauté the vegetables with the garlic and the onion. Brush an ovenproof dish with the oil. Add the zucchini halves and the vegetable mixture. Heat the milk and let the cheese melt in the milk while stirring. Pour the sauce over the zucchini and sprinkle the herbs on top. Preheat the oven and bake the zucchini for 10–12 minutes.

Spicy salad

Ingredients for 4 servings:

250 g wholemeal flatbread

1 head of Novita salad

salt and pepper

6 tomatoes

3 tbsp red wine vinegar

1 white onion

100 ml of oil

1 red onion

200 g sheep cheese

8 green hot peppers from the glass

100 g black olives

Preparation:

Firstly, wash the lettuce and pluck it into pieces. Wash and quarter the tomatoes. Peel the onions and cut into rings. Drain the peppers, olives and feta. Halve the peppers. Cut the sheep's cheese into slices. Arrange the salad with the remaining ingredients. Mix the oil, vinegar and salt. Pour the dressing over the salad. Sprinkle some pepper over it and serve with the flatbread.

Fried vegetables

Ingredients for 1 person:

1 teaspoon herbs of Provence

400 g vegetables (eggplant, bell pepper, broccoli, zucchini, fennel, tomatoes and shallots)

salt and pepper

1 clove of garlic

2 tbsp vegetable broth

2 tbsp rapeseed oil

Preparation:

Wash and slice the eggplant. Sprinkle the eggplant slices with salt and let them steep. Then dry the slices and cut the eggplant slices in half. Divide the broccoli into florets and blanch in boiling water for 5 minutes. Peel the fennel and cut into small pieces. Peel and dice the garlic. Peel and dice the shallots. Wash the tomatoes and cut into eighths. Wash the zucchini and bell peppers and cut into small pieces. Heat the oil in a pan and steam the vegetables in it for 8–10 minutes. Then deglaze with the vegetable stock and season the vegetables with salt, pepper and the remaining spices. Let the fried vegetables stew again before serving.

Potato and Olive Salad

Ingredients for 4 servings:

6 tbsp oil

250 g potatoes

3 tbsp wine vinegar

250 g tomatoes

rosemary

250 g green beans

tarragon

250 g lettuce hearts

salt and pepper

1 onion

150 g black olives

Preparation:

Firstly, cook the potatoes. Then quench, peel and cut into small pieces. Wash the tomatoes and scald them with boiling water. Let the tomatoes soak in the water for 1 minute. Then skin, core and cut the pulp into eighths. Wash the beans. Bring the salted water to the boil and cook the beans in it. Then rinse the beans and let them drain. Divide the lettuce hearts into leaves and pluck them into small pieces. Peel the onion and cut into rings. Drain the olives. Mix all ingredients and serve. Mix the oil with the vinegar, salt, herbs and pepper. Stir the dressing into the finished salad.

Baked zucchini in creamy cheese sauce

Ingredients for 4 servings:

40 g butter flakes

8 zucchini

oregano

2 onions

nutmeg

2 tbsp rapeseed oil

salt and pepper

150 g butter cheese

75 g breadcrumbs

8 eggs

200 ml whipped cream

Preparation:

Firstly, wash the zucchini and cut into slices. Peel and dice the onions. Heat the rapeseed oil and sauté the onions in it. Then add the zucchini and cook too. Spread the oil in a baking dish and spread the zucchini slices in it. Grate the butter cheese and mix with the breadcrumbs, eggs and cream. Season the cheese mixture with nutmeg, oregano, salt and pepper. Pour the sauce over the zucchini and spread the butter flakes over it. Preheat the oven to 200 ° C and bake the zucchini in it for 20 minutes.

Herbs and vegetables pan

Ingredients for 4 servings:

chopped parsley

1/2 cauliflower

thyme

1 leek

salt and pepper

2 spring onions

100 g sugar snap peas

3 tomatoes

6 tbsp rapeseed oil

4 carrots

1 kohlrabi

Preparation:

Wash the cauliflower and cut into florets. Wash and slice the leek. Wash the spring onions and cut into rings. Wash the tomatoes and cut into strips. Peel the carrots and kohlrabi and cut into small pieces. Heat the rapeseed oil in a pan and steam the vegetables in it for 10–12 minutes. Then season the vegetables with salt, thyme and pepper. Let the vegetables stew briefly and serve. Put the chopped parsley on top.

Marinated vegetables with fresh goat cheese

Ingredients for 4 servings:

Peel of a lime

1 zucchini

2 tbsp honey

100 g mushrooms

6 small fresh goat cheeses

4 shallots

1 carrot

7 tbsp olive oil

2 tomatoes

Salt and white pepper

1/2 kohlrabi

1/2 red pepper

Preparation:

Wash the zucchini and cut lengthways into slices. Wash and slice the mushrooms. Peel and quarter the shallots. Heat 3 tablespoons of oil in a pan and fry the zucchini, shallots and mushrooms in it. Then season with salt and pepper. Core, wash and cut the peppers into strips. Peel the kohlrabi and cut into slices. Halve the slices again. Wash, core and quarter the tomatoes. Peel the carrot and peel it into strips. Season the vegetables with salt and pepper. Then place the vegetables in 4 tablespoons of olive oil and marinate. Drain the marinated vegetables and serve. Halve the goat cream cheese and spread on the vegetables. Warm the honey and spread it over the cheese. Rub the peel off the lime and distribute it over the vegetables.

Feta tomatoes

Ingredients for 4 servings:

thyme

12 party tomatoes

1/2 clove of garlic

100 g feta

1 tbsp lemon juice

100 g sour cream

1 egg yolk

Preparation:

Halve the tomatoes and remove the seeds. Mash the feta and mix with the egg yolk, lemon juice and sour cream. Peel the garlic and press it through a garlic press. Then stir in the feta and season with the thyme. Pour the feta mixture into the tomatoes and bake for 8-10 minutes at 200 ° C.

Endive salad with potatoes

Ingredients for 4 servings:

Red pepper

1 kg of waxy potatoes

8 tbsp sunflower oil

1/2 head endive salad

4 tbsp wine vinegar

2 onions

White pepper

1 clove of garlic

1/2 teaspoon salt

Preparation:

Bring the water to the boil and boil the potatoes into jacket potatoes. Then peel and let cool. Then cut the potatoes into slices. Wash the endive salad and cut into strips. Peel the onions and cut into rings. Peel the garlic and press it through a garlic press. Mix the garlic with salt and pepper. Stir in the sunflower oil and vinegar and add the potato slices. Let the potatoes steep for 20 minutes. Finally add the endive salad and the onions and season the salad with the pepper.

Herbal Spaghetti

Ingredients for 4 servings:

150 g herb pesto

400 g spaghetti

4 tbsp oil

200 g feta

4 cloves of garlic

100 g black olives

Preparation:

Firstly, cook the spaghetti as instructed. Dice the feta. Drain the olives. Peel and chop the garlic. Heat the oil in a pan and steam the garlic in it. Drain the finished spaghetti and add to the garlic. Then arrange and serve with the feta, pesto and olives.

Tomatoes with pasta filling

Ingredients for 4 servings:

Mineral water

250 g whole wheat pasta

1 bottle of bread drink

8 beefsteak tomatoes

200 g feta

1 onion

fat

1 zucchini

Paprika powder

1 tbsp oil

salt and pepper

1 small can of corn

2 tbsp chopped parsley

Preparation:

Cook the pasta as directed. Then pour off and drain. Wash the tomatoes and cut off a lid in the upper third. Hollow out the tomatoes and drain. Peel and dice the onion. Wash and dice the zucchini. Heat the oil in a pan and steam the zucchini with the onion in it. Add the corn, parsley and pasta to the pan and season with the spices. Fill the tomatoes with the contents of the pan. Grease a baking dish and add the stuffed tomatoes. Dice the feta and pour over the tomatoes. Preheat the oven to 200 ° C. Baked the stuffed tomatoes for 25 minutes. Serve the mineral water with the bread drink.

Fresh salad with mozzarella

Ingredients for 4 servings:

300 g light mozzarella balls

1/2 bunch of radishes

2 handfuls of spring herbs

1 spring onion

150 g of lettuce

salt and pepper

2 hard-boiled eggs

1 tbsp lemon juice

2 tbsp cut herbs

1 tbsp wild garlic vinegar

4 tbsp sunflower oil

4 tbsp vegetable stock

Preparation:

Wash the radishes and cut into sticks. Wash the spring onions and cut into rings. Mix the radishes with the spring onions and mix with the vegetable stock, oil, salt, lemon juice, vinegar and pepper. Peel and slice the eggs. Wash the lettuce and pluck it into pieces. Wash and chop the herbs. Serve the herbs with the lettuce, eggs and mozzarella balls. Pour the dressing over it and serve.

Tortelloni with vegetables in cheese sauce

Ingredients for 4 servings:

nutmeg

250 g tortelloni (large tortelloni)

salt and pepper

50 g peas

75 g grated cheese

50 g carrots

1 teaspoon of broth

100 g broccoli

150 g herb crème fraîche

2 tbsp butter

100 ml of milk

Preparation:

Wash the vegetables. Divide the broccoli into florets. Peel the carrots and cut into strips. Heat the butter in a saucepan and sauté the carrots with the broccoli and the peas in it. Then deglaze with salted water and cook the vegetables in it. Cook the tortelloni as instructed. Then put off. Warm the milk and stir in the broth and crème fraîche. Briefly bring the milk to the boil. Stir the cheese into the sauce and season it with nutmeg, salt and pepper. Arrange the tortelloni and serve with the vegetables and cheese sauce.

Baked sole

Ingredients for 4 servings:

basil

800 g sole

2 tbsp chopped parsley

100 g butter

250 g mozzarella

3 shallots

300 g tomatoes

8 tbsp breadcrumbs

Preparation:

Melt some butter in a pan and fry the sole on all sides. Grease a baking dish with butter and add the sole. Melt the butter again in the same pan. Peel and chop the shallots. Steam these in the butter. Then stir in the breadcrumbs and parsley and pour the mixture over the sole. Wash, dry and slice the tomatoes. Drain the mozzarella and cut into slices. Alternate the tomatoes and mozzarella on top of the fish. Put the sole in the oven and bake at 200 ° C. Garnish with chopped basil before serving.

Plaice fillet with herb sauce

Ingredients for 4 servings:

salt and pepper

4 plaice fillets

2 egg yolks

1 lemon

200 g sour cream

2 shallots

250 ml white wine

1/2 bunch of chives

250 g rice with wild rice

Preparation:

Wash and dry the fish. Squeeze the lemon and drizzle the lemon juice over the fish. Peel and chop the shallots. Wash the chives and cut into rolls. Cook the rice as directed. Heat the shallots with the white wine in a pan. Add the plaice fillets and cook with the lid closed for 5 minutes at low heat. Take the fish out of the pan and keep it warm. Mix the sour cream and stir into the brew. Heat the sauce for 7 minutes, stirring constantly. Then add the chives and remove the sauce from the stove. Stir the egg yolks into the sauce and season with salt and pepper. Serve the plaice fillets with the rice and the sauce.

Monkfish with lettuce and vegetables

Ingredients for 4 servings:

herbs of Provence

250 g monkfish fillet

Salt and white pepper

Juice of a lime

6 tbsp sunflower oil

1/2 head of oak leaf lettuce

1 clove of garlic

100 g rocket

1 baguette roll

1 avocado

2 mushrooms

100 g cocktail tomatoes

Preparation:

Firstly, wash the monkfish and cut into 8 medallions. Drizzle these with lime juice. Wash the lettuce and pluck it into pieces. Wash and drain the rocket. Core the avocado and cut the pulp into slices. Sprinkle these with lime juice too. Wash the cherry tomatoes and cut in half. Wash and slice the mushrooms. Mix the vegetables with the salad. Cut the bun into slices. Peel and dice the garlic. Heat 1 tablespoon of oil in a pan and steam the garlic in it. Then add the bread rolls and roast. Then take it out of the pan. Season the monkfish with salt and pepper. Heat 2 tablespoons of oil in a separate pan and fry the monkfish on all sides. Mix 2 tablespoons of lime juice with the herbs, salt and pepper. Stir in 3 tablespoons of oil and let the dressing steep. Arrange the salad. Place the monkfish on top and pour the dressing over it.

Colorful bean salad with tuna

Ingredients for 4 servings:

5 tbsp olive oil

1 can of kidney beans

1 teaspoon Dijon mustard

1 can of white beans

salt and pepper

1 red onion

2 tbsp white wine vinegar

4 stalks of celery

150 g of lettuce

1/2 bunch of parsley

2 cans of tuna fillets in water

Preparation:

Wash and drain the beans. Wash and slice the celery. Peel the onions and cut into rings. Wash the parsley and chop half. Wash the salad. Drain the tuna and cut into small pieces. Mix the remaining parsley with the tuna. Mix the olive oil with the vinegar, mustard, salt and pepper. Season the dressing to taste. Mix the tuna with the beans and pour the dressing on top.

Tuna Rice Salad

Ingredients for 4 servings:

pepper

150 g of top long grain rice

1/2 lemon

50 g peas

2 tbsp olive oil

1 onion

50 g Greek black olives

1 small Lettuce

185 g tuna in brine

1 yellow pepper

125 g mozzarella

Preparation:

Bring 300 ml of salt water to the boil. Let the rice simmer for 5 minutes. Then add the peas and cook both for 10 minutes. Then quench and let cool. Peel the onion and cut into rings. Wash the lettuce and pluck it into small pieces. Core, wash and dice the peppers. Cut the mozzarella into cubes. Chop the tuna. Mix all ingredients into the rice. Squeeze the lemon and mix the lemon juice with the olive oil and pepper. Pour the dressing over the salad and arrange it.

Bean and feta salad

Ingredients for 4 servings:

marjoram

300 g green beans

parsley

2–3 sprigs of savory

8 tbsp rapeseed oil

1 small Head endive salad

4 tbsp wine vinegar

6 tomatoes

Sea salt and white pepper

2 red onions

1/2 clove of garlic

300 g feta

Preparation:

Wash the beans. Bring the salted water to the boil and cook the beans with the savory for 8–10 minutes. Then drain and let cool. Wash and drain the endive salad. Then cut the lettuce into strips. Wash and slice the tomatoes. Peel the onions and cut into rings. Cut the feta into slices. Mix together all the ingredients for the salad. Peel the garlic and press it through a garlic press. Mix the vinegar with the garlic, salt and pepper. Then stir in the rapeseed oil. Wash and chop the herbs. Mix these with the dressing. Arrange the salad and spread the dressing over it.

Melon and feta salad with olives

Ingredients for 4 servings:

salt and pepper

250 g watermelon

2 tbsp olive oil

50 g lettuce

1 tbsp lemon juice

75 g feta

6 peppermint leaves

5 black, pitted olives

Preparation:

Core the watermelon and dice the pulp. Wash and cut the lettuce. Drain and dice the feta. Chop the olives and mix with the melon, salad and feta. Wash the mint and cut into strips. Mix the lemon juice with the olive oil and season the dressing with salt and pepper. Pour the dressing over the salad and sprinkle with the mint.

Mushroom and cheese salad

Ingredients for 4 servings:

Red pepper

some endive lettuce leaves

4 tbsp rapeseed oil

1 small Head of radicchio

2 tbsp wine vinegar

100 g mushrooms

Salt and white pepper

1 pear

4 parsley stalks

200 g Emmentaler

Preparation:

Wash the lettuce and pluck it into small pieces. Wash and slice the mushrooms. Core the pear and cut into wedges. Cut the cheese into slices. Mix all ingredients together. Wash and chop the parsley. Mix this with the vinegar, salt, pepper and rapeseed oil. Mix the salad with the dressing and sprinkle with the red pepper.

Stuffed Swiss chard with goat cheese

Ingredients for 4 servings:

2 tbsp rapeseed oil

4 Swiss chard leaves

salt and pepper

4 round fresh goat cheeses

60 g wild garlic pesto

Preparation:

Firstly, wash the chard leaves. Bring the salted water to the boil and blanch the chard leaves in it for 20–30 minutes. Then take it out of the water and quench. Spread out the chard leaves and spread a goat cream cheese on each. Spread the wild garlic pesto over the cheese and fold the leaves together. Season the parcels with salt and pepper. Heat the oil in a pan and fry the stuffed Swiss chard leaves on all sides.

Rice peppers

Ingredients for 4 servings:

75 g of chopped soup greens

2 yellow peppers

4 tbsp tomato paste

2 green peppers

1 l vegetable stock

2 red peppers

1/2 teaspoon salt

2 tomatoes

Paprika powder

2 onions

4 tbsp rapeseed oil

250 g rice

Preparation:

Wash the peppers and cut off a lid at the top. Then core the peppers. Dice the cut part of the pepper. Wash and chop the tomatoes. Peel and dice the onions. Heat 4 tablespoons of rapeseed oil in a saucepan and steam the onions in it. Then add the tomatoes and steam them too. Season the tomatoes with tomato paste, paprika powder and salt. Add the rice to the pot and deglaze with 750 ml of vegetable stock. Bring the broth to the boil and cook on medium heat for 15 minutes. Add the diced paprika and the rest of the oil and season with the tomato paste. Pour the rice mixture into the peppers and place them in a baking dish. Pour in the rest of the broth and spread the soup greens on top. Preheat the oven to 220 ° C. Bake the stuffed peppers for 20 minutes.

Warm rice and tuna salad

Ingredients for 4 servings:

8 black olives

250 g brown rice

salt and pepper

1 onion

1 tbsp soy sauce

2 cloves of garlic

2 cans of tuna fillets in olive oil

1 red chili pepper

100 g rocket

1 fried bell pepper from the glass

2 tbsp capers

Preparation:

Firstly, cook the rice as directed. Peel and dice the onion. Peel and chop the garlic. Core, wash and cut the chili pepper into rings. Drain the peppers and cut into strips. Pour off the capers. Wash and chop the rocket. Put the rice in a bowl. Fold the oil with the onion, capers, tuna, bell pepper, garlic, chili pepper and soy sauce into the rice. Season the rice salad with salt and pepper. Then mix in the rocket and serve the salad. Scatter the olives on top.

Fried tuna fillet with vegetables

Ingredients for 4 servings:

salt and pepper

12 tbsp rapeseed oil

thyme

750 g tuna

Juice of half a lemon

rosemary

2 beefsteak tomatoes

parsley

2 zucchini

1 clove of garlic

4 spring onions

2 onions

1 red pepper

1 yellow pepper

Preparation:

Wash and dry the tuna. Then cut the fish into small pieces. Mix together lemon juice and 4 tablespoons of rapeseed oil and let the tuna soak in it. Wash the vegetables. Pour boiling water over the tomatoes and let them steep. Then peel and core the tomatoes. Dice the pulp. Cut the zucchini into slices and then cut them in half. Cut the spring onions into small pieces. Cut the peppers into strips. Peel and chop the garlic. Peel the onions and cut into rings. Wash and chop the herbs. Heat 4 tablespoons of oil and steam the vegetables in it. Then season with salt, pepper, parsley, thyme and rosemary. Drain the tuna. Heat 4 tablespoons of rapeseed oil in a pan and fry the tuna on all sides. Then add the vegetables and heat.

Linguine with spinach and tuna salad

Ingredients for 4 servings:

2 cans of tuna in water

250 g linguine

2 tbsp capers

150 g spinach leaves

100 g dried tomatoes

2 tbsp olive oil

salt and pepper

Preparation:

Cook the linguine as directed. Then let it drain. Wash the spinach and drain it too. Heat olive oil in a pan. Steam the spinach in it. Then season with salt and pepper. Wash and chop the tomatoes. Drain the tuna and cut into small pieces. Mix the capers with the tomatoes and tuna. Serve the pasta with the spinach and serve with the tuna salad.

Seafood risotto

Ingredients for 4 servings:

salt and pepper

400 g mixed seafood

thyme

Lemon juice

chervil

2 onions

parsley

2 cloves of garlic

125 ml white wine

1 spring onion

500 ml vegetable broth

8 tbsp cooking oil

250 g risotto rice

Preparation:

Firstly, wash and drain the seafood. Then drizzle with a little lemon juice. Peel and dice the onions and garlic. Wash the spring onions and cut into rings. Heat 5 tablespoons of oil in a saucepan and sauté the spring onion with the garlic and onions. Add the rice and heat it up. Deglaze with the vegetable stock and wine and simmer. Heat 3 tablespoons of oil in a pan and fry the seafood in it. Then add to the rice. Season the risotto with salt, pepper, parsley, thyme and chervil.

Rice with spicy cod

Ingredients for 4 servings:

parsley

250 g of top long grain rice

1 tbsp chopped pistachios

1 red onion

2 tbsp desiccated coconut

2 carrots

1 teaspoon cornstarch

1 tart apple

100 ml apple juice

500 g cod fillet

sweetener

Juice of half a lemon

Curry powder

3 tbsp olive oil

salt and pepper

Preparation:

Cook the rice as directed. Peel and dice the onion. Peel the carrots and cut into sticks. Wash, core and cut the apple into wedges. Wash the cod and drizzle with a little lemon juice. Then cut the cod into small pieces. Heat oil in a pan and sauté the carrots with the onions. Add the fish and apple and season with sweetener, salt and pepper and curry powder. Deglaze with the apple juice and cook the fish with the lid closed for 8-10 minutes over low heat. Then tie with some starch. Roast the desiccated coconut in a pan without fat. Mix the rice with the pistachios. Garnish the fish with the desiccated coconut and serve with the rice. Put some parsley on top.

Beef and sage rolls

Ingredients for 10 servings

1 pinch of salt and pepper

2 hard rolls

20 large sage leaves

1.2 kg ground beef

1/4 l milk

1/2 onion

3 tbsp oil

3 tbsp hot mustard

Preparation:

Rub the crust off the rolls. Peel and dice the onion.

Soak the rolls in the milk and squeeze them out

Mix the beef with the onions, eggs, rolls and mustard. Season the mixture with salt and pepper.

Shape the mixture into rolls and press a sage leaf on each side,

Heat the oil in a pan and fry the beef and sage rolls on both sides for 15 minutes.

Ham Pizza

Ingredients for 2 servings:

1 pinch of salt and pepper

3 egg yolks

50 g butter

250 g ham

100 g green peppers

1 cup of whipped cream

For the dough:

9 g salt

350 g flour

20 ml of oil

4 g yeast

175 ml of warm water

Preparation:

Dissolve the yeast in water and mix with oil and salt. Add the flour and work into dough. Shape the dough into a ball and wrap it in cling film. Let the dough rest in a cool place for 2 1/2 hours.

Cut the ham and pepper into strips. Melt the butter in a pan and toast the ham with the paprika. Then add the whipped cream and bring to the boil.

Remove the pan from the heat and stir in the egg yolks. Thicken the mixture with the flour and season with salt and pepper. Roll out the dough and spread the sauce on top.

Bake the pizza for 20 minutes at 180 ° C.

Ratatouille with turkey

Ingredients for 4 servings:

1/2 teaspoon pepper

2 turkey breasts

1 teaspoon salt

10 tbsp herbs

1 tbsp thyme

1 tbsp rosemary

For the ratatouille:

1 pinch of pepper

200 g eggplant

1/4 teaspoon salt

100 g zucchini

1 tbsp Herbs of Provence

200 g yellow pepper

3 cloves of garlic

100 g onion

6 tbsp olive oil

250 g tomatoes

Preparation:

Quarter the meat and pour the rosemary and oil over it.

Dice the vegetables. Chop the garlic. Fry the vegetables with olive oil. Then stir in the garlic and stew for 10 minutes.

Take the turkey out of the marinade and season with salt and pepper. Fry the meat on both sides in a pan. Season the ratatouille with the herbs, salt and pepper and serve with the meat.

Rack of lamb in rosemary

Ingredients for 4 servings:

2 tbsp olive oil

6 ready-to-cook rack of lamb

1 pinch of salt and pepper

For the marinade:

1 pinch of salt and pepper

3 tbsp rosemary

1 tbsp lemon juice

1 onion

1 tbsp balsamic vinegar

3 tbsp olive oil

Preparation:

Chop the rosemary. Peel and dice the onion.

Mix the vinegar with oil and lemon juice and season with salt and pepper. Add the rosemary and the onion. Rub the lamb with the marinade and season with salt and pepper. Fry the rack of lamb on both sides.

Brush a dish with oil and place the rack of lamb in it. Preheat the oven to 180 ° C.

Cook the rack of lamb on both sides for 10 minutes. Always pour the marinade over it.

Then wrap in aluminum foil and let rest for 5 minutes.

Serve the gravy with the rack of lamb.

Baked potatoes with a leg of chicken

Ingredients for 3 servings:

1 aluminum foil

3 chicken legs

1 pinch of dried Maggi herb

1 pinch of salt and pepper

1 pinch of paprika powder

6 potatoes

100 ml of olive oil

3 cloves of garlic

1 red onion

Preparation:

Wash the chicken drumsticks.

Peel and chop the onion, garlic and potatoes.

Put everything on the aluminum foil and drizzle with olive oil.

Fold up the aluminum foil and place it in a baking dish.

Cook everything for 120 minutes at 200 ° C fan oven.

Minced meat skewers

Ingredients for 4 servings:

1 pinch of salt

1 onion

500 g ground beef

2 coriander / 1/2 teaspoon allspice

1 teaspoon paprika powder

1/2 teaspoon ground coriander

1 teaspoon brown sugar

Preparation:

Peel the onion. Wash the coriander and chop it with the onion,

Mix both with the sugar and the beef. Season with salt and pepper.

Shape the mixture into rolls and stick on skewers. Brush oil on all sides.

Brown the skewers on a grill on all sides. Keep putting oil on it.

Chicken legs with potatoes

Ingredients for 4 servings:

1/2 teaspoon pepper

4 chicken legs

1 teaspoon salt

700 g potatoes

1 teaspoon hot paprika powder

150 g carrots

1 tbsp basil

150 g onions

1 tbsp thyme

6 tbsp oil

1 teaspoon ground caraway seeds

1 tbsp rosemary

1 tbsp oregano

Preparation:

Preheat the oven to 200 ° C.

Mix the herbs with the spices and the oil. Wash the potatoes and cut into slices. Peel the carrots and cut into small pieces. Peel and quarter the onion.

Cut the chicken drumsticks and mix with the vegetables in the marinade. Put the whole thing on a baking sheet. Fry the chicken legs with the vegetables for 40 minutes.

Stuffed cucumber with beef

Ingredients for 4 servings:

1 teaspoon salt and pepper

2 cucumbers

1 clove of garlic

260 g ground beef

1 tbsp oil

230 ml vegetable broth

3 sprigs of rosemary

1 baguette

3 sprigs of thyme

250 g carrots

1 onion

150 g zucchini

100 g feta

Preparation:

Chop the onion and garlic. Peel and dice the zucchini and carrots. Chop the herbs. Fry the beef in a little oil. Then add the garlic and season with salt, pepper and the herbs. Take the meat out of the pan.

Fry the vegetables in the frying fat and deglaze with 80 ml of stock. Stew everything and mix with the meat. Preheat the oven to 180 ° C fan oven.

Quarter and core the cucumber and fill with the meat mixture. Place the cucumbers in a roaster and pour the rest of the broth over them. Crumble the feta over it.

Bake the cucumbers for 25 minutes.

Marinated chicken fillet with mushrooms

Ingredients for 4 servings:

1 pinch of salt and pepper

100 g mushrooms

1 pinch of nutmeg

750 g chicken fillets

1 pinch of allspice

200 g tomatoes

1 pinch of peppercorns

500 ml of water

1 dash of vinegar

200 g of root vegetables

2 tbsp nut oil

1 onion

2 cloves of garlic

Preparation:

Wash and dice the root vegetables. Cut the mushrooms into slices. Pour hot water over the tomatoes, core and dice. Chop the garlic. Bring 1/2 liter of water with the root vegetables, salt and peppercorns to the boil. Simmer for 20 minutes.

Put the meat in and let it steep for 20 minutes. Then take it out of the pot and let it cool in cling film. Cut the chicken fillet into strips and cover with the mushrooms. Mix the tomatoes with the garlic, oil, vinegar and spices. Pour everything over the meat and let it steep.

stuffed chicken

Ingredients for 4 servings:

1 lemon

1 tbsp pesto

500 g tomatoes

150 g ricotta

1 bunch of chives

4 chicken fillets

100 ml of olive oil

1 tbsp olive oil

1 pinch of salt and pepper

Preparation:

Blanch, peel and core the tomatoes. Dice the pulp. Chop the chives. Rub the lemon peel, cut in half and squeeze out the juice. Mix 100 ml olive oil with the chives, tomatoes, lemon juice and lemon peel. Season to taste with salt and pepper.

Cut the meat on the side. Mix the ricotta with the pesto and pour into the meat. Let the meat rest in cling film for 30 minutes. Preheat the oven to 180 ° C,

Brush the meat with olive oil and season with salt and pepper. Then place on a wire rack and fry for 20 minutes, turning several times.

Arrange the chicken and drizzle with the sauce.

Wrapped chicken cordon bleu

Ingredients for 2 servings:

8 slices of bacon

2 chicken breasts

1 tbsp butter

300 g mozzarella

1 tbsp safflower oil

2 teaspoons of pesto rosso

Preparation:

Wash the meat and cut in half. Then cut a pocket on the side in each half.

Cut the mozzarella into 4 slices.

Fill the chicken pockets with a slice of mozzarella and the pesto rosso.

Wrap the bacon around the meat and fry everything on both sides.

Turkey rolls with pesto

Ingredients for 4 servings:

2 tbsp olive oil

6 turkey schnitzel / 3 tbsp butter

12 sun-dried tomatoes

1 pinch of pepper

250 g ribbon noodles

1/2 teaspoon salt / 130 g mozzarella

7 tbsp basil pesto

Breadcrumbs

Preparation:

Drain the tomatoes and cut into strips. Cut the mozzarella into small pieces.

Beat the meat and season with salt and pepper. Brush the schnitzel with pesto and top with tomatoes and mozzarella. Then roll up and fix.

Cook the pasta according to the instructions on the packet. Heat oil in a pan. Fry the roulades and cook for 10 minutes. Remove 2 tablespoons of pasta water and mix with the rest of the pesto.

Melt the butter in a pan. Roast breadcrumbs in it and mix in the finished noodles.

Arrange everything together on a plate.

Veal loin with tuna paste

Ingredients for 4 servings:

1 pinch of salt and pepper

750 g veal sirloin

2 bay leaves

2 carrots

2 cloves

1 onion

2 celery stalks

Capers

1 can of tuna

White wine

Anchovies

1 cucumber

Eggs

some lemon juice

oil

Preparation:

Peel and chop the onion and vegetables. Squeeze the juice out of the lemon.

Mix the meat with the carrots, celery and cloves. Pour the wine over it and let it steep overnight. Heat both in a saucepan and season with salt and pepper. Let everything boil down. Then remove the meat and let it cool down.

Mix the cucumber, anchovies, tuna and capers. Puree everything.

Add the eggs to the tuna paste and puree again. Then add the oil and 3 tablespoons of the marinade and stir. Season with salt and pepper.

Cut the meat into slices and serve with the tuna paste.

Lamb skewers with vegetables and dip

Ingredients for 4 servings:

1 zucchini

2 lemons

1 onion

3 cloves of garlic

5 tbsp olive oil

1 bunch of oregano

1 dash of olive oil

750 g leg of lamb

1 pinch of salt and pepper

2 green peppers

300 g Greek yogurt

8 bay leaves

10 mint leaves

1 cucumber

Preparation:

Mix the meat with 5 tablespoons of olive oil and let it steep in the refrigerator overnight.

Peel the cucumber, remove the ends and grate the cucumber. Peel and squeeze a clove of garlic. Chop the rest. Squeeze the juice out of the lemon. Chop the mint. Cut the meat into small pieces. Peel and dice the onion. Core the peppers and cut into strips. Cut the zucchini into pieces. Mix the cucumber with the crushed garlic, 3 dashes of lemon juice, yogurt and a little olive oil. Season with salt and pepper and refrigerate.

Put the meat on skewers alternately with the bell pepper, onion, bay leaves and zucchini. Sear the skewers on all sides, turning them frequently, and serve with the dip.

Vegetable lamb pan

Ingredients for 4 servings:

1 pinch of salt and pepper

1 tbsp sunflower oil

2 tbsp coriander

1 onion

150 g dried apricots

370 g of lamb

4 tomatoes

1 clove of garlic

1 eggplant

650 ml clear vegetable soup

2 tbsp ginger

1 orange

1 tbsp honey

1 cinnamon stick

Preparation:

Peel and chop the onion. Wash and chop the meat. Rub the orange peel. Peel and grate the ginger. Blanch, peel and chop the tomatoes. Chop the coriander. Wash the eggplant and cut into slices.

Heat the oil in a pan. Fry the onions with the meat for 5 minutes. Then stir in the ginger, orange peel, garlic, honey and cinnamon.

Deglaze with the vegetable soup. Add the tomatoes, apricots and eggplant and cook with the lid closed for 30 minutes while stirring.

Stir in the coriander, salt and pepper. Season everything to taste and serve.

Lamb skewers with gratinated bread

Ingredients for 4 servings:

1 tbsp mustard seeds / 800 g lamb

1 teaspoon cayenne pepper / 1 cup yogurt

1 ginger / the juice of 2 lemons

3 cloves of garlic / 3 tablespoons of sour cream

For the olives:

80 ml of olive oil

400 g mixed olives / 1 tbsp thyme

The juice 1/2 lemon / 1 tbsp coriander seeds

For the parmesan bread:

2 sprigs of rosemary / 2 small white breads

1 parmesan cheese

Preparation:

Boil the mustard seeds for 10 minutes and strain them.

Peel and chop the garlic and ginger. Squeeze the two lemons. Cut the meat into small pieces. Mix the mustard seeds with the yogurt, olive oil, lemon juice, sour cream, ginger, cayenne pepper and the cloves of garlic. Fold in the meat and let it rest overnight. Squeeze half a lemon. Mix the olives with the lemon juice, olive oil, thyme, garlic and coriander. Season to taste with salt.

Preheat the oven to 200 ° C. Cut into the toast. Cut the cheese into strips.

Place the parmesan in the spaces between the toast and bake until the cheese has melted. Then sprinkle some rosemary over it.

Put the meat on skewers and fry in oil.

Serve everything together.

Steaks with home-baked flatbread

Ingredients for 4 servings:

1/2 teaspoon pepper

5 tablespoons of garlic and chili oil

4 minute steaks

2 tbsp soy sauce

5 tbsp maple syrup

1 tbsp English mustard

For the olives:

100 ml of olive oil

400 g mixed olives

3 cloves of garlic

1 tbsp coriander seeds

1 tbsp thyme

For the bread:

1 teaspoon salt

500g flour

1/2 cube of yeast

500 ml of water

1 tbsp sunflower oil

Preparation:

Mix the maple syrup with the mustard, the garlic-chili oil and the soy sauce as well as the pepper. Soak the steaks in the marinade for 2 hours. Drain the olives. Chop the thyme and garlic. Mortar the coriander seeds.

Mix the garlic, olives, lemon juice, olive oil, coriander and thyme together. Season to taste with salt and let cool for 1 hour.

Dissolve the yeast with lukewarm water and mix with the flour, salt and oil. Knead everything into dough. Shape the dough into flat cakes. Bake them for 10 minutes and drizzle with salt and a little olive oil.

Fry the steaks on both sides in a pan.

Serve everything together.

Turkey breast with fried vegetables

Ingredients for 1 serving:

1 pinch of salt and pepper

150 g turkey breast

1 teaspoon rosemary

5 cups of jasmine rice

2 tbsp olive oil

For the vegetables:

1 pinch of salt and pepper

50 g eggplant

1 teaspoon herbs of Provence

50 g yellow zucchini

1 clove of garlic

50 g red pepper

2 tbsp olive oil

50 g red onion

60 g tomatoes

Preparation:

Scatter rosemary over the meat and pour olive oil over it.

Dice the eggplant, bell pepper, zucchini, tomatoes and onion. Chop the garlic. Fry the vegetables without the tomatoes with the onion in olive oil. Then add the garlic and tomatoes. Let the whole thing stew for 10 minutes.

Remove the meat from the marinade and season with salt and pepper. Fry the meat on both sides. Season the vegetables with the herbs, salt and pepper and serve with the meat.

Garlic chicken with baked vegetables

Ingredients for 4 servings:

4 tomatoes

1 kg of chicken meat

4 onions

salt and pepper

2 tbsp pitted olives

olive oil

300 ml chicken stock

2 lemons

8 cloves of garlic

1 sprig of rosemary

Preparation:

Wash the chicken.

Peel the garlic cloves. Press 4 cloves of garlic through the garlic press and mix with olive oil, salt and pepper. Put the remaining garlic cloves aside. Rub the meat with the garlic oil. Wash the lemon and cut into slices. Wash and dice the tomatoes. Peel and quarter the onions. Preheat the oven to 175 ° C fan oven.

Grease a dish and put the chicken in it, top with the onions. Add tomatoes and lemon wedges. Pour the chicken stock over everything. Finally add the remaining garlic and rosemary sprigs.

Put the form in the oven and fry everything for 40-50 minutes.

After 25-35 minutes add the olives.

Beef mushroom platter

Ingredients for 4 servings:

8 lettuce leaves

150 g beef fillet

pepper

8 tbsp olive oil

The juice of 1 lemon

150 g porcini mushrooms

Preparation:

Wash the meat, dry it and cut it into thin slices.

Wash and slice the porcini mushrooms. Line the serving plates with the lettuce leaves and place the beef slices on top. Drizzle everything with a little olive oil.

Place the porcini mushrooms on the meat and drizzle with lemon juice.

Finally season with salt and pepper.

Chicken wings with parmesan breading

Ingredients for 2 servings:

500 g chicken wings (cut, capped tips)

1 cup of grated parmesan cheese

100 g melted butter

2 tbsp chopped parsley

1/4 teaspoon pepper

2 tsp paprika powder

1/4 teaspoon salt

1 teaspoon oregano

1/2 teaspoon dried basil

Preparation:

Preheat the oven to 175 ° C.

Put the spices in a bag with the parmesan and mix.

Melt the butter and roll the chicken wings in portions.

Then place the buttered chicken wings in the parmesan bag and shake.

Bake the finished chicken wings in the oven for 45 minutes.

Mince Potato Cake

Ingredients for 4 servings:

100 ml of milk

2 eggplants

7 eggs

salt and pepper

1 tbsp thyme

500 g potatoes

500 g minced lamb

12 tbsp olive oil

2 cloves of garlic

2 tbsp rosemary

150 g onions

some tomato paste

Preparation:

Preheat the oven to 200 ° C fan oven.

Cut the eggplant into slices. Peel the potatoes and cut them into slices. Chop the rosemary. Dice the onions and garlic.

Season the eggplant slices with salt and let rest for 20 minutes.

Grease a gratin dish with 2 tablespoons of oil and line the base with the potato slices. Season the potatoes with salt and pepper and sprinkle with 1 tablespoon of rosemary. Steam the potatoes in the oven for 25 minutes. Heat 5 tablespoons of oil in a pan. Roast the minced meat in it and add the onions and garlic. Then stir in the tomato paste and season with salt, pepper and thyme. Put the minced meat on the potatoes.

Dry off the eggplant and fry on both sides with the remaining oil. Place the eggplants on the minced meat and sprinkle with the rest of the rosemary. Season with salt and pepper.

Mix the milk with the eggs. Season the mixture with salt and pepper and pour over the cake.

Bake the whole thing for 30-35 minutes.

Pork strips

Ingredients for 4 servings:

Grill tray

400 g pork strips

salt and pepper

1 teaspoon cumin

4 tbsp mayonnaise (80% fat)

1/2 bottle of Puszta sauce

250 g low-fat quark

400 g cucumber

1-2 cloves of garlic

Preparation:

Season the shredded meat with the cumin and marinate in the puszta sauce for 30 minutes.

Peel, core and grate the cucumber. Dice the garlic. Mix both with the quark and mayonnaise and season with salt and pepper.

Turn the marinated slices in the grill tray for 10 minutes while grilling.

Serve the strips with the mayonnaise.

Pasta with Chicken Tomato Sauce

Ingredients for 4 servings:

chopped parsley

350 g of pasta

2 tbsp olive oil

1 glass of arabia sauce

200 g of chicken

Preparation:

Cook the pasta in salted water according to the instructions on the packet.

Cut the meat in strips and fry in a pan with 2 tablespoons of oil. Season with a little salt.

Deglaze the meat with the arabia sauce.

Drain the pasta and add to the pan with the meat. Stir everything.

Garnish with chopped parsley and serve.

Nuggets

Ingredients for 4 servings:

1 tbsp parsley

2 slices of white bread

pepper

1 tbsp black paprika powder

2 teaspoons of red pesto

1 tbsp olive oil

1 clove of garlic

250 g chicken breast fillet

1 egg

Preparation:

Crumble the bread with the paprika powder and mix with olive oil.

Separate the egg. Peel and mash the garlic. Puree the meat and mix with the garlic, pesto, parsley and egg yolk. Season the mixture with salt and pepper.

Beat the egg whites until stiff. Form nuggets from the meat mass and turn them in the egg white and then in the breadcrumbs.

Fry the nuggets in the air fryer at 200 ° C for 10-12 minutes.

Pasta salad with fried prociutto

Ingredients for 4 servings:

100 g rocket

300 g of pasta

150 g dried tomatoes in oil

50 g capers

100 g pickled zucchini

100 g of pickled eggplants

For the dressing:

salt and pepper

4 tbsp balsamic vinegar

2 tablespoons of dried tomato oil

1 tbsp mustard

2 tbsp olive oil

2 tbsp honey

To garnish:

8 slices of prosciutto

10 g of parmesan cheese

Preparation:

Preheat the oven to 160 ° C. Mix all ingredients for the dressing together.

Bake the prosciutto in the oven for 12-15 minutes.

Cook the pasta according to the instructions on the packet. Cut the sun-dried tomatoes, zucchinis and eggplants into strips. Halve the capers. Wash the rocket.

Mix the finished pasta with the dressing and the remaining ingredients except for the parmesan and prosciutto. Garnish the pasta salad with parmesan and prosciutto and serve.

Fried eggplant with bacon chicken

Ingredients for 4 servings:

1 tbsp chopped parsley

4 eggplants

salt and pepper

5 tbsp olive oil

4 tomatoes

100 g smoked bacon

250 ml dryer white wine

1 clove of garlic

1 chicken

Preparation:

Cut the eggplants into slices and sprinkle with salt and let them rest on a rack for 1 hour. Dice the bacon. Press the clove of garlic. Slice the chicken.

Fry the bacon with the garlic in a little oil. Then add the chicken and fry it too. Deglaze everything with the white wine and cook with the lid closed.

Fry the eggplants with a little oil and add to the chicken.

Sprinkle everything with parsley before serving.

roast pork

Ingredients for 6 servings:

Salt and pepper / 1 kg roast pork

1 lemon / 1 teaspoon fennel seeds

1 pinch of clove powder

3 sprigs of rosemary

Preparation:

Preheat the oven to 200 ° C.

Peel the garlic and chop it with a little rosemary. Rub the lemon peel and mix it with the garlic, rosemary, fennel seeds, clove powder and salt and pepper. Pierce the roast a little all around. Put some of the herb mixture in each hole.

Season the entire roast with salt and pepper and spread the rosemary on top.

Roast the pork roast in the oven on a wire rack for 2 hours.

Cheese schnitzel

Ingredients for 4 servings:

Clarified butter

8 veal schnitzel

salt and pepper

2 eggs

500 g grated parmesan cheese

50 g flour

150 g breadcrumbs

Preparation:

Mix the breadcrumbs with the parmesan.

Beat the eggs and whisk with salt and pepper.

Season both sides of the meat with salt and pepper. Turn the schnitzel Firstly, in the flour, then in the eggs and finally in the breadcrumbs mixture. Heat the clarified butter in a pan and bake the schnitzel on both sides. Add a little clarified butter when turning.

Drain the schnitzel before serving.

Saddle of veal with tuna sauce

Ingredients for 2 servings:

olive oil

300 g saddle of veal

Cayenne pepper

2 egg yolks

sea-salt

1 tsp hot mustard

1 tbsp capers with juice

100 ml sunflower oil

1 can of tuna

2 lemons

100 ml of olive oil

Preparation:

Fry the veal saddle with olive oil and cook in the oven for 10 minutes at 180 ° C.

Squeeze a lemon. Mix the egg yolks with the mustard, sunflower oil and olive oil. Season with salt, lemon juice and cayenne pepper. Puree the egg mixture with the capers, the caper juice, the tuna and the veal stock. Season to taste with salt, pepper and lemon juice.

Peel the last lemon and cut into slices,

Cut the meat into slices, sprinkle with salt and serve. Pour some tuna sauce on top and serve.

Lamb skewers

Ingredients for 4 servings:

salt and pepper

1 kg of lamb

4 tbsp olive oil

1 clove of garlic

The juice of 1 lemon / 1 onion

1 sprig of rosemary

1 teaspoon of chopped oregano

1 teaspoon chopped thyme

Preparation:

Peel and chop the onion and garlic. Squeeze the lemon.

Dice the meat and mix with the remaining ingredients. Let everything rest for a day.

Put the meat on skewers and grill.

Minced beef and beer rolls

Ingredients for 4 servings:

beer

500 g minced meat

4 tbsp oil

2 tbsp crumbled rusks

1 egg

1 onion

2 tbsp grated cheese

1 tomato / 1 tbsp oregano

1 tbsp fine semolina

Preparation:

Peel and chop the onion. Blanch, peel, core and chop the tomatoes.

Mix all ingredients together except for beer and oil. Knead everything and moisten your hands with beer several times. Let the minced meat mixture rest in a cool place for a few hours.

Then shape rolls and fry them in oil on all sides.

Grilled Chicken

Ingredients for 6 servings:

2 lemons

6 chicken legs

salt and pepper

8 tbsp yogurt

1 pinch of cayenne pepper

8 tbsp olive oil

The juice of 1 lemon

3 cloves of garlic

1 teaspoon paprika powder

1 teaspoon cinnamon

Preparation:

Peel and chop the garlic.

Mix the garlic with pepper, cinnamon, salt, olive oil, paprika powder, yogurt, cayenne pepper and the lemon juice. Pour the mixture over the chicken legs and let everything marinate in the refrigerator for 2-3 hours. Season the meat with salt and pepper.

Grill the chicken legs for 20-40 minutes, turning them several times.

Marinated shredded meat

Ingredients for 4 servings:

2 cloves of garlic

750 g shredded meat

oregano

150 ml of olive oil

Thyme / 2 onions

parsley

salt and pepper

cumin

Preparation:

Chop the onion and garlic. Mix both with the olive oil, salt, pepper, herbs and cumin. Marinate the meat in the mixture for a few hours.

Finally, fry the sliced meat in a pan.

Meat and vegetable skewers

Ingredients for 4 servings:

salt and pepper

500 g pork

1 tbsp oil

75 g of streaky pork belly

3 cloves of garlic

150 g colored peppers

6 sprigs of thyme

120 g onions

1/2 teaspoon paprika powder

Preparation:

Dice the meat. Cut the bacon into slices. Core the peppers and cut into pieces. Peel the onion and cut it into pieces. Peel and chop the garlic.

Put all the chunky ingredients alternately on skewers. Mix the garlic with the thyme, oil, pepper and paprika powder. Rub the skewers with it.

Heat a pan and fry the skewers on all sides.

Spaghetti with tomato sauce and schnitzel

Ingredients for 4 servings:

1 bunch of basil

800 g tomatoes

oil

2 tbsp olive oil

300 g spaghetti

2 onions

100 g of flour

2 cloves of garlic

5 eggs

1 sprig of thyme

100 g grated parmesan

250 ml beef soup

8 veal schnitzel

salt and pepper

1 pinch of sugar

Preparation:

Peel and chop the onion. Grate the garlic.

Blanch the tomatoes, peel them and cut the flesh into small pieces.

Heat the oil in a saucepan. Sweat the onion with the garlic in it. Add the tomatoes and thyme and deglaze everything with the soup. Season the sauce with sugar, salt and pepper. Cook the spaghetti in salted water according to the instructions on the packet.

Beat the schnitzel and season with salt and pepper.

Whisk the eggs and fold in the parmesan. Firstly, turn the schnitzel in the flour and then in the egg and cheese mixture.

Heat the oil in a pan and fry the schnitzel on both sides.

Serve the spaghetti with the tomato sauce and the schnitzel.

Filled flatbread with dip

Ingredients for 4 servings:

For the dip:

1/2 teaspoon dried chili flakes

salt and pepper

1 tbsp lemon juice

For the filling:

1 iceberg lettuce

100 g onions

150 g feta

1 clove of garlic

salt and pepper

150 g red pepper

150 g tomatoes

3 parsley stalks

1 teaspoon paprika sweet

1 tbsp olive oil

350 g mixed minced meat

Also:

1 flatbread

Preparation:

Peel and chop the garlic and onion. Wash, core and dice the peppers. Chop the parsley. Dice the tomatoes. Wash the lettuce and cut into strips. Dice the feta. Bake the flatbread according to the instructions on the packet

Heat the oil in a pan. Stew the onion and garlic. Then add the peppers and sweat. Remove the mixture from the pan and heat the remaining oil in it. Fry the minced meat and season with paprika powder. Fold in the pepper mixture and tomatoes. Cook everything for 5 minutes and season with salt, pepper and the parsley.

Mix the yogurt with salt, pepper, chili flakes and lemon juice.

Quarter and cut the flatbread. Then top with the salad. Then alternate minced meat and feta.

Serve the filled flatbread with the dip.

Chicken in vegetables with noodles

Ingredients for 2 servings:

200 g of pasta

300 g chicken breast fillet

1 tbsp Italian herbs

1 onion

salt and pepper

1 clove of garlic

100 g sour cream

1 yellow pepper

100 ml white wine

1 zucchini

3 tbsp olive oil

150 g mushrooms

Preparation:

Wash and dice the meat. Peel and dice the onion and garlic. Core and dice the peppers. Cut the zucchini into cubes. Wash and quarter the mushrooms. Heat oil in a pan. Fry the meat in it and remove it. Steam the onions and garlic in the frying fat. Then add the zucchini, mushrooms and peppers.

Deglaze with the wine and stir in the sour cream. Season with the Italian herbs, salt and pepper.

Add the meat to the vegetables and let sit for 10 minutes with the lid closed.

Cook the pasta according to the instructions on the packet.

Arrange the chicken in the vegetables with the noodles.

Pasta with squid in tomato sauce

Ingredients for 2 servings:

1 oregano sprig

200 g of pasta

1/2 cup of grated parmesan cheese

1/2 onion

1 pinch of salt and pepper

1/2 celery stalk

1 sprig of thyme

1 carrot

1 sprig of rosemary

2 cloves of garlic

1/2 can of chunky tomatoes

2 tbsp olive oil

200 ml vegetable stock

150 g ready-to-cook squid

1 tbsp tomato paste

Preparation:

Peel and dice the onion. Peel and chop the garlic. Wash and dice the carrot and celery. Cut the squid into rings. Heat the olive oil and fry the vegetables in it. Deglaze with the tomato paste. Add the tomatoes, the vegetable stock, the thyme and the sprig of rosemary. Let everything simmer for 15 minutes.

Cook the pasta in salted water according to the instructions on the packet. Then toss in olive oil.

Remove the thyme and rosemary sprigs from the sauce and heat the squid in them. Taste the sauce with salt and pepper. Fold in the pasta.

Serve the whole thing and garnish with the oregano sprig and the parmesan.

Risotto with tomatoes and seafood

Ingredients for 4 servings:

500 ml of water

300 g of seafood

4 tbsp parmesan

1 onion

3 pinches of salt

3 tbsp olive oil

1 teaspoon vegetable soup

4 tomatoes

100 ml white wine

10 tbsp tomato strains

150 g risotto rice

Preparation:

Dice the tomatoes and onion. Grate the parmesan.

Heat olive oil in a saucepan and steam the onions. Then add the rice and deglaze everything with the wine. Add the tomatoes and the strained tomatoes. Season the whole thing with salt and vegetable soup. Add water in portions and simmer for 20 minutes. Stir occasionally.

Heat olive oil in a pan and heat the seafood.

Mix the risotto with the seafood and fold in the parmesan.

Vegetable ragout with squid

Ingredients for 1 serving:

1/2 lemon

150 g pre-cooked / ready-to-cook squid

1 tbsp olive oil

150 g green asparagus

1 tbsp butter

1/2 onion

1 pinch of salt and pepper

1/2 bunch of soup greens

2 sprigs of parsley

2 cloves of garlic

1 cup vegetable stock

3 tbsp tomato paste

1/2 can of chunky tomatoes

Preparation:

Peel and dice the garlic and onion. Wash, peel and dice the soup greens. Chop the parsley. Peel the lemon and divide it into fillets, wash the asparagus, remove the ends and cut into small pieces. Heat the oil and butter in a pan. Steam the onion in it. Then add the garlic and vegetables and roast. Deglaze with the tomato paste and vegetable stock. Add the tomatoes and let them cook. Season to taste with salt and pepper. Add the asparagus and let everything simmer. Finally add the squid and heat. Arrange the ragout on plates and garnish with the chopped parsley and lemon.

Fried squid

Ingredients for 4 servings:

1 pinch of salt and pepper

500 g squid tubes

4 tbsp olive oil

1 can of chunky tomatoes

150 ml white wine

2 celery

20 ml of brandy

1 small fennel

2 cloves of garlic

2 red chili peppers

2 tbsp black olives

2 onions

2 tbsp capers

Preparation:

Defrost, wash and cut the squid into rings. Wash the celery and fennel and cut into strips. Dice the garlic and onions. Core the chili pepper and cut into strips. Heat olive oil in a pan. Fry the onions, celery and fennel. Then add the garlic. Finally fold in the tomatoes, chili and squid. Deglaze with the brandy and white wine and season with salt and pepper. Steam the whole thing for 25 minutes with the lid closed.

Mix in the olives and capers and simmer open for another 10-15 minutes.

Garnish with the parsley to serve.

Fried gnocchi in tuna sauce

Ingredients for 2 servings:

1/2 teaspoon salt and pepper

500 g gnocchi

2 teaspoons of tomato paste

1 can of peeled tomatoes

2 cloves of garlic

1 can of tuna

1 tbsp butter

1 onion

2 tbsp Mediterranean herbs

4 tbsp olive oil

Preparation:

Chop the garlic and onion.

Steam both with olive oil and add the tomatoes. Simmer for 10 minutes.

Add the tuna after 5 minutes and season everything with salt, pepper and tomato paste.

Fry the gnocchi with the butter in a pan.

Mix the tuna sauce with the gnocchi and serve.

Fried squid with spaghetti

Ingredients for 2 servings:

50 g grated parmesan cheese

250 g spaghetti

1 tbsp chopped parsley

100 g fresh squid

1 pinch of chili flakes

3 cloves of garlic

Salt / 50 ml olive oil

Preparation:

Cook the spaghetti according to the instructions on the packet. Peel and dice the garlic. Chop the parsley. Wash and dice the squid and sauté with olive oil. Then season with salt,

Add the garlic and chili flakes to the squid and simmer, stirring frequently. Sieve the pasta, rinse and add to the squid with the parmesan and parsley. Arrange and serve everything together.

Marinated monkfish

Ingredients for 1 serving:

some oil

200 g monkfish fillet

1 pinch of salt and pepper

The juice and zest of a lime

2 tbsp lemon oil

Preparation:

Wash the monkfish and cut into medallions. Wash the lime, rub the peel and squeeze out the juice. Mix the lemon oil with the lime zest and the lime juice. Season the marinade with salt and pepper. Leave the monkfish in the marinade in the refrigerator for a few hours. Then warm to room temperature.

Brush a pan with a little oil. Fry the medallions on both sides.

Salmon with potatoes and cucumber sauce

Ingredients for 4 servings:

50 g butter

1 lemon

700 g potatoes

500 g salmon fillet

200 ml whipped cream

1 pinch of salt and pepper

1 bunch of dill

180 ml fish stock

2 cucumbers

110 ml white wine

Preparation:

Wash the lemon, rub the peel and squeeze. Dice the salmon. Halve the cucumber and cut into slices. Chop the dill except for a few sticks. Cook the potatoes with a few dill sticks in salted water for 20 minutes. Season the salmon with lemon juice, salt and pepper.

Boil the wine and the stock in a pan for 5 minutes. Stir in the whipped cream and cook for another 5 minutes. Add the cucumber and cook again for 5 minutes. Season to taste with salt, pepper and dill.

Peel the potatoes and let the butter melt. Pan the potatoes in the butter with 1 teaspoon lemon zest.

Serve the salmon with the potatoes and the sauce.

Catfish on a bed of chard

Ingredients for 2 servings:

salt

400 g catfish fillet

100 carrots vegetable broth

1 teaspoon chili flakes

1 shot of white wine

4 tbsp olive oil

1 tbsp butter

1 teaspoon maple syrup

2 tbsp roasted and salted cashews

1 tbsp lemon juice

250 g of cocktail tomatoes

400 g Swiss chard

Preparation:

Mix the chili flakes with the maple syrup and lemon juice. Wash the catfish and rub it with the mixture. Let the whole thing go. Wash the chard and cut into strips. Wash and halve the tomatoes. Melt the butter in a pan and roast the chard stalks and tomatoes. Deglaze with the vegetable stock and wine and simmer for 3 minutes. Add the chard leaves and cashew nuts and cook for another 3 minutes. Season everything with salt. In a separate pan, fry the catfish on all sides in olive oil and season with salt.

Arrange the chard on a plate and drape the catfish on top.

Polenta and sardine casserole

Ingredients for 2 servings:

20 g butter

230 g polenta

2 tbsp sunflower seeds

500 ml of water

60 g mozzarella

1/2 teaspoon salt

1 red pointed pepper

1 can of sardines

Preparation:

Bring the water to the boil with salt. Stir in the polenta and let it thicken. Close the pan and let the polenta dry. Wash the peppers and cut into small pieces. Grate the mozzarella. Grind the sunflower seeds. Drain the sardines.

Preheat the oven to 200 ° C top / bottom heat.

Mix the peppers with the sardines. Spread half of the polenta in a baking dish. Place the sardine and paprika mixture on top and cover with the remaining polenta.

Sprinkle the whole thing with the mozzarella and sunflower seeds.

Baked everything for 15 minutes.

Spaghetti with tuna sauce

Ingredients for 2 servings:

salt and pepper

200 g spaghetti

1 handful of chopped basil

olive oil

1 dash of chili oil

1 clove of garlic

150 g drained canned tuna

3 tomatoes

1/2 onion

Preparation:

Cook the spaghetti according to the instructions on the packet.

Peel and chop the garlic and onion. Wash and chop the tomatoes. Drain the tuna. Chop the basil. Core and chop the chili pepper.

Heat olive oil in a pan and fry the garlic with the onion. Add the tomatoes and fry them. Add the tuna, salt and pepper and season with the chili pepper and chili oil.

Drain the spaghetti and add to the tuna. Mix and heat everything.

Garnish with the basil to serve.

Fried tuna on chicory

Ingredients for 2 servings:

olive oil

100 g fresh tuna

Tabasco sauce

70 g canned tuna

salt and pepper

fresh thyme

2 tbsp mayonnaise

2 chicory

Preparation:

Remove the ends from the chicory. Put 6 sheets aside and cut the rest into strips.

Chop the thyme. Drain the tuna. Dice the tuna fillet. Season the cut chicory with salt and thyme.

Fry the diced tuna in a pan with a little olive oil and season with salt and pepper. Season the canned tuna with Tabasco sauce, mayonnaise, salt and pepper.

Spread the whole chicory leaves on a plate. Top with the cut chicory.

Spread the tuna cream on top.

Put the fried tuna on the cream and sprinkle with thyme.

fish casserole

Ingredients for 4 servings:

2 sprigs of basil

4 tomatoes

4 slices of redfish fillet

2 zucchini

4 tbsp olive oil

250 g mozzarella

1 tbsp spice mixture

salt and pepper

Preparation:

Wash and slice the tomatoes and zucchini. Cut the mozzarella into slices. Wash and chop the basil. Rinse the fish and sprinkle with salt and pepper. Preheat the oven to 200 ° C. Grease a baking dish and place half of the tomatoes, zucchini and mozzarella in it like a roof tile. Pour salt, pepper, spice mixture and 2 tablespoons of oil over it.

Place the fish on top of the vegetables and cover with the remaining vegetables. Bake the casserole for 25-30 minutes. Sprinkle the basil over the casserole before serving.

Rice with vegetable and fish pan

Ingredients for 1 serving:

2 tbsp chopped parsley

50 g brown rice

100 g cod fillet

1 clove of garlic

thyme

1 onion

oregano

1/2 bell pepper

salt and pepper

2 tomatoes

1 teaspoon olive oil

Preparation:

Cook the rice according to the instructions on the packet.

Chop the onion, garlic and bell pepper.

Blanch the tomatoes, peel them and dice the pulp.

Heat some olive oil in a pan and fry the onions, garlic and peppers. Then add the tomatoes and season everything with thyme, oregano, salt and pepper. Simmer for 10 minutes with the lid closed.

Add the cod to the pan and cook for 6 minutes.

Serve the fish with the rice and sprinkle with the parsley.

Baked potatoes with salmon

Ingredients for 4 servings:

800 g salmon fillet

800 g potatoes

The juice and zest of a lemon

8 tbsp olive oil

1 fennel

2 tbsp fennel seeds

500 g cherry tomatoes

salt and pepper

500 g green asparagus

Preparation:

Preheat the oven to 200 ° C.

Peel the potatoes and cut them in half lengthways. Skin the fish and cut into 4 pieces. Peel and chop the fennel and asparagus. Grate and squeeze the lemon. Mix the potatoes with the fennel seeds, salt, pepper and 5 tablespoons of oil.

Bake the potato mixture in the oven for 25 minutes. Mix the tomatoes with salt, pepper, half of the lemon zest, the fennel, asparagus, half of the lemon juice and the remaining oil. Add the vegetable mixture to the potatoes and cook for another 15 minutes. Season the salmon with the remaining lemon juice and lemon zest. Sprinkle with salt and pepper and place on top of the vegetables.

Cook everything at 150 ° C for 15 minutes.

Baked turbot with vegetables

Ingredients for 2 servings:

2 tbsp olive oil

1 turbot

salt and pepper

2 potatoes

3 tomatoes

1 red pepper

1 onion

1 zucchini

Preparation:

Peel the potatoes. Dice the peppers, zucchini, tomatoes and onion. Fillet the fish. Preheat the oven to 180 ° C. Mix the potatoes with the vegetables and fry in a pan. Then place everything on a baking sheet and season with salt and pepper.

Place the turbot on the vegetables and pour olive oil over them.

Bake everything for 25 minutes.

Arrange everything together on plates.

Layered fish pot

Ingredients for 1 serving:

3 bay leaves

500 g herring fillet

1 tbsp peppercorns

300 ml white wine

1 sprig of thyme

300 ml herbal vinegar

1 sprig of rosemary

100 g of sugar

50 g zucchini

1 tbsp oil

50 g sun-dried tomatoes in oil

1 onion

50 g red pepper

1 clove of garlic

Preparation:

Peel and chop the garlic and onion. Chop the tomatoes, zucchini and peppers. Chop the thyme and rosemary. Heat oil in a pan. Roast the vegetables. Deglaze with the wine and vinegar. season with thyme, rosemary, sugar and pepper. Then add the bay leaves and bring to the boil with the lid closed. Then cool everything down.

Layer the herring and vegetables in a saucepan. Let it steep in the refrigerator for 2 days.

Baked pangasius

Ingredients for 4 servings:

4 tbsp parmesan

4 frozen pangsasius fillets

The juice of 1/2 lemon

700 g potatoes

salt and pepper

700 g zucchini

thyme

2 red peppers

rosemary

1 yellow pepper

200 g sheep cheese

3 cloves of garlic

250 g tomatoes

2 tbsp palm fat

Preparation:

Thaw the fish. Squeeze the lemon. Peel and dice the potatoes. Wash and dice the zucchini and peppers. Chop the garlic. Dice the sheep's cheese. Dice the tomatoes. Drizzle the fish fillets with the lemon juice and season with salt and pepper. Then place in a baking dish. Fry the potatoes in a pan with the fat. Season the potatoes with salt, pepper, thyme and rosemary. Then pour over the fish.

Preheat the oven to 190 ° C convection. Fry the peppers and zucchini in the same pan for 5 minutes. Add the garlic and season with salt and pepper. Add the vegetables to the fish.

Spread over the vegetables with the sheep's cheese and place the tomatoes evenly in the gaps.

Finally, sprinkle everything with the parmesan and bake in the oven for 40 minutes.

Shrimp Fish Soup

Ingredients for 4 servings:

thyme

800 ml fish stock

oregano

200 ml of dry white wine

fresh basil

100 g red onions

salt and pepper

100 g carrots

100 g shrimp tails

50 g celery

400 g of fish

50 g fennel

15 g tomato paste

100 g red peppers

100 ml of olive oil

10 cocktail tomatoes

Preparation:

Cut the celery, carrots, onion, bell pepper and fennel into strips. Dice the fish. Chop the garlic Sweat the vegetables with olive oil. Add the garlic and lightly toast the tomato paste. Deglaze the whole thing with the wine. Then add the fish stock and cook the vegetables. Add the fish and prawns and cook too.

Fry the tomatoes in olive oil.

Serve the fish and shrimp soup and garnish with the tomatoes and basil.

octopus salad

Ingredients for 4 servings:

1 pinch of salt and pepper

1 ready-to-cook squid

1 teaspoon oregano

1 yellow pepper

1 sprig of rosemary

1 green pepper

1 bay leaf

1 red pepper

4 tbsp lemon vinegar

3 onions

6 tbsp olive oil

4 cloves of garlic

1 lemon

Preparation:

Boil water.

Rinse the squid and simmer in the water for 30 minutes with the lid closed, along with the rosemary and bay leaf. Wash and dice the peppers. Peel and chop the onion and garlic. Squeeze the lemon. Mix the vegetables with the onion, garlic, vinegar, oil, lemon juice and spices and season to taste.

Take the finished squid out of the water and let it cool.

Dice the squid and mix with the vegetables.

Let the finished salad stand in the refrigerator for a few hours.

Monkfish roulade with Parma ham

Ingredients for 4 servings:

1 pinch of salt and pepper

500 g monkfish fillet

2 tbsp olive oil

8 sage leaves

1 teaspoon lemon juice

4 slices of Parma ham

Preparation:

Wash the monkfish fillets and cut into 4 pieces. Halve the ham lengthways.

Season the fish with salt, pepper and lemon juice. Place a sage leaf on each side.

Wrap the Parma ham around the monkfish and roll it up. Fix the whole thing.

Preheat the oven to 140 ° C top / bottom heat.

Fry the roulades in a pan with olive oil.

Put everything in a baking dish and cook for 6-8 minutes.

Shrimp Seafood Stew with Vegetables

Ingredients for 4 servings:

1 squirt of lemon juice

1 kg of mixed seafood

4 tbsp olive oil

100 g of mussels

1 bunch of parsley

100 g prawns

4 sprigs of thyme

4 beefsteak tomatoes

1 pinch of salt and pepper

1 dead pepper

4 cloves of garlic

2 onions

500 ml bouillon

100 ml white wine

Preparation:

Pour hot water over the tomatoes, peel and cut into slices. Chop the garlic. Cut the onion into slices. Core and dice the peppers. Wash the fish, remove the bones and cut into small pieces. Heat 2 tablespoons of olive oil in a pan and roast the onions in it. Put half of the onions in a saucepan and add the fish, mussels and prawns. Dice the whole thing with the lemon juice, salt and pepper.

Top with the peppers and the tomatoes, the remaining onions and the garlic. Sprinkle the whole thing with thyme and parsley and season with salt and pepper.

Add the remaining oil, wine and vegetable soup.

Finally, cook everything in the oven for 60 minutes at 190 ° C.

Fried zucchini with sardine cream

Ingredients for 3 servings:

1 pinch of salt and pepper

15 zucchini slices

1 dash of lemon olive oil

2 tbsp olive oil

1/4 bunch of rocket

1 can of sardines

The juice of 1/2 lemon

3 tbsp sour cream

Preparation:

Wash the rocket. Drain the sardines.

Mash the sardines, except for 3 pieces, and mix them with the sour cream and lemon juice.

Oil the zucchini and grill on both sides. Then arrange the zucchini on a plate. Put the sardine cream on the zucchini and garnish with the rocket and the remaining sardines. Finally, season everything with salt, pepper and lemon olive oil.

Fried potatoes with vegetables and salmon

Ingredients for 2 servings:

1 pinch of pepper

2 salmon fillets

1/2 teaspoon salt

150 g of greasy potatoes

1 sprig of thyme

50 g eggplant

1 sprig of rosemary

50 g zucchini

3 tbsp olive oil

50 g carrots

50 g onions

50 g carrots

Preparation:

Cook the peeled potatoes in water for 20-25 minutes.

Dice the eggplants and zucchini. Peel and slice the carrots. Cut the onion into rings. Chop the herbs. Rinse, peel and slice the cooked potatoes. Heat 2 tablespoons of oil in a pan. Fry the potato slices with the eggplants, carrots and onions. Add the zucchini and season with the herbs.

Heat olive oil in a separate pan. Fry and cook the fish.

Finally season with salt and pepper and serve.

Vegetables with halibut

Ingredients for 2 servings:

100 g peas

400 g black halibut fillet

100 g white asparagus tips

2 tbsp sunflower oil

4 potatoes

50 g butter

4 carrots

The juice of 1 lemon

12 sage leaves

20 grams of flour

2 tbsp dried oregano

4 teaspoons of salt

2 teaspoons of garlic powder

2 teaspoons of pepper

2 tsp paprika powder

Preparation:

Wash, peel and slice the potatoes and carrots. Squeeze the lemon.

Bring salt water to a boil. Steam the carrots, potatoes, peas and asparagus tips for 20 minutes. Drain everything and pour some butter over it. Wash the fish and rub it with lemon juice and oil. Mix the oregano with the garlic powder, salt, pepper and paprika powder. Rub it into the fish and put a little flour on both sides.

Heat oil and butter in a pan. Fry the sage leaves.

Put the fish in the pan and fry on both sides.

Arrange the vegetables with the fish.

Fish with lemon and sage

Ingredients for 2 servings:

1 pinch of salt and pepper

400 g fish fillet

100 ml clear soup

2 lemons

1 tbsp oil

2 cloves of garlic

6 sage leaves

Preparation:

Preheat the oven to 180 ° C top / bottom heat.

Peel the garlic and cut into slices. Wash the lemon and cut into slices.

Grease a baking dish.

Season the fish with salt and pepper and place in the baking dish. Place the lemon and garlic slices on the fish and sprinkle the sage leaves on top.

Top up with the soup and bake in the oven for 15 minutes.

Eggplant rolls

Ingredients for 10 pieces:

salt and pepper

10 sun-dried tomatoes in oil

3 tbsp oil

250 g smoked tofu

1 eggplant

30 g ajvar

Preparation:

Drain the tomatoes. Cut the tofu into 10 pieces. Wash the eggplant and cut lengthways into 10 slices. Brush the tofu with ajvar. Oil the eggplants and season with salt and pepper. Then fry the eggplants on a grill for 6-10 minutes.

Cover the eggplant slices with a piece of tofu and a tomato each. Roll up and fix everything. Finally grill the eggplant rolls for 5 minutes.

Cauliflower Pizza

Ingredients for 4 servings:

For the dough:

1 tbsp psyllium husk powder

3 tbsp ground chia seeds

1/2 teaspoon baking powder

135 ml of cold water

1/2 teaspoon herb salt

600 g cauliflower

1/2 teaspoon dried basil

55 g ground almonds

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

For covering:

Basil leaves

150 g tomato sauce

8-8 cherry tomatoes

100 g grilled eggplant

80 g grilled artichokes

Preparation:

Mix the chia seeds with water and let them soak in the refrigerator.

Mix the cauliflower. Boil the water in a saucepan and cook the cauliflower for 7-8 minutes. Then drain and let cool. Preheat the oven to 200 ° C.

Mix and knead the cauliflower with the almonds, herbs, salt and baking powder. Then add the psyllium husk powder and let the dough rest for 30-45 minutes.

Divide the finished dough into 4 portions, roll out and place on a baking sheet. Bake them in the oven for 30 minutes. Then turn and bake for another 15 minutes.

Cover the finished bases with the tomato sauce and the ingredients for the topping.

Bake the whole again for 5 minutes and sprinkle with basil.

Baked gnocchi with parmesan cheese

Ingredients for 2 servings:

1/2 teaspoon salt and pepper

500 g gnocchi

2 teaspoons of tomato paste

1 can of peeled tomatoes

2 cloves of garlic

1 yellow onion

1 tbsp butter

60 g parmesan cheese

2 tbsp Mediterranean herbs

2 tbsp olive oil

Preparation:

Chop the garlic and onion. Grate the parmesan.

Preheat the oven to 200 ° C fan oven.

Stew the onions and garlic with olive oil in a pan. Then add the herbs, tomato paste, peeled tomatoes, salt and pepper and simmer for another 5 minutes. Fry the gnocchi with butter in a separate pan. Then fold into the sauce.

Put the mixture in a baking dish and sprinkle with the grated Parmesan.

Bake everything in the oven and serve.

Spaghetti with steamed zucchini

Ingredients for 1 serving:

1 packet of feta

50 g spaghetti

1 tbsp chopped basil

1 onion

750 ml vegetable stock

1 clove of garlic

1 zucchini

1 teaspoon oil

Preparation:

Cook the spaghetti according to the instructions on the packet.

Peel and chop the onion and garlic. Cut the zucchini into slices. Crumble the feta. Steam the onion with the garlic in a little oil. Then add the zucchini slices and steam them too. Deglaze with the vegetable stock and simmer.

Mix the spaghetti and zucchini.

Mix everything and serve with the basil. Put some feta on top.

Vegetable cannelloni

Ingredients for 4 servings:

70 g mozzarella

1 eggplant

salt and pepper

1 dash of oil

10 cannelloni

200 g spinach

100 g mushrooms

3 cloves of garlic

1 teaspoon ground cumin

For the sauce:

3 sprigs of basil

1 dash of olive oil

1 tsp sugar

1 onion

800 g canned tomatoes

2 cloves of garlic

Preparation:

Wash the eggplant and cut into small pieces. Peel and chop the garlic. Wash and slice the mushrooms. Cut the tomatoes into pieces. Wash and chop the basil. Cut the mozzarella into slices. Peel and chop the onion.

Cook the cannelloni according to the instructions on the packet. Heat the oil in a pan and fry the eggplants in it. Add the mushrooms, spinach, garlic cloves and cumin and fry. Season the whole thing with salt and pepper.

Pour the eggplant mixture into the cannelloni and place in a baking dish. Preheat the oven to 190 ° C. Fry the garlic and onion for the sauce in a pan with oil. Add the sugar, the basil and the tomatoes and simmer for 5 minutes.

Spread the sauce over the cannelloni and cover with the mozzarella slices.

Bake the cannelloni in the oven for 30 minutes.

Pasta with sage butter

Ingredients for 2 servings:

1 pinch of chili

250 g of pasta

1 clove of garlic

1 bunch of sage

2 tbsp parmesan

1 tbsp butter

1 pinch of salt and pepper

3 tbsp olive oil

Preparation:

Cook the pasta according to the instructions on the packet.

Wash the sage and pluck the leaves. Peel and dice the garlic.

Heat the butter with the olive oil in a pan. Then stew the sage with the garlic in it. Drain the pasta and toss in the sage butter. Season with salt and pepper and the chili. Arrange the pasta and sprinkle with parmesan cheese before serving.

Stuffed zucchini

Ingredients for 2 servings:

2 tbsp grated parmesan

2 zucchini

1/2 tbsp chopped chives

4 cherry tomatoes

1/2 tbsp chopped parsley

1 spring onion

2 tbsp cream

1 tbsp dried basil

salt and pepper

1/2 teaspoon paprika powder

Preparation:

Wash the zucchini, remove the ends and cut into 4-5 cm long pieces. Core the zucchini pieces with an apple core. Preheat the oven to 180 ° C.

Cut the inside of the zucchini into small pieces. Wash and chop the spring onions.

Mix the cream with the chives, parsley and parmesan.

Seal the zucchini pieces at the bottom with a cherry tomato and place on a baking sheet.

Steam the spring onions in a pan with a little oil. Then add the basil and the inside of the zucchini. Cook the whole thing for 5 minutes and season with salt, pepper and paprika powder.

Pour the mixture into the zucchini pieces and coat with the cream.

Cook the zucchini in the oven for 30 minutes.

Pasta with colorful vegetables and pesto

Ingredients for 4 servings:

150 g parmesan cheese

200 g tomatoes

4 tbsp pesto

300 g eggplant

1 pinch of salt

200 g paprika

150 g of pasta

300 g zucchini

500 ml vegetable broth

2 cloves of garlic

1 dash of olive oil

1 hot pepper

Preparation:

Wash and chop the vegetables. Wash and core the peppers. Peel and chop the garlic. Heat olive oil in a pan. Fry the eggplants, zucchinis and peppers in it. Then add the tomatoes and let them stew.

Deglaze everything with the vegetable stock and add the pasta. Let the whole simmer for 8-10 minutes. Season the vegetable noodles with salt.

Serve with the pesto and the parmesan.

Vegetables from the pan

Ingredients for 4 servings:

1 bunch of fresh herbs

400 g potatoes

salt and pepper

2 onions

1 soup cube

3 cloves of garlic

350 ml of water

1 dash of olive oil

2 colored peppers

2 eggplants

1 zucchini

Preparation:

Boil the potatoes with their skin on.

Peel and chop the onion and garlic. Wash and dice the eggplant and zucchini. Wash, core and dice the peppers. Heat olive oil in a pan. Fry the onion with the garlic. Add the vegetables and fry them too.

Peel and chop the potatoes and add to the vegetables. Fry everything for 5 minutes.

Dissolve the soup cube in the water. Deglaze the vegetables, stir and bring to the boil. Season the whole thing with salt, pepper and the herbs.

Bread topped with vegetables

Ingredients for 4 servings:

1 dash of olive oil

1 kg of white bread

salt and pepper

1 tomato

4 tbsp chopped basil

1 cucumber

2 cloves of garlic

1 red pepper

4 almond slivers

Preparation:

Wash and chop the vegetables. Peel and chop the garlic. Cut the bread into slices. Preheat the oven to 250 ° C. Mix and blend the vegetables, garlic and almonds. Mix in the oil and basil and season with salt and pepper.

Bake the bread slices in the oven for 5 minutes. Then cover with the vegetables and serve.

vegetable salad

Ingredients for 4 servings:

60 ml white balsamic vinegar

2 zucchini

1 sprig of sage

1 eggplant

1 sprig of thyme

1 fennel

2 sprigs of rosemary

1 cucumber

salt and pepper

2 celery stalks

125 ml of olive oil

Preparation:

Wash and dice the zucchini, eggplant and celery. Peel and cut the fennel and cucumber. Wash and chop the herbs.

Fry the eggplant, zucchini and celery in a little oil. Let the vegetables cool.

Mix the vinegar with the herbs and the remaining oil. Season to taste with salt and pepper.

Add the vegetables, the fennel and the cucumber to the vinegar-oil mixture and let it steep for 30 minutes. Season to taste with salt and pepper before serving.

Tortellini lamb's lettuce

Ingredients for 4 servings:

1 clove of garlic

500 g tortellini with cheese filling from the cooling shelf

sugar

salt and pepper

1 tbsp olive oil

2 tbsp aceto balsamic vinegar

100 g dried tomatoes from the jar

4 tbsp oil from the sun-dried tomatoes

50 g pine nuts

75 g parmesan cheese

200 g cherry tomatoes

50 g lamb's lettuce

Preparation:

Cut the dried tomatoes into strips. Halve the cherry tomatoes. Grate the parmesan. Peel and dice the garlic. Wash the lamb's lettuce. Roast the pine nuts in a pan without fat. Boil the tortellini in water for 2 minutes, quench and mix with 1 tablespoon of oil.

Fold the pine nuts, the lamb's lettuce and the sun-dried tomatoes under the tortellini and serve. Spread the tomato halves on top before serving.

Mix the remaining ingredients into a dressing and serve the salad with it.

Pumpkin soup with olives

Ingredients for 4 servings:

Parmesan

750 g Hokkaido pumpkin

75 g pitted black olives

6 tomatoes

500 ml vegetable broth

1 onion

4 tbsp olive oil

4 cloves of garlic

salt and pepper

4 sprigs of rosemary

Preparation:

Preheat the oven to 220 ° C.

Halve, core and chop the pumpkin. Wash and halve the tomatoes. Peel the onion and cut into rings. Peel and chop the garlic. Chop the olives. Grate the parmesan.

Put the pumpkin in a baking dish. Pour the rosemary, olive oil, salt and pepper over it. Roast the pumpkin in the oven for 50 minutes.

Bring the vegetable stock to a boil and add the pumpkin. Puree the whole thing and mix in the olives.

Reheat the soup and serve with the parmesan.

Vegetable and potato casserole with halloumi cheese

Ingredients for 4 servings:

salt and pepper

1 kg of potatoes

4 sprigs of rosemary

300 g onions

1 teaspoon dried oregano

300 g zucchini

100 g green olives without stones

1 red pepper

3 tbsp tomato paste

1 yellow pepper

5 tbsp olive oil

400 g cherry tomatoes

250 g halloumi cheese

Preparation:

Preheat the oven to 180 ° C.

Wash the potatoes and cook in salted water for 20 minutes.

Peel and quarter the onion. Wash the zucchini and cut into small pieces. Wash and halve the tomatoes. Dice the cheese. Core the peppers and cut into small pieces.

Mix the tomato paste with olive oil. Mix in the potatoes, vegetables, olives and cheese and season with salt and pepper.

Place the rosemary sprigs in a baking dish and spread the vegetables on top. Bake everything for 30 minutes.

Garnish with the oregano and rosemary before serving.

Pasta salad with feta and pine nuts

Ingredients for 8 servings:

Balsamic vinegar

500 g of pasta

olive oil

water

1 bunch of rocket

2 glasses of sun-dried tomatoes in oil

50 g pine nuts

2 packs of feta

Preparation:

Cook the pasta in salted water according to the instructions on the packet.

Roast the pine nuts in a pan without fat.

Drain the sun-dried tomatoes and cut into small pieces. Catch it all. Dice the feta. Chop the rocket.

Drain the finished pasta and mix with the remaining ingredients. Add the oil of the sun-dried tomatoes and season with balsamic vinegar and olive oil.

Let the pasta salad stand for 3 hours before serving.

Watermelon and Olive Salad

Ingredients for 6 servings:

salt and pepper

200 g feta

1 tbsp white balsamic vinegar

100 g black olives

1 tbsp olive oil

1 bunch of parsley

1 red onion

1/2 bunch of mint

Preparation:

Peel, core and dice the melon. Dice the feta. Peel the onion and cut into rings. Chop the herbs.

Mix them together and let it steep in the refrigerator for 30 minutes.

Fried noodles with beans

Ingredients for 4 servings:

1 tbsp butter

300 g runner beans

grained vegetable broth

250 g cherry tomatoes

salt and pepper

200 g of pasta

1 tbsp lemon juice

4 tbsp grated parmesan

4 tbsp olive oil

1/2 cup herbs

2 cloves of garlic

Preparation:

Cook the pasta in salted water according to the instructions on the packet.

Wash the beans and remove the ends. Then cut the beans into small pieces. Wash and halve the tomatoes. Wash and chop the herbs. Peel and chop the garlic.

Melt the butter in a pan and add the beans. Sprinkle the vegetable stock over it and let everything sweat. Deglaze the beans with 100 ml of water and steam with the lid closed for 15 minutes.

Mix the parmesan with the herbs, garlic, olive oil and lemon juice. Season the whole thing with salt and pepper.

Put the tomatoes in the pan with the beans and cook for 5 minutes. Mix the pasta with the herb mixture and the beans and let it steep.

Season to taste with salt and pepper before serving.

Baked sheep cheese

Ingredients for 2 servings:

olive oil

2 packs of sheep's cheese

salt and pepper

2 tomatoes

dried oregano

2 cloves of garlic

1 chili pepper

10 basil leaves

Preparation:

Core the chili and cut into small pieces. Dice the tomatoes. Peel and dice the garlic.

Mix the tomatoes with the olive oil, garlic and chili. Season to taste with salt and pepper.

Put the sheep's cheese in a baking dish, sprinkle with the oregano and pour the tomato-oil mixture on top. Put the basil leaves on top.

Bake the sheep cheese for 5-10 minutes at 180 ° C.

Vegetable and sheep cheese casserole

Ingredients for 2 servings:

Cream the balsamic vinegar

250 g fennel

2 tbsp olive oil

200 g mushrooms

salt and pepper

1 clove of garlic

3 sprigs of rosemary

1 red onion

1 chili pepper

1 yellow pepper

100 g sheep cheese

Preparation:

Wash the mushrooms and fennel. Halve the mushrooms. Cut the fennel into small pieces. Peel and chop the onion and garlic. Core and chop the peppers and chili. Dice the sheep's cheese.

Preheat the oven to 200 ° C top / bottom heat.

Put all ingredients in a baking dish and season with olive oil, salt and pepper. Mix everything and put in the rosemary sprigs.

Bake everything in the oven for 30 minutes.

Zucchini and feta pan

Ingredients for 2 servings:

100 g feta

1 zucchini

butter

2 tomatoes

250 g of pureed tomatoes

1 onion

Mediterranean herbs

1 clove of garlic

salt and pepper

Preparation:

Peel and chop the onion and garlic. Dice the zucchini. Cut the tomatoes and feta into small pieces.

Melt the butter in a pan. Steam the onions and garlic in it. Add the zucchini and fry. Then also fry the tomatoes and season with salt, pepper and the herbs.

Deglaze everything with the tomatoes and cook for 10-15 minutes.

Just before serving, sprinkle the feta over the top and stir.

Colorful couscous salad

Ingredients for 4 servings:

Sheep cheese

150 g couscous

salt and pepper

150 ml vegetable broth

5 tbsp olive oil

1/2 zucchini

2 tbsp Italian herbs (frozen)

2 spring onions

1 compression magnet

1 red pepper

1 green pepper

1/4 iceberg lettuce

Preparation:

Bring the vegetable stock to the boil and pour it over the couscous. Let the couscous steep for 10 minutes.

Cut the tomatoes, peppers and zucchini into pieces. Crumble the sheep's cheese. Cut the spring onion and iceberg lettuce into strips.

Mix the sheep's cheese with the vegetables, spring onions and iceberg lettuce.

Mix the olive oil with the herbs and season with salt and pepper.

Mix the couscous with the vegetables and dressing and serve.

Pasta with truffle sauce

Ingredients for 4 servings:

1 jar of pickled truffles

1 1/2 cups of wheat flour

1 cup of whipped cream

1 1/2 cups of wheat semolina

1 onion

salt

3 eggs

1 dash of olive oil

Preparation:

Mix the flour with the semolina. Add the eggs, olive oil and salt and work into dough. Let the dough rest for 1 hour.

Peel and chop the onions.

Make noodles from the pastdough with a pasta machine and cook it in salted water for 3 minutes.

Sweat the onions in a saucepan. Deglaze with the whipped cream and season with herbs and salt. Then add the truffles.

Add the pasta to the truffles and mix.

Breaded eggplant

Ingredients for 4 servings:

150 mg of oil

350 g eggplant

130 g breadcrumbs

2 eggs

130 g of flour

salt

For the dip:

4 cloves of garlic

1/2 cucumber

100 g whipped cream

500 g cream yoghurt

Preparation:

Wash and slice the eggplant. Peel and grate the cucumber. Peel and press the garlic.

Whisk the eggs and season with salt. Put the flour and breadcrumbs in separate bowls.

Turn the eggplants in the flour, eggs and breadcrumbs.

Heat the oil in a pan and fry the eggplants in it.

Whip the whipped cream until stiff and mix with the yogurt. Fold in the cucumber and garlic. Season the dip with salt.

Serve the breaded eggplants with the dip.

Zucchini and tomato pan

Ingredients for 4 servings:

1 teaspoon oregano

1 kg of zucchini

1 pinch of pepper

1 onion

2 cloves of garlic

5 beefsteak tomatoes

1 teaspoon salt

150 g feta

125 ml of olive oil

Preparation:

Pour hot water over the tomatoes and peel them. Dice the pulp. Wash the zucchini and cut into slices. Mortar the garlic with the salt.

Heat oil in a pan and roast the onion with the garlic. Then add the zucchini.

Finally add the tomato and simmer for 20 minutes.

Fold in the feta and season with oregano, salt and pepper.

Pan-fried potatoes

Ingredients for 2 servings:

100 ml of vegetable soup

1 zucchini

salt and pepper

4 potatoes

1 pinch of oregano

1 onion

1 dash of olive oil

2 cloves of garlic

1 pinch of basil

1 yellow pepper

8 cocktail tomatoes

Preparation:

Wash, peel and halve the potatoes. Peel the onion and cut into rings. Peel and dice the garlic. Wash the zucchini, tomato and bell pepper and cut into small pieces.

Bring the salted water to the boil and cook the potatoes in it.

Heat the oil in a pan. Fry the onions with the garlic. Then add the vegetables.

Deglaze with the vegetable soup and add the potatoes.

Season everything to taste and let it steep for 5 minutes.

Chickpea and vegetable salad

Ingredients for 2 servings:

olive oil

1 large can of chickpeas

salt

1 red onion

Lemon juice

1 zucchini

sugar

1 bell pepper

6 tbsp olive oil

1 red chili pepper

3 tbsp red wine vinegar

1/2 bunch of parsley

250 g creamy sheep's cheese

Preparation:

Mix the olive oil with the sugar, lemon juice, salt and vinegar.

Drain the chickpeas. Halve the onion and cut into slices, cut the chili pepper into strips. Cut the zucchini into slices and the bell pepper into strips. Dice the sheep's cheese. Chop the parsley.

Mix the chickpeas with the olive oil mixture. Then mix in the onions and chili.

Fry the zucchini and peppers in a pan with oil.

Mix the sheep cheese with the chickpeas.

Mix the fried vegetables with the chickpeas and stir in the parsley.

Season to taste with salt and lemon juice before serving.

fried potatoes

Ingredients for 4 servings:

3 tbsp olive oil

800 g mostly waxy potatoes

garlic

4 sprigs of rosemary

Hot pink paprika powder

salt and pepper

Preparation:

Peel the potatoes and cut into slices. Wash and chop the rosemary.

Heat the oil in a pan. Fry the potatoes in it for 10 minutes.

Season the potatoes with salt, pepper, paprika powder, garlic and rosemary. Fry everything for another 5-10 minutes.

Lentil pulp

Ingredients for 6 servings:

1 vegetable soup cube

450 g small brown lentils

2 tbsp chopped parsley

3 carrots

2 teaspoons of dried oregano

1 celery

1 pinch of pepper

1 onion

3 teaspoons of salt

4 cloves of garlic

400 g chunky tomatoes from the can

2.5 liters of water

100 ml of olive oil

2 bay leaves

Preparation:

Peel and dice the carrots. Dice the celery. Cut the onion into small pieces. Chop the garlic.

Cover the onions, lentils, garlic, celery, carrots and bay leaf with water and cook in a saucepan for 30 minutes.

Then add the tomatoes and the olive oil and season with oregano, salt, pepper and the soup cube.

Let the whole thing boil down for 10 minutes, stirring occasionally, until the soup gets a thicker consistency.

Sprinkle the lentil pulp with parsley and serve.

filled tomatoes

Ingredients for 2 servings:

100 ml vegetable broth

100 g couscous

1 pinch of salt and pepper

4 tomatoes

½ bunch of parsley

50 g Gouda

50 g cream cheese

1 clove of garlic

Preparation:

Let the couscous steep for a few minutes in double the amount of salted water.

Chop the parsley. Grate the gouda. Peel and chop the garlic.

Wash the tomatoes and cut off the top slice. Then hollow out the tomato.

Mix the parsley with the garlic, the cream cheese and the couscous. Fold in half of the gouda and season with salt and pepper.

Preheat the oven to 180 ° C.

Fill the tomatoes with the couscous and cream cheese mixture and place in a baking dish.

Pour the vegetable stock on top and sprinkle with the rest of the cheese.

Bake the tomatoes for 20 minutes.

Tomato and pepper soup

Ingredients for 4 servings:

1 pinch of salt and pepper

200 g tomato peppers

20 basil leaves

1 onion

500 ml vegetable broth

3 cloves of garlic

320 ml of tomato puree

1 mild chili peppers

Preparation:

Wash and core the peppers. Then cut the peppers into small pieces. Peel the garlic and onion. Cut the onion into rings and press the garlic. Wash, core and chop the chili.

Mix the tomatoes with the vegetable stock and the bell pepper, garlic, onions and chili. Bring everything to the boil and simmer for 15 minutes.

Chop some basil leaves. Put the rest to one side.

Puree the soup and fold in the chopped basil. Season the soup with salt and pepper.

Serve the soup and garnish with the remaining basil leaves.

Bell pepper cheese pesto

Ingredients for 4 servings:

1 pinch of salt and pepper

240 g red pointed peppers

20 g mint leaves

100 g cashew nuts

8 tbsp olive oil

150 g blue cheese

Preparation:

Wash, core and halve the peppers. Then grill the peppers for 5 minutes and cut into small pieces.

Roast the cashew nuts in a pan without fat.

Puree the peppers with the cheese and olive oil.

Finally, season the pesto with salt and pepper and mix in the mint leaves.

Tomato and mozzarella rolls

Ingredients for 4 servings:

100 ml of oil

250 ml milk

1 bunch of basil

2 eggs

8 cocktail tomatoes

125 g flour

4 tbsp olive oil

2 pinches of salt

2 mozzarella balls

2 tbsp frozen Italian herbs

Preparation:

Work the milk with the flour, eggs, herbs and salt into dough and leave to rest.

Dice the cocktail tomatoes. Drain the mozzarella and cut into slices. Wash the basil and cut into strips.

Mix the olive oil with the tomatoes, basil and salt.

Heat the oil in a pan. Bake the dough in portions to make pancakes. Fry these on both sides.

Cover each pancake with 2 slices of mozzarella and spread some cocktail tomatoes on top.

Roll up the pancakes and place in a baking dish. Spread the remaining mozzarella slices over the top.

Bake the whole thing for 15 minutes at 180 ° C fan oven.

Spaghetti with garlic and olive oil

Ingredients for 2 servings:

2 tbsp parsley

250 g spaghetti

1 chili pepper

5 cloves of garlic

2 tbsp parmesan

5 tbsp olive oil

1 pinch of salt and pepper

Preparation:

Cook the spaghetti according to the instructions on the packet.

Peel the garlic and chop it with the parsley and chili.

Heat olive oil in a pan and sauté the garlic. Add the parsley and the chili.

Drain the pasta and put it in the pan.

Season the whole thing with salt and pepper and serve.

Sprinkle with parmesan cheese before serving.

gnocchi

Ingredients for 2 servings:

salt and pepper

1 kg of gnocchi

3 tbsp olive oil

1 onion

50 g dried tomatoes

1 clove of garlic

1 zucchini

Preparation:

The garlic, onion and zucchini are peeled and cut into small pieces. The gnocchi are cooked al dente according to the instructions on the packet. The olive oil is heated in a pan. The onions and garlic are fried in it. Then the zucchini pieces are added and fried. The finished gnocchi are put in the pan with the dried tomatoes and everything is mixed together. Finally, the whole thing is seasoned with salt and pepper and stirred well again.

Strong bean soup

Ingredients for 1 serving:

2 tbsp olive oil

1/2 fennel bulb

1 shallot

1 parsley root

1 handful of basil leaves

1 bouquet of herbs

1/2 can of white beans

400 ml poultry broth

Preparation:

The fennel bulb is cut lengthwise into fine strips. The parsley root is cleaned and cut into thin slices. The green is boiled with the herb bushes and the poultry stock in a saucepan and cooked. Then the white beans and the basil leaves are added and heated. Before the dish is served, stir in the chopped shallots and olive oil.

Fish Mediterranean

Ingredients for 1 serving:

some lemon

30 grams of rice

1 handful of rocket

10 g peeled almonds

oil

1 clove of garlic

150 g fish fillet

2 peeled tomatoes

1 teaspoon vinegar

1/4 teaspoon paprika powder

1 tbsp olive oil

Preparation:

The rice is cooked. The peeled almonds are roasted in a pan and the garlic clove is pounded in a mortar. The peeled tomatoes are now added to the garlic and everything is made into a paste. Then the paprika powder, vinegar and olive oil are added and seasoned. Then the fish fillet is seasoned. The fish fillet is sparingly brushed with oil and fried or grilled in a coated pan. As soon as the fish is ready, the paste is spread over it and served with the rice and rocket.  To serve, the dish is garnished with the lemon.

Spaghetti with anchovies

Ingredients for 1 serving:

1 bed of cress

20 g dried tomatoes (pickled in olive oil)

60 g spaghetti

2 anchovy fillets

1 pinch of chili powder

4 leavened olives

1 clove of garlic

1 tbsp olive oil

Preparation:

Drain the dried tomatoes well. These are cut into small pieces together with the leavened olives and the anchovy fillets. The whole thing is mixed with the olive oil. Then the garlic clove is pressed in and the chili powder is added. The spaghetti is cooked firm to the bite, sieved and shaken in the sieve. Then the spaghetti is placed in a deep plate and mixed well with the sauce. For serving, the dish is garnished with the cress.

Bell peppers with schnitzel

Ingredients for 1 serving:

1 teaspoon oil

35 g rice

100 g chicken breast fillet

1 red sweet pepper

parsley

1 yellow sweet pepper

Tabasco

2 teaspoons of olive oil

1 tbsp balsamic vinegar

1 pinch of thyme

Preparation:

The rice is cooked according to the instructions on the packet. The sweet peppers are cut into strips and sautéed with olive oil. Then the thyme is stirred in. The whole thing is extinguished with the balsamic vinegar. After adding a little broth, everything is cooked to the end. Then the vegetables are seasoned with a little Tabasco and seasoned. Then the chopped parsley is sprinkled over it. The chicken breast fillet is fried in oil and seasoned. The finished chicken breast fillet is served with the vegetables and rice.

Baked potatoes with cottage cheese

Ingredients for 1 serving:

1 handful of coriander

1 large potato (approx. 200 g)

2 teaspoons of olive oil

1/2 peeled cucumber

200 g Greek yogurt (2% fat)

salt and pepper

Preparation:

The potato is brushed well under running water. Then the potatoes are cooked al dente in salted water for about 15 minutes. After the time has elapsed, the cooking water is poured off. The potato is cut lengthways and placed on aluminum foil. The potato needs to cool slightly. The oven is preheated to 175 ° C convection / grill. The cooled potato is cooked in the oven for another 25 minutes. In the meantime, the peeled cucumber is grated and lightly salted. Then the cucumber has to steep until the water has settled. The grated cucumber is squeezed out and stirred into the yogurt. Then the olive oil and coriander are stirred in. Season the whole thing with salt and pepper. The cooked potato is broken open lengthways and served with the yoghurt.

Salads with chicken breast fillet

Ingredients for 4 servings:

1 teaspoon honey

100 g rocket

1 tbsp crema di balsamic vinegar

1 radicchio

1 tbsp rapeseed oil

2 red onions

30 g walnuts

1 clove of garlic

fresh lemon thyme

2 sweet apples

pepper from the grinder

50 g mushrooms

sea-salt

80 g sheep cheese

4 chicken breast fillets (180 g each)

Preparation:

The rocket and radicchio are plucked into bite-sized pieces. The onions are cut into strips. The garlic is finely chopped. The apples and mushrooms are cut into slices. The sheep's cheese is diced. The chicken breast fillets are seasoned. The thyme is chopped with the walnuts. Oil is heated in a pan. The chicken breast fillets are fried in it for 5 minutes. Then these are coated with oil and grilled in the oven for 8 minutes. The radicchio is stewed with the mushrooms, onions, apples and garlic in the rest of the fat for 5 minutes. Then the thyme, cheese and nuts are added and listened to for another 3 minutes. The whole thing is seasoned with balsamic vinegar, salt, pepper and honey and served with the chicken breast fillets and rocket.

Mediterranean potato soup

Ingredients for 4 servings:

1/4 pc. cabbage

500 g potatoes

1 pinch of cayenne pepper

600 ml fish stock (from the glass)

1 tbsp vinegar

400 ml milk (3.5% fat)

1 bunch of vinegar

250 g cod fillet

1 bunch of dill

150 g medium-sized shrimp

1 pinch of salt

100 g shiitake mushrooms

1 clove of garlic

50 g peas (frozen)

2 red onions

50 g butter

Preparation:

The onions and the clove of garlic are peeled. The onions are cut into half rings and the clove of garlic is finely chopped. The pointed cabbage is briefly placed in water with a little vinegar. Then the pointed cabbage is drained and the leaves are cut into large pieces. The mushrooms are cleaned and rubbed with a damp paper towel. Then the mushrooms are cut into thick slices. The potatoes are peeled and cut into bite-sized pieces. The butter is melted in a saucepan, the onions and garlic are fried together with the peas, cabbage and mushrooms for about 5 minutes while stirring. Then the potatoes are added and briefly seared. The fond is added to extinguish. The whole thing is seasoned with salt and pepper. The soup has to cook for about 20 minutes with the lid closed. In the meantime, the shrimp are peeled and the intestines removed. The fish is cut into pieces and placed in a saucepan with the milk. The whole thing now has to boil. Then add the prawns and let everything steep again for about 10 minutes. The fish should start to disintegrate.

The dill is washed and shaken dry. Finely chop the dill and season the soup to taste. The dill is stirred into the soup. The finished soup is divided into bowls and served immediately.

Turkey breast sandwich

Ingredients for 1 serving:

1/2 teaspoon herb salt

30 g thinly sliced turkey breast

1 tbsp sweet cream

7 fresh basil leaves

1 lettuce leaf

2 tomato slices

2 slices of wholemeal bread

1 tbsp quark (20% fat in dry matter)

Preparation:

The basil is washed and gently shaken dry. The leaves are plucked from the stem and roughly chopped. Then the basil leaves are mixed with the quark, the cream and the herbal salt to form an even mass. The basil quark is spread on the wholemeal bread slices. A few washed lettuce leaves, the turkey breast slices and two slices of tomatoes are placed on a slice of wholemeal bread. Then the other slice of wholemeal bread is placed on top and the finished sandwich can be served on a plate.

Leek - cauliflower - soup

Ingredients for 2 servings:

1/2 teaspoon chopped thyme

200 g cauliflower

1/2 teaspoon herb salt

400 ml vegetable broth

1/2 grated, untreated lemon peel

150 g ground beef

2 leeks

2 tbsp cream cheese

Preparation:

The vegetable stock is boiled. The cauliflower is cleaned. Then the florets are cut from the cauliflower and cooked in the vegetable broth for about 10 minutes. During this time, the leeks are cleaned and cut into rings. The fully cooked cauliflower is pureed with a hand blender. Then the leek is added. The soup must simmer for another 5 minutes over low heat. The thyme, lemon zest and salt are mixed with the minced meat. Small balls are formed from the minced meat mixture. The cream cheese is added to the soup and melted in it. Finally, add the meatballs to the soup. The whole thing has to brew for 3 minutes. Then the soup can be served.

Salad with avocado and shrimp

Ingredients for 2 servings:

1/4 teaspoon honey

2 ripe avocados

2 small tomatoes

400 g deep sea shrimp

3 tbsp white wine vinegar

100 g lamb's lettuce

3 pinches of white pepper from the trouble

50 g alfalfa sprouts

3 pinches of salt

8 tbsp sunflower oil

6 tbsp freshly squeezed lemon juice

Preparation:

The avocados are halved and the stones are removed. The pulp of the avocado is removed from the skin and cut into wedges. The avocado wedges are drizzled with lemon juice. The lamb's lettuce and alfalfa sprouts are washed. The vinegar is mixed with the honey and 6 tablespoons of oil and seasoned with salt and pepper. The tomatoes are washed and cut into fine cubes. The tomato cubes are placed in the marinade and set aside. The shrimp are deveined and washed. The remaining oil is heated in a pan. Then the prawns are fried for about 3 minutes. The avocados are served with the sprouts and the lamb's lettuce on a plate. The prawns are then poured over with the sauce.

vegetable casserole

Ingredients for 2 servings:

1 red pepper

250 g fresh green beans

1 bunch of parsley

300 g yogurt (3.5% fat)

1 tbsp wheat flour

250 g tomatoes

2 pinches of ground black pepper

150 g chickpeas

1 stick of celery

4 fresh peppermint leaves

3 tbsp pine nuts

3 pinches of salt

3 tbsp olive oil

3 fresh eggs

Preparation:

The chickpeas are soaked in plenty of water overnight. The next day, the swollen peas are cooked with the water and with the lid closed for about 1.5 hours and low heat. During this time the vegetables are washed and cleaned. The beans are steamed for 10-15 minutes in a little salted water with the lid closed. The celery is cut into slices. The tomatoes are eighth and the stalks are removed. The pepper is pitted and the pulp is cut into fine strips. The oven is preheated to 200 ° C top / bottom heat (180 ° C convection / gas level 3). A casserole dish is coated with oil. The cooked chickpeas are drained off and mixed with the vegetables. Then the mixture is made Put the herbs in the baking dish. The herbs are washed and carefully shaken dry. Then the herbs are chopped and stirred with the eggs, flour and yoghurt until smooth. The yoghurt mixture is seasoned with salt and pepper. The whole thing is poured over the vegetables in At the end everything is sprinkled with the pine nuts and baked in the oven for about 30 minutes.

Filled wine leaves

Ingredients for 3 servings:

1/4 l vegetable stock

150 g of pickled vine leaves

1 lemon

300 g sheep cheese

2 tbsp freshly squeezed lemon juice

300 ml of water

2 tbsp olive oil

150 g long grain rice

3 pinches of black pepper from the mill

60 g unsulphured raisins

3 pinches of salt

6 tbsp chopped parsley

Preparation:

Cover the rice well over medium heat and cook it in lightly salted water for about 20 minutes. The rice should be firm to the bite. The raisins are washed off with cold water and then drained well. The raisins are marinated in the lemon juice. 100 g of the sheep's cheese are diced and mixed with the marinated raisins. The raisin mixture is mixed with the parsley under the cooked rice. Everything is seasoned with salt and pepper. The grape leaves are washed thoroughly. Little by little, these are spread out on a paper towel. 1/2 tbsp rice is placed on each of the vine leaves at the lower end and rolled up. The sides should be turned inward. The rolls are placed close together in a saucepan and poured with oil and broth. With the lid closed, the rolls are simmered over low heat for about 30 minutes. Then take the pot off the stove and let the rolls cool down until they are lukewarm. The rolls are garnished with the rest of the crumbled sheep's cheese.

filled mushrooms

Ingredients for 2 servings:

1/2 bunch of soup greens

8 giant mushrooms

1 tbsp chopped tarragon leaves

60 g blue cheese (60% fat in dry matter)

1 tbsp cold-pressed olive oil

3 tbsp chopped dill

2 tbsp sour cream (24% fat)

2 pinches of herbal salt

Preparation:

The mushrooms are washed and cleaned. After that, the stems are broken out and finely chopped. The soup greens are washed, cleaned and cut into small cubes. The mushrooms are steamed in a large, flat saucepan with the lid closed and with a little water for 7-8 minutes. At the same time, oil is heated in a pan and the soup greens are steamed to the bite together with the mushroom stalks. The soup greens are seasoned with tarragon and herbal salt. Then the dill and sour cream are stirred in. The water is poured off the mushroom heads. The mushroom heads are refilled with the soup greens. The blue cheese is cut into cubes and spread over the mushrooms. The cheese must melt in the saucepan over low heat and with the lid closed.

Feta on toast with olive paste

Ingredients for 4 servings:

1 pinch of black pepper

300 g feta

1 clove of garlic

50 g black olives

2 red onions

35 g green olives (filled with peppers)

2 tbsp extra virgin olive oil

8 wholemeal toast slices

4 leaves of oak leaf lettuce

Preparation:

For the pesto: the olives are pitted. The green and black olives are chopped and placed in a small bowl. The clove of garlic is peeled and pushed through a press. The garlic is added to the olives and everything is stirred. Then the olive oil is stirred in and seasoned with pepper. The cheese is cut into fine slices. The onions are peeled and cut into fine rings. The lettuce leaves are washed and shaken dry. The toast is toasted and the slices are cut in half. Then the toast slices are covered with some lettuce leaves. The cheese slices and the onion rings are spread on top and the whole thing is coated with the olive pesto. Each sandwich is covered with the second half of toast.

Sandwich with basil curd

Ingredients for 1 serving:

1/2 teaspoon herb salt

30 g thinly sliced turkey breast

1 tbsp sweet cream

7 fresh basil leaves

2 slices of wholemeal bread

2 tomato slices

2 tbsp quark (20% fat in dry matter)

Preparation:

The basil is washed and gently shaken dry. The leaves are plucked from the stem and roughly chopped. The basil leaves are mixed with the quark, herbal salt and cream to form an even mass. The basil quark is spread on the wholemeal bread slices. A few lettuce leaves, two tomato slices and the turkey breast slices are placed on a slice. The second slice of bread is folded over and the finished sandwich can be arranged on a plate.

Oven vegetables with potatoes

Ingredients for 4 servings:

200 g rye bread

3 peppers

some dill

1 eggplant

10 - 12 tbsp olive oil

2 zucchini

5 cloves of garlic

600 g potatoes

2 onions

4 tomatoes

some salt and pepper

1 sprig of rosemary

Preparation:

The oven is preheated to 175 ° C (electric stove 200 ° C / gas level 3). The peppers are cleaned, washed and cut into large pieces. The eggplant and zucchini are cleaned, washed and cut into approx. 1 cm thick slices. The potatoes are also peeled, washed and cut into wedges. The tomatoes are washed and scratched crosswise. In a pan with fat, the tomatoes, potatoes, zucchini, peppers and eggplants are distributed. The rosemary is washed and the needles are stripped from the stem. Then the rosemary needles are chopped. Mix the chopped rosemary needles into the vegetables in the pan and season with salt and pepper. The onions and garlic cloves are peeled. The onions are then cut into wedges and the garlic is roughly chopped. In another pan, the oil is heated and the onions are briefly tossed with the garlic. Then pour the whole thing over the vegetables and mix well. The vegetables are baked in the preheated oven for about 35 minutes. Everything should be turned over more often. Finally, the vegetables are seasoned with salt and pepper. Before serving, the whole thing is garnished with dill.

Salad in Greek

Ingredients for 4 servings:

salt and pepper

1 cucumber

sugar

4 tomatoes

1 stick of oregano

1 green pepper

8 tbsp olive oil

1 red onion

2 tbsp lemon juice

15 black olives

3 tbsp white wine vinegar

250 g feta

Preparation:

The cucumber is washed, cleaned and quartered in length. Each quarter is cut into bite-sized pieces and placed in a large salad bowl. The tomatoes are washed, cut in half and the stem base is removed. Then the tomatoes are cut into wedges. The peppers are washed, cleaned and cut into bite-sized pieces. The onion is peeled, cut in half and cut into rings. The tomatoes, peppers, onions and olives are added to the bowl with the cucumber. The feta is crumbled with your hands and also placed in the salad bowl. For the dressing, the lemon juice is mixed with the white wine vinegar and seasoned with salt, pepper and a pinch of sugar. The olive oil is beaten underneath. The oregano is washed and the leaves are plucked from the stem. Finely chop the oregano leaves and mix into the dressing. To serve, the finished dressing is drizzled over the salad.

Spicy Cambas

Ingredients for 4 servings:

50 ml of cold-pressed olive oil

400 g prawns

150 g tomatoes

6 cloves of garlic

2 red medium hot chili peppers

Preparation:

The shrimp are peeled and the intestines are removed. The garlic cloves are peeled and cut into thin slices. The chili pepper is halved lengthways and the stem base as well as the seeds and the partitions are removed. The flesh of the chili pepper is cut into small cubes. The parsley is washed, carefully shaken dry and finely cut. Olive oil is heated in a pan. The chili is briefly fried in it. The prawns are added and fried for 2-3 minutes. The whole thing is seasoned with salt and pepper. Finally, the tomatoes and parsley are added and everything is tossed through.

Pasta salad with beans

Ingredients for 6 servings:

3 tbsp lemon juice

2 buffalo mozzarella (250 g each)

12 stems of single-leaved pimpinelle

60 ml of milk

6 mint stalks

salt and pepper

400 g tortiglioni

6 tbsp olive oil

300 g mixed tomatoes

1 red bell pepper (approx. 250 g)

1 red chili pepper

1 yellow bell pepper (approx. 250 g)

3 cloves of garlic

1.2 kg broad beans

Preparation:

1/2 mozzarella is cut into small pieces. The milk is gently heated in a saucepan and the cut mozzarella is added. This has to drag for 1-2 minutes. The whole thing is pureed very finely with a hand blender and seasoned with salt and 2 tablespoons of oil. The sauce must be chilled for 2-3 hours. In the meantime, the peppers are washed, quartered and the seeds removed. The bell peppers are placed on a baking sheet with the skin side up and grilled in the preheated oven grill for 6-8 minutes. The peppers skin must form black bubbles. These are then taken out of the oven and placed in a freezer bag to steam out for 5 minutes. After the 5 minutes have passed, the peppers can be peeled and cut into small pieces. The pepper pieces are placed in a lockable bowl and refrigerated. The bean kernels are peeled from the pods and then boiled in salted water for 3-4 minutes. Then the bean kernels are poured off in a sieve, quenched and allowed to drain well. The kernels can then be pushed out of the skin. The garlic is cut into fine slices. The chili pepper is cleaned and finely cut. The tomatoes are also cleaned and the stalks are cut out in a wedge shape. Depending on the size, the tomatoes are halved or quartered.

The remaining oil is heated in a wide pan. The garlic and chili peppers are warmed for 2-3 minutes over medium heat and then set aside. The noodles are cooked to the bite in plenty of boiling salted water according to the instructions on the packet. The finished noodles are drained in a colander and placed in a bowl. There the garlic - chili - oil mixture is added. Then the peppers and the beans are added and the whole thing is seasoned with salt and pepper. The mint leaves are plucked and finely cut. The pimpinelle leaves are also plucked off. The remaining buffalo mozzarella is cut into slices. Before serving, the herbs, lemon juice and tomatoes are lifted into the salad. The mozzarella sauce is briefly mixed up again with the blender and served separately.

Mediterranean - Slim - Soup

Ingredients for approx. 6 servings:

1 pot of basil

2 medium-sized potatoes

100 g small pasta

2 carrots

1 can of white beans

2 celery stalks

700 ml canned pureed tomatoes

1 small fennel bulb

2 teaspoons of olive oil

1 zucchini

1 clove of garlic

1 medium onion

Preparation:

The potatoes are peeled and roughly diced. The carrots are peeled and cut into thicker slices. The celery is cut into small pieces. The fennel is cut into mouth-sized pieces and the zucchini into slices. The onion is roughly diced. The garlic is finely diced. The beans are drained. In a large saucepan, sauté the onions and garlic in the oil while turning them. These should be glazed. Then add the remaining vegetables and stir-fry for about 2 minutes over high heat. With the tomatoes the whole thing is extinguished. The same amount of water is also added to the tomatoes. The vegetables should be covered 2-3 centimeters with the liquid. Everything must now boil. Then the heat is turned down and with the lid closed, the whole thing must simmer for another 20 minutes. When the time has elapsed, the beans, pasta and 2 teaspoons of dried Italian herbs are added. Everything has to simmer for another 10 minutes until the noodles are cooked through. 6 leaves of the basil are finely chopped and spread on a plate before serving and add some soup. The rest of the soup has to cool a little in the refrigerator. Before serving, each portion is warmed up and sprinkled with freshly chopped basil.

vegetable salad

Ingredients for 2 servings:

pepper

1 eggplant

sea-salt

150 g tomatoes

cumin

140 g paprika

4 tbsp olive oil

50 g lettuce

2 cloves of garlic

1 small red onion

1/2 red chili pepper

Preparation:

The eggplant is washed and dried. After that, the eggplant is cut into pieces. The garlic cloves are peeled and pressed through a garlic press. Mix the eggplant pieces, garlic, salt, pepper and 1 tablespoon of olive oil in a bowl. A baking sheet is lined with parchment paper and the contents of the bowl are distributed on top. The whole thing is cooked in a preheated oven at 160 ° C for about 10 minutes. The eggplants need to be soft. During this time, the tomatoes are washed and quartered. The peppers are stripped of the seeds and partitions, and the pulp is cut into sticks. The lettuce leaves are washed and shaken dry. Then the lettuce leaves are cut into fine strips. The onion is peeled and also cut into strips. The chili pepper is cut into thin rings. The tomatoes, lettuce, chili pepper, bell pepper and onion are mixed together in a salad bowl. A little olive oil, salt, pepper and cumin are added and everything is mixed well. The eggplants are removed from the oven and allowed to cool before adding them to the salad.  Finally, the salad is mixed well and can be served on two plates.

Steak with broccoli

Ingredients for 1 serving:

pepper

150 g beef fillet (alternatively steak)

sea-salt

60 g broccoli

2 tbsp olive oil

30 g paprika

1 sprig of rosemary

1/2 red onion

1 basil stem

2 cloves of garlic

Preparation:

The peppers are washed and cut into strips. The onion is peeled and cut into rings. The garlic is also peeled and finely chopped. The herbs are washed and gently shaken dry. The leaves are plucked from the basil stem and chopped. The broccoli is washed and florets are cut out. The broccoli is cooked for 5-8 minutes with the lid closed in a saucepan with a little water and a steamer. The beef fillet is washed and patted dry. Olive oil is heated in a pan and the beef fillet is fried in it with the rosemary for 3-5 minutes on each side. After that, the fillet is removed from the pan and seasoned with salt and pepper. While the fillet is resting, add the peppers, garlic and onions to the hot pan and stir. Season everything with salt and pepper. The broccoli, beef fillet and stir-fried vegetables are served on a plate. To garnish some basil is placed over the meat.

Chicken legs with mushrooms

Ingredients for 2 servings:

pepper

4 ready-to-cook chicken drumsticks

sea-salt

100 g cherry tomatoes

Paprika powder

60 g mushrooms

2 rosemary stalks

1 onion

4 cloves of garlic

6 tbsp olive oil

Preparation:

The chicken drumsticks are washed and patted dry. The onion is peeled and cut into rings. The rosemary is also washed and carefully shaken dry. The cloves of garlic are crushed with the flat side of a knife. The chicken legs are rubbed with olive oil, paprika powder, salt and pepper. With the onions and garlic, the thighs are placed in an ovenproof dish and the rosemary is spread on top. The legs are cooked for 30 minutes at 200 ° C in the preheated oven. In the meantime, the tomatoes are washed and halved. The mushrooms are cleaned and sliced. After 30 minutes, both are placed in the oven on the thighs and cooked for another 10-15 minutes. The finished dish is served in this form.

Chicken skewers with tzatziki

Ingredients for 4 servings:

For the skewers:

3 tsp kebab seasoning

500 g of chicken

2 tbsp olive oil

200 g zucchini

2 tbsp olive oil

200 g cherry tomatoes

1 onion

150 g paprika

For the tzatziki:

pepper

250 g Greek yogurt

sea-salt

100 g cucumber

3 cloves of garlic

2 tbsp olive oil

Preparation:

The meat is washed and patted dry. Then the meat is cut into pieces. The zucchini are washed and cut into slices. The tomatoes are also washed and halved. The onion is peeled and cut into pieces. The individual layers are detached from one another. The meat and vegetables are alternately put on wooden skewers. The kebab seasoning, olive oil, salt and pepper are mixed in a small bowl. This is used to paint the skewers. The finished skewers are grilled on all sides in a heated grill pan. During this time the cucumber is washed and dried. The cucumber is finely grated with a grater. The garlic cloves are peeled and squeezed through a garlic press in a bowl. Add the grated cucumber, yoghurt and olive oil. Finally, the tzatziki is seasoned with salt and pepper.  The finished skewers are arranged on a platter while still hot and served with the zazki.

Salmon with pea parsnip puree

Ingredients for 2 servings:

For the salmon fillet:

1 tbsp olive oil

2 salmon fillets (200 g each)

1 organic lemon

50 g flaked almonds

2 stalks of dill

For the puree:

pepper

300 g parsnips

sea-salt

nutmeg

60 g peas (frozen)

50 g whipped cream

50 g potatoes

50 g milk

Preparation:

The salmon fillet is washed and patted dry. Oil is heated in a pan and the fillets are fried on both sides. The dill is washed and gently shaken dry. After that, the dill is chopped. The seared fillets are placed in an ovenproof dish and drizzled with lemon juice. Put the flaked almonds and dill in the empty pan and mix with the remaining oil. The mixture is poured over the salmon fillets and seasoned with salt and pepper. The fillets are cooked in the preheated oven for approx. 20 minutes at 140-160 ° C with a fan oven. During this time, the potatoes and parsnips are peeled and cut into small cubes. Put the vegetable cubes in a saucepan in salted water and with the lid closed, the vegetables are cooked until soft for 10-15 minutes. Just before the cooking time ends, the thawed peas are added to the pot. The vegetables are then drained and the vegetables remain in the pot to be steamed out. The whipped cream and milk are added to the vegetables. The whole thing is processed into a puree with a potato masher. The puree is seasoned with nutmeg and salt and distributed on two plates.  The salmon fillets with the almond crust can be taken out of the oven and put on the plates with the puree.

Vegetable noodle with prawns

Ingredients for 2 servings:

pepper

500 g zucchini

sea-salt

200 g prawns (headless with shell)

50 ml sesame oil

200 g cherry tomatoes

200 ml vegetable stock

2 shallots

1 organic lemon

Preparation:

The zucchini are washed and dried. Then the zucchini are cut into long, thin noodles with a spiral cutter. The tomatoes are washed. Then the tomatoes are cut into quarters. The shallots are peeled and finely diced. The garlic is also peeled and finely chopped. The lemon is washed hot and dried. After that, the peel of the lemon is rubbed and the lemon is halved. Then the lemon is squeezed. The shell is removed from the shrimp. The bowl is set aside for frying. Sesame oil is heated in a pan. The garlic, the prawns as well as the prawn shell and the shallots are fried. Then the tomatoes are added and the whole thing is stirred. The prawns are removed from the pan and set aside. The shrimp shells are also removed and disposed of. The zucchini noodles are added to the pan and everything is topped up with the vegetable stock. Simmer the zucchini noodles for 3-4 minutes and add the lemon zest and some of the lemon juice. Season everything with salt and pepper and stir well again. Finally, the prawns are returned to the pan and briefly warmed up. To serve, the dish is spread over two plates.

Salmon with green asparagus

Ingredients for 1 serving:

pepper

1 salmon steak (approx. 200 g)

sea-salt

6 stalks of green asparagus

1/2 lemon (organic)

4 tbsp olive oil

Preparation:

The salmon steak is washed and patted dry. A grill pan is brushed with olive oil and the salmon steak is placed in it. The lemon is cut into small boats. The asparagus spears are peeled in the lower third and the dry ends are cut off. The asparagus is washed and also placed in the grill pan. The salmon steak is turned over and grilled on the second side. Roasted strips should be recognizable. The salmon steak is seasoned with salt and pepper.  The salmon teak and asparagus are placed on a plate and served with the lemon.

Stir-fry vegetables with herbs

Ingredients for 2 servings:

pepper

300 g zucchini

sea-salt

200 g mushrooms

1/2 teaspoon harissa

150 g red pepper

1 tbsp tomato paste

100 g tomatoes

2 tbsp olive oil

2 shallots

100 ml vegetable stock

4 sprigs of thyme

1 lemon (organic)

2 sprigs of rosemary

Preparation:

The vegetables are washed and drained. The zucchini is quartered and then cut into pieces. The pepper is halved and pitted. The pulp is cut into strips. The mushrooms are cleaned and the dry stem ends are removed. Then the mushrooms are cut into slices. The shallots are peeled and finely diced. The herbs are washed and gently shaken dry. Then the leaves are plucked and finely chopped. The lemon is washed hot and the peel is rubbed. Then the lemon is halved and the juice is squeezed out. The tomatoes are halved. The olive oil is heated in a pan and the shallots are seared until translucent. The tomato paste and the harissa are added and fried. Then add the mushrooms, zucchini, tomatoes and peppers. Everything is seared while stirring. The whole thing is extinguished with the vegetable stock and simmered for several minutes. The herbs are added to the vegetables and the dish is seasoned with salt, pepper and a little lemon juice. Finally, the grated lemon zest is added and everything is stirred well again. The vegetables are served with the herbs on a plate.

Cod with crust

Ingredients for 2 servings:

pepper

2 cod fillets (150 g each)

sea-salt

300 g broccoli

2 tbsp coconut oil

50 g desiccated coconut

2 sprigs of thyme

50 g ground almonds

Juice of a lime

2 cloves of garlic

1 egg yolk

Preparation:

The cod fillets are washed and patted dry. The coconut flakes are mixed in a bowl with the egg yolks and almonds. The garlic is peeled and added to the coconut and almond mixture through a garlic press. The parmesan is finely grated. The thyme is washed and gently shaken dry. Then the leaves are plucked and finely chopped. The parmesan is added to the coconut and almond mixture with the thyme and seasoned with salt and pepper. The whole thing is mixed well together. The coconut oil is heated in a pan. The cod fillets are seared on each side for 1-2 minutes. Then the fish is removed from the pan and placed in a baking dish. The lime juice is drizzled over the fillets. The coconut and almond mixture is poured over the fillets. The fillets are baked in the preheated oven for 15 minutes at 160 ° C top / bottom heat.

During this time, the broccoli florets are cut from the stem and washed. The broccoli is cooked in a saucepan with a steamer insert for 5-8 minutes with the lid closed.  The finished broccoli is served on two plates with the baked cod.

Pasta salad

Ingredients for 2 servings:

1 small bunch of basil

200 g of pasta

sugar

1/2 zucchini

salt and pepper

1 spring onion

1 tbsp olive oil

50 g cherry tomatoes

1 tbsp white balsamic vinegar

50 g green olives without stones

1 pinch of dried oregano

1/2 clove of garlic

1 tbsp tomato paste

50 ml orange juice

Preparation:

The pasta is cooked al dente in plenty of salted water according to the instructions on the packet. The zucchini and spring onions are cut into thin slices. The cherry tomatoes and the olives are halved. The garlic is finely chopped. The tomato paste is mixed with the orange juice, garlic, olive oil, vinegar and oregano. The whole thing is seasoned with salt, pepper and sugar. The cooked noodles, zucchini, cherry tomatoes, olives and spring onions are placed in a bowl and mixed with the dressing. The basil is roughly cut and poured over the finished pasta salad.

Lamb skewers with bean salad

Ingredients for 2 servings:

6 wooden skewers

250 g lamb fillets

1 clove of garlic

3 tbsp olive oil

For the seasoned butter:

salt

1/4 bunch of basil

30 g soft butter

For the salad:

3 tbsp oil

150 g broad beans (frozen)

salt and pepper

100 g green beans

2 tbsp light balsamic vinegar

125 g cherry tomatoes

1/2 shallot

Preparation:

The lamb fillets are cut into 6-7 pieces each. For marinating, the lamb fillets are put in 3 tablespoons of olive oil and finely chopped garlic for 1 hour. The basil leaves are finely chopped and stirred into the butter. The whole thing is seasoned with salt. The broad beans are cooked in salted water according to the instructions on the packet and then drained. The green beans are cooked in salted water for about 7 minutes. The beans are quenched and allowed to drain. The tomatoes are cut in half. The shallot is finely diced. The vinegar is mixed with salt and pepper. Gradually, 3 tablespoons of oil are beaten. Then the beans, tomatoes and shallot are stirred in. The lamb is removed from the marinade and 6-7 pieces are placed on a skewer. Season the skewers with salt and pepper and fry on all sides in a hot pan for about 2 minutes.  The finished skewers are arranged on the salad and the butter is spread over it.

Beans - peas - soup

Ingredients for 2 servings:

Chives for garnish

250 g peas (frozen)

salt and pepper

100 g green beans

50 ml low-fat coconut milk

1 clove of garlic

200 ml vegetable broth

1/2 teaspoon olive oil

Preparation:

The peas and beans are blanched together in boiling salted water for 7-8 minutes. Then these are quenched in ice water. The beans are halved. The clove of garlic is finely cut. Oil is heated in a pan and the garlic is sweated in it until translucent. Set aside 2 tablespoons of the peas. The remaining peas are added to the pan with the beans, 40 ml coconut milk and the vegetable stock and simmer for 3 minutes. The soup is then pureed with a hand blender and seasoned with salt and pepper. The remaining peas are added to the soup as a filler. A dollop of coconut milk per plate is added to the soup and decorated with a spoon.  The soup is garnished with the chives before serving.

Minestrone

Ingredients for 1 serving:

5 g parmesan cheese

1/2 zucchini

marjoram

1 bell pepper

40 g of soup noodles

150 g broccoli

1/2 l vegetable stock

1 teaspoon oil

Preparation:

The peppers, zucchini and broccoli are cut into small pieces. The vegetables are sautéed in a pan with oil. The whole thing is extinguished with the vegetable stock. Then the soup noodles and some marjoram are added and everything has to simmer for 5 minutes.  The minestrone is served with the grated parmesan.

Fish with rice and vegetables

Ingredients for 1 serving:

2 tbsp chopped parsley

50 g brown rice

100 g cod fillets

1 clove of garlic

1 pinch of thyme

1 onion

1 pinch of oregano

1/2 bell pepper

1 pinch of pepper

2 tomatoes

1 pinch of salt

1 teaspoon olive oil

Preparation:

The brown rice is cooked soft. The clove of garlic is finely chopped. The onion and peppers are cut into small pieces. The tomatoes are lightly scratched and coated with hot water. Then the tomatoes can be peeled. The pulp of the tomatoes is cut into cubes. Oil is heated in a pan. The garlic, peppers and onions are fried in it. Then the tomato cubes are added. The whole thing is seasoned with oregano, salt, pepper and thyme. With the lid closed, everything is simmered for 10 minutes. Now the cod fillet is added and left to stand for 6 minutes. To serve, the dish is sprinkled with the chopped parsley and served with the rice.

Spaghetti with Eggplant Sauce

Ingredients for 4 servings:

1 pinch of salt

6 tbsp soy sauce

600 g fresh tomatoes

500 g spaghetti

5 tbsp olive oil

1 sprig of rosemary

50 g butter

1 sprig of sage

1 medium eggplant

1 sprig of thyme

2 cloves of garlic

1 chili pepper

Preparation:

The noodles are cooked al dente in a saucepan with water and 1-2 tablespoons soy sauce according to the instructions on the packet. The herbs are plucked from the stems and finely chopped with the garlic and chili pepper. The eggplant is washed and cut into small cubes. The butter is also cut into cubes. The tomatoes are washed and the stems removed. Then the tomatoes are roughly diced. The garlic and herb mixture is sautéed in a saucepan with 2 tablespoons of olive oil. After 3-4 minutes everything is extinguished with the remaining soy sauce. Then the tomatoes are added and steamed over medium heat. Some of the pasta water is added to the tomato sauce. In a coated pan, the eggplant cubes are fried until crispy with 3 tablespoons of olive oil. Season the eggplant lightly with salt and stir well. The finished cooked noodles are poured off and mixed together with the sauce and butter.  For serving, the noodles are arranged on a plate and sprinkled with the eggplant cubes.

Mediterranean stew

Ingredients for 1 serving:

salt and pepper

1/4 chopped onion

2 tbsp chopped basil

1 teaspoon olive oil

30 g of soup noodles

1 chopped garlic clove

100 g chicken breast

1/2 bell pepper

1 peeled tomato

1 carrot

1/4 teaspoon oregano

400 ml vegetable broth

1/4 teaspoon fresh thyme

1 bay leaf

Preparation:

The pepper is cut into small pieces. The carrot is peeled and cut into slices. The clove of garlic and onion are chopped. The onion is sautéed in a pan with olive oil. Then the clove of garlic, peppers and carrots are added and also briefly seared. Season everything with the bay leaf, oregano, vegetable stock and thyme and simmer for 10 minutes. The peeled tomatoes are diced and the chicken breast is cut into strips. The diced tomatoes and the chicken breast are also added to the pan and simmered for 7 minutes. The soup noodles are cooked according to the instructions on the packet. These are also added to the pan and mixed in with the chopped basil. Before serving, the dish is seasoned again.

Pan-fried vegetables hot

Ingredients for 2 servings:

75 g Raclette Suisse

100 g rice

1 pinch of pepper

1 onion

1 pinch of salt

1 teaspoon oil

1 can of tomatoes

2 zucchini

1 small chili pepper

Preparation:

The rice is prepared according to the instructions on the packet. The onion is peeled and cut into small cubes. The onion is fried vigorously in a pan with oil. The zucchini are washed and cut into cubes. The zucchini cubes are cut in the pan for 5 minutes. The chili pepper is washed and finely diced. This is also placed in the pan along with the tomatoes. The tomatoes are chopped up in the pan and seasoned with salt and pepper. The Raclette Suisse is cut into long strips and placed on the pan like a grid. The cheese must melt with the lid closed.  Then the finished vegetable pan can be served with the rice.

Bifteki with feta filling

Ingredients for 1 serving:

125 g chunky tomatoes (canned)

35 g quick cook whole grain rice

1 pinch of sugar

75 g beef steak mince

2 spring onions

1 heaped tbsp low-fat quark

1 red pepper

salt and pepper

1 teaspoon olive oil

1 pinch of chili

25 g reduced-fat feta (9% fat)

Preparation:

The rice is prepared according to the instructions on the packet. The beef steak is kneaded together with the low-fat quark, chili, salt and pepper. The feta is cut into small cubes and coated with the minced meat. The Bifteki is fried all over with olive oil in a pan and set aside. The peppers and spring onions are cleaned. The bell pepper is cut into pieces and the spring onions into rings. Both are sautéed in the roasting fat and seasoned with salt, pepper and sugar. The whole thing is extinguished with the chunky tomatoes and left to stew for 5 minutes with the lid closed. Then the meat rolls are added and braised for another 2 minutes. The Bifteki is served with the rice.

Light rice-pan

Ingredients 2 servings:

2 carrots

1 sugar pod

1 kohlrabi

100g bean sprouts

oil

200g basmati rice

Preparation:

The carrots and kohlrabi are peeled. The snow peas, carrots and kohlrabi are cut into small pieces. The bean sprouts are rinsed thoroughly. Oil is heated in a pan and the vegetables are briefly steamed in it. During this time, the rice is cooked according to the instructions on the packet. The finished rice is added to the pan and fried for 3 minutes.  The whole thing is seasoned and can then be served.

spaghetti bolognese

Ingredients for 1 serving:

1 tbsp parmesan

150 g soup greens

50 g whole wheat spaghetti

1 small onion

100 g tomato puree

50 g beef steak mince

1 teaspoon tomato paste

1 teaspoon olive oil

salt and pepper

Preparation:

The soup greens and the onion are diced. The beef steak is seared vigorously in a pan with oil for 7 minutes. Then the vegetables are added and everything is seasoned with salt and pepper. Add the tomato paste and sweat for 5 minutes while stirring. Then the tomato puree is added and brought to the boil. Everything must continue to simmer for 15 minutes. The spaghetti is cooked and served immediately with the finished Bolognese. For serving, everything is sprinkled with the parmesan.

Snacks

Zucchini chips

Ingredients for 2 servings:

1 pinch of salt

1 zucchini

1 tbsp olive oil

Preparation:

Preheat the oven to 110 ° C.

Wash the zucchini and cut into slices. Drain the slices.

Spread the zucchini slices on a baking sheet and brush with olive oil. Then season with salt.

Bake the zucchini in the oven for 2 hours.

Cheese sandwich

Ingredients for 2 servings:

1 slice of ham

100 g goat cream cheese

1 slice of cheese

2 slices of wholemeal toast

Preparation:

Toast the bread slices briefly.

Spread the cream cheese on both slices and top with ham and cheese. Place both discs on top of each other.

Toast the sandwiches for another 7 minutes.

Baked baguettes

Ingredients for 4 servings:

2 pinches of salt

4 baguettes

80 g pitted olives

2 tomatoes

125 g mozzarella

½ onion

1 tsp sugar

1 teaspoon of grated oregano

Preparation:

Peel and dice the onion. Wash and dice the tomatoes. Cut the olives into rings. Cut the mozzarella into slices. Heat half of the olive oil in a pan. Fry the onions. Then add the tomatoes and season with sugar, salt and oregano. Let the whole simmer for 5-8 minutes. Puree the whole thing and fold in the olives.

Halve the baguettes and drizzle with the remaining olive oil. Pour the sauce on top and top with the mozzarella.

Bake the baguettes for 6-8 minutes at 180 ° C.

Eggplant turrets

Ingredients for 4 servings:

1 pinch of salt and pepper

2 eggplants

3 tbsp olive oil

500 g tomatoes

2 mozzarella balls

1 onion

1 tbsp Italian herbs

2 cloves of garlic

1 bunch of basil

Preparation:

Preheat the oven to 180 ° C top / bottom heat.

Peel and chop the onion and garlic. Cut the tomatoes into small pieces. Cut the eggplant into slices. Drain the mozzarella and cut into slices. Heat olive oil in a pan and sauté the onions and garlic. Then add the tomatoes and cook for 15 minutes. Season to taste with salt and pepper and the Italian herbs.

Spread the eggplant slices on a baking sheet and place two tablespoons of the tomato mixture on each. Finally, top with a mozzarella slice.

Bake the whole thing in the oven for 20 minutes.

Drape a basil leaf on top before serving.

Stuffed tomato with feta

Ingredients for 4 servings:

2 cloves of garlic

4 tomatoes

1 tbsp parsley

100 g feta

5 olives

1 pinch of salt and pepper

Preparation:

Wash the tomatoes and cut off the top slice. Then hollow out the tomatoes and chop the pulp. Core the olives. Peel and chop the garlic. Wash and chop the parsley. Crumble the feta. Mix all ingredients and season the mixture with salt and pepper.

Pour the mixture into the tomatoes.

Garlic baguette with tomatoes

Ingredients for 4 servings:

1 pinch of salt and pepper

1 baguette

½ bunch of basil

6 beefsteak tomatoes

3 tbsp olive oil

3 cloves of garlic

Preparation:

Scald the tomatoes with hot water and peel them. Dice the pulp. Peel and dice two cloves of garlic. Wash and chop the basil. Mix the garlic with the basil, the diced tomatoes, salt, pepper and 4 tablespoons of olive oil. Let it rest in the fridge. Preheat the oven to 190 ° C. Place the baguette on a baking sheet and drizzle with olive oil. Bake the baguettes for a few minutes. Halve the remaining clove of garlic and rub the baguette with it. Finally, top the baguettes with the tomato mixture.

Chickpea salad with olives

Ingredients for 3 servings:

½ bunch of parsley

200 g cherry tomatoes

1 pinch of salt and pepper

200 g chickpeas

2 tbsp white balsamic vinegar

15 pitted olives

2 tbsp olive oil

Preparation:

Wash and halve the tomatoes. Drain the chickpeas. Halve the olives. Wash and chop the parsley. Mix the chickpeas with the tomatoes and olives. Then mix in the parsley. Mix the vinegar with the oil, salt and pepper and pour over the salad.

Flatbread with garlic

Ingredients for 4 servings:

4 cloves of garlic

450 g of flour

1 pinch of pepper

300 g of water

1 pack of dry yeast

9 tbsp olive oil

1 teaspoon oregano

3 teaspoons of salt

Zest 1 lemon

Preparation:

Preheat the oven to 200 ° C top / bottom heat.

Peel the garlic and cut into slices. Mix the yeast with the flour, salt and water as well as 3 tablespoons of oil and make dough. Let the dough rise at room temperature for about 30 minutes. Roll out the finished dough and place on a baking sheet. Make small hollows in the dough and add the garlic. Let it rise again for 15 minutes.

Drizzle the whole thing with oil and bake in the oven for 30 minutes.

Sprinkle with salt before serving.

Baguette with olive pesto

Ingredients for 4 servings:

220 g seedless black olives

2 tbsp olive oil

1 baguette

1 clove of garlic

1 teaspoon chopped Italian herbs

1 pinch of pepper

Preparation:

Peel and chop the garlic.

Puree the olives with the garlic and olive oil and season with the herbs. Let it steep for 20 minutes. Toast the baguettes and brush with the olive pesto.

Tsatsiki on the fly

Ingredients for 4 servings:

1 dash of lemon juice

1 cup of sour cream

1 pinch of salt and pepper

1 Becker yogurt

6 cloves of garlic

1 cucumber

Preparation:

Peel and grate the cucumber. Mix the cucumber with the salt and let it steep. Peel and chop the garlic. Squeeze the pickled cucumbers and mix with the garlic, lemon juice, yoghurt, sour cream, lemon juice, salt and pepper.

Zucchini rolls with feta

Ingredients for 4 servings:

1 pinch of chili flakes

2 zucchini

salt and pepper

6 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp dried Italian herbs

1 glass of feta cubes

Preparation:

Cut the zucchini into slices. Mash the feta.

Season the zucchini with salt and pepper. Fry in a pan with olive oil.

Mix the herbs with the feta and season with salt and pepper.

Spread the feta mixture on the zucchini and roll up. Place the rolls in a baking dish and drizzle with balsamic vinegar and olive oil. Sprinkle the chili flakes on top and let everything rest in the refrigerator for 24 hours.

Fried figs with sheep cheese

Ingredients for 2 servings:

1 teaspoon mixed herbs

6 fresh figs

1 teaspoon ginger powder

2 grill sheep's cheese

3 tbsp balsamic vinegar

Preparation:

Quarter the figs and heat in a pan.

Deglaze with the balsamic vinegar and sprinkle with herbs and ginger powder. Steam the figs. Fry the sheep's cheese in a separate pan. Then pour over the figs and serve.

Ciabatta with fresh goats and figs

Ingredients for 4 servings:

4 figs

12 ciabatta slices

200 g fresh goat cheese

4 tbsp olive oil

1 clove of garlic

1 bunch of parsley

Preparation:

Peel the garlic and press through a garlic press. Wash and chop the parsley. Wash the figs and cut them into slices. Preheat the oven to 200 ° C top / bottom heat. Mix the garlic with the parsley and the olive oil. Brush the ciabatta slices with it. Roast the slices in the oven for 3-4 minutes.

Brush the ciabatta slices with the goat cheese and spread the figs on top.

Scrambled eggs with mozzarella and tomatoes

Ingredients for 4 servings:

salt and pepper

4 eggs / 1 tomato

125 g mozzarella

4 tbsp balsamic pesto

3 basil sticks

½ ciabatta bread

4 tbsp olive oil

Preparation:

Dice the mozzarella and tomatoes. Chop the basil.

Whisk the eggs and season with salt and pepper. Preheat the oven to 175 ° C. Heat 2 tablespoons of oil in a pan. Add the eggs and let them set. Add the tomatoes, mozzarella and basil and stir everything. Cut the bread into slices and roast in the oven for 10 minutes. Brush the ciabatta slices with the pesto and place the scrambled eggs on top. Drizzle with the remaining oil before serving.

Avocado tomatoes marinated in lime

Ingredients for 2 servings:

1 lime

2 avocados

2 tbsp olive oil

1 tomato

1 pinch of salt and pepper

Preparation:

Peel the avocados. Wash the tomatoes. Cut both into wedges.

Squeeze the lime. Mix the lime juice with salt, pepper and olive oil.

Marinate the tomatoes and avocados in the lime mixture.

Open sandwich with tuna and tomato

Ingredients for 4 servings:

250 g tuna in water

8 slices of farmer's bread

100 g mixed salad

30 g butter

3 tomatoes

Preparation:

Drain the tuna. Brush the bread slices with butter. Wash and slice the tomatoes. Wash and dry the lettuce. Cover half of the bread slices with the salad. Spread the tuna on top. Put some lettuce again over the tuna, as well as the tomatoes and the remaining bread slices.

Antipasti with vegetables and bacon

Ingredients for 4 servings:

rosemary

1/2 green pepper

salt

8 slices of whole grain ciabatta

4 tbsp oil

2 tomatoes

1 clove of garlic

50 g of lean, streaky bacon

Preparation:

Put the peppers in the oven at 220 ° C and loosen the skin. Then core the peppers and dice the pulp. Roast the ciabatta slices on both sides for 2 minutes. Pour boiling water over the tomatoes and then peel them. Then core the tomatoes and dice the pulp. Cut the bacon into strips. Heat a pan and steam the bacon in it. Peel and chop the garlic. Drizzle the ciabatte with oil and then top with the bell pepper, bacon, tomatoes and garlic. Finally, season the ciabatte with salt and pepper. Pour the rosemary needles on top and heat the topped ciabattes in the oven for 2-3 minutes.

Spicy bruschetta

Ingredients for 4 servings:

2 whole grain baguette rolls

Salt and white pepper

1 tomato

1 tbsp aceto balsamic vinegar

75 g fried peppers from the jar

4 tbsp oil

1 clove of garlic

2 red chili peppers

1 onion

Preparation:

Halve the rolls and drizzle with 1 tablespoon of oil. Preheat the oven to 200 ° C and roast the rolls on both sides for 2-3 minutes. Pour boiling water over the tomato and let it steep for a moment. Then peel and core the tomato and dice the pulp. Drain the peppers and cut into small pieces. Peel and dice the garlic. Peel and chop the onion. Core and slice the chili pepper. Mix all ingredients with 3 tablespoons of oil and the vinegar. Season the mixture with salt and pepper. Spread the vegetables on the rolls and briefly reheat them in the oven.

Bell pepper salad with tomato and mozzarella plate

Ingredients for 4 servings:

For the salad:

125 ml of virgin olive oil

1 yellow pepper

Salt and white pepper

1 green pepper

2 tbsp wine vinegar

1 orange bell pepper

1 tsp rosemary needles

1 red pepper

1 red pepper

2 cloves of garlic

For the tomato and mozzarella plate:

olive oil

100 g thinly sliced Parma ham

pepper

100 g salami

basil

2 beefsteak tomatoes

black olives

250 g mozzarella

green olives

Preparation:

Place the peppers in the oven at 250 ° C. Then peel and core. Quarter the pulp. Peel the garlic and cut into slices. Core the peppers and cut into slices. Mix the garlic with the pepper and the remaining ingredients for the salad. Let the peppers steep in the marinade for two days. Wash and slice the tomatoes. Drain the mozzarella and cut into slices. Arrange the ham, mozzarella, tomatoes and salami on a plate. Top with the olives and basil. Drizzle the tomatoes with olive oil and garnish with the pepper.

Marinated mozzarella balls with sun-dried tomatoes

Ingredients for 4 servings:

250 g whole grain ciabatta

600 g mozzarella balls

100 g dried tomatoes in oil

5 red chili peppers

100 g black olives

1 clove of garlic

100 g green olives

2 sprigs of rosemary

native olive oil

1/2 teaspoon red and black peppercorns

Preparation:

Firstly, drain the mozzarella. Divide the mozzarella balls into 2 sealable glasses. Core two chili peppers and cut into rings. Put the chili rings and the remaining chili peppers in a glass. Peel and chop the garlic. Put the rosemary, garlic and peppercorns in the other glass with the mozzarella. Fill the jars with the herbal oil and let it steep for a few hours. Drain the marinated mozzarella balls. Drain the olives too. Cut the tomatoes into small pieces. Serve the olives with the mozzarella and the tomatoes and serve with the ciabatta.

Vegetable sandwich

Ingredients for 2 servings:

Sprigs of dill

1 pk. "Tuna with a difference" with French dressing

2 dried tomatoes

1 pk. "Tuna with a difference" with sun-dried tomatoes and herb dressing

10 green olives

4 slices of sandwich toast

1/2 fried peppers

Preparation:

Firstly, preheat the oven to 180 ° C. Cut 4 circles out of the toast. Toast these circles in the oven. Then let it cool down and cover with both types of dressing. Cut the peppers and tomatoes into strips. Cover 2 toast circles with the pepper strips and olives. Cover the remaining toast circles with the tomatoes and dill.

Desserts

Melon and yogurt salad

Ingredients for 4 servings:

4 cl maraschino

1 watermelon

4 tbsp icing sugar

1 sugar melon

For the dressing:

2 tbsp icing sugar

1 cup of yogurt

3 tbsp lemon juice

Preparation:

Peel and core the watermelon and sugar melon and cut balls out of the pulp. Mix both balls and marinate with the maraschino and icing sugar for 1 hour. Pour the whole thing into glasses. Mix the yogurt with the icing sugar and lemon juice and pour over the melons.

Chicory with mandarins

Ingredients for 4 servings:

2 mandarins

200 g chicory

For the dressing:

1 tsp sugar

1 cup of yogurt

1 teaspoon lemon juice

Preparation:

Wash the chicory and cut into strips. Peel and fillet the mandarins.

Mix the yogurt with sugar and lemon juice. Mix the chicory with the mandarins and mix in the yogurt dressing.

fruit salad

Ingredients for 4 servings:

1 packet of vanilla sugar

4 oranges

4 cl orange liqueur

1 kiwi

50 g icing sugar

1 can of pineapple

1 cup of cream

250 g of grapes

Preparation:

Peel the kiwi and cut into slices. Wash the grapes and cut them in half. Dice the pineapple. Wash the oranges and remove the pulp. Cut the flesh of the oranges into small pieces. Mix the icing sugar with the orange liqueur and the fruit and let it steep for 1 hour in the refrigerator. Fill the fruit salad into bowls.

Whip the cream with the vanilla sugar and pour over the salad.

Egg and lime cream

Ingredients for 1 serving:

80 g of sugar

3 limes

45 g butter

2 eggs

Preparation:

Wash the limes hot. Rub the peel and squeeze the lime. Cut the butter into pieces. Beat the eggs with the sugar in a water bath until frothy.

Add the lime juice and the lime zest and stir until it has a creamy consistency. Put the butter pieces in the cream and melt in it.

Let the cream cool and store in the refrigerator.

Vanilla pudding with figs

Ingredients for 3 servings:

3 dashes of fig liqueur

500 ml of milk

3 tbsp brown sugar

3 tbsp granulated sugar

12 small fresh figs

1 packet of custard powder

Preparation:

Set aside 6 tablespoons of milk. Dissolve the pudding in it. Bring the rest of the milk to the boil with the granulated sugar. Add the dissolved pudding powder and bring everything to a boil. Stir well and divide into bowls. Halve the figs. Melt the brown sugar in a pan and caramelize the figs with the cut surface facing down. Deglaze the whole thing with the fig liqueur and let it simmer for 5 minutes with the lid closed. Then turn the figs and simmer for another 5 minutes. Let the liqueur thicken.

Pour the juice and figs onto the pudding.

Brunch muffins with figs

Ingredients for 6 servings:

2 tbsp melted butter

2 cups of brunch

6 figs

4 tbsp orange liqueur

4 tbsp liquid honey

½ teaspoon cinnamon

125 g of sugar

3 eggs

Preparation:

Wash the figs and cut them in half.

Drizzle the honey over the figs and marinate in them. Beat the eggs with the brunch, orange liqueur, cinnamon and 1 tbsp melted butter to a cream. Preheat the oven to 180 ° C top / bottom heat. Place muffin cups in a muffin tin. Pour in the brunch cream and fill with a fig. Put the rest of the butter on top.

Bake the muffins for 20-25 minutes.

Puff pastry with figs

Ingredients for 12 servings:

50 g coarsely chopped walnuts

400 g of puff pastry

5 fresh figs

3 tbsp butter

3 tbsp honey

50 g currant jam

Preparation:

Preheat the oven to 200 ° C top / bottom heat. Let the butter melt. Grease the bottom of a springform pan with 1 tbsp butter. Roll out the puff pastry and cut to the size of a springform pan. Heat half of the honey with the jam and pour onto the dough. Leave one edge free. Wash the figs and cut them into slices. Place the fig slices on the jam in a circle and drizzle with the remaining honey. Spread the rest of the butter over the edge. Bake the fig puff pastry for 20 minutes.

Sprinkle with the walnuts before serving.

Ricotta fig cream with amaretto

Ingredients for 6 servings:

4 tbsp amaretto

250 g ricotta / 5 fresh figs

250 ml of cream

120 g of sugar

½ lemon

Preparation:

Wash the figs. Dice four figs and cut the last fig into slices.

Heat the fig cubes with the amaretto in a saucepan and simmer for 5 minutes. Then let it cool down. Rub the zest of the lemon and squeeze out the juice.

Mix the sugar with the ricotta, the lemon zest and the lemon juice until a cream is formed. Whip the cream until stiff and fold into the cream.

Layer the ricotta mixture and figs alternately in dessert bowls.

Garnish with the fig slices.

Marinated strawberries with whipped cream

Ingredients for 2 servings:

Dark chocolate couverture

300 g strawberries

1 vanilla pod

Icing sugar

100 ml whiskers

2 cl balsamic vinegar

White couverture

Preparation:

Quarter the strawberries. Slice the couverture.

Mix the vinegar with 2 tablespoons of icing sugar. Add the strawberries and marinate. Puree 50 g of the strawberries and strain. Beat the whipped cream with a little icing sugar and the vanilla pulp until stiff. Fold in the pureed strawberries and pour into dessert glasses. Spread the marinated strawberries on top. Garnish with both couvertures.

Lemon sherbet

Ingredients for 4 servings:

2 egg whites

200 g granulated sugar

100 ml white wine

The juice of 4 lemons

4 cl vodka

The zest of a lemon

Preparation:

Rub the zest of the lemon. Squeeze the juice out of the four lemons.

Boil 400 ml of water with the lemon zest and the sugar.

Add the wine, lemon juice and vodka and freeze in an ice maker.

Beat the egg white with sugar and stir into the sherbet before serving.

Tiramisu with cocoa

Ingredients for 12 servings:

cocoa

4 egg yolks

250 ml of coffee

60 g granulated sugar

40 ml rum

40 g icing sugar

30 biscuits

500 g mascarpone

Preparation:

Separate the eggs.

Beat the egg yolks with the sugar. Then fold in the mascarpone.

Mix the rum with the coffee and icing sugar. Soak the sponge fingers in the coffee mixture and layer them alternately in a mold with the mascarpone mixture. The last layer must be the mascarpone mass. Chill the tiramisu. Sprinkle cocoa over the top before serving.

Pickled pears with vanilla ice cream

Ingredients for 4 servings:

8 mint leaves

4 pears

160 g vanilla ice cream

80 g granulated sugar

3 cloves

1 packet of vanilla sugar

½ stick of cinnamon

500 ml red wine

1 vanilla pod

100 ml blackberry liqueur

The juice of one lemon

Preparation:

Halve the vanilla pod and scrape out the pulp. Squeeze the lemon.

Bring the red wine to the boil with the sugar, vanilla sugar, lemon juice, vanilla pod, blackberry liqueur, vanilla pulp, cinnamon stick and cloves.

Place the pears in it and let steep for 25 minutes, turning occasionally.

Let the whole thing cool and let it steep in the fridge overnight.

Then halve and core the pears. Pour vanilla ice cream into the hollow and garnish with the mint leaves.

Sherbet with raspberries

Ingredients for 4 servings:

Sugar syrup

125 ml raspberry fruit juice

The juice of 1 lemon

125 ml water / 125 ml Prosecco

Preparation:

Bring the water to the boil with the same amount of sugar syrup.

Stir in the raspberry fruit juice and freeze everything. Squeeze the lemon.

Mix the lemon juice with the prosecco and serve with the sorbet.

Panna Cotta with Nutella

Ingredients for 4 servings:

4 mint leaves

200 ml whipped cream

Some grated chocolate

200 ml of milk

1 pack of strawberries

3 tbsp Nutella

3 gelatin sheets

Preparation:

Soak the gelatine according to the instructions on the packet. Bring the whipped cream and milk to the boil and stir in the Nutella. Squeeze out the gelatin and stir into the Nutella mixture. Stir until the gelatine is dissolved. Pour the mixture into molds and chill for a few hours until the mixture is firm. Wash and slice the strawberries.

Arrange the strawberries on a plate and turn the panna cotta on top.

Sprinkle the mint leaves and the chocolate shavings on top before serving.

Pear bread

Ingredients for 4 servings:

Lemon balm

4-8 slices of spelled bread

3 tbsp maple syrup

3 pears

200 g yogurt

2 tbsp chopped hazelnuts

200 g Greek yogurt

Preparation:

Mix the yogurt with 2 tablespoons of maple syrup. Wash, peel and core the pears and cut into wedges. Toast the bread and brush with yogurt. Place the pears on top and sprinkle everything with lemon balm and hazelnuts. Drizzle the rest of the maple syrup over the top.

Wild berries with ice

Ingredients for 6 servings:

500 g wild berries

5 egg yolks

250 ml whipped cream

120 g of sugar

1 vanilla stick

250 ml milk

Preparation:

Mix the egg yolks into a cream. Gradually add sugar.

Bring the milk to the boil and soak the vanilla stick. Then cut open the vanilla stick and take out the pulp. Stir the vanilla pulp into the hot milk. Add the milk to the egg yolk cream and heat, stirring constantly. Bring everything to the boil and then let it cool down. Whip the whipped cream until stiff and freeze everything. Arrange the wild berries on a plate with the ice cream.

Orange salad with mousse

Ingredients for 4 servings:

mint

3 slices of gelatin

2 tbsp orange liqueur

125 g of cream double

125 ml of hot strong espresso

2 tbsp sugar

1 teaspoon lemon peel

Preparation:

Soak the gelatine in water according to the instructions on the packet. Beat the cream double with the sugar and lemon zest until stiff. Squeeze out the gelatine and stir into the hot espresso. Let everything cool down and mix with the cream. Let the mixture cool down for 2 hours. Stir a few times. Peel and fillet two oranges. Squeeze the last orange. Heat the juice and mix with the liqueur. Stir in the orange fillets and let everything steep.

Cut out pieces of the espresso mousse and arrange on a plate. Pour the orange salad over it and garnish with the mint leaves.

Hazelnut Parfait

Ingredients for 4 servings:

200 g whipped cream

5 eggs

150 g hazelnut brittle

150 grams of sugar

2 sheets of gelatin

salt

Lemon juice

Preparation:

Separate the eggs. Beat the egg yolks with 4 tablespoons of sugar in a water bath.

Beat the egg white and pour in 4 tablespoons of sugar. Add some salt and lemon juice.

Fold the egg whites into the egg yolk mixture and stir over a hot water bath.

Soak the gelatine and fold it into the egg mixture with the hazelnut brittle.

Let the whole thing cool down. Whip the whipped cream with sugar until stiff and stir into the mixture.

Brush on molds and add the mixture. Chill everything.

Fruit smoothie

Ingredients for 2 servings:

2 oranges

1 banana

5 kiwi fruit (green and yellow)

20 g chia seeds

fresh ginger (optional)

Preparation:

Squeeze the oranges. Peel the kiwi fruit and cut into pieces with a mixer. Add the banana. If necessary, add some fresh, grated ginger.

Then add the orange juice and the chia seeds and mix everything.

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