Daily kitchen:

What am I cooking today? 100 delicious recipe ideas

Fast food

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CONTENT

Standard dishes recipe ideas for what I cook today?

Rump steak with tomatoes and arugula

Aubergine bake with tomatoes, cheese parmesan and mozzarella cheese

cheese ham noodle pie with gorgonzola and Crumb Crust

Shrimp on cucumber salad with oranges oranges lime sauce

Vegetarian cabbage rolls with color green kernels walnut stuffing

Fast turkey pork cutlet with peach cucumber salsa sauce

bacon potato soup with breakfast

Red cabbage potato gratin with goat cheese

Steamed cod with mustard sauce

French shepherd salad with goat cheese toast

Beef stew in sour cream with mushrooms and pasta

Colorful mango fruit coleslaw with small sesame chips

Pasta with tomato sauce and smoked

Spicy stew with pears, beans and smoke meat on easy way

Wirsing lasagna with tomato sauce

Onion soup with gratinated cheese baguette bread

Celery potato gratin with soy cream

floes Baked filet in carrots Coat

Serbian Rice meat with turkey, paprika vegetables and tomatoes

Ribbon pasta with radicchio salad in a creamy ham sauce

flame-cake with prosciutto and arugula

Colorful coleslaw with smoked meat

pointed cabbage Waldorf salad with pork

Colorful vegetable soup with noodles

Vegetarian Nasi Goreng with scrambled eggs

sauce tofu meatballs with yogurt

Ham wrap bread "Hawaii"

Chorizo pasta with egg cream

Potato soup with poultry sausages

Oakleaf garden cress salad with bacon and blue cheese

Fried tofu mushroom vegetables in lettuce leaf

Kohlrabi gratin pasta with peas and courgettes

Chef's salad with cheese, ham and eggs

Pasta with lamb meatballs and eggplant, tomatoes and sultanas

Pea soup with small Cabanossi

Asparagus ham omelet with potatoes and parsley

Small meatballs in pita bread with mint cheese and crudités

polenta pizza

Stuffed turkey rolls in tomato sauce

Carrot kohlrabi gratin with herb quark

Tofu Vegetable saucepan with potatoes

Potato turnip vegetable casserole

Turkey turnip saucepan with star anise and turkey meat

Fish bolognese with vegetables

Corn salad with Swiss cheese and honey mustard dressing

Green beans vegetable pasta sauce with pesto and pine nuts

Sweet potato and coconut soup with chicken cubes fire sharp

Rocket salad with olive crostini and paprika vegetable vinaigrette sauce

Creamy mushroom soup with mushrooms, porcini mushrooms and thyme

Spicy mozzarella cheese pasta with sun dried tomatoes, oregano spice and pine nuts

Fruity chicken skewers with curry spice coriander yogurt

Baked rosemary potatoes with mushroom vegetables

Chicken pasta with sage and tomatoes

Fish fillets with almond crust on melted cherry tomatoes

Rice soup Greek style with lemon eggs Mix

clod fillet in orange sauce with rice and corn salad

Fried hake with wild rice and leek tomatoes

Spaghetti Carbonara la

Rice pudding with kiwi fruit sauce

Potato cheese pizza with sage and onions

Red white skewers with cherry tomatoes and mozzarella cheese

Lasagna with cream cheese

sauce Poached eggs with herb yoghurt

Chicken mushroom skewers with chilli spice oil

Stuffed small cucumber with tomato cream cheese

Spicy onion meatballs with potato salad

Stuffed peppers with herb rice

Oranges Tomato soup with cream rosettes

Foam omelet with spinach and sprouts

Pasta shells in tomato sauce with anchovies and marjoram

Roasted salmon fillets in mustard cream sauce

sauce Spicy fish cakes with orange tomato salsa

Turkey pepper steak in fine cream sauce

Sesame fish sticks with spicy cucumber salad

sauce Baked vegetable sticks with yogurt herbs

Creamy zucchini pasta with parmesan

Lukewarm pasta cucumber salad with fried shrimps

Vegetarian chili spice with bulgur and vegetables

Green fish curry spice with tilapia, romanesco vegetables and coconut milk

Filled baguette bread with paprika vegetable herb quark

Meatballs in tomato sauce

Cold avocado cucumber soup with seaweed caviar and yoghurt

Spicy fish vegetables saucepan with rice

Semolina pudding with berry sauce

Szeged turkey goulash with sour kraut and paprika vegetable

Thai mussel pot with coconut

Vegetable Sushi with nori seaweed

Tomato tuna pizza with black olives and basil

Pasta with spinach and cheese

Gnocchi zucchini skillet with cherry tomatoes and parmesan

Seafood Paella with saffron and vegetables

Corn paprika vegetable casserole Mexican style

Tuna pasta salad with dried tomatoes and arugula

Confetti Couscous with creamed vegetables

Stuffed lettuce leaves with chicken and green beans

Seafood pizza with fennel and orange

Tepid rice cakes with avocado cream

Black squid pasta with tomato and white wine

Strapper maximum with beef smoked meat

Fish cakes with potato salad

Standard dishes recipe ideas for what I cook today?

Rump steak with tomatoes and arugula

Ingredients for 2 meals

½ bunch of arugula (about 50 grams)

10 cherry tomatoes (on the vine)

1 sprig of rosemary

½ lemon

1 large spoon of olive oil

1 large spoon rapeseed oil or sesame oil (refined)

1 double sirloin steak (about 375 grams)

little sea salt

freshly ground black pepper

The preparation

clean rocket with water, brushing and spin dry. Remove coarse stems and chop leaves into bite-size pieces.

Clean tomatoes with the vine with water, then drain well.

clean rosemary with water, shake dry, pluck and chop needles. From half a lemon 1 small spoon squeeze juice. Rosemary with olive oil and citrus juice mix.

The steak of any existing fat and sinews, rinse and pat dry. Refined oil (eg rapeseed oil or sesame oil) heat in a frying pan and fry the steak in it from both sides with very strong heating sharp.

take steak from the skillet, wrap in aluminum foil and let rest 5 minutes.

Meanwhile, simmer the tomatoes with moderate heating for about 2 minutes in the frying fat.

Remove the steak from the foil and crush across the grain into slices. Place on a baking tray or an ovenproof plate and sprinkle with the rosemary mixture. Add salt and pepper.

Put tomatoes on the meat slices and everything in heated, preheated oven at 250 ° C (fan: I do not recommend, gas mark 4 - 5) heat on the bottom shelf level about 5 minutes. take out, sprinkled with arugula and bring to the table.

Aubergine bake with tomatoes, cheese parmesan and mozzarella cheese

Serves 4 meals

3 eggplants (about 900 grams)

Salt and freshly ground pepper

75 grams Parmesan

1 bunch basil

Olive oil (for the mold)

500 milliliters flash tomato sauce

100 grams of mozzarella cheese

The preparation

Clean eggplants with water, dry and chop into 1.5 centimeter thick slices. Salt lightly and let them go on kitchen paper for 10 minutes.

Melanzani dab and heavy grilling in a heated grill pan on each side. remove and pepper and set aside.

parmesan finely grate. clean basil with water, shake dry and the leaves pluck.

A baking dish of about 1 liter of fat volume. provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the shape and sprinkled with a little cheese.

A layer eggplant slices sprinkled over it and with a little basil. In this order, the ingredients fill until they are exhausted.

Available for sale or distribute the deferred tomato sauce and parmesan.

mozzarella cheese tear into small pieces and spread on the surface. Aubergine bake on the oven rack, medium insertion level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2 3) immediately bring to the table bake about 30 minutes and.

cheese ham noodle pie with gorgonzola and Crumb Crust

Ingredients for 6 meals

400 grams Long pasta (preferably wholegrain)

2 onions

250 grams of cooked ham

4 sprigs of thyme

250 grams of soy cream

75 grams gorgonzola cheese

4 eggs (size M)

Salt and freshly ground pepper

4 large spoons breadcrumbs (40 grams)

25 grams butter

The preparation

Cook macaroni according to package directions in plenty of salted water. deter cold and drain well.

While the pasta is cooking, peel onions and finely dice. Ham cubes.

Laying; Half of noodles circle in a round baking pan (possibly form fat 22 centimeters in diameter).

distribute ham and onions on it, leaving around to form an edge wall of 2 centimeter width freely.

The freed edge with some of the remaining pasta place, as with pasta and ham stuffing renders a layer form. Then enter the remaining noodles circle it.

Thyme clean with water, shake dry, pluck and chop leaves. smooth mix soy cream, gorgonzola cheese and eggs with the kitchen blender.

place 1 large spoon thyme aside, stir the rest into the cheese mixture.

Mixture with salt and pepper from the mill and pour over the pasta. In the heated, preheated oven on the oven rack at 170 ° C (fan: 150 ° C, gas mark 2) bake on the 2nd shelf position from the bottom a total of 45 minutes.

After 30 minutes of baking the cake with breadcrumbs sprinkled and sit on the knobs of butter. Cover pie with foil and bake at the same heating on.

let rest 10 minutes before cutting on cake. With residual thyme sprinkled bring to the table.

Shrimp on cucumber salad with oranges oranges lime sauce

Ingredients for 6 meals

500g large shrimp (ready to cook)

3 Biologically oranges (about 100 grams)

1 Biologically cucumber (350 grams)

2 small romaine lettuce hearts

3 stalks tarragon

1 Biologically lime

Salt and freshly ground pepper

4 large tablespoons of olive oil

2 small spoons of coriander seeds

black peppercorns

The preparation

Peel 2 oranges so that the shell and all white skin is removed. mince orange slices. Cut the rest of the orange in half and squeeze.

Cucumber peel, cut lengthwise in half, remove seeds with a spoon and chop into very thin slices.

clean lettuce hearts with water, spin dry and chop into bite size pieces.

clean tarragon with water, shake dry, pluck leaves and chop coarsely. place in a bowl with lettuce, cucumber and orange slices.

Cut lime in half and squeeze. 1 large spoon lime juice, 3 large spoon orange juice, some salt and pepper from the mill and embezzled the olive oil.

Cut the shrimp lengthwise little. Remove the black intestine threads, shrimp briefly rinse and pat dry well.

Coriander and pepper crush or chew briefly flash hackers from the mill in a mortar. Shrimps as with sprinkled.

Prawns grilled on the hot grill or in a grill pan on each side about 45 seconds. Then lightly salt.

The sauce with the salad mix, bring shrimp out on the table and bring to the table.

Vegetarian cabbage rolls with color green kernels walnut stuffing

Serves 4 meals

2 onions

3 large tablespoons of olive oil

75 grams Green crushed seeds

500 milliliters of vegetable broth

30 grams of walnut kernels

1 sprig of thyme

1 stalk parsley

40 grams Parmesan

1 egg (size M)

Salt and freshly ground pepper

4 leaves Wirsing (large)

2 carrot (about 200 grams)

1 leek (about 250 grams)

1 large spoon curry powder

130 milliliters soy cream

The preparation

Peel the onions and chop finely. Onions 1/2 big spoon fry oil in Fig.1. Green crushed seeds add and sauté briefly.

With 250 milliliters broth delete from, and then bring to a boil. Cover and allow to swell at a small heating for half an hour. Remove from the saucepan and leave little cool.

While the color green kernels swells, the chop walnuts. clean thyme and parsley with water, shake dry, pluck off the leaves and chop finely. parmesan rub.

color green kernels, walnuts and herbs with eggs and parmesan mix. Season with salt and pepper.

Savoy leaves for 3 minutes in boiling salted water cook (blanch), remove, rinse with cold water, drain and pat dry with kitchen paper.

Clean carrot with water, peel and chop into fine strips (julienne). clean leeks with water, clean and cut into rings.

Savoy leaves spread, cut out the thick midribs wedge.

color green seeds spread on the leaves and roll up, thereby turn the pages easily, because does not fall out with the filling. tie with kitchen string or stuck with chopsticks.

Residual Heat oil in a roasting pan. Fry the rolls around and take out.

give carrots and leeks in the roasting pan and sauté. With spice curry sprinkled and pour the remaining broth.

give rolls back into the roasting dish on the vegetables and simmer covered at average heating 30 minutes.

take rolls out and keep warm. Bring the sauce to the boil vegetables. Soy cream and cook 4 5 minutes. Season with salt and pepper. Set rolls in the sauce, and go immediately to the table.

Fast turkey pork cutlet with peach cucumber salsa sauce

Ingredients for 2 meals

2 turkey pork escalope (about 170 grams)

1 large peach (about 130 grams)

1 Biologically cucumber (about 200 grams)

2 big spoon of white balsamic vinegar

Salt and freshly ground pepper

1 pinch of chilli flakes

2 large tablespoons of olive oil

1 large spoon rapeseed oil

4 sprigs dill herbs

The preparation

clean peach with water, cut in half, remove the stone and chop the flesh finely.

clean cucumber with water, dry and finely chop.

dill herb clean with water, shake dry and chop coarsely.

Mix vinegar with salt, pepper, chilli flakes and olive oil. Peach, cucumber and mix dill herbs.

Turkey pork schnitzel Rinse, pat dry with paper kitchen and season with salt and pepper.

Heat canola oil in a nonstick skillet and pork cutlets and fry on each side for about 2 minutes. The turkey pork cutlet with peach cucumber salsa sauce bring to the table.

bacon potato soup with breakfast

Serves 4 meals

800 grams floury potatoes

1 onion

1 large spoon of olive oil

750 milliliters of vegetable broth

150 milliliters cooking cream

1 frisee lettuce

2 slices bacon breakfast (about 30 grams)

½ bunch of parsley

Salt and freshly ground pepper

The preparation

Peel onion and chop finely. Peel potatoes, clean with water and coarsely chop.

Heat oil in a saucepan. Onion braise until soft. Add the potatoes and cook briefly.

Pour vegetable stock and cream, and let it all covered with small heating cook about 20 minutes.

Meanwhile frisee lettuce brush, clean with water, spin dry and chop small.

breakfast bacon slices cut in half and crispy in a nonstick skillet without fat from bake. let short drain on kitchen paper.

clean parsley with water, shake dry, pluck leaves and chop finely.

Potato Cream Soup Puree with a kitchen mixer. Stir Klein Sliced salad and puree everything again. Add salt and pepper, sprinkle with parsley, lay the breakfast bacon decoratively on the potato soup and bring to the table.

Red cabbage potato gratin with goat cheese

Serves 4 meals

½ red cabbage (750 grams)

750 grams of potatoes

1 tart apple (eg Boskoop)

3 sprigs thyme

100 milliliters of whipped cream

100 milliliters of milk (1.5% fat)

100 milliliters of vegetable broth

100 grams of goat cheese from the roll

Salt and freshly ground pepper

The preparation

Clean red cabbage with water and remove the outer leaves. Others leaves detach individually and in plenty of salted water for about 2 minutes parboil (blanch).

Leaves lift out with a slotted spoon and plunge them into a bowl of very cold water. Drain and spread on kitchen paper and leave to cool. Remove the stalk of the cabbage leaves and chop the leaves into bite-size pieces.

Clean potatoes and apples with water, peel and slice on a vegetable slicer into thin slices. Alternating with the cabbage leaves in a large rectangular baking dish (25 centimeter x 35 centimeter) layers.

Thyme clean with water, shake dry, pluck leaves and chop finely.

Thyme Mix in a bowl with cream, milk and vegetable broth. Add salt and pepper. The mixture over the vegetables watering.

Goat cheese cubes and distribute it. Gratin in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) bake on the middle shelf level as about 40 minutes.

Steamed cod with mustard sauce

Ingredients for 2 meals

2 cod cutlets (shingled with backbone about 180 grams)

Pinch of salt

white pepper

1 large spoon of oil

50 milliliters of white wine

2 egg yolks

2 big spoon tarragon mustard

1 large spoon of whipped cream or soy cream (for cooking and refining)

The preparation

Rinse cod thoroughly, taking care to remove the bones adhering blood.

A saucepan about 4 centimeters fill up with water, bring water to a boil. Fish with salt on all sides and pepper.

Spread the bottom of a steamer or atten basket with the oil.

Fish put in the basket and put into the saucepan. Put the lid on and the fish dampen 8 10 minutes at strong heating, turning after 5 minutes. (The fish is done when the center bone out of the meat and can effortlessly easy flay.

Meanwhile, for the sauce a little white wine, egg yolk and mustard with a large whisk in a bowl over hot water (water bath) pitch five minutes creamy.

Cream stir, season with salt and pepper. Place the fish on a plate and put the mustard sauce on the table. Serve with dill potatoes.

French shepherd salad with goat cheese toast

Ingredients for 2 meals

1 red oak leaf lettuce

1 small frisee lettuce

20 grams walnut kernels

1 firm pear

2 big spoon of raspberry vinegar

1 large spoon Dijon mustard

Salt and black pepper

3 large tablespoons of olive oil

Apple juice or honey (optional)

70 grams of young goat's cheese with ash (eg St. Maure)

4 slices of wholemeal baguette bread

The preparation

clean oak leaf and frisee lettuce with water, brushing, spin dry and chop into bite-sized pieces or tear.

The walnuts coarsely chop.

Clean the bulb with water and chop into slices from the core housing.

Vinegar, mustard, salt and pepper from the mill in a bowl, embezzled the oil slowly and mix to a vinaigrette sauce. If desired, with little apple juice or honey sweet.

The goat cheese in 4 slices of mince.

The bread slices with the cheese show, season with coarse ground pepper and place on a baking sheet. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake until golden brown on the middle shelf level 6 8 minutes. Salads in a bowl with the vinaigrette sauce, mix the nuts and pear slices. Place on plate and go immediately to the table with the goat cheese toasts.

Beef stew in sour cream with mushrooms and pasta

Ingredients for 2 meals

4 spring onions

180 grams of brown mushrooms

100 grams of noodles

250 grams of beef

1 large spoon rapeseed oil

Pinch of salt

150 milliliters of vegetable broth

2 big spoon sour cream (15% fat) with herbs

1 small spoon medium mustard

½ small spoon pickled green pepper (glass)

The preparation

Bring a saucepan 2 liters of salt water to a boil. Meanwhile, clean the spring onions with water, clean and cut into rings.

Clean mushrooms with kitchen paper, cut off the stem ends and chop the mushrooms into thin slices.

the noodles into the boiling salted water and cook until al dente according to package instructions.

Meanwhile Rinse beef, pat dry and chop in about 1 centimeter cubes.

Heat oil in a nonstick skillet and brown the meat at medium heating completely brown.

onions leek and the mushrooms and cook to 3 4 minutes, stirring often.

Broth, sour cream, mustard and green pepper stir. Boil down slightly creamy on intense heating, then cost with salt and pepper once from.

Drain the pasta in a colander and put the stew on the table.

Colorful mango fruit coleslaw with small sesame chips

Serves 4 meals

1 lemon

100 grams of salad cream

1 large spoon grainy mustard

5 large spoons rapeseed oil

130 grams of yogurt (1.5% fat)

Salt and freshly ground pepper

1 pinch of sugar

½ pointed carbonate (500 grams)

½ small red cabbage (500 grams)

1 mango fruit

1 red onion

4 turkey pork cutlet (100 grams)

2 eggs (size M)

70 grams breadcrumbs

4 large spoons sesame

50 grams of flour

The preparation

Cut the lemon in half and squeeze. 3 large measure spoon of the juice and place in a large bowl.

give salad cream, mustard, 1 large spoon vegetable oil and yogurt to. All stir until smooth with a whisk. Season with salt, pepper and 1 pinch sugar once free from.

pointed cabbage and red cabbage clean with water, remove the stalk. Then the carbon halves mince into very fine strips.

mango fruit peel, shred the flesh from the stone and coarsely chop. Peel onion and chop finely.

Red and pointed cabbage, mango fruit and mix with the yogurt onion mustard dressing and pull 30 minutes leave from here and mix.

Meanwhile turkey pork schnitzel Rinse, pat dry with paper kitchen and cut each crosswise into two halves, so that 8 small pork schnitzel arise.

Place the small pork cutlet on a layer of cling film. Cover with another layer of foil and a meat mallet (or a saucepan with a heavy bottom) Flatten. Add salt and pepper.

Mix eggs in a deep plate with a fork. Breadcrumbs and sesame seed mix in another dish. Recently also the flour in a bowl.

The turkey pork cutlet first turn in flour, gently tap and then turn one after the other Sesame in eggs and bread crumbs mixture.

Heat the remaining canola oil in a large nonstick skillet. The pork schnitzel is golden brown 2 3 minutes at medium heat up from each side fry (perhaps in 2 meals fry, then divide the oil).

The pork cutlet drain on kitchen paper. may cost the salad again once and bring with the chips on the table.

Pasta with tomato sauce and smoked

Ingredients for 2 meals

225 grams Onion

800 grams of canned tomatoes

2 large tablespoons of olive oil

180 grams of smoked

4 sprigs parsley

170 grams of bucatini pasta

Salt and freshly ground pepper

red pepper flakes (optional)

The preparation

Peel the onions and chop into cubes.

chop tomatoes in the can.

Heat olive oil in a saucepan and sauté the onions, stirring frequently with moderate heating light brown.

Tomatoes and cook over medium heat up 10 15 minutes, stirring often.

Smoked in 5 milimeter cubes mince, add to the sauce and cook for 5 minutes.

clean parsley with water and shake dry. The leaflets pluck, chop coarsely and add to the sauce.

Meanwhile, the bucatini pasta according to package directions in plenty of boiling salted water until al dente.

Season the sauce with salt, pepper and chilli flakes as desired with. Drain the pasta in a colander, drain and mix immediately with the sauce.

Spicy stew with pears, beans and smoke meat on easy way

Serves 4 meals

400 grams of smoking meat back (boneless)

500 grams of green beans

3 large pears (about 200 grams)

3 large onions

1 liter of vegetable broth

3 stalks savory

Salt and freshly ground pepper

The preparation

Peel the onions and chop into strips. Vegetable broth in a large soup pot pour and then bring to a boil.

Meat rinse and add to the boiling broth.

Onion strips admit and allow everything then boil again. Smoke meat can be in smaller heating cook about 25 minutes; optionally skim the foam formed often with a slotted spoon.

Meanwhile, clean the beans, rinse, drain and break into bite-size pieces or shred. give beans to the saucepan and cook another 5 minutes.

clean pears with water and dry and peel, cut in half and remove seeds. chop pears in columns. Rinse savory, pluck and shake dry. Savory chop.

Pear slices and give savory in the pot, cook for about 8 minutes. All season with salt and pepper.

Rauch take out meat and chop into slices. Broth from the mill cost again with salt and pepper once from.

Smoke meat slices are distributed in deep plates and spoon the beans pear liquid with a trowel over it. Serve with potatoes. Extra Tip: You might want to easily bind the broth with cornstarch. For 1 2 small spoons cornstarch until smooth with a little cold water, pour with stirring to stew broth and then briefly boil everything.

Wirsing lasagna with tomato sauce

Serves 4 meals

1 small Savoy cabbage (about 600 grams)

2 medium onions

350 milliliters of vegetable broth

1 small spoon dried thyme

½ small spoon fennel

5 small tomatoes (about 50 grams)

1 clove of garlic

2 large tablespoons of olive oil

400 grams Pizza tomatoes (canned)

Salt and freshly ground pepper

Paprika (rose sharply)

100 milliliters of milk (1.5% fat)

1 ½ large spoon flour

3 big spoons of grated Swiss cheese

nutmeg

12 wholegrain lasagna (without before cooking)

The preparation

Clean cabbage with water, brush, cut lengthwise in half and shred into fine strips.

Peel the onions. Cut 1 onion in half and shred into strips.

Bring a saucepan 100 milliliters vegetable broth to a boil. Thyme, fennel, cabbage and onion strips then boil it and covered with a small heating about braise 15 minutes.

Meanwhile clean tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into slices.

Peel and chop garlic. Cut the remaining onion in half and dice small.

In a second saucepan 1 large spoon Heat olive oil. Garlic and onion diced and covered with a small heating simmer 5 minutes.

Pizza tomatoes give it, then bring to a boil, season with salt, pepper from the mill and paprika. Allow to cool slightly.

Remaining olive oil and remaining vegetable stock then boil in another saucepan.

Milk and flour until smooth in a bowl with a whisk. Slowly add the broth while stirring in oil mixture and then let boil again.

2 large spoon stir grated cheese under the liquid and allow to melt at a low heating. The cheese sauce with salt and pepper and rub lightly with nutmeg to.

Spread half the tomato sauce in a rectangular A (about 20x28 centimeter). 1 Location lasagne sheets on place, then spread 1/3 of the cheese sauce, then half of savoy cabbage on it.

In again give 1 layer lasagna sheets and the remaining tomato sauce. 1 more layer lasagna it put music and one after another 1/3 cheese sauce and remaining savoy distribute it.

With a last layer lasagna prove sheets underline remaining cheese sauce on it and distribute tomato slices over. Sprinkle remaining grated cheese on top and pepper. The cabbage lasagna in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake about 45 minutes.

Onion soup with gratinated cheese baguette bread

Ingredients for 2 meals

3 onions (about 200 grams)

2 red onions (about 130 grams)

1 small clove garlic

2 stalks of thyme

2 large spoons rapeseed oil

Salt and freshly ground pepper

1 pinch of sugar

130 milliliters of white wine

600 milliliters of vegetable broth

4 slices of baguette bread (preferably wholegrain)

75 grams Goat Gouda

The preparation

Peel the onions, cut in half and shred into fine strips. Peel and chop garlic.

Thyme clean with water, shake dry, pluck leaves and chop finely.

Heat the oil in a saucepan. Sauté onions and garlic in slow golden brown with moderate heating.

Onions with salt, pepper from the mill and sugar. Thyme.

Clear bulbs with white wine and let boil down to half. Broth pour it, then bring to a boil and cook for 25 minutes at moderate heating.

baguette bread slices impose goat Gouda and diagonally cut in half. In the heated, preheated oven at 220 ° C (fan 200 ° C, gas mark 3) on the oven rack 3 - bake 4 minutes. Giving soup in warmed plates and baguette with the baked cheese bread slices bring to the table.

Celery potato gratin with soy cream

Ingredients for 6 meals

1 clove of garlic

3 sprigs thyme

350 milliliters soy cream (or whipping cream)

Salt and freshly ground pepper

1 celeriac (about 500 grams)

3 potatoes (about 300 grams)

1 large spoon walnut oil

nutmeg

The preparation

Peel the garlic clove. Rub a baking dish (about 1.2 liters) with the garlic clove, then finely chop the toe.

Thyme clean with water, shake dry, pluck and chop the leaves.

Soy cream with garlic, thyme, salt and pepper from the mill.

Peel celery, clean with water and eventually into quarters. Clean potatoes with water and peel. Mince celery and potatoes into very thin slices and mix.

Put the potatoes and celery into the mold and sprinkle with walnut oil, salt and pepper. rub something nutmeg directly on the ingredients.

Soy cream pour over. The gratin in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) 45 - 50 minutes until golden brown bake.

floes Baked filet in carrots Coat

Ingredients for 2 meals

2 flounders fillets (about 130 grams)

2 big long carrot (about 180 grams)

½ small lemon

Salt and freshly ground pepper

2 large spoons rapeseed oil

The preparation

Squeeze the lemon and 1 large spoon Measure juice.

floes rinse and pat dry fillets. With citrus juice sprinkle with salt and pepper.

Clean, clean and peel with a peeler The Carrot with water.

Mince Now with a vegetable peeler carrot lengthwise into thin strips.

In each case more carrot strips slightly overlapping next to each other on the work surface.

The clod fillet it put and wrap the strips so that the fish is completely covered. Add salt and pepper.

Heat the oil in a nonstick skillet strong and fry the parcels it from both sides until crisp.

Place a piece of finished baking paper on a baking sheet, giving the Scholl pack it and the heated, preheated oven at 180 ° C (convection oven 160 ° C, gas mark 2 3) cook on the middle shelf level 10 for 15 minutes.

Serbian Rice meat with turkey, paprika vegetables and tomatoes

Serves 4 meals

500 grams of turkey breast

2 red peppers (about 400 grams)

2 onions

2 cloves of garlic

2 large spoons rapeseed oil

Salt and freshly ground pepper

1 small spoon paprika (sweetened)

1 small spoon paprika (rose sharply)

200 grams long-grain rice

2 large spoons of tomato paste

600 milliliters chicken stock

400 grams Pizza tomatoes (canned)

The preparation

Rinse turkey breast, pat dry and chop into 2 centimeter cubes.

Peppers into quarters, remove the seeds, clean with water and dice. Peel the onions and chop finely, Peel garlic and chop finely.

Heat oil in a heavy saucepan and brown the meat in strong heating. salt and pepper meat.

Add the onions, garlic and peppers in the saucepan and cook 1 more minute.

With paprika sprinkled rice and stir in tomato paste.

With broth and tomato pizza to fill and then bring to a boil. Cover and cook at medium heat up with repeated stirring for 20 minutes. meat free Serbian Rice with salt and pepper and bring even immediately on the table.

Ribbon pasta with radicchio salad in a creamy ham sauce

Ingredients for 2 meals

1 small head radicchio salad

2 small red onions

1 large spoon pine nuts

75 grams Salmon ham (no fat trim)

170 grams Pappardelle pasta

2 large tablespoons of olive oil

100 milliliters of dry white wine or grape juice

150 milliliters soy cream

½ lemon

Salt and freshly ground pepper

The preparation

radicchio salad with clean water, cut in half and remove the stalk. radicchio salad across shred into fine strips.

Peel the onions and chop into fine strips. toasting pine nuts in a dry frying pan golden yellow, let it cool on a plate.

Salmon ham in 1 centimeter wide strips crush. The pasta according to package directions in plenty of salted water until al dente.

Meanwhile, heat oil in a frying pan and sauté the onion strips in at medium heating in 4 minutes colorless. radicchio salad add and sauté 1 minute.

Pour white wine into the frying pan and let completely boil in 5 10 minutes.

give soy cream into the skillet and cook 2 minutes.

Ham and leave to cook 1 more minute. express lemon. cost the sauce with salt, pepper and 2 small spoon citrus juice once from.

Drain the pasta in a colander and mix with the sauce. With the pine nuts sprinkled bring to the table.

flame-cake with prosciutto and arugula

Ingredients for 8 meals (8 pieces)

400 grams of whole wheat flour

120 grams of ham (thin slices)

4 large tablespoons of olive oil (about 40 grams)

1 small spoon of black peppercorns

200 grams of cream cheese (13% fat)

40 grams rocket

Pinch of salt

The preparation

Add flour, oil, 250 milliliters of water and 1/2 small spoonful of salt in a bowl and knead with the kneading of kitchens blender to a smooth dough.

ready to roll out dough on a sheet of baking paper in size of the baking sheet. Pull on the baking sheet.

Peppercorns coarsely crush in a mortar.

Cream cheese with crushed pepper and a little salt together. Flame cake batter as with an underscore and the heated, preheated oven at 225 ° C (fan: 200 ° C, gas mark 3 4) bake on the bottom shelf plane about 12 minutes.

Meanwhile clean arugula with water and shake dry. Share ham into chunks.

flame cake take out of the oven tube, pull together complete blank parchment paper from the tray. In 8 serving pieces chop and top with ham and rocket.

Colorful coleslaw with smoked meat

Ingredients for 2 meals

½ small cabbage (about 400 grams)

2 small spoons hazelnut oil

1 bunch of arugula (about 80 grams)

1 bunch radishes (about 100 grams)

½ Biologically Orange

Salt and freshly ground pepper

2 big spoon planed hazel nut kernels (about 20 grams)

70 grams of smoking meat cuts

2 large spoons of sour cream (about 40 grams)

The preparation

clean white cabbage with water, brush and remove the stalk. Cabbage chop them in wide gaps, then planed on a vegetable slicer into thin strips.

In a bowl, add salt and add the oil to. Using your hands, knead about 10 minutes well to make the carbon soft. Then let soak 15 minutes.

Meanwhile clean arugula with water, spin dry and clean. Some leaves aside, crush the rest small.

Clean radishes with water, brush, chop into slices and mix with chopped arugula among the cabbage.

Squeeze the half orange, Measure 30 milliliters of juice and also give carbon. Add salt, pepper, mix well and again let steep 15 minutes.

golden brown hazelnuts in a frying pan without fat roast. chop meats into thin strips. Both mix with sour cream under the carbon. free again with salt and pepper once from, ornate scroll with rocket and bring to the table.

pointed cabbage Waldorf salad with pork

Ingredients for 2 meals

2 small red onions

½ small pointed cabbage (about 350 grams)

½ lemon

180 grams of yogurt (0.3% fat)

100 grams of lean milk curd

1 large spoon worcester sauce sauce

2 small green apples (about 400 grams)

4 pork medallions (about 70 grams)

½ small spoon fennel

30 grams of walnut kernels

1 large spoon of olive oil

Salt and freshly ground pepper

The preparation

Peel the onions and chop into very fine strips.

pointed clean coal, clean with water and the leaves crushing transverse to the ribs into very fine strips.

Mix onions and cabbage

Colorful vegetable soup with noodles

Vegetarian Nasi Goreng with scrambled eggs

sauce tofu meatballs with yogurt

Ham wrap bread "Hawaii"

Chorizo pasta with egg cream

Potato soup with poultry sausages

Oakleaf garden cress salad with bacon and blue cheese

Fried tofu mushroom vegetables in lettuce leaf

Kohlrabi gratin pasta with peas and courgettes

Chef's salad with cheese, ham and eggs

Pasta with lamb meatballs and eggplant, tomatoes and sultanas

Pea soup with small Cabanossi

Asparagus ham omelet with potatoes and parsley

Small meatballs in pita bread with mint cheese and crudités

polenta pizza

Stuffed turkey rolls in tomato sauce

Carrot kohlrabi gratin with herb quark

Tofu Vegetable saucepan with potatoes

Potato turnip vegetable casserole

Turkey turnip saucepan with star anise and turkey meat

Fish bolognese with vegetables

Corn salad with Swiss cheese and honey mustard dressing

Green beans vegetable pasta sauce with pesto and pine nuts

Sweet potato and coconut soup with chicken cubes fire sharp

Rocket salad with olive crostini and paprika vegetable vinaigrette sauce

Creamy mushroom soup with mushrooms, porcini mushrooms and thyme

Spicy mozzarella cheese pasta with sun dried tomatoes, oregano spice and pine nuts

Fruity chicken skewers with curry spice coriander yogurt

Baked rosemary potatoes with mushroom vegetables

Chicken pasta with sage and tomatoes

Fish fillets with almond crust on melted cherry tomatoes

Rice soup Greek style with lemon eggs Mix

clod fillet in orange sauce with rice and corn salad

Fried hake with wild rice and leek tomatoes

Spaghetti Carbonara la

Rice pudding with kiwi fruit sauce

Potato cheese pizza with sage and onions

Red white skewers with cherry tomatoes and mozzarella cheese

Lasagna with cream cheese

sauce Poached eggs with herb yoghurt

Chicken mushroom skewers with chilli spice oil

Stuffed small cucumber with tomato cream cheese

Spicy onion meatballs with potato salad

Stuffed peppers with herb rice

Oranges Tomato soup with cream rosettes

Foam omelet with spinach and sprouts

Pasta shells in tomato sauce with anchovies and marjoram

Roasted salmon fillets in mustard cream sauce

sauce Spicy fish cakes with orange tomato salsa

Turkey pepper steak in fine cream sauce

Sesame fish sticks with spicy cucumber salad

sauce Baked vegetable sticks with yogurt herbs

Creamy zucchini pasta with parmesan

Lukewarm pasta cucumber salad with fried shrimps

Vegetarian chili spice with bulgur and vegetables

Green fish curry spice with tilapia, romanesco vegetables and coconut milk

Filled baguette bread with paprika vegetable herb quark

Meatballs in tomato sauce

Cold avocado cucumber soup with seaweed caviar and yoghurt

Spicy fish vegetables saucepan with rice

Semolina pudding with berry sauce

Szeged turkey goulash with sour kraut and paprika vegetable

Thai mussel pot with coconut

Vegetable Sushi with nori seaweed

Tomato tuna pizza with black olives and basil

Pasta with spinach and cheese

Gnocchi zucchini skillet with cherry tomatoes and parmesan

Seafood Paella with saffron and vegetables

Corn paprika vegetable casserole Mexican style

Tuna pasta salad with dried tomatoes and arugula

Confetti Couscous with creamed vegetables

Stuffed lettuce leaves with chicken and green beans

Seafood pizza with fennel and orange

Tepid rice cakes with avocado cream

Black squid pasta with tomato and white wine

Strapper maximum with beef smoked meat

Fish cakes with potato salad