Bread filled with cheese
Ingredients
1 loaf of bread
1 package of
cheese
4 garlic cloves
5 spoons of olive oil
herbs
salt!
pepper
Preparation
1. Cut the bread crossways. Put cheese in the cuts.
2. Press the garlic cloves, cut the herbs and mix it with the olive oil.
3. Put the mixed oil above the bread and flavor it with salt and pepper.
Put it into the warm oven (200°C) für 25 minutes.
Rosmary
potatoes with wild garlic yoghurt and vegetable stir-fry
Ingredients
1600 g potatoes (of the mealy kind)
10 ts (table spoons) olive oil
2 pinches of salt
1 ½ teaspoons pepper
3 teaspoons dried rosemary
Baking parchment
Instructions for cooking
preparation:
appr. 20 min. /
cooking time:
appr. 30 Min. /
difficulty: simple
Wash the potatoes and cut them into wedges. In the meantime pre-heat the
oven to 200°C. Sprinkle the olive oil over the wedges to work on the
potatoes for appr 7 minutes. Spread the wedges on a baking tray which is
laid out with baking parchment. Spread the seasoning evenly on the
potato wedges.
Bake for 25 to 30 minutes. Check the texture of the wedges before
serving. Important hint: Pre-boiling of the potatoes will reduce the
baking time to appr. 15 minutes.
Accompaniment:
wild garlic
yoghurt
1 l Greek Yoghurt
Frozen wild garlic or Pesto
1 lime or lemon
salt and pepper
oil
Season the yoghurt with lime/lemon and oil, add salt and pepper
according to taste. Chop the wild garlic and add to the mixture. Stir or
blend well for a smooth texture.
Vegetarian
vegetable stir-fry (gluten-free)
Ingredients
appr. 6 peppers (red, yellow, green)
250 g cherry-tomatoes
200 g Tofu (marinated)
200 g Feta cheese
Olive oil
salt and pepper
Rosemary (garlic acc. to taste)
Preparation:
Chop the rosemary and mix with olive oil, salt and pepper. Wash the
peppers, remove the seeds and cut in stripes. Wash the tomatoes. Cube
the Feta cheese and tofu.
Mix the vegetables, tofu and Feta with the herbal oil and spread evenly
on a baking tray. Bake for 20 to 25 min at appr. 180°C. The vegetables
should be firm to bite.
Cold
cucumber soup
Ingredients
4 cucumbers
1500 ml natural yoghurt
4 cloves of garlic (if you like)
4 ts (table spoons) chopped mint
6 ts olive oil
500 ml icy water
white pepper
ice cubes for serving
fresh mint leaves for decoration
Preparation
working time:
appr. 20 min,
cooling time:
appr. 2 hours.
/
Grate
the cucumbers into a sieve, add one teaspoon of salt, stir and let them
drain. Put the drained cucumbers into a large serving bowl and add
yoghurt (garlic), mint and olive oil. Cover the boil and allow for 2
hours to cool down in the fridge.
Just before serving add icy water in order to obtain a creamy texture.
Season with salt and pepper. Serve with ice cubes and some mint twigs as
decoration.
Quick raspberry
dessert
Ingredients for 24 persons
Ingredients for 32 persons
750 g Quark (curd cheese) 1000 g
Quark (curd cheese)
600 ml
cream 800
ml cream
600 g fresh cheese
800 g fresh cheese
200 g
sugar
270 g sugar
6 packets Vanilla sugar 8
packets Vanilla sugar
750g raspberries (frozen)
750g raspberries (frozen)
For the covering
For the covering
6 ts (table spoons) butter 8
ts (table spoons) butter
4 ts
sugar
5 ½ ts sugar
300 g almond slices
400 g almond slices
Preparation
time:
appr. 15 min.
Whip the cream. Mix curd, fresh cheese, sugar and vanilla sugar. And
fold in with the whipped cream.
Put in layers:
Cream – raspberries (frozen)– cream
For the covering:
Melt the butter in a pan, add almonds and sprinkle sugar on top
Caramelize at moderate heat and allow to cool. Add the almonds on the
top and decorate with another frozen raspberry.
Serve immediately.