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pizza 4erlei sausage

Ingredients (for 2 persons): 300 g flour


1 / 2 cube yeast (21 g)

salt 3 tablespoons olive oil 1 onion

300 g tomatoes
2 stalks basil
2 stems oregano
2 stems thyme
2 packages mozzarella (a `125 g)
100 g four kinds of meat (eg sausages, mortadella, salami)
3 pepperoni
flour for rolling out
baking paper


Preparation:
give
flour into a bowl, press a depression. Yeast in 5 tablespoons lukewarm water, pour into the hollow. Stir in flour. Cover the warm place about 30 minutes. 1 pinch of salt, add 2 tablespoons oil, about 225 ml of lukewarm water to knead dough and smooth. 30 minutes to go. Onions into rings. Clean tomato in half, remove seeds, dice finely. Finely chop herbs. Heat 1 tablespoon oil, sauté onion, tomatoes and cook add 2 minutes. Season with salt, pepper and herbs. Mozzarella slice. Roll out dough on floured surface oval (25 x 32 cm). Place on a baking sheet with baking paper. Spread with tomato sauce. Sausage, mozzarella cheese to create. In a hot oven (stove: 200 ° C / Fan 175 ° C / Gas: Level 3) about 20 minutes. Top with pepperoni.

Per serving: 900 calories

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Mocha Eggnog Cake

Ingredients (for about 16 pieces):

6 eggs 150 g sugar

1 package vanilla sugar 100 g flour

100 g cornstarch 1 teaspoon baking powder

1000 g whipping cream 6 sheets gelatin

200 ml icing sugar 2 tablespoons eggnog

4 tsp instant coffee
chocolate coffee beans for decorating
1-2 teaspoons cocoa
baking paper


Preparation: Separate eggs

. Egg yolks, sugar, vanilla sugar beat until creamy. Beat egg whites until stiff, fold. Flour, starch, baking powder, to seven fold. Springform (26 cm) occupy the bottom with parchment paper. Mass fill. In a hot oven (stove: 200 ° C / Fan 175 ° C / gas mark 3) 20-25 minutes until cool. Ground share twice, cake ring put around the bottom. 600 g cream until stiff. Soak gelatin, 4 leaf express dissolve, mix with some cream. In other stir cream. Stir in eggnog and sugar. Half of the whipped cream spread it on the floor. Second floor on top. Remaining cream to highlight. Third floor on top. Ca. 1 hours cool. Coffee, mix 1 tablespoon hot water. 400 g cream and coffee until stiff. express residual gelatin dissolve, with 2 tablespoons cream mix, stir in remaining cream, brush cake with 2 / 3 of it. Cake with remaining cream and mocha beans decorate. 1 hours cool. Dust with cocoa.

Per serving: 360 calories

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fried vegetable skewers

Ingredients (serves 4): 250 g

Magerquark
2-3 tablespoons of mineral water per
2 stems parsley, thyme and parsley
2 eggs 90g flour

1 / 4 l dry white wine 2
romaine lettuce hearts 1 bunch radishes

3 tablespoons vinegar 3 tablespoons instant

vegetable stock 1 pinch sugar salt

black pepper 1 tablespoon olive oil

250 g mushrooms 2 yellow peppers

2 zucchini Stir


Quark with the mineral water: 32 red cherry tomatoes

1 l oil for frying 16 wooden skewers


preparation. pluck the herb leaves from the stems, chop stir in the cheese. Eggs, flour and wine and stir until smooth. Let the dough rest. Wash and cut lettuce into strips. Radishes and quarter them. Mix the vinegar and broth, season with sugar, salt and pepper. Including oil strike. Clean mushrooms and clean. Bell pepper into quarters, brush and cut into pieces. Wash tomatoes, dry cloth. Vegetables alternately on skewers and pull it through the batter. Heat oil in a saucepan. Skewers portions fry it. Romaine lettuce and radish mix with the vinaigrette. Vegetable skewers, lettuce and cheese on plates.

Per serving: 370 calories

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bake with meatballs

Ingredients (4 servings): 1 slice of toast



1 onion 400 g mixed Hack

salt pepper 1 tsp mustard


paprika and pepper 1 egg 2
el oil
200 g long grain rice
25 g butter
25 g flour
350 ml vegetable stock
100 g whipped cream
50 g cream cheese
g sugar
75 Gouda
1 can of sweet corn (425 ml)
2 tomatoes
75 g of frozen young
fat peas Soak bread in water


: for the form

preparation. Chop onions finely. Minced meat, squeezed bread, onion, salt, pepper, mustard, pepper and egg and knead, form small balls of it. Heat oil, fry the meatballs for 6-8 minutes turning it under. cook rice in boiling salted water according to package directions. Heat the fat. Dust with flour, fry, then stir in broth and cream, bring to a boil while stirring. Cream cheese, stir. Season with salt, pepper and sugar. Gouda rub. Drain corn. Clean tomato, cut into slices. Mix with rice, meatballs, corn and peas. In a greased baking dish Give pour sauce, sprinkle with cheese. Bake in preheated oven (electric oven: 200 ° C / Fan 175 ° C / gas mark 3) for about 20 minutes of baking.

Per serving: 870 calories

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pasta with mushroom cream

Ingredients (serves 4):


1 onion 300 g mushrooms 130 g diced bacon

25 g butter 25 g flour

300 ml vegetable broth (instant)
200
g cream 400 g noodles 1 bunch parsley
salt

40 g Parmesan


Preparation: Chop the onion

fine. Clean mushrooms and cut in half. Bacon in a large frying crispy miss. Add onion and mushrooms, fry vigorously. Add fat and melt in the pan. With flour and fry. Pour broth and cream while stirring. Ca. Simmer 5 minutes. cook pasta in salted water according to package directions. Parsley flakes, with a few for garnish, finely chop. Parmesan plane. Drain the pasta, drain and add to the parsley to the sauce. Sprinkle with Parmesan cheese and garnish with the parsley.

Per serving: 710 calories

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sprouts soup

Ingredients (serves 4): 750 g Brussels sprouts


300 g floury potatoes
1 medium onion 1 tablespoon oil

2 tablespoons instant vegetable broth
2 slices rye and whole wheat bread
2 tablespoons sliced hazelnuts
1 tablespoon butter
few stems of thyme
200 g cream cheese
salt
black pepper
nutmeg


Preparation:

sprouts clean, remove some outer leaves and set aside. Florets in half. Peel potatoes and cut into pieces. Dice the onion. Oil in a large saucepan, sauté onions in it. Pour 1 liter of water. Brussels sprouts leaves for 2-3 minutes, blanch it, skim with a slotted spoon and rinse with cold. Potatoes and Brussels sprouts to admit, boil and stir in broth. Cover and cook about 20 minutes. Bread cubes. Nuts in a frying pan until golden brown remove. Heat the fat, fry bread is in turn, drain on paper towels. Chop the thyme. Cheese to the soup and puree everything fine. Season with salt, pepper and nutmeg. Soup to nuts, croutons, sprouts leaves and thyme sprinkled serve. Serve with whole grain bread.

Per serving: 300 calories

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arugula-radicchio salad

Ingredients (serves 4): 150-200 g

arugula (2-3 Confederation)
2-3 heads radicchio salad (a `200 g)
200 g blue seedless grapes
50 g walnuts 30 g Parmesan cheese

5 tablespoons cider vinegar
salt pepper

sugar 4 tablespoons oil



Preparation: Cut

Raukestiele. Drain Rough Wash and drain. Remove outer leaves of the radicchio. Radicchio into quarters, remove the stalks and cut the lettuce into strips. Wash grapes, drain and pick from the stems. Grapes in half. Nuts in a frying pan until golden brown, can be cool on a plate and. Then chop coarsely. Parmesan cheese into very thin slices plane. Salad, grapes and nuts mix. Mix the vinegar with salt, pepper and sugar. Including oil strike. Mix with the salad. Just before serving, sprinkle with the Parmesan cheese. Whole grain baguette.

Tip: Tasty this: Small goat cheese medallions with honey drizzle, sprinkle with thyme leaves and au gratin in the oven.

Per serving: 250 calories

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tartlets with Feta-Käse

ingredients (for 6 pieces):

6 slices of frozen puff pastry (a `45 g)
3 red onions
200 g feta cheese
75 g black olives (pitted ) 1 sprig rosemary

125 g sour cream salt

dried crushed chili
1 egg yolk 1 tablespoon black sesame seeds

chili peppers and rosemary to garnish


Preparation:

The puff pastry slices side by side and easily thaw. Peel onions, cut into rings. Crumble the feta cheese, chop the olives. Rosemary leaves from the branch strips and finely chop. Prepared ingredients, sour cream, salt and chili mix. Tartelettförmchen (100 ml) with cold water rinse. 1 each pastry disc into place. Filling distribute it, fold overhanging pastry edges to the inside. Brush with beaten egg, sprinkle with sesame seeds. Bake in preheated oven (electric oven: 225 ° C / Fan 200 ° C / gas mark 4) Bake 15-20 minutes on the bottom rail. Garnish with chili and rosemary.

Per piece: 360 calories