Der Beitrag Homemade hummus erschien zuerst auf kitchensplace.
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Even if this brownish dip is not the prettiest, it has been one of the most popular dips on the finger food buffet for some time. Hummus also refines delicious bowls or other oriental dishes with its fine, creamy taste. What should definitely not be missing in hummus is tahini – a sesame paste. You can either prepare these yourself by mixing sesame seeds with oil and pureing them finely. Alternatively, Tahini is also available in every organic market. You should also pay attention to the quality of the chickpeas used when preparing hummus. Either these are bought ready-cooked in the organic market (but then be careful not to contain any additives) or they are soaked in water in their natural and dry form for 12 hours and then boiled for about 2 hours. You can find out how to cook chickpeas yourself here: https://www.springlane.de/magazin/rezeptideen/hummus-selber-machen-grundrezept/
Prepare hummus quickly
In this recipe, I used pre-cooked chickpeas to simply save time. These are then pureed together with tahini, olive oil, water, lemon juice and fresh spices to a creamy mass. Your hummus is ready.
Nutritional Information per serving
Calories: 46 – Protein: 1g – Fat: 4g – Carbs: 2g
Homemade Hummus
Ingredients
- 200g chickpeas, ready cooked
- 1 clove of garlic
- 2 tsp tahini
- 1 lemon:5 tbsp olive oil
- 5 tbsp water
- salt, pepper
- Optional: cumin.
Directions
- Step 1 Puree the chickpeas together with the garlic clove, tahini paste, olive oil and water in a food processor or with a hand blender to a fine mass.
- Step 2 Juice one lemon and stir into the mass. Season everything with salt and pepper.
- Step 3 Stir in more water for a higher creaminess. Optionally refine with cumin.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Homemade hummus erschien zuerst auf kitchensplace.
]]>Der Beitrag Couscous salad with cucumber, raspberries and feta erschien zuerst auf kitchensplace.
]]>Couscous is well known and loved in oriental cuisine. It is often used in delicious stews made from vegetables or meat. It can also be combined with a delicious couscous salad. Whether for lunch in the office, as an accompaniment to fish and meat or as a small snack in between – this couscous salad is a delight with its wonderful freshness and the variety of colors. On top of that, it’s super light, quick to prepare and yet filling.
A couscous salad comes in many different and great combinations. My recipe combines creamy feta with fruity-fresh raspberries, juicy cucumber cubes, wonderful baby spinach and a note of mint. A little olive oil, salt and pepper complete the salad.
Nutritional Information per serving of Couscous Salad
Calories: 265 – Protein: 9g – Fat: 14g – 25g
Couscous Salat with cucumber, raspberries and feta
Ingredients
- 120g couscous
- 240ml water
- 1 tsp salt
- 1/2 cucumber
- 100g feta
- 100g baby spinach
- 100g raspberries
- 2 tbsp olive oil
- 1 squeeze lemon juice
- 1 sprig mint
- pepper
Directions
- Step 1 Boil the couscous briefly in salted water, stirring, and then let it stand for 5-10 minutes. Meanwhile, roughly peel the cucumber and cut into small cubes. Dice the feta as well. Wash the baby spinach and the raspberries
- Step 2 then mix the couscous together with 2 tablespoons of olive oil, the diced ingredients, the baby spinach and the raspberries. Chop the mint and stir it in. Season to taste with lemon juice and pepper. )
Der Beitrag Couscous salad with cucumber, raspberries and feta erschien zuerst auf kitchensplace.
]]>Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
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Vegetable casseroles are available in numerous variations. Tuber vegetables such as potatoes are often combined with cucurbits such as zucchini. Juicy tomatoes round off the combination of flavors. My vegetable casserole complements its flavors in an easy and simple way. For this casserole you will need:
- 200g potatoes, waxy
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 1 shallot
- 1 clove of garlic
- 1 teaspoon brown sugar
- Salt, pepper, nutmeg
- 2 tbsp olive oil
First the vegetables are cut: To do this, you peel the potatoes and cut them into 0.5 cm thick slices. Then cut the zucchini and tomatoes into 0.5 cm thick slices. These are then stacked like a fan in a baking dish. For this I layered 2 slices of zucchini with a slice of potato in the middle and a tomato again and again until I had at least 2 rows in my shape. These are then seasoned with salt and pepper and drizzled with olive oil. Then the casserole goes in the oven for about 50 minutes.
While the vegetables are cooking in the oven, take 2 mozzarella balls out of the refrigerator and bring them to room temperature. Then you cut it into fine slices, which are spread over the casserole after the first baking time. Then put the casserole back in the oven until the mozzarella is melted and lightly browned in some places.
Nutritional Information per serving of Vegetable Casserole
Calories: 156 – Protein: 15g – Fat: 6g – Carbs: 12g
Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella
Ingredients
- 200g potatoes, firm
- 300g zucchini
- 200g tomatoes
- 250g mozzarella, light
- 2 shallot
- 2 clove garlic
- 1 tsp brown sugar
- salt, pepper, nutmeg
- 2 tbsp olive oil
Directions
- Step 1 Peel the potatoes and cut into even slices (0.5-1cm thick) together with the zucchini and tomatoes
- Step 2 Dice the shallot and sauté in a pan with 1 tbsp olive oil. Sprinkle with 1 tsp brown sugar and caramelize lightly. Squeeze the garlic clove and add it.
- Step 3 Pour the shallots and garlic into a baking dish and cover the bottom with it.
- Step 4 Now layer the vegetables in the baking dish. To do this, always put a slice of zucchini, a slice of potato, a slice of zucchini and a slice of tomato on top of each other in this order, like a fan. Keep layering until all the ingredients are used up. Then season the vegetables with salt, pepper and nutmeg and spread 1 tablespoon of olive oil over the vegetables
- Step 5 Cover the casserole with aluminum foil and bake for about 50 minutes in the oven at 180 degrees O/U.
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Step 6
In the meantime, take the mozzarella out of the refrigerator and bring it to room temperature. Then cut it into even slices. After 50 minutes of baking, take the casserole out of the oven, cover with mozzarella and place in the oven for another 20 minutes until the mozzarella is lightly browned. If the vegetables are not cooked by then, simply put aluminum foil over them and leave them in the oven until everything is cooked.
Der Beitrag Vegetable casserole with potatoes, zucchini, tomatoes and mozzarella erschien zuerst auf kitchensplace.
]]>Der Beitrag Lamb’s lettuce with pomegranate vinaigrette erschien zuerst auf kitchensplace.
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Lamb’s lettuce is one of the classic winter salads, because lamb’s lettuce is in season in winter. It probably originates from Italy, but is also grown in Germany, especially in Baden Württemberg, North Rhine-Westphalia and Rhineland-Palatinate. It is prepared by washing it under cold water and then removing coarse roots. With only 21 calories per 100 grams, lamb’s lettuce is very healthy.
My favorite way to eat lamb’s lettuce is with a simple vinaigrette. Here, the perfect combination of sweet and sour flavors is key. That’s why I always use a 3:1 ratio of oil to vinegar for my vinaigrette, add some pepper and salt, and sweeten it with a little sugar. The fruity-fresh pomegranate seeds and the shallots round out this vinaigrette.
Nutritional information per serving of lamb’s lettuce with pomegranate vinaigrette
Calories: 136 – Protein: 1g – Fat: 14g – Carbs: 1,5g
Lamb's Lettuce with Pomegranate Vinaigrette
Ingredients
- 100g lamb's lettuce
- 1 shallot
- 3 tbsp. canola oil
- 1 tbsp. vinegar
- 1 tsp. sweetener (e.g. calorie-free sweetener)
- 50g pomegranate seeds
- salt, pepper
Directions
- Step 1 Wash the lamb’s lettuce and remove the roots
- Step 2 Cut the shallot into small cubes
- Step 3 For the dressing, mix 3 tablespoons of oil with 1 tablespoon of vinegar, season with salt, pepper and sweetness and add the shallots
- Step 4 Then mix the lamb’s lettuce and the pomegranate seeds with the dressing.
If you like, you can also find me here on Pinterest and pin the following picture!
Der Beitrag Lamb’s lettuce with pomegranate vinaigrette erschien zuerst auf kitchensplace.
]]>Der Beitrag Baked rosemary potatoes with garlic marinade erschien zuerst auf kitchensplace.
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In order for the potatoes to have an intense taste in the end, it is important to turn them carefully in the marinade and then lay them out on a baking sheet. It becomes particularly delicious when individual potatoes are still covered with pressed garlic, as it becomes crispy when baked. This ensures a nice chewing experience when consuming. You should also use fresh rosemary and put it finely chopped over the potatoes.
My rosemary potatoes go ideally with meat and vegetable side dishes or with a delicious salad. Look at you like in mine Recipe collection for more ideas.
Nutritional information per 100g
Calories: 158 – Protein: 2g – Fat: 9g – Carbs: 16g
Baked rosemary potatoes with garlic marinade
Ingredients
- 300g potatoes
- 3 tablespoons olive oil
- 2 cloves of garlic
- 1 sprig rosemary
- 0.5 teaspoon each salt, bell pepper, paprika powder
- 1 pinch nutmeg
Directions
- Step 1 Wash the potatoes and cut into quarters with the skin longways into wedges.
- Step 2 Mix the olive oil with the pressed garlic cloves, salt, pepper, nutmeg and paprika powder to a marinade. Finely chop the rosemary and add.
- Step 3 Now turn the potatoes in the marinade and place on a baking tray lined with baking paper.
- Step 4 Bake the potatoes at 160 degrees convection for about 30-40 minutes.
Der Beitrag Baked rosemary potatoes with garlic marinade erschien zuerst auf kitchensplace.
]]>Der Beitrag French style onion soup erschien zuerst auf kitchensplace.
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My recipe for French onion soup lists a handful of ingredients: onions, garlic, beef stock, soy sauce, butter, salt and pepper, some flour, and of course toasted bread and fresh cheese (young Gouda). The recipe is simple: first sweat the onion with garlic in butter, then deglaze with soy sauce and add the stock. Season everything with salt and pepper and bring to the boil until the onions are soft. If you like the onions firm to the bite, simply take the soup off the stove earlier. Finally, the bread is toasted and added to the soup together with the cheese. Some also rumor whether wine belongs in the original recipe. However, I left it out so that this soup can also be used as a fitness recipe. If you want, you can of course also use white wine instead of soy sauce for deglazing.
Because the soup is very filling, it is also ideal as a main course in a delicious menu or for everyday needs. The cheese melts in the warm soup and fills the stomach in combination with the toasted bread. The other ingredients of the soup have very few (or no) calories, so that the soup can even stay below 300 calories in the end – of course, depending on how much cheese it is allowed to be in the end.
If you are looking for more soup recipes, you can here like to look around.
Nutritional Information per serving of Onion Soup
Calories: 215 – Protein: 15g – Fat: 8g – Carbs: 21g
French style onion soup
Ingredients
- 4 onions
- 1 clove of garlic
- 5g butter
- 1 tbsp. soy sauce
- 750ml beef stock
- 100g grated cheese
- 4 pieces of toast
- salt, pepper
Directions
- Step 1 Cut the onions into rings, press the garlic and sauté together with the butter in a pot. Then deglaze with soy sauce.
- Step 2 Add beef stock to the onions and let everything boil for about 15 minutes until the onions are soft. Season with salt and pepper.
- Step 3 Toast the toast and cut into pieces.
- Step 4 Pour the soup into a bowl, add 25g of cheese at a time and add the toast.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag French style onion soup erschien zuerst auf kitchensplace.
]]>Der Beitrag Cheese leek soup erschien zuerst auf kitchensplace.
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For me, autumn also means soup time. That’s why I’ve decided to introduce more soup recipes over the next few weeks. You can then find them under the category “Soups”. This one is one of my favorite recipes: cheese and leek soup with mince. Especially on dark and cold autumn evenings, I find it simply cozy to eat a warm and delicious soup, preferably with fresh parsley and toasted rye bread.
Nutritional information per serving (300g):
Calories: 277 – Protein: 20g – Fat: 15g – Carbs: 15g
Käse-Lauch-Suppe mit Hackfleisch
Ingredients
- 500g Porree
- 1 Zwiebel
- 200g Rinderhack (fettreduziert)
- 75g Sahne
- 200g Schmelkäse light
- 1L Gemüsebrühe
- 2 EL Mehl
- Salz, Pfeffer, Olivenöl
Directions
- Step 1 Porree putzen und in Ringe schneiden. Die Zwiebel in Würfel schneiden.
- Step 2 Etwas Olivenöl in einem großen Topf erhitzen und das Hack darin anbraten. Mit Salz und Pfeffer würzen. Anschließend das Fleisch wieder heraus nehmen.
- Step 3 Im selben Topf jetzt Porree und Zwiebel anbraten. Mehl hinzugeben und alles mit der Gemüsebrühe ablöschen.
- Step 4 Die Suppe aufkochen lassen und 5 Minuten köcheln lassen. Anschließend den Schmelzkäse und die Sahne einrühren und das Hack hinzugeben.
- Step 5 Alles mit Salz & Pfeffer abschmecken.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Cheese leek soup erschien zuerst auf kitchensplace.
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