Der Beitrag Sweet potato soup with carrots erschien zuerst auf kitchensplace.
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There are many high quality nutrients in sweet potatoes. They are a good source of minerals and vitamins because manganese, copper and iron are abundant in this tuber. There are also vitamins C, B2, B6 and E as well as biotin and high-quality fiber. It is not without reason that sweet potatoes are very popular with athletes, as they provide high-quality carbohydrates compared to normal potatoes and optimally support the body in metabolism.
Together with the carrots, this recipe for my delicious sweet potato soup makes a wonderfully simple, light and creamy soup recipe. Perfect for preparation, as a starter for a menu or just like that!
Nutritional Information per serving
Calories: 156 – Protein: 6g – Fat: 3g – Carbs: 30g
Süßkartoffelsuppe mit Möhren
Ingredients
- 2 mittelgroße Süßkartoffeln
- 2 Möhren
- 1 Zwiebel
- 1 Knoblauchzehe
- 750-900ml Gemüsebrühe
- 2 TL Creme leicht
- Salz, Pfeffer, Muskat
- optional geröstetes Brot
Directions
- Step 1 Die Süßkartoffel schälen und in Stücke schneiden. Die Möhren ungeschält in Stücke schneiden. Alles in Salzwasser kochen, bis sie weich sind.
- Step 2 Die Zwiebel und Knoblauch würfeln und in einem Topf leicht anschwitzen.
- Step 3 Die Süßkartoffeln und Möhren abschütten und zu den Zwiebeln und dem Knoblauch geben. Gemüsebrühe hinzugeben und kurz aufkochen lassen.
- Step 4 Den Topf vom Herd nehmen und alles mit einem Pürierstab fein pürieren. Mit Salz, Pfeffer und Muskat abschmecken.
- Step 5 Die Suppe servieren und jeweils 2 TL Creme leicht unterrühren. Optional noch etwas geröstetes Brot beilegen.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato soup with carrots erschien zuerst auf kitchensplace.
]]>Der Beitrag Apple roses made from puff pastry erschien zuerst auf kitchensplace.
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For four apple roses you need the following ingredients:
- 2 apples with red skin
- 1 puff pastry (e.g. from the refrigerated shelf)
- 4 teaspoons each of apricot jam, brown sugar and cinnamon
- 1 lemon
The preparation
At the beginning you cut the apples into fine and even slices (ideally 0.5 cm) and place the slices in a bowl filled with water. Add the juice of a lemon to the water. The lemon juice prevents the apples from turning brown once they are cut open. Now put the bowl with the apples and the water in the microwave over medium heat for 2 minutes, so that the apples become soft and can be bent more easily afterwards. Then you take the puff pastry out of the refrigerator and use a pizza roller to divide it into four pale-sized lanes.
Next, coat the puff pastry sheets with 1 teaspoon of jam and sprinkle 1 teaspoon of brown sugar and 1 teaspoon of cinnamon over the sheets. The jam will later give your apple roses a fruity and fresh taste and ensure that the puff pastry does not get too dry when baking. Cinnamon and sugar round off the taste and go perfectly with the apples.
Then you take the soft apple slices and place them with the round edge facing outwards in a fan-like manner on the long side of the puff pastry sheet. You should make sure that, firstly, they are not too close to the edge and, secondly, that they touch each other lightly. In the end you will get a rosy result.
Now it’s time to get canned: The puff pastry sheets with the apples are now folded up and rolled up so that the protruding apple edges are formed into a rose. To do this, fold the free puff pastry over to the apple slices and cover the apple slices with the puff pastry. Then you roll it up into a rose. You can do this by carefully rolling the strips from one end to the other, making sure that the individual apple slices do not fall out.
After you have finished rolling up all of the apple roses, you will receive fine puff pastry roses that are baked in a muffin pan. Now a final tip: if the apple roses have been rolled up, they look a bit squashed at first. So that the apple roses rise nicely during baking and become a blooming rose, you carefully push the apple slices outwards and use them to open the rose. Make sure that the apple slices don’t bend over or fall out. Ideally, you put the apple roses in the refrigerator again beforehand so that the puff pastry stays nice and firm.
Finally, the apple roses are baked in the oven at 160 degrees O / U for about 30-40 minutes.
Nutritional information per apple rose
Calories: 324 – Protein: 4g – Fat: 16g – Carbs: 41g
Apple Roses made from Puff Pastry
Ingredients
- 1x puff pastry
- 2 red apples
- 4 tsp apricot jam
- 4 tsp brown sugar
- 4 tsp cinnamon
Directions
- Step 1 Divide the apple and remove the core. Then put the apples with the cut side on the board and cut into thin slices. Collect the apple slices in a bowl of warm water and add a dash of lemon juice.
- Step 2 Roll out the puff pastry and divide it into 4 equal-length sheets.
- Step 3 Spread the puff pastry sheets each with 1 tsp. jam and spread 1 tsp. brown sugar and 1 tsp. cinnamon on each sheet.
- Step 4 Then lay out the apple slices on the puff pastry sheets in such a way that the round edge of the apple slightly peeks over one edge side of the puff pastry. The apples should overlap slightly
- Step 5 Finally, fold the sheets in half along the uncovered end so that the apples are lightly covered. Then roll up the puff pastry from one side to the other so that small roses are formed.
- Step 6 Place the roses in a muffin tin and bake for about 40 minutes in the oven at 160 degrees O/U.
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Step 7
Tip: To make the roses easier to roll, it is recommended to heat the apples in a water bath in the microwave beforehand so that they are easier to bend afterwards.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Apple roses made from puff pastry erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi in creamy mushroom sauce erschien zuerst auf kitchensplace.
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Whether homemade or from the cooling shelf: Gnocchi taste really good when they are lightly roasted in a pan until they shimmer golden brown. This gives you a crispy skin with a soft core. Meanwhile, the sauce is prepared in a separate pan by frying a chopped onion with mushrooms and deglazing with vegetable stock (or, for gourmets, with white wine). Then some rice cream is stirred in and seasoned with spices. Of course, the freshly grated Parmesan should not be missing, which makes the consistency of the sauce even creamier and contributes to a spicy aroma. Finally, the gnocchi are folded in again and combined with the sauce. They are particularly nice to look at, garnished with fresh herbs in a fine bowl. Bon Appetit!
Nutritional Information per serving of Gnocchi
Calories: 583 – Protein: 18g – Fat: 19g – Carbs: 84g
Gnocchi in mushroom cream
Ingredients
- 500g gnocchi
- 300g mushrooms
- 1 onion
- 250ml vegetable stock
- 250ml rice cream (or other cream)
- 1/2 teaspoon mustard
- 30g parmesan
- fresh parsley
- Salt, pepper, nutmeg
- Oil for the pan
Directions
- Step 1 Lightly toast the gnocchi in a pan with a little oil until they are golden brown. Cut the mushrooms into fine slices or pieces, dice the onion and fry in another deep pan. Deglaze with the vegetable stock and simmer for 10 minutes.
- Step 2 Stir the cream into the sauce and mix with a little mustard.
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Step 3
Grate the parmesan and stir into the sauce until it has dissolved. Season everything with salt, pepper, nutmeg and chopped parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi in creamy mushroom sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Greek Salad erschien zuerst auf kitchensplace.
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I like to think back to the late summer of 2018, when I was allowed to explore the island of Crete for almost 3 weeks. By the way, I can absolutely recommend this destination. There you will find fantastic beaches and lots of things to see. A Greek farmer’s salad became something of my staple on this holiday, because it was available everywhere – super fresh, for little money. Whether at the beach hut for lunch, in the small tavern for dinner or homemade in the apartment: This salad is one of my favorite memories of this vacation.
Components of a Greek farmer’s salad
The beauty of this salad is its simplicity and the great combination of fresh flavors, because a Greek farmer’s salad consists of fresh cucumbers and tomatoes, refined with red onions and olives, enriched with green peppers and topped with fresh Greek sheep’s cheese. There is just a little olive oil, lemon juice, salt and pepper.
If you are looking for other salads, have a look around one of my “Salads” category.
Nutritional Information per serving
Calories: 388 – Protein: 11g – Fat: 36g – Carbs: 6g
Greek Salad
Ingredients
- 200g cocktail vine tomatoes
- 1/2 cucumber
- 1 green bell pepper
- 1 red onion, 60g black olives
- 90g Greek feta
- 3 tablespoons olive oil
- juice 1/2 lemon
- salt, pepper, oregano
Directions
- Step 1 Cut the cucumber and bell pepper into fine cubes. Quarter the tomatoes. Cut the onion into rings. Put everything together with the olives in a bowl and mix.
- Step 2 Put in the feta with 1 tablespoon of olive oil and season with oregano.
- Step 3 For the dressing, mix 2 tablespoons of olive oil with salt, pepper and the juice of 1/2 lemon and pour over the salad.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Greek Salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
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Bulgur is made from wheat. Therefore everyone with a gluten intolerance should prefer mine Recipe collection look around for another great recipe.
But now to the bulgur: Bulgur is ground and is therefore an extremely digestible wheat. The wheat semolina contains various B vitamins as well as vitamin E and the minerals calcium, magnesium and phosphorus. During preparation, it is only boiled briefly with hot water and then swells in peace. With 350 calories per 100g it is very nutritious, but it also keeps you full for an incredibly long time and is great for a diet or a conscious diet.
In combination with roasted sweet potatoes, rocket and juicy pomegranate seeds, this bulgur salad gives off an explosion of different flavors. The sweet potato is sweet, the rocket is crunchy and the pomegranate seeds are fresh and slightly sour. With a little lemon juice and soy sauce, these flavors are combined into a delicious salad. As always, you can see the exact recipe at the end of this article.
Nutritional information per serving:
Calories: 343 – Protein: 9g – Fat: 10g – Carbs: 56g
Bulgur Salad with Sweet Potato, Arugula and Pomegranate
Ingredients
- 1 cup bulgur
- 1 handful arugula
- 300g sweet potato
- 1/2 pomegranate
- 1 tbsp olive oil
- 3 tbsp soy sauce
- juice 1/2 lemon
- salt, pepper, paprika seasoning
Directions
- Step 1 Boil the bulgur in a pot with 1.5 cups of water and then let it swell. Cut the sweet potato into cubes and fry in a pan with olive oil. Season with salt, bell pepper and paprika
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Step 2
Collect the seeds of the pomegranate and roughly chop the arugula. Then mix all the ingredients in a bowl and mix with soy sauce and lemon juice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
]]>Der Beitrag Risotto with mushrooms erschien zuerst auf kitchensplace.
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Wonderfully aromatic, wonderfully creamy, refined with fresh mushrooms and spicy Parmesan – this is how my recipe for this risotto can be described in just a few words. And you only need a few ingredients: First and foremost, of course, high-quality risotto rice, a small onion, fresh organic mushrooms, vegetable stock, butter, Parmesan and of course salt and pepper.
Properly prepare risotto with mushrooms
The secret of cooking risotto is firstly to use the right rice and secondly to provide the risotto with liquid over and over again during a cooking time of approx. 30 minutes, which is gradually reduced and the rice binds to a creamy mass. It is important here that the rice does not float in a cold broth, but that the broth is already warmed up and only added in the amount that just covers the rice in the pot. Then all you have to do is stir, stir, stir until all of the broth has boiled away.
As always, you will find the exact recipe for my risotto with mushrooms at the end of this article. If you are looking for more risotto recipes, have a look here around.
Nutritional Information per serving
Calories: 404 – Protein: 10g – Fat: 15g – Carbs: 58g
Risotto with Mushrooms
Ingredients
- 130g risotto rice
- 100g mushrooms
- 1 tbsp vegetable oil
- 500ml vegetable broth
- 1 onion
- 10g butter
- 20g parmesan
- salt, pepper, lemon juice
Directions
- Step 1 Finely chop the onion and slice the mushrooms. Heat a pot with 1 tablespoon of vegetable oil and sauté the onion. Then add the rice and mushrooms and sauté briefly. Deglaze with vegetable broth (optionally white wine) until the mixture is just covered
- Step 2 Cook the rice for about 30 minutes. Once all the broth has boiled away, add the butter, Parmesan cheese and lemon juice to the risotto and season with salt and pepper.
Der Beitrag Risotto with mushrooms erschien zuerst auf kitchensplace.
]]>Der Beitrag Green Buddha Bowl erschien zuerst auf kitchensplace.
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When people talk about a Buddha Bowl, they usually mean a so-called bowl (deep bowl) that is filled with carbohydrates, proteins, fruits and vegetables to make a balanced and sustainable meal. The basic ingredients of this bowl are mostly gluten-free carbohydrates such as potatoes or rice, vegetarian proteins such as tofu or chickpeas, vegetables in all shapes and healthy sauces and dips. In total there are dozens of different variations of these bowls. The nice thing about these dishes is that there are absolutely no limits to your own creativity and appetite. The only thing that matters is the balanced distribution of all nutrients.
Mainly green foods are used for my Green Buddha Bowl. As a basis, you need a serving of bulgur as well as baby spinach, avocado, edamame, grapes and chickpeas. The whole bowl is topped with a good portion of my homemade one Hummus . As always, you can find out the exact recipe at the end of this article.
Nutritional information per Buddha Bowl
Calories: 381 – Protein: 16g – Fat: 15g – Carbs: 45g
Green Buddha Bowl
Ingredients
- 50g bulgur
- 75g water
- 20g baby spinach
- 30g edamame
- 30g grapes
- 10g parmesan
- 30g avocado
- 15g hummus
- 20g chickpeas
- salt
Directions
- Step 1 Boil the bulgur briefly in salted water and then let it swell for 10 minutes. Meanwhile, heat the edamame also in salted water and grate the Parmesan
- Step 2 Drain the bulgur and let cool briefly. Cut the avocado into fine strips and wash the spinach and grapes.
- Step 3 Drain the edamame. Then arrange the bulgur with the remaining ingredients in a bowl and sprinkle with Parmesan.
Der Beitrag Green Buddha Bowl erschien zuerst auf kitchensplace.
]]>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 lasagna with carrots, leek and bechamel erschien zuerst auf kitchensplace.
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Lasagne is a popular casserole dish, especially with Italians around the corner or on a cooking evening for two. The problem with original Italian lasagna: It is so powerful that you hardly dare to eat a second piece. With this recipe for a vegetable lasagna, I’ll show you how you don’t have to do without lasagna and can even eat more than one piece of it.
For this filling of the vegetable lasagna you need a large bunch of carrots, a stick of leek, an onion, fresh garlic, some cane sugar, vegetable broth and chopped tomatoes as well as fresh spices and herbs. That means in plain language: No fatty meat, but fresh and healthy ingredients. No wonder that a piece of this lasagna has just 260 calories! Even though there is a spicy bechamel under the crunchy mozzarella. That’s why I recommend adding a small side salad to the lasagna, such as Lamb’s lettuce to reach. This is the perfect way to round off your dish. And now I just say: Let’s go for the vegetables!
Nutritional information per serving of vegetable lasagna (200g)
Calories: 441 – Protein: 16g – Fat: 7g – Carbs: 39g
Vegetable lasagna with carrots, leeks and bechamel
Ingredients
- 10 carrots, peeled
- 200ml vegetable broth
- 9 lasagna sheets (approx. 160g)
- 1 tbsp. cane sugar
- 1 leek
- 1 onion
- 1 clove of garlic
- 1 can of chopped tomatoes with basil
- 1 mozzarella
- salt, pepper, Italian herbs
- olive oil for the pan.
For the béchamel: - 15g butter
- 1 tablespoon flour
- about 200ml milk
salt, pepper, nutmeg
Directions
- Step 1 Peel and slice the carrots. Cut the leek into slices. Finely dice the onion and garlic. Then sauté the onion and garlic in a pan and shortly after add the carrots and caramelize with cane sugar
- Step 2 Add the leek to the pan and lightly sauté everything. Then deglaze with vegetable broth and boil briefly until the liquid has slightly evaporated. Then add the tomatoes and stir. Season with salt, pepper and Italian herbs and simmer.
- Step 3 Meanwhile, for the bechamel, melt the butter in a saucepan, stir in the flour and pour in milk. Bring the sauce to the boil, stirring. Add as much milk until the desired consistency is reached (should not be too liquid). Then season with salt, pepper and nutmeg and set the pot aside
- Step 4 Now layer the lasagna: In a baking dish, first spread some of the vegetable filling on the bottom so that it is covered (not too thick!) Then lay out the first layer of lasagna sheets. Cover them again with vegetables and spread half of the bechamel on the vegetable layer. Then layer lasagna sheets and vegetables again. Repeat until the vegetables are used up. Spread the rest of the béchamel on the last vegetable layer
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Step 5
Now bake the lasagna for about 20 minutes in the oven at 180 degrees O/U, so that the béchamel cover hardens slightly. Then take the lasagna out of the oven, top with mozzarella and finish baking for another 20 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Vegetable lasagna with carrots, leek and bechamel erschien zuerst auf kitchensplace.
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