Göbel Verlag



Dannihas quoted2 years ago
Courgette fritters
with carrots and a yoghurt dip

Preparation time: approx. 15 minutes (plus frying time)
Per serving approx 268 kcal/1122 kJ
17 g P, 16 g F, 10 g CH
Serves 4
1 tbsp lemon juice
5 tbsp chopped mixed herbs
250 g plain yoghurt
400 g courgettes
300 g carrots
½ bunch of coriander
6 eggs
75 ml milk
2 tbsp olive oil
1 Mix the lemon juice and herbs into the lassi, and season to taste with salt and pepper. Put in a cool place until served.
2 Wash and roughly grate the courgettes. Peel the carrots and grate finely. Wash, shake dry and finely chop the coriander.
3 Beat the eggs with the milk and coriander, fold in the grated vegetables and season to taste with salt and pepper.
4 Heat the olive oil in a frying pan. Make vegetable fritters from the mixture, fry on both sides until crispy. Serve the vegetable fritters with the lassi dip.
Dannihas quoted2 years ago
Cheese and leek

Preparation time: approx. 30 minutes (plus cooking and baking time)
Per serving approx. 840 kcal/3518 kJ
34 g P, 66 g F, 28 g CH
Serves 4
1 onion
2 leeks
80 ml olive oil
50 g butter
butter for greasing
125 g plain flour
½ tsp baking powder
3–4 eggs
200 g sour cream
300 g sheep's cheese
125 g grated Gruyère
4 tbsp chopped parsley
black olives for garnishing
1 Peel the onion and cut into rings. Trim and wash the leeks, then cut into rings.
2 Heat the olive oil and butter in a pan, and fry the onion and leek in it at a low temperature for about 10 minutes. Remove from the hob and allow to cool.
3 Pre-heat the oven to 180 °C (Gas Mark 4, fan oven 160 °C). Grease a springform tin 24 cm in diameter. Mix the flour and the baking powder in a bowl.
4 Mix the eggs, sour cream, sheep's cheese and
Dannihas quoted2 years ago
Romanesco cannelloni
with leek and carrots

Preparation time: approx. 30 minutes (plus baking time)
Per serving approx. 385 kcal/1612 kJ
21 g P, 18 g F, 33 g CH
Serves 4
300 g Romanesco broccoli
300 g carrots
1 leek
2 tbsp olive oil
100 g sour cream
2 eggs
lemon juice
2 tbsp butter
3 tbsp plain flour
500 ml milk
butter for greasing
200 g cannelloni
100 g grated cheese
4 tsp chopped chives
1 Wash and dry the Romanesco and divide into little florets. Wash and peel the carrots and dice finely. Wash and dry the leek and cut into fine strips.
2 Heat the oil and sauté the vegetables in it whilst stirring for about 5 minutes. Remove from the hob and mix with sour cream and eggs. Season to taste with salt, pepper, nutmeg and lemon juice.
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