Naumann

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
salt
pepper
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.

Cheese and leek
flan

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
salt
pepper
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

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
salt
pepper
nutmeg
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.

150 g carrots
150 g celery stalks
2 hearts of romaine lettuce
1 apple

Serves 4
2 large, firm tomatoes
2 green peppers
3 carrots

Gourmet frisée salad
with Gorgonzola and walnuts

Fennel and carrot salad
with wholemeal bread, toasted

800 g small red ­beetroot (jar)
300 g sweetcorn (jar)
200 g peas (tinned)

Chanterelle gratin
with aubergine, leek and to

Poacher’s mushrooms
with parsley roots