Casserole with three kinds of cheese sprinkles

For 4 servings
  • 50 g Mozzarella
  • 50 g Parmesan (piece)
  • 50 g Pecorino (alternatively Cheddar or Appenzeller)
  • 75 g soft butter
  • 125 g flour
  • 1 egg yolk
  • salt, sweet paprika, pepper, Sugar
  • 1 Onion
  • 2 Carrots
  • 1 (approx. 200 g) Zucchini
  • 350 g Broccoli
  • 400 g mixed hack
  • 1 EL Oil
  • 1 EL Tomato paste
  • 75 g Cherry tomatoes
  • 100 g baby salad mix
  • 100 g rocket
  • 1 red peppers
  • 3 EL Lemon juice
  • 100 g Herbs (e.g. B. parsley and chives)
  • 150 g whole milk yoghurt
  • 150 g Lean quark
  • 100 g Whipped cream
75 minutes
very easy
1.
Finely dice the mozzarella, finely grate the parmesan and pecorino cheese. Knead with butter, flour, egg yolk and 1⁄2 teaspoon each of salt and paprika to make crumbles.
2.
Peel the onions and carrots. Wash the carrots, dice both finely. Clean the zucchini, wash and cut into small pieces. Clean the broccoli, wash and cut into florets.
3.
Fry the mince in hot oil until crumbly. Stir in the onion and tomato paste. Add the vegetables and 1⁄4 l water, bring to the boil and simmer for 12–15 minutes. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see . Her operator).
4.
Wash tomatoes, cut in half and add to the mince, season well with salt and pepper. Pour into a baking dish and sprinkle with crumble. Bake in the oven for about 15 minutes.
5.
Clean, wash, and drain the lettuce. Clean, wash and chop the peppers. Mix together lemon juice, 1 tbsp water, salt and sugar, mix everything.
6.
Wash the herbs, pluck the leaves. Puree with yogurt. Stir in the quark. Whip the cream until stiff, fold in, season. Arrange the casserole with salad and herb dip.
1 portion approx:
  • 880 kcal
  • 47 g protein
  • 59 g fat
  • 34 g carbohydrates

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