Casserole with three kinds of cheese sprinkles
- 50 g Mozzarella
- 50 g s pan> Parmesan (piece)
- 50 g Pecorino (alternatively Cheddar or Appenzeller)
- 75 g soft butter span>
- 125 g flour
- 1 egg yolk span>
- salt, sweet paprika, pepper, Sugar
- 1 Onion
- 2 span> Carrots
- 1 span> (approx. 200 g) Zucchini
- 350 g Broccoli
- 400 g span> mixed hack
- 1 EL Oil
- 1 EL Tomato paste
- 75 g span> 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. dt>
- 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 li>
- 47 g protein
- 59 g fat
- 34 g carbohydrates
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