Then again let go and knead for 30 minutes. Put the dough on a floured work surface roll out into a pita bread. Preheat the oven to 180 degrees and line a baking sheet with parchment paper. Heat olive oil in a nonstick pan. Onion and one red and one green pepper cut into small cubes. The vegetables on medium heat until soft, pour into a bowl and season with pepper and salt. Feta cheese into cubes, chop the parsley finely and mix with the vegetables. The fill with about 1 tablespoon of spice paprika powder and allow to cool.

The filling lengthwise on the bottom half of bread spread. The upper half of it and put the edges together firmly press. The pita bread with feta cheese on a baking sheet and bake in a preheated oven at 180 degrees about 20-25 minutes on middle rack of oven.

Ingredients:

¤500 g Flour
¤1 point Dry yeast
¤2 Eggs
¤1/8 L Water
¤1 tablespoon Salt
¤1 tablespoon Sugar
¤150 g Yogurt
¤2 tablespoons Olive oil
¤2 Onions
¤2 Pepper
¤Freshly ground pepper
¤Salt
¤250 g Feta cheese
¤5 tablespoons Parsley
¤Paprika

4 servings – 725 calories per serving , Prep: 20 min – 120 min Total

The wheat at least 16 hours swell at room temperature. On baking day fresh yeast dissolved in lukewarm water and add a pinch of sugar. Whole wheat flour, pour into a mixing bowl, press an indentation into the flour, add the yeast solution, cover with a little flour and walk about 5 minutes. Yeast, dried, and sprinkle about 2 teaspoons of salt over the flour and add the wheat malt. Knead into a smooth, slightly sticky dough. Cover the bowl and leave to rise for about 20 minutes. The dough again and let knead for 20 minutes. Put the dough in half and place on a lightly floured work surface and shape into two long loaves like to see in the picture above.

The Malzbierbrote with enough distance to a place of baking paper on a baking sheet as they rise more during baking. Malzbierbrot cover with a clean tea towel and go for another 20 minutes. Preheat the oven to 175 °. Malzbierbrot on the middle rack for 70-75 minutes. Been cooked to the knuckles on the bottom of Malzbierbrot knock. If it sounds dull, another 5 minutes. If it sounds hollow, the Malzbierbrot is cooked. Malzbierbrot rub lightly with floured hands and cool well before slicing on a mesh rack.

Ingredients:

¤2 tsp Salt
¤300 g Wheat
¤1/2 L Malt beer
¤15 g Yeast
¤1/4 L Water
¤5 g Sugar
¤750 g Whole wheat flour
¤100 g Yeast, dried

40 servings – 96 calories per serving ,Prep: 45 min – 120 min Total

Turkey cutlet with white pepper and salt, cool remove from the pan and let cool. For the salad dressing yogurt, mustard, acacia honey or other liquid honey and white balsamic vinegar, stir and season with pepper and salt. Wash lettuce, tear into bite-sized pieces and dry in salad spinner. Peel shallots and slice thinly. Cherry tomatoes, wash, dry and cut into quarters. Emmental cheese with a vegetable peeler into thin strips remove. Mairubchen peel and peel for decoration with a vegetable peeler some long strips, as previously seen in the picture.

Remaining Mairubchen with the coarse side of a square grate grater. Cut turkey cutlets into thin strips. Spring salad with turkey on serving plates, garnish with the strips Mairubchen and distribute the salad dressing over it.

Ingredients:

¤150 g Turkey Schnitzel
¤1 tsp Corn oil
¤White pepper,
¤Salt
¤150 g Yogurt
¤1 tsp Mustard
¤1 tsp Acacia honey
¤1 tsp Balsamic vinegar, white
¤150 g Lettuce
¤2 Shallots
¤50 g Cherry tomatoes
¤50 g Emmental
¤200 g Mairubchen

2 servings – 314 calories per serving ,20 mins Prep – 20 mins Total

Red pointed peppers cut into strips, onions and garlic into fine dice. In a pan heat sunflower oil. Sausages, green peppers, onions, garlic and fry briefly. Stir in tomato paste and fry lightly. The can of tomato paste fill again with water and dilute the tomato sauce with it. Ajwar stir and season to taste with pepper, salt and paprika.

Stir in rice and extend the Hungarian rice with cabanossi as needed with a little water, until the sauce is slightly thick, like to see in the picture above. Finely chop parsley and sprinkle the rice with Hungarian cabanossi just before serving it.

Ingredients:

¤ 150 g Rice
¤ Salt
¤ 150 g Cabanossi
¤ 2 Green peppers, red
¤ 1 Onions
¤ Garlic
¤ 1 tablespoon Sunflower oil
¤ 1 can Tomato paste
¤ 80 g Ajwar
¤ Freshly ground pepper
¤ Paprika
¤ 1 tablespoon Parsley

Serves 3 – 421 cal per serving ,30 mins Prep – 30 mins Total

Pour the hot broth over the potatoes, stir, cover and place in refrigerator until serving. Gherkins in slices and cherry tomatoes in half. Both are set aside, covered. Stir sour cream sauce for the salad with salad cream, mustard and 1 teaspoon granulated apple vinegar smooth. The salad dressing with a pinch of sugar, salt and pepper.

Finely chop the dill, stir the half of it under the dressing, cover and refrigerate. Puree the fish cakes pollock fillet and an average organic egg and 4 tablespoons bread crumbs Knead. Pollock fillets with salt and pepper and stir in the remaining dill. With damp hands, form 6 flat fish cakes, as previously seen in the picture, and the remaining bread crumbs turn. The fish cakes can be stored covered in refrigerator until serving. Heat oil in a nonstick pan 1 tablespoon corn oil and fry the fish cakes on both sides in about 6-8 minutes until golden brown. The salad dressing, pickles and cherry tomato mix into the potato salad. Serve salad with fish cakes and decorate as desired with fresh dill.

Ingredients:

¤750 g Potatoes, waxy
¤1 Onions
¤0.15 L Vegetable stock
¤2 tablespoons Apple cider vinegar
¤1 tablespoon Corn oil
¤Pepper, salt
¤150 g Gherkins
¤150 g Cherry tomatoes
¤100 g Sour cream
¤50 g Salad cream
¤2 tsp Mustard, grainy
¤1 tsp Apple cider vinegar
¤1/4 tsp Sugar
¤1 bunch Dill
¤600 g Seelachsfilet
¤1 Organic egg
¤6 tablespoons Breadcrumbs
¤1 tablespoon Corn oil

Serves 3 – 674 cal per serving , 90 mins Prep – 90 mins Total

The baking time and temperature depends on the variety of potato chips and you should best prepare according to package instructions. Larger quantities can also fry in deep fat fryer at 180 degrees. The fries then fry in portions about 3 minutes, then drain well and bake in a preheated oven. The finished baked potato with a little salt and pepper and sprinkle with cheese. I used a spicy Emmental for browning, which can be as desired as well as replace it with a mild Gouda or Edam.

The temperature of the oven to 180 degrees and reduce spreading out the fries baked until the cheese as previously seen in the picture. It takes about 8-10 minutes. The best tasting baked fries when they are served immediately, because they taste best hot.

Ingredients:

¤ 600 g French fries
¤ Pepper, salt
¤ 90 g Emmental cheese, grated

Serves 3 – 443 cal per serving , 10 mins Prep – 30 mins Total

The water with salt, season to switch back to medium level onion and cook until tender about 10 minutes. Preheat the oven to 200 °. The hollowed-out pieces of onion into cubes and fry in half the butter. Deglaze with vegetable broth, boil about 5 minutes and season with white pepper, salt and thyme. Creme Fraiche Herb Stir the onions and pour the onion sauce in a baking dish. Clean mushrooms, cut into cubes and fry in the remaining butter. The tomato cut into small dice, and give the mushrooms with white pepper, salt and thyme.

Cottage cheese with mushrooms and tomato mix. The onion Drain well and fill with cottage cheese and vegetables, as previously seen in the picture. Remnants of cottage cheese and sprinkle over the vegetables, onion sauce. The stuffed vegetables, onion and put into the baking dish on the middle rack for about 15 minutes of baking.

Ingredients:

¤1 Spanish onion
¤Salt
¤20 g Butter
¤0.2L Vegetable stock
¤White pepper,
¤Thyme
¤50 g Herb Creme Fraiche
¤100 g Mushrooms
¤1 Tomato
¤100 g Cottage cheese

Serves 3 – 191 cal per serving , 15 mins Prep – 30 mins Total

Peel onions, cut into small cubes and ground beef give. Add two medium eggs and milk and the meat with damp hands, knead until the milk is associated with the ground beef. The ground beef with salt and pepper vigorously and as much bread crumbs, knead until the meat is pliable, but still loose. A 25-loaf pan with oil auspinseln around, pour the meat, lightly press it into shape and slide on the middle shelf in the preheated oven. Meatloaf just about 45-50 minutes at 225 ° bake until the crust begins to brown, as seen in the picture above.

The box shape with the help of pot holders out of the oven and let the meat loaf to cool for several minutes in the mold. The meat loaf with a long kitchen knife from the edge of the box mold release, out onto a chopping board, turn around and let rest before slicing even a few minutes.

Ingredients:

¤1 kg Minced meat
¤2 Onions
¤2 Eggs
¤1/4 L Milk
¤Pepper, salt
¤6 tablespoons Breadcrumbs
¤1 tsp Oil

10 servings – 315 calories per serving , 15 mins Prep – 60 mins Total

Pour asparagus in a colander and rinse with cold water. Wild garlic wash, dry and remove the stems. Wild garlic coarsely chop and place in a cocktail shaker. Add olive oil and lukewarm water and puree with a hand blender. Pine nuts in a nonstick fry pan dry to begin to smell it. Half of the wild garlic pesto mash and give again. Grate fresh parmesan, stir half of them in the wild garlic pesto and sprinkle lightly with salt. Dried tomatoes, cut into small cubes and mix with the asparagus into the wild garlic pesto. Rinse the arugula salad and cherry tomatoes and dry.

The long stems from the arugula salad and cherry tomatoes into eighths remove. Asparagus salad with wild garlic pesto sauce on plates and garnish with rocket salad and cherry tomatoes. Remaining pine nuts and Parmesan cheese over the asparagus salad with wild garlic pesto spread. For the main course, the amount for 2 servings as a starter for 3 servings.

Ingredients:

¤500 g Asparagus
¤Salt
¤50 g Wild garlic
¤2 tablespoons Olive oil
¤2 tablespoons Water, lukewarm
¤20 g Pine nuts
¤20 g Parmesan cheese, freshly
¤20 g dried tomatoes
¤30 g Arugula Salad
¤100 g Cherry tomatoes

2 servings – 319 calories per serving ,30 mins Prep – 30 mins Total

The bowl make for faster cooling in cold water. Preheat the oven to 200 °. Line a baking sheet with parchment paper, two rectangular sheets puff pastry on top and thaw about 10 minutes. Puff pastry in half crosswise cut, so that you get 4 squares. With a sharp kitchen knife cut a round about 1 inch margin slightly. The edge bend inward. Brush the edges with egg white and thin, firmly press together so that a framework is created, as previously seen in the picture. Whisk egg yolks with milk and brush the edges with it.

Pineapple canned drain well. Puff pastry with custard filling. It does not use all the pudding, so that the custard does not run over the edge. I have kept about 2 tablespoons of pudding. Pineapple chunks spread over the pudding. Puff pastry with custard bake for about 20 minutes on the middle rack until the edges begin to brown.

Ingredients:

¤1/2 pt Vanilla pudding mix
¤1 tablespoon Sugar
¤1/4 L Milk
¤2 plates Puff pastry
¤1 Protein
¤1 Yolk
¤1 tablespoon Milk
¤Quarter Pineapple, canned

4 servings – 162 calories per serving ,20 mins Prep – 45 mins Total