Читать книгу Vegetable Kitchen - Bernhard Long - Страница 71

Serves 4 meals

2 onions

1 clove of garlic

1 tablespoon oil

600 grams Beefsteakhackfleisch

Salt and freshly ground pepper

Pinch of cayenne pepper

1 can of chunky tomato (so to the. 425 milliliters)

2 ripe tomatoes

per ¼ bunch thyme and rosemary

Pinch of sugar

4 carrots

1 courgette

100 grams of low-fat feta cheese (9% fat)

3 tablespoons non fat plain yogurt (0.1% fat)

2 slices of rye bread

The preparation sequence

Peel the onions and garlic and chop finely. Oil heat in a pan. Sauté onion, garlic and chopping it sharp. Season with salt, pepper and cayenne pepper. Chunky tomato, allow to simmer. Wash tomatoes with water, pat dry, chop into pieces and add to the pan. Herbs, chop up a few stalks of thyme for decoration and also add to the pan. Season with salt, pepper and sugar.

Carrots Peel and wash with water. Wash zucchini with water and pat dry. shred carrots into slices, zucchini into cubes. Cook in boiling salted water for 3-5 minutes. chop coarsely feta cheese and mix with yogurt until creamy with a whisk of the hand stir device.

fill vegetables with Hack and tomato sauce in a baking dish. spread cheese-yogurt mixture on it. In the heated, preheated oven (electric oven: 170 ° C / fan 150 ° C / gas mark 2) so the. cook for 20 minutes. Bake with thyme decorate. The serving of rich half a slice of rye bread to.