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EN<br />
Raclette with sugar peas<br />
recipe for 4 persons<br />
450 g of sugar peas in pods<br />
100 g of freshly grated Parmesan<br />
1 large red pepper<br />
4 spoons of truffle oil<br />
salt and ground black pepper<br />
Preparation:<br />
1. Cut the pea pod diagonally n half.<br />
2. Cut the pepper into four pieces and then into about 8 mm strips.<br />
3. Blanch vegetables for about 2 minutes, rinse in cold water, strain and leave to drip off.<br />
4. Divide vegetables onto the raclette pans, add salt and pepper. Drizzle oil and sprinkle cheese on<br />
top.<br />
5. Grill for about 6-8 minutes and immediately serve.<br />
Filled bell peppers with herbal couscous and lemon<br />
recipe for 8 persons<br />
200 g of couscous<br />
200 g of crushed feta cheese<br />
350 ml of vegetable stock<br />
4 larger red bell peppers<br />
10 finely cut black olives<br />
1/2 a ripened lemon<br />
garlic<br />
2 spoons of chives<br />
4 spoons of finely cut coriander<br />
3 spoons of olive oil<br />
salt and ground black pepper<br />
Preparation:<br />
1. Mix couscous with hot vegetable stock in a bowl and leave to stand for 5 minutes.<br />
2. Add 3 spoons of olive oil, herbs, finely cut olives, finely cut lemon, salt, pepper and feta cheese. Stir<br />
well and leave to stand.<br />
3. Cut the bell peppers lengthwise in half, spread with olive oil, insert into pans and grill each side for<br />
about 2 minutes.<br />
4. Fill the prepared filling and grill for another 8-10 minutes until the peppers are soft and couscous is<br />
hot.<br />
Grilled zucchini<br />
recipe for 4 persons<br />
2 smaller zucchinis<br />
4 smaller potatoes cooked with peel<br />
5 spoons of olive oil<br />
3 cloves of ground garlic<br />
1 red bell pepper<br />
Provencal seasoning<br />
salt and ground black pepper<br />
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