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Vegetable gratin
Preparation time: approx. 35 min. | Baking time: approx. 35 Min.
For a round ovenproof dish of about 3 liter (approx. 20 cm Ø), greased | Main course for 4 people
4
yellow squash (je approx. 250 g)
2
kohlrabi (approx. 250 g each), peeled
2
tomatoes
1
onion
2
garlic cloves
1 tbsp rosemary
1 tbsp thyme
1 tbsp oregano
200 ml single cream (approx. 25% fat)
or crème fraîche
50 g
grated parmesan
½ tsp
salt
a little pepper
Portion: 269 kcal, F 17 g, Ch 14 g, P 13 g
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1. Preheat the oven at 200 degrees.
2. Cut the unpeeled squash and kohlrabi into
strips using the Veggie Sheet Slicer. Fold
the vegetable strips loosely and place in the
prepared dish. Slice the tomatoes, place
between the vegetable strips.
3. Finely chop the onion and garlic, finely
chop the herbs, add to the cream and
cheese and mix, season, pour over the
vegetables.
4. Bake for approx. 35 Min. in the middle of
the oven.
Goes well with: noodles, grilled meats and fish.
Apple tart
Preparation time: approx. 45 Min. | Refrigeration time: approx. 1 hour | Baking time: approx. 40 Min.
200 g
flour
50 g
ground almonds
80 g
sugar
2
pinches of salt
120 g
butter, cold
1
organic lemon
1
egg
30 g
butter
4
red apples (approx. 140 g each)
2 tbsp sugar
1. Mix the flour, almonds, sugar and salt in
a bowl. Cut the butter into pieces, add in,
rub by hand to form a uniform and crumbly
mass. Grate a little bit of lemon zest, set
aside 2 tbsp of juice. Add the lemon zest
and egg, mix quickly into a soft dough,
do not knead. Flatten the dough, cover,
refrigerate for about 1 hour.
Portion (1/8): 372 kcal, F 21 g, Ch 38 g, P 5 g
2. Preheat the oven to 180 degrees.
3. Roll the dough out on a little flour, to reach
a thickness of about 2 mm (and approx.
40 × 35 cm), place on a pan lined with
baking paper. Prick the dough with a fork.
4. Melt the butter in a small pan. Cut the
unpeeled apples into strips using the
Veggie Sheet Slicer, combine carefully with
the lemon juice set aside, distribute over
the dough. Dot with the butter pieces,
sprinkle with sugar.
5. Bake for approx. 40 Min. on the lower
shelf of the oven. Take the apple tart
out, let it cool down a little, place it on a
cooling grid with the baking paper, cool
down.
Goes well with: whipped cream, vanilla ice
cream.
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