MAIN COURSE - Pascoe Naturmedizin

Vegetables au Gratin

Ingredients--Serves 4:

750 g of broccoli
1/2 cauliflower head (about 500 g)
200 g of carrots
Salt, white pepper
Fat to grease ovenproof dish
3/8 L of milk
6 medium sized eggs
Sweet paprika
2 slices of toast
3 tbsp (50 g) butter

Directions:
1. Trim and wash broccoli and cauliflower, and break into flowerettes. Peel, wash and slice carrots.
2. Cook cauliflower and carrots for 10-12 minutes in a lidded pot with a small amount of boiling salted water. Add broccoli after about 4 minutes and cook as well. Allow all vegetables to drain well.
3. Place vegetables in layers in a greased flat ovenproof dish (diameter approximately 28 cm). Whisk milk and eggs. Season well with salt, pepper and paprika. Pour over vegetables and bake in the preheated oven (regular 200°C; convection 175°C; gas mark 3) for 30-35 minutes.
4. Remove crust from toast and crumble the slices finely. Sprinkle over veg after about 15 minutes. Place a couple of flakes of butter on top and finish baking.

Veggie Burgers

Ingredients--Serves 4:

750 g of mealy potatoes
1 cauliflower (approximately 800 g)
500 g of broccoli
Salt, white pepper
125 g of flour
1 egg
Freshly grated nutmeg
2 tbsp oil
1 small onion
1 tsp butter/margarine
1-2 tsp curry
150 g of cream
1-2 tsp vegetable stock
(instant powder)
About 2 tbsp gravy thickener
2 tbsp chives

Directions:
1. Wash potatoes and cook in boiling water for about 20 minutes. Trim and wash cauliflower and broccoli, and break into flowerettes. Cook cauliflower in boiling salted water for about 10 minutes, and broccoli for about 5 minutes, then drain.
2. Drain potatoes, run cold water over them to cool, then peel and mash them up well. Stir in flour and egg. Season to taste with salt, pepper and nutmeg.
3. Put 1/4 of the veg in a warm place. Break remainder into into small flowerettes. Knead into the mashed potatoes and form 12 burgers. Fry in hot oil for 4-5 minutes on each side. Put in a warm place.
4. Peel onion and dice into small cubes. Saute in hot fat until translucent. Sprinkle curry over onion and “sweat.” Pour in 150 mL of water and cream. Stir in stock and bring to a brief boil. Thicken the sauce and season to taste. Arrange Veggie Burgers, remaining veg and sauce. Sprinkle with chopped chives and serve.

Zucchini Latkes with Chives Dip

Ingredients--Serves 4:

250 g of fresh white cheese (20% fat)
4-6 tbsp milk
1/2 bunch of chives
Salt, pepper
500 g of potatoes
200 g of zucchini (courgettes)
250 g of carrots
1 small onion
1 medium sized egg
1 tbsp (15 g) of dark wheat flour
(type 1050)
50 g of grated Gouda cheese
2-3 tbsp oil
Rainblow pepper to taste

Directions:
1. Combine white cheese and milk and stir. Wash chives, chop finely and stir in. Season to taste with salt and pepper.
2. Peel potatoes, wash and grate coarsely. Trim and wash zucchini (courgettes) and carrots, and grate coarsely. Peel onion and chop finely.
3. Mix potatoes, vegetables, onion, egg, flour and cheese. Season to taste with salt and pepper.
4. Heat oil in portions and fry about 12 small latkes until lightly browned on both sides (takes about 5 minutes). Arrange Zucchini Latkes and serve with Chives Dip. Sprinkle with rainbow pepper if you like.

Ingredients--Serves 4:

500 g of small potatoes
Salt, white pepper
750 g of turkey breast
3 red bell peppers
2 medium sized zucchini (courgettes)
500 g of beef tomatoes
1 small Spanish onion
2-3 sprigs of fresh rosemary or
1 tsp dried rosemary
1 tbsp (20 g) butter oil
1 bay leaf
1 tbsp (10 g) flour
1/4 L vegetable juice

Directions:
1. Peel, wash and halve potatoes. Cook in salted water for about 15 minuts, then drain.
2. In the meantime, wash meat, dab dry and dice into large cubes. Trim, wash and slice veg. Peel and dice onion. Wash the rosemary sprigs, strip leaves from stalks, and chop.
3. Heat butter oil in a pan or skillet. Fry turkey breast cubes in portions. Add onion cubes and saute briefly. Season with salt, pepper, rosemary and bay. Add bell peppers, zucchini and tomatoes and saute. Dust with flour and “sweat.” Add 3/4 L of water and vegetable juice and bring to a boil. Cover the pan and simmer for about 30 minutes.
4. Add potatoes to the goulash, stir and heat briefly. Again season to taste with salt and pepper.

Ingredients--Serves 3-4:

600 g of potatoes
750 g of spinach leaves
1 medium size onion
3-4 chicken fillets (about 500 g)
1-2 tbsp oil, salt, pepper
Nutmeg, fat to grease ovenproof dish
1 packet of
"Sauce Hollandaise" (for 1/4 L)
50 g of butter
75 g of Gorgonzola cheese
1 tbsp lemon juice

Directions:
1. Wash potatoes and cook in water for about 20 minutes. Trim spinach and wash thoroughly. Peel onion and dice into small cubes. Run cold water over potatoes, peel and allow to cool for some time.
2. Wash fillets and dab dry. Heat oil in a large skillet and fry fillets for about 5 minutes on both sides. Season and remove from skillet. Using the left over oil, saute diced onion, then add spinach in portions and cook until it wilts and shrinks. Season with salt, pepper and nutmeg.
3. Cut up potatoes into large slices and, along with the spinach and fillets, place in a greased flat ovenproof dish (casserole).
4. Heat about 200 mL of water, stir in sauce powder, and bring to a brief boil. Stir in butter and cheese in pieces, with stirring, and allow to melt. Season with pepper and lemon. Pour over the casserole. Scallop in the preheated oven (regular 200°C; convection 175 °C; gas mark 3) for 10-15 minutes.

Ingredients:

½ head of cauliflower (about 250 g)
Pinch of sea salt, 1/2 tsp curry, freshly ground pepper
125 g of carrots
125 g of potatoes
½ medium sized onion
10 g of butter/margarine
10 g of flour
About 100 mL of milk
Grated cheese to taste

Directions:

1. Trim cauliflower, wash and break into flowerettes. Cook in boiling salted water in a closed pot for 8-10 minutes.
2. Peel potatoes and carrots, slice, and cook for about 5 minutes with the cauliflower. Drain vegetables, collecting the veg water. Keep about 60 mL of it.
3. Peel and dice onion. Saute onion in hot fat. Add flour and curry and “sweat.” Stir in vegetable water and milk. Bring to a boil and simmer for about 5 minutes. Season sauce to taste.
4. Place veg in a greased casserole, pouring the sauce over it. Sprinkle grated cheese over top of casserole and scallop in preheated oven (regular 200°C; convection 175°C; gas mark 3) for 25-30 minutes.