Main Dishes

Shakshuka

Ingredients:

2 cans of chopped tomatoes (a 400g)
2 large peppers
2 large onions
3 cloves of garlic
45 g maple syrup
2 tsp cumin
2 tsp salt
Pepper and chili flakes to taste
Eggs (there is no specific number, depending on how hungry you are ;-)
parsley for garnish Olive oil for frying

Instructions:

Cut the onion and garlic into small pieces and add to the pan with the olive oil. Fry until transparent. Mix in the finely diced peppers, deglaze with the maple syrup and add seasoning. Add the chopped tomatoes and simmer for 20 minutes. Then turn up the heat and crack the eggs on top, lid on! When the egg whites are set, remove the pan from the heat and garnish with parsley. If you like the egg yolk hard, just leave it on the stove a little longer.

Potato Gratin

Ingredients:

1.5 kg potatoes
2 cloves of garlic
300-350ml milk
1 cup cream Grated mozzarella
1 tsp salt, pepper and nutmeg

Instructions:

Peel, wash and slice the potatoes. Put in the pot. Add the cream, milk and all the spices. I always use fresh nutmeg. Crush the 2 cloves of garlic. Preheat the oven to 200 degrees circulating air. Bring the whole thing to a boil and simmer for about 5 minutes. Keep an eye on the pot and stir often, as it can burn quickly. If you notice that too much liquid has boiled away, you can add some milk. Pour the mixture into a casserole dish and put in the oven for about 30 minutes. Remove the mold and then pour the grated mozzarella over the potato gratin. Place back in the oven for another 5 to 10 minutes, depending on how brown you want the cheese to be. The cooking time may vary slightly depending on the thickness of the slices. You can simply poke a potato with a knife to test it.

Brown Rice with Vegetables

Ingredients:

1 cup brown rice
2 cups of water
1/2 tsp salt

Instructions:

Put everything together in a saucepan and simmer

for about 45 minutes.

Ingredients:

1 pepper
1/2 zucchini
6 cherry tomatoes
6 mushrooms
1 onion
50g freshly grated Parmesan salt, pepper to taste 1 tsp. oregano Olive oil for frying

Instructions:

Cut up the onion and vegetables into small pieces. Heat olive oil in a pan, fry the onion until translucent and sauté the mushrooms. When the mushrooms are nice and brown, sauté the rest of the vegetables except for the zucchini. When the rice is done, add it to the vegetable pan and add most of the parmesan. Now you can also add the zucchini, season everything and taste. Add remaining parmesan on top.

A little tip: If you prefer the zucchini crispy, you should only fry them for the last few minutes. If you like soft zucchini, just add them to the other vegetables at the same time.

Gluten Free Spaghetti with Bolognese

Ingredients:

500 g minced beef
250 g cherry tomatoes
3 onion
3 cloves of garlic
2 tbsp tomato paste
100 ml sweet red wine
500g of tomato puree
Olive oil for frying
lentil spaghetti
1 1/2 tsp salt
1 tsp dr. oregano, 2 tsp. Italian herbs, 1/2 tsp. Thyme
pepper and some fresh basil leaves

Instructions:

Preparation: Heat olive oil in the pan. Cut the onion and garlic into small pieces and add to the pan with the tomato paste. Fry, then add the ground beef. When it is well fried, add the chopped tomatoes and deglaze with red wine, add all the spices and let simmer. Add the tomato puree and simmer for 1 hour. Add to gluten-free noodles or spaghetti of your choice.

"Shepherd's Pie"

Ground beef mashed potatoes casserole

Ingredients:

500 g (organic) ground beef
2 onions
3 cloves of garlic
50 ml sweet red wine (ideal)
150g grated mozzarella
2 tbsp tomato paste
150 g cherry tomatoes
250 g French beans
500g of tomato paste
Olive oil for frying
salt, pepper, 2 tsp. oregano, 1 tsp Italian herbs, 1 tsp sweet paprika
For the mashed potatoes: 1 kg mealy potatoes milk and butter nutmeg and salt For the sweet potato mash: 3 sweet potatoes and salt
2 glasses of chickpeas (each 350 g)
1 can chopped tomatoes (400g)
1 can of coconut milk (400 ml)
200 - 250 g green beans
50 g yellow curry paste large piece of ginger
1 large onion
2 cloves of garlic
Salt to taste

Instructions:

Heat olive oil. Finely chop the garlic and onions and add to the pan. Add the minced meat and sauté with the tomato paste. Quarter the tomatoes and add them, then deglaze with the red wine. All the spices in and the tomato paste. Cut the French beans into small pieces and add them in, then simmer for about 45 minutes. Prepare mashed potatoes in time. I use my Thermomix for this. Boil the sweet potato and simply mash with a masher and some salt to a puree. Also works wonderfully with sweet potatoes without milk or butter. Take a large casserole dish and first pour in the mashed potatoes, then layer the mashed sweet potatoes on top and finally the minced meat mixture. Mozzarella on top and about 20 minutes at 150 degrees in the oven.

Chickpea Curry

Ingredients:

2 glasses of chickpeas (each 350 g)
1 can chopped tomatoes (400g)
1 can of coconut milk (400 ml)
200 - 250 g green beans
50 g yellow curry paste large piece of ginger
1 large onion
2 cloves of garlic
Salt to taste

Instructions:

Cut the onion and garlic into small pieces and sauté. Grate the ginger and add it, along with the yellow curry paste. Mix everything together and then add the chickpeas and their liquid. The liquid from the chickpeas makes it easier to mix the yellow curry paste. Also add chopped tomatoes and coconut milk. Cut the snap beans into bite-sized pieces and add them. If you like the snap beans al dente then simmer for 15 minutes, otherwise let simmer for at least half an hour. In this case, there is whole grain rice. Alternatively you can use potatoes.

Meatballs Without Breadcrumbs

Ingredients:

750 g ground beef
1 large egg
2 onions
3 cloves of garlic
15 g potato flour
2 tsp mustard
1 tsp smoked paprika
1.5 tsp salt
2 tsp marjoram
Some fresh chopped parsley (ideal)
pepper
oil for frying

Instructions:

Finely dice the onion and garlic. Put all the ingredients in a bowl, knead well and then form into meatballs. Heat the oil in the pan and fry the meatballs in it. It's super quick and tastes really good too . Alternatively, you can bake the meatballs in the oven, but then the certain roasted aroma is missing.

"African" Goulash

Ingredients:

600 g beef
150 ml sweet red wine (not German)
large piece of ginger grated
4 tbsp tomato paste
3 onions
5 cloves of garlic
700 ml vegetable stock
some potato flour to thicken
Butter or other oil for frying
1 flat tsp turmeric, 4 tsp curry powder
2 tsp marjoram, 1 pinch ground clove, salt and pepper

Instructions:

First cut the meat into small cubes. If it's cut too large, it will take much longer for the meat to be tender. Also finely chop the onion and garlic Heat the oil or clarified butter in the casserole and briefly sauté the onion and garlic, then sear the meat and add 4 tablespoons of tomato paste. Deglaze with red wine and let simmer briefly. Now add all the other ingredients and also add the spices directly. Simmer for 3 to 4 hours. Just try a piece of meat after 3 hours, if it's already tender then simply mix some potato flour with cold water and thicken the goulash with it. It can be served with potatoes or mashed potatoes.

Gluten Free Chicken Nuggets

Ingredients:

Approx. 400 g chicken breast fillet
1 egg
Some potato flour
Cornflakes gluten free
1 1/2 - 2 teaspoons salt
pinch of pepper
1/2 tsp smoked paprika
oil for frying

Instructions:

Cut the chicken breast fillet to the desired size. Prepare 1 bowl with some potato flour. Whisk the egg with the spices. Put cornflakes in a freezer bag and roll them over with a rolling pin, they don't all have to be super small. First roll the meat in the potato flour, then in the egg and finally in the freezer bag. When all the chicken pieces are in the freezer bag, shake several times so the cornflakes stick to the meat. Put oil in a pan and then sear the nuggets on each side. Just make sure that the temperature is not too high, otherwise it will be too crispy on the outside and still raw on the inside.

Vegan mixed plate

Ingredients:

falafel mix
sweet potato
potatoes
cucumbers
tomatoes boiled beetroot
Salt, pepper, fried potato seasoning, olive oil

Dressing:

200 g tahini
juice of 1 squeezed lemon
2 - 3 cloves of garlic, 1 flat tsp salt, 2 flat tsp cumin, pepper, 1 tsp paprika
Water (enough to get a creamy consistency)

Instructions:

Put 200 g tahini with all the spices and 150 ml water in a blender and blend once. Then gradually add water until you get the desired consistency. I can't give you an exact figure because it depends very much on the tahini. Preparation: Falafel according to package directions. Cut the potato and sweet potato into large cubes, season with olive oil, salt, pepper and roast potato seasoning and then place in the oven for 20 minutes at 220 degrees. Cut vegetables to desired size. Place everything on a plate and pour the dressing over it. Of course you can also add other vegetables.