on toasted ciabatta
Preparation time: approx. 20 minutes (plus toasting and sautéing time)
Per serving approx. 113 kcal/474 kJ
6 g P, 5 g F, 9 g CH
500 g fresh porcini
16 slices ciabatta
3 cloves garlic
2 tbsp olive oil
1 Brush, wash and pat dry the porcini and cut into slices. Toast the ciabatta slices in the oven at 180 °C (fan oven 160 °C) until golden brown.
2 Wash the parsley and chives, shake them dry and chop finely. Peel the garlic and also chop finely.
3 Heat the olive oil in a frying pan and lightly sauté the garlic, stirring well. Add the porcini and continue sautéing for about 10 minutes. Add the herbs during the last 2 minutes. Season the porcini with salt and pepper.
4 Spread the porcini over the toasted ciabatta slices and serve hot.
Preparation time: approx. 20 minutes (plus frying time)
Per serving approx. 522 kcal/2192 kJ
17 g P, 26 g F, 53 g CH
5 bread dumplings from the previous day
2 tbsp butter
100 g rocket
100 g oak leaf lettuce
4 tbsp white wine vinegar
4 tbsp olive oil
2 tbsp cress
Parmesan to garnish
1 Cut the bread dumplings into equal slices 1 cm thick. Heat the butter in a pan and fry the dumpling slices until golden brown on both sides.
2 Pluck the leaves of the radicchio, then wash the leaves of all salads and shake dry. Arrange on individual plates. Make a vinaigrette from the vinegar, oil, cress, salt and pepper and pour over the salad.
3 Arrange the dumpling slices on the salad and grate with Parmesan.
Stuffed courgette flowers
Preparation time: approx. 30 minutes (plus cooking time)
Per serving approx. 152 kcal/638 kJ
6 g P, 11 g F, 6 g CH
4 courgette flowers with the fruit
20 g raisins
150 g ricotta
2 tbsp freshly chopped basil
2 tbsp freshly chopped chervil
2 tbsp pitted green olives
2 tbsp olive oil
grated zest of 1 untreated lemon
1 tsp balsamic vinegar
1 Wash the courgette flowers and shake dry without damaging the petals. Carefully open the flowers and remove the pistils. Rinse the raisins in hot water and mix with the ricotta and herbs. Season with salt and pepper.
2 Fill the mixture into a piping bag and pipe into the courgette flowers. Wash the courgettes, score them lengthwise several times and cook in a pressure cooker together with the flowers for around 8 minutes.
3 Pour hot water over the tomatoes, remove skin, stalk and seeds and cut into eighths. Cut the olives into slices and mix with the tomatoes. Mix together the rest of the ingredients, season and pour as a dressing.
4 Cut the cooked courgette flowers in half and serve on individual plates alongside the tomato and olive salad and the courgettes.
with raw ham and melon
Preparation time: approx. 30 minutes (plus steaming and roasting time)
Per serving approx. 157 kcal/659 kJ
8 g P, 10 g F, 8 g CH
150 g sugar snaps
1 tbsp butter
1 frisée lettuce
1 honeydew melon with firm flesh
8 cherry tomatoes
8 slices thinly sliced raw ham
2 tbsp sunflower seeds
2 tbsp sherry vinegar
3 tbsp olive oil
1 Brush the sugar snaps, remove string