Family Food

Just add the spinach to the dough, cook the spaetzle, sprinkle them with cheese and breadcrumbs and a mouth-watering delicacy is baked! Ingredients Main course For 4 people 300 g of spinach 300 g of flour or flour for spätzli salt 1.5 l of water 4 eggs 80 g of mixed cheeses 2 tablespoons of breadcrumbs How to proceed Preparation: ca. 25 minutes Rest: ca. 20 minutes Gratin: ca. 20 minutes Total time: 1 h 5 min Wash the spinach and put them in a pan dripping with water. Cover and cook until they collapse. Immediately immerse them in frozen water. Drain them and squeeze them well. Finely chop them. For the spätzli, put the flour and 1 teaspoon of salt in a bowl. Beat the water and the eggs and add to the flour. Knead the dough until bubbles form. Incorporate the spinach. Let the dough rest for approx. 20 minutes. Bring plenty of water to a boil and add salt. Put small portions of the dough on a cutting board and slide strips of pasta into the water with a knife. Or use the special perfora

Persian lamb stew with red beans, dried limes, fresh citrus juice and aromatic herbs give this lamb dish of traditional Persian cuisine a unique flavour, which is worth trying! Ingredients Main course For 4 people 250 g of dried kidney beans rapeseed oil for cooking 800 g of lamb stew 2 bunches of spring onions 2 teaspoons of salt 1 teaspoon of turmeric pepper 4 l of water 150 g of spinach 2 bunches of parsley 1 bunch of dill 1 bunch of cilantro 3 tablespoons of dried fenugreek leaves from Asian speciality stores 3 dried limes, in Middle Eastern speciality shops 2 limes How to proceed Preparation: approx. 40 minutes Brazing: approx. 90 minutes Soaking: approx. 12 hours Total time: 14 h 10 min Prepare in advance: soak the beans in cold water for 12 hours or overnight. Heat the oil in a saucepan. Brown the stew for approx. 5 minutes. Cut the spring onions into strips, add them to the meat and continue cooking for approx. 5 minutes. Season with salt, turmeric and pepper. Drain the bean so

The classic Spanish soup made with cucumbers and spinach instead of tomatoes. Thanks to the green tabasco, the dish acquires a spicy note, while onions and smoked tofu give an Asian touch. Ingredients Small meal For 4 people 1 cucumber 100 g of spinach 8 l of vegetable broth 1 bunch of spring onions 1 clove of garlic salt ½ teaspoon of Tabasco, eg. green 12 baguette slices of approx. 10 g each ½ bunch of chives 50 g butter, soft 200 g of smoked tofu 1 tablespoon of rapeseed oil How to proceed Preparation: ca. 25 minutes Refrigeration Total time: 2 h 25 min Halve the cucumber lengthwise and remove the seeds. Coarsely chop it and add it to the broth along with the spinach. Cut the spring onions into thin slices. Add half of the spring onions to the broth. Add the crushed garlic. Blend everything with the hand blender. Season with salt and Tabasco. Put the soup in the fridge. Just before serving, toast the baguette slices. Chop the chives, set aside a little and mix the rest with the butt

Strudel with shrimp and curried spinach, the classic European strudel in a surprisingly Asian version: the shrimp and spinach filling is flavored with a delicious homemade curry paste. Ingredients Main course For 4 people 1 onion 2 cloves of garlic 1 stalk of lemongrass 20 g of fresh ginger 4 red chillies 2 tablespoons of sesame seeds 2 tablespoons of peanut oil 400 g of baby spinach 1 tablespoon of fish sauce 4 sheets of strudel dough of 30 g 2 tablespoons of sesame oil 400 g cooked small prawns, drained, e.g. cold-water shrimp How to proceed Preparation: ca. 40 minutes Cooking in the oven: ca. 20 minutes Total time: 1 h Finely chop the onion, garlic, lemongrass, ginger and chillies. Reduce to a paste in the food processor together with half of the sesame seeds. Heat the peanut oil in a pan. Add the pasta and fry briefly, until you smell curry. Add the spinach and cook briefly, stirring occasionally, until wilted. Dress with the fish sauce. Let it cool, pour the spinach into a colande

Kohlrabi soup with pecorino cheese, golden breadcrumbs, grated cheese and chopped herbs - that's the aromatic mélange that refines this delicious kohlrabi soup. Ingredients Main course For 4 people ½ onion 2 tablespoons of olive oil 2 cloves of garlic 700 g of kohlrabi 9 l of vegetable broth 2 liters of full cream salt pepper 20 g of butter 40 g of breadcrumbs 100 g of pecorino ½ bunch of mixed aromatic herbs, eg. parsley, chives and dill How to proceed Preparation: ca. 35 minutes Simmer: ca. 40 minutes Total time: 1 h 15 min Chop the onion, fry it in oil. Add the crushed garlic. Remove the skin from the kohlrabi and cut into small pieces. Add it together with the broth and let it simmer for approx. 40 minutes. Blend finely with the hand blender. Refine with cream. Heat the soup, season it with salt and pepper. Meanwhile, melt the butter in a pan. Add the breadcrumbs and brown it, stirring occasionally. Let it cool down. Finely grate the pecorino. Finely chop the herbs. Serve the s

Kohlrabi salad with meat, an easy and simple salad to prepare, perhaps to use the leftovers of the boiled meat from the servant before. The grated cabbage is mixed with the meat in chunks and seasoned with a mustard and quark sauce. Ingredients Main course For 4 people ½ bunch of mixed aromatic herbs, eg. chives and mint 2 cloves of garlic 3 tablespoons of sweet mustard 5 tablespoons of semi-fat quark 6 tablespoons of herbal vinegar 1 l of rapeseed oil salt pepper 1 kg of kohlrabi 400 g of roast beef or sliced ​​boiled meat How to proceed Preparation: ca. 40 minutes To taste, set aside some herbs for garnish. Finely chop the remaining ones. Add the crushed garlic. Mix with the mustard, quark, vinegar and oil. Salt and pepper. Remove the skin from the kohlrabi and grate it with the rösti grater. Cut the boiled meat into bite-sized pieces. Mix it with the kohlrabi and the sauce. To taste, garnish with the herbs set aside and serve. You may be interested to read the pumpkin and courgette

Is polenta left over? Great! Cut into squares and placed on a bed of spinach and carrots, the cold polenta is au gratin in the oven with ricotta and cheese. Ingredients Main course For 4 people 600 g of polenta 1 onion 1 carrot of approx. 100 g 100 g of cottage cheese 30 g of grated cheese salt pepper 1 tablespoon of olive oil 300 g of spinach How to proceed Preparation: ca. 20 minutes Gratin: ca. 20 minutes Total time: 40 min Cut the polenta into squares. Peel the onion and chop it. Peel the carrot, divide it in four lengthwise and cut it finely. Mix the ricotta and cheese. Season with salt and pepper. Heat the oil in a pan. Let the carrot and onion soften approx. 5 minutes. Wash the spinach and let them drain. Add them to the carrot and let them dry with the lid until they collapse. Transfer the vegetables to a baking dish. Season with salt and pepper. Place the polenta on the vegetables. Spread with ricotta. Place the dish in the centre of the oven. Preheat the oven at 200 ° C (top

How original this fish in puff pastry as the main course, appetizer or finger food! The deflated zander is served with dill mayonnaise. Ingredients Savoury pastry For 4 people 4 fillets of zander of 140 g salt pepper 4 leaves of ribs 2 rectangular puff pastries already flattened of 320 g 1 egg 1 tablespoon of poppy seeds 1 bunch of dill 80 g of mayonnaise 3 tablespoons of plain yoghurt How to proceed Preparation: ca. 30 minutes Cooking in the oven: ca. 20 minutes Total time: 50 min Rinse the fillets in cold water and pat them dry with kitchen paper. Cut the fillets in half and season with salt and pepper. Remove the rib leaves from the stems. Blanch in salted water for approx. 30 seconds. Pass them under cold water. Preheat the oven to 200 ° C. Wrap 1 half-fish fillet in a piece of rib leaf. Divide the puff pastry into four parts. Arrange 1 zander roll on a piece of puff pastry. Fold the dough in half. Press the edges well and arrange the deflated pieces on a baking tray lined with par

A classic of Swiss cuisine: potato knöpfli on a bed of ribs flavoured with butter. The pan-fried golden onions sprinkled on top? Unmissable! Ingredients Main course For 4 people 250 g of flour 1 teaspoon of salt 2 eggs 1.5 l of milk 1 litre of sparkling mineral water 450 g non-cooked potatoes salt pepper nutmeg 500 g of ribs 2 onions 4 tablespoons of butter How to proceed Preparation: ca. 40 minutes Pour the flour and salt into a bowl. Incorporate the beaten eggs with milk and mineral water. Knead the dough until bubbles form. Finely grate the potatoes. Squeeze them well and add them to the dough. Season with salt, pepper and nutmeg. Remove the rib leaves from the stems. Cut the stems into approx. 1 cm, the leaves in bite-sized pieces. Halve the onions and cut them into thin slices. Brown the onions in a pan without adding fat and set aside. Boil the stalks of the coasts in salted water for approx. 2 minutes. Add the leaves and continue cooking for 1 minute. Remove the ribs with a slot