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Recipes

Italy

Roman Artichokes

“Carciofi alla Romana” makes 2 servings

Total cooking time: approx. 16-18 minutes

Utensils: Deep, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

2 Artichokes (800 g)

1 l Water

Juice of one lemon

2 Garlic clove, crushed

1 Bunch of Parsley, finely chopped (10 g)

10 Leaves mint, chopped

2 tbsps Bread crumbs (20 g)

5 tbsps Olive Oil (50 ml)

Salt

Black pepper, freshly ground

100 ml Olive Oil

400 ml Water

Black pepper, freshly ground

Salt

Preparation

1. Remove the outer, dry leaves and the prickly top

of the artichoke. Cut the stem down to a 3 cm

long stump. Place artichokes in a bowl filled with

cold water and lemon juice, this will prevent

discoloration of cuts.

2. Mix garlic, parsley, mint, breadcrumbs and olive

oil, season with salt and pepper.

3. Remove the artichokes from the water, pat dry.

Slightly push the leaves apart, so that each leaf

makes a little opening. Remove the straw from this

opening. Push a small amount of filling into this

opening. Carefully push the leaves back together,

to secure the filling.

4. Place artichokes into the casserole dish. Add oil

and water. Sprinkle with freshly ground pepper and

salt, cover and cook.

16-18 Min. 100 P

After baking, let stand for about 2 minutes.

Germany

Filled Tomatoes with Spring Onions

Total cooking time: approx. 22-27 minutes

Utensils: Bowl with cover (about 1 l content)

Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

½ Bunch thyme (5 g)

35 g Buckwheat seeds

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

2 Garlic clove, crushed

100 ml Vegetable broth

1 Bunch fresh parsley, smooth (10 g)

100 g Gouda cheese, whole piece

Salt

Black pepper, fresh ground

4 Butcher tomatoes (600 g)

1 tsp Butter or margarine for greasing the pan

4-5 Spring onions (150 g)

1 Bunch basil (10 g)

Preparation

1. Remove stems from thyme. Wash buckwheat seeds.

Distribute the butter evenly in the bowl. Put onion,

garlic, buckwheat and thyme into the bowl, cover

and heat.

approx. 2 Min. 100 P

2. Add broth, cover and cook.

8-10 Min. 60 P

3. Remove stems from parsley, cut into thin strips. Cut

4 slices of Gouda, dice the rest. Add parsley and

cheese dices to the cooled buckwheat, season.

4. Remove the caps of the tomatoes, remove the pulp.

Loosely fill the tomatoes with buckwheat. Place one

slice of cheese on each tomato, place lid on top.

5. Cut the spring onions into diagonal slices. Remove

stem from basil.

6. Grease the casserole pan. Evenly distribute onions,

basil leaves and tomato pulp in pan.

7. Place tomatoes on top of the onion mixture, cover

and cook.

12-15 Min. 60 P

After cooking, let the filled tomatoes stand for about

2 minutes.

Vegetables

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