Dishes without Meat and Side Dishes
Roasted Parsnips and Carrots with Thyme
Description
Another simple side dish - roasted sweet parsnips and carrots with fragrant thyme.
Ingredients
7 medium parsnips
4 medium carrots
A few sprigs of thyme
Ground black pepper
Olive oil
Salt
Instructions
Peel the parsnips and carrots and cut them into thin strips. Put on a baking sheet, lined with parchment. Drizzle with olive oil. Add salt, pepper, thyme sprigs and mix. Bake at 200C about 20-25 minutes.
Baked Fennel
Description
Fragrant fennel baked in olive oil. A simple, yet very tasty side dish.
Ingredients
(For 1 serving)
1 fennel bulb
Ground black pepper
Olive oil
Salt
Instructions
Cut the fennel into 6 slices. Drizzle with olive oil, sprinkle with salt and pepper and mix well. Put onto a baking tray. Bake at 200C for about 20-25 minutes.
Baked Vegetables
Description
A great side dish for any occasion. You can keep it in a fridge up to 4 days.
Ingredients
3 zucchini
1 aubergine
2 carrots
2 bell peppers
5-8 cherry tomatoes
1 onion
Olive oil
Salt
Instructions
Cut the carrots into thin slices, tomatoes into halfs, onions into lengthwise slices. Dice the peppers. Cut the aubergine and zucchini into medium pieces. Put the vegetables into a baking dish, drizzle with olive oil, salt and mix. Pour with some hot water (about 125 ml). Cover with foil, put into preheated to 200C oven and bake for 40 minutes. Serve cold or hot.
Tip: To serve, garnish with a spoonful of sour cream or mayonnaise.
Cannelloni
Description
Baked Italian cannelloni with aubergine and garlic. Yum!
Ingredients
12 cannelloni tubes
2 medium aubergines
1 garlic clove
1 small onion
600 g chopped tomatoes in own juice
Italian seasoning
Olive oil
Salt
Instructions
Cut the aubergines into small cubes. Chop the onion. In a frying pan preheat the oil. Put the onion into the frying pan and fry for 2-3 minutes until golden brown. Use garlic press to squeeze the garlic into the pan. Add the aubergines and simmer for about 10 minutes. At the end of cooking add salt and the seasoning. Chop the tomatoes in a blender until smooth. Pour a little tomato sauce into a baking form. Stuff the cannelloni with the prepared aubergines and put them into the baking form. Pour the cannelloni with the remaining tomato sauce. Cover the form with foil. Bake at 180C, following the instructions on the package (about 20-30 minutes). To serve, sprinkle with grated Parmesan.
Fried Potatoes with Portobello Mushrooms
Description
Crispy and flavorful fried potatoes with portobello mushrooms. Serve hot :)
Ingredients
3 servings
600 g potatoes
350 g portobello mushrooms
Salt
Ground black pepper
Olive oil for frying
Instructions
Peel the potatoes and slice into French fries. In a frying pan preheat 5 tablespoons olive oil. Add the potatoes, salt and fry on a medium-high heat for 15 minutes, stirring occasionally. Cut the mushrooms into small pieces, add to the potatoes and fry for 7-10 minutes. To serve, sprinkle with freshly ground black pepper (to taste).
Omelette with Spinach and Cheese
Description
Start your day with this quick and healthy breakfast.
Ingredients
For 1 serving
1 egg
100 ml milk
30-40 g fresh spinach
Parmesan cheese, grated
Salt
Olive oil
Instructions
In a frying pan simmer the spinach in some olive oil (no more then 1 minute). Beat the egg with the milk and salt. Pour this mixture into the frying pan, cover and cook over medium heat for 2-3 minutes. Put the omelette onto a serving plate and sprinkle with the cheese. Serve with toasts.
Tip: Put a few slices of fresh tomatoes into a frying pan before pouring the omelette mix.
Stewed Cabbage
Description
This simple side dish is a great complement to any meal, especially to grilled sausages. It can be served hot or cold.
Ingredients
For 2 servings
400 g cabbage
1,5 tbsp tomato paste
A handful of chopped fresh parsley
Salt
Olive oil
Instructions
Shred the cabbage finely. In a frying pan preheat 3 tablespoons of the oil. Add the cabbage, salt and stew on a medium heat for about 10 minutes, stirring ocasionally. Add the tomato paste, parsley and stew another 5 minutes.
Stuffed Zucchini
Description
Stuffed zucchini with tomatoes, garlic and cheese.
Ingredients
For 1 zucchini
1 tomato
1 garlic clove
Cheese (e.g. Parmesan)
Ground black pepper
Olive oil
Salt
Instructions
Cut the zucchini into halves lengthwise. Scoop out pulp; chop. Peel the tomato and chop finely. Grate the cheese. Crush the garlic with a garlic press. Make the filling by mixing 1-2 tablespoon grated cheese, chopped tomato, chopped zucchini pulp, garlic, black pepper, salt and 1/2 tablespoon olive oil. Stuff the zucchini halves with the filling and sprinkle with some grated cheese. Bake at 200C for about 15-20 minutes.
Zucchini Pancakes
Description
These easy to make pancakes are good for a light dinner, lunch or even breakfast.
Ingredients
2 zucchini (400 gr)
1 egg
6 tbsp flour
Salt
Freshly ground black pepper
Sour cream
Instructions
Grate the zucchini into a bowl. Stir in the egg. Stir in the flour, salt and pepper. In a frying pan heat 1 tablespoon olive oil. Drop the zucchini mixture by tablespoons. Fry pancakes for 2-3 minutes on each side. Serve hot or cold with sour cream.
Tip: If pancakes spread while frying, add a little flour to the batter.