Silver beet and rice cake, soup and pasta

Ingredients

Cauliflower soup
100 g	Cauliflower, fresh
10 g	Flour (protein-reduced)
2 g	Onions, fresh
2 g	White pepper
2 g	Parsley
10 g	Margarine
20 ml	Cream (30%)
2 g	Garlic
2 g	Basil leaves 2
2 g	Laurel leaf (1)
Silver beet and rice cake
30 g	Rice, uncooked
100 g	Silver beets
20 g	Bread (protein-reduced)
10 ml	Olive oil
2 g	Garlic
-	Parsley, nutmeg, pepper, cinnamon
Pasta
12 g	Flour (protein-reduced)
7 ml	Water
2 g	Butter
1 g	Yeast
Fruits
Orange salad
200 g	Oranges, fresh (2 small)
20 g	Sugar
5 ml	Olive oil

Cooking Instructions

Cauliflower Soup

Make a bouquet from parsley, basil and the laurel leaf by tying them together at the ends with a thread, which we can loosen later when we are passing the crème through a trainer. Peel the onions, chop them small and braise with the garlic in margarine. Chop the chosen vegetable into small pieces and add the herbal bouquet. Braise for a few minutes. Then cover with water, add white pepper and let the vegetables cook sufficiently (20-30 minutes). If necessary, add some water to keep it liquid (on this amount of water depends the liquid of the crème after cooking). When done, take the pot off the stove and strain the soup after removing the bouquet of herbs. Now add the protein-reduced flour (which has been mixed smoothly with the cream). Place on the stove again and bring to the boil, stirring continuously and let boil for 2–3 minutes. Serve this meal hot or cold, according to your liking and the type of vegetables used.

Silver beet and rice cake

Cook the rice, drain and place in a bowl. Cut the protein-reduced bread in dice and moisten/soften with the cooking water from the rice. Cook the silver beets, drain well and chop. Braise in oil with some bits of garlic, place in a pan. Chop the parsley and add to the silver beet, rice and bread. Sprinkle with a little pepper, nutmeg and cinnamon. Mix the ingredients to a homogenous paste. Roll the dough to a thinness of 3–4 mm; let it stick over the edge of the baking pan, forming a rim. Place into the baking pan and spread some oil over the dough. Cut off overlapping dough. Fill with the silver beet paste and bake in the oven for 30–40 minutes at medium temperature.

Pasta (25 g)

Mix flour (250 ml) with water (150 ml) until dough is homogenous and consistent. Add melted margarine (50 g) slowly and finally the brewer’s yeast (5 g). Knead the dough. Let the dough rise at room temperature for at least half an hour. This dough can be used for cakes and pizza bottoms.

Dessert: Orange salad

Peel the oranges as in the previous recipe, cut into slices. Sprinkle with sugar and add a little olive oil. Place in the refrigerator, and then serve.

General Information

Difficulty:

4 of 5

Nutritional Information

879 kcal	Energy
11,3 g	Protein
270 mg	Phosphate
133 mg	Sodium
1365 mg	Potassium
	1 portion – calculated for a person of 70 kg