Ingredients

Chervil hotpot
40 g Chervil, fresh
20 g Onions, fresh
250 ml Water
70 g Potatoes, fresh
10 g Butter
25 g Crème fraîche (30% fat)
Spaghetti Napoli
100 g Spaghetti (protein-reduced), uncooked
40 g Tomatoes, fresh
5 ml Olive oil
1 g Parsely
5 g Onions, fresh
1/4 g Pepper
20 ml Basil, fresh
5 g Cream (30% fat)
Romanian style leek
200 g Leeks, fresh
25 g Onions, fresh
10 g Gherkins, pickled
10 g Margarine
125 ml Vegetable stock
1/4 g Pepper
15 g Tomato puree
25 g Tomatoes, fresh
2 g Sugar
1/4 g Nutmeg
Cherries with lemon
25 g Cherries, fresh
20 ml Cherry juice
10 g Sugar
1 Vanilla stick
5 ml Lemon juice
1 Peel of mid sized lemon (yellow part only)

Cooking Instructions

Chervil hotpot (Potage au cerfeuil)

Wash the chervil. Peel and slice the potatoes and onions. Melt the butter in a casserole dish and brown 1 finely chopped onion. Subsequently add the chervil and leave to soften for several minutes over a low heat. Finally, add the sliced potatoes and the hot water. Leave to simmer for 10–15 minutes. Blend the mixture in a vegetable mixer. Add the crème fraîche before serving.

 

Spaghetti Napoli (Spaghettis à la tomate et al creme)

Blanche the tomatoes in boiling water and peel. Take out seeds and liquid, mash well. Braise finely chopped onions, olive oil, parsley, pepper and cream in a pot for about 10 minutes. Add the basil.

 

Romanian style leek (Poireau a la roumaine)

Carefully wash the leeks and cut them into pieces approximately 4 cm in length. Peel the onion and chop finely. Slice the gherkins. Heat the margarine and braise the leeks and onions until golden brown. Deglaze the pan with the stock and season the ingredients to taste. Add the tomato purée and the gherkins, mix well, cover and allow to simmer for 20 minutes. Blanch the tomatoes so that the skin can be removed more easily, and cut into small pieces. Season with sugar and grated nutmeg, add the cubes of tomatoes and allow to simmer for a further 5 minutes over a low heat. Serve immediately, leaving the vegetables in the original frying pan.

 

Cherries with lemon (Cerise au citron)

In a casserole dish, mix cherry juice, sugar, vanilla, the cherry-stems and lemon juice. Cook for 5 minutes, strain and return the liquid to the casserole. When it is boiling again, add the cherries and cook for 10 more minutes turn off the stove and let it cool down. Serve in an ice cream cup with a little liquid.

General Information

Difficulty: 5 of 5

Nutritional Information

1103 kcal Energy
12,9 g Protein
317 mg Phosphate
109 mg Sodium
1869 mg Potassium
1 portion – calculated for a person of 70 kg