Ingredients
| Greek-style vegetables | |
| 125 g | Cauliflower, fresh |
| 50 g | Artichokes, fresh |
| 50 g | Carrots, fresh |
| 50 g | Tomatoes, fresh |
| 200 g | Onions, fresh |
| 40 g | Lemons, fresh |
| 50 g | Soup greens, fresh |
| 2 g | Coriander seeds |
| 100 ml | Water |
| 10 ml | Olive oil |
| 5 ml | Vinegar |
| 1 g | Pepper |
| 50 g | White bread (protein-reduced) |
| Mexican-style aubergines | |
| 100 g | Aubergines, fresh |
| 125 g | Tomatoes, fresh |
| 50 g | Peppers, red/green fresh |
| 25 g | Onions, red, fresh |
| 50 g | Celery, fresh |
| 2 g | Basil |
| 2 g | Parsley |
| 1 g | Savory, chopped |
| 1 g | Coriander |
| 5 ml | Olive oil |
| 1 g | Pepper |
| Iced melon | |
| 150 g | Melons, fresh |
| 30 g | Honey |
| 15 ml | Water |
| 2 | Mint leaves |
Cooking Instructions
Vegetable Greek style (Legumes à la Grecque)
Peel and wash the carrots. Separate the cauliflower florets and wash in water with a dash of vinegar. Remove the artichoke leaves and stalks. Cut the head of each artichoke in two and drizzle with lemon juice to prevent them from blackening. Cut the remaining lemons into six equal slices. Peel the onions. Place the ingredients in a cast iron casserole dish, add the tomatoes, cut into quarters with the seeds removed, and the bouquet garni. Pepper to taste and sprinkle with coriander seeds. Drizzle with oil. Pour the water over the mixture so that the liquid covers the vegetables and add a little cold water as necessary. Cover and leave to marinate for 3 hours. Remove the lid and gently bring the mixture to the boil over a low heat. Turn down the heat again and leave to simmer for 30 minutes. Remove from the heat and leave to cool completely in the casserole dish. When cool, cover and place in the refrigerator until serving.
Mexican-style aubergines (Aubergines à la Mexicaine)
Wash the aubergines and cut into slices before quartering these in turn. Remove the stalks and blanch the tomatoes, running them quickly under the cold tap to remove the skin. Peel and cut into small chunks. Halve the peppers, remove the seeds and pith before cutting them lengthwise into thin slivers. Cut the onions into fine rings and dice the celeriac. Heat the oil in a large frying pan and cook the onions until golden brown. Add all the vegetables with the exception of the tomatoes, season with the various condiments and leave to simmer well. Add the tomato pieces and leave the mixture to simmer in its own juice for 20–30 minutes over a low heat. Stir from time to time. Season to taste and serve hot.
Iced melon (Melon glacé)
Halve the melon, remove the seeds and scoop out the flesh in small balls with a spoon. Marinate the melon in a bowl with the liquid honey, water and crushed mint leaves. Stir from time to time and chill for 1 hour (do not freeze). Serve in bowls and garnish with mint leaves.
General information
| Difficulty: | 4 of 5 |
Nutritional information
| 626 kcal | Energy |
| 14,0 mg | Protein |
| 397 mg | Phosphate |
| 342 mg | Sodium |
| 2,537 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |