|Risotto with pumpkin blossoms|
|60 g||Rice, uncooked|
|20 g||Courgettes green, fresh|
|20 g||Onions, fresh|
|50 g||Pumpkin blossoms, fresh|
|20 ml||Olive oil|
|Compote of vegetable and tomatoes with bread|
|80 g||Silver beets, cooked|
|50 g||Potatoes, cooked|
|20 g||Beans, cooked|
|25 g||Celery, fresh|
|5 g||Garlic, fresh|
|80 g||Tomato pulp|
|15 ml||Olive oil|
|60 g||Bread (protein-reduced)|
Starter: Risotto with pumpkin blossoms
Braise the courgette with the onions in oil. At the same time, cook the rice in the previously described manner. Cut the pumpkin blossoms into stripes, taking off the inner parts fi rst. Mix pumpkin blossoms and rice and let them soak at high temperature. Add some water to complete cooking, let cook for 7–10 minutes. Before serving, sprinkle with sufficient parsley.
Second course: Compote of vegetable and tomatoes
Braise the parsley, garlic, and celery (cut in sticks) in some oil. Add the chopped silver beet, the cooked potatoes in pieces, beans or cooked chickpeas and simmer. Then add the tomato sauce and simmer again for some minutes.
Dessert: Cooked pears
Place the peeled pears in a casserole dish with a high rim. Dissolve the sugar in water and add to the pears. Cook for at least 30 minutes at medium heat. Remove the pears from the casserole dish and place on plates.
|Difficulty:||3 of 5|
|1 portion – calculated for a person of 70 kg|