Ingredients
| ‘Ratatouille’ (vegetable stew) | |
| 200 g | Aubergines, fresh |
| 10 ml | Olive oil |
| 30 g | Onions, fresh |
| ¼ g (1 pinch) | Salt |
| ¼ g (1 pinch) | Pepper |
| 5 g | Garlic, fresh |
| 2 g (½ tsp) | Thyme, fresh |
| 50 g | Courgettes, fresh |
| 50 g | Peppers (red, green), fresh |
| 100 g | Tomatoes, fresh |
| 50 g | White bread (protein-reduced) |
| Pear with chocolate cream | |
| 50 g | Pears, fresh |
| 125 ml | Water |
| 20 ml (1½ tbsp) | Cream (30% fat) |
| 10 ml (2 tsp) | Lemon juice |
| 10 g (1 tbsp) | Corn starch |
| 20 g (4 tsp) | Sugar |
| 4 g (½ tbsp) | Cocoa powder |
Cooking Instructions
‘Ratatouille’ (vegetable stew)
Cut the aubergine into cubes and brown them in olive oil. Add the chopped onions and all seasons and cook for further 10 minutes. Cut the courgette, pepper (green, red) and the peeled and cored tomatoes into small cubes and add them. Simmer for about 10 minutes and season. Tip: Serve it with white bread
Pear with chocolate cream
Peal the pear, divide into half and core it. Stew the pear in the mixture of water, sugar and lemon juice. Cool the pear. Bring the cream and the fruit water to the boil and bind it with corn starch (stirred with 1 tablespoon) and cocoa powder.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 551 kcal | Energy |
| 7.3 g | Protein |
| 186 mg | Phosphate |
| 128 mg | Sodium |
| 1,170 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |