Starter: Chanterelle and Goat Cheese Salad
Ingredients for 4 people:
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4 baby romaine lettuce heads
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1 box of chanterelles
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80 g fresh goat cheese
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4 tsp honey
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2 tbsp olive oil
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A few fresh sage leaves
Instructions:
Clean the chanterelles and tear them into smaller pieces. Wash the lettuce and cut each head in half lengthwise. Grill the lettuce briefly in a grill pan without oil. Heat 2 tbsp of oil in a pan and fry the sage leaves. Remove the sage, then sauté the chanterelles until soft and cooked.
Place 2 grilled lettuce halves on a plate. Crumble 20 g of goat cheese on each plate and add the chanterelles. Drizzle with honey and garnish with the fried sage.
Nutrition:
143 kcal pp, 8.7 g fat, 2.9 g saturated fat, 5 g protein, 10 g carbs
Main Course: Pasta al Nero with Cod
Ingredients for 4 people:
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300 g black spaghetti or tagliatelle (colored with squid ink)
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4 cod fillets
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500 g cherry tomatoes on the vine
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2 tbsp olive oil
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8 slices of Parma ham
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4 tbsp green or red pesto
Instructions:
Preheat the oven to 200°C (392°F). Cook the pasta according to the package. Reserve some cooking water and mix it with the pesto to make a sauce. Rub the cod fillets with olive oil, season with salt and pepper, and place in a baking dish. Place a vine of tomatoes on top of each fillet and bake for approx. 15 minutes. Crisp the Parma ham slices in a dry pan and place them on paper towel.
Serve the pasta on a plate, place the fish and tomatoes on top, and garnish with the pesto sauce and crispy ham.
Nutrition:
545 kcal pp, 15.6 g fat, 3.1 g saturated fat, 44.2 g protein, 53 g carbs
Vegetarian Main: Pasta al Nero with Vegan Scallops
Ingredients for 4 people:
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300 g black spaghetti or tagliatelle (colored with squid ink)
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4 king oyster mushrooms
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Fresh garlic to taste
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500 g cherry tomatoes on the vine
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2 tbsp olive oil
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4 tbsp green or red pesto
Instructions:
Preheat the oven to 200°C (392°F). Cook the pasta and reserve some cooking water. Mix it with the pesto. Slice the mushroom stems into 4 cm thick rounds. Season with salt and pepper. Heat 2 tbsp olive oil and sear the mushroom rounds for 3–5 minutes on both sides until golden. Add garlic in the last minute. Roast the tomatoes in the oven for about 15 minutes.
Serve the pasta on a plate and add the ‘scallops’. Garnish with tomatoes and pesto sauce.
Nutrition:
388 kcal pp, 11 g fat, 1.7 g saturated fat, 13.3 g protein, 54 g carbs
Dessert: Fresh Layered Dessert
Ingredients for 4 people:
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500 ml low-fat lemon yogurt/quark
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400 g frozen raspberries
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30 g sliced almonds
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40 g dark chocolate
Instructions:
Let raspberries thaw and mash with a fork.
In 4 glasses, layer the lemon yogurt/quark, raspberries, grated chocolate, and almonds.
Nutrition:
200 kcal pp, 8 g fat, 12.2 g protein, 16.7 g carbs