members recipes

For families who have vegetarians and meat eaters - everyone is happy.

Ingredients
Ingredients for 4 people
1 large courgette
3 middle-sized carrots
1 bunch of spring onions
1 packet frozen peas
1 red pepper
1 jar tomato sauce with olives (or 6 tomatoes and a handful black olives)
1 garlic clove
150 gr pot crème fraiche
1 heaped tbsp flour
1 tbsp olive oil
1 tsp vegetable soup (instant)
cracked black pepper
½ tsp nutmeg
100 ml mineral water with gas
Italian herbs (dried or fresh)
1 packet frozen croquettes
100 gr grated cheese (Emmentaler or Cheddar)
2 heaped tbsp grated Parmesan cheese

Method
• Wash vegetables, peel carrots and cut everything into strips
• Blanch carrots, pepper and courgette for about 5 minutes
• Cut the spring onions into rings – including the green stems
• Chop the garlic into small pieces
• Wipe out a square casserole out with olive oil
• Lay the vegetables in layers, along with the herbs, the frozen peas and chopped onions and garlic
• Pour the tomato sauce over it, or lay slices of peeled tomatoes and the olives on the top.
• Mix the creme fraiche with the water, flour, instant soup, nutmeg and pepper and shortly boil up (also works in the microwave)
• Lay the croquettes (frozen) on the top of the vegetables and pour the creme fraiche sauce over them.
• Top with the grated cheese mixed together
• Bake in the oven at 180° / 160° (fan) for about 60 minutes on the bottom of the oven. The cheese should be crisply baked and the vegetables cooked through. You don’t need to pre-heat the oven.
• Serve with fresh herbs
• For those who like a bit of meat this can be served along with a steak, a piece of chicken, a lamb chop.