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Spring hotchpot

We love to eat this hotchpot in spring. It is ideal to get rid of „left-over“ portions vegetables and especially very colorfull to the eye.

4 portions

Ingredients:
800 g potatoes
300 g carrots
Salt, pepper
2 dl milk
1 bell-pepper
2 spring onions
1 onion
2 cloves of garlic
butter
2 tomatoes
½ cucumber
3 hands full of salad
parsley

Preparation:
Peel the potatoes, cut carrots and potatoes in pieces en boil in water with salt until done.
Meanwhile cut the onion, spring onions and bell pepper in (little) pieces. Fry the onion in a little butter until soft, give spring onions and bell pepper to the onion and press the garlic above this mixture. Braise about 3 minutes.
Cut tomatoes and cucumber into little pieces and rip the salad into pieces.

Mash the potatoes with the carrots in the pan. Stirr in the milk and season with salt and pepper. Stirr the warm en cold vegetables under the mash en sprinkle a little parsley on top.

Serve hot, if wished with a cooked egg or a piece of meat.

Costs: ca. € 0,75 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 305/1277
Protein (gr): 8
Fat (gr): 6
Carbohydrates (gr): 50
sugar (gr): 15
Fibers (gr): 9

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Erdäpfelblattln (potato fritter)

Another Tyrolean classic! Very cheap, very tasty and not too difficult to make. We usually eat this with pickled cabbage and bacon cubes, but you can vary with a lot of different side dishes.

4 portions

Ingrediënts:
500 g potatoes
100 – 150 g flour
1 tbsp butter
1 egg
Salt
Caraway seed
Nutmeg
Cooking fat or oil

Preparation:
Cook the potatoes, strain them hot, put on butter (it melts because of warmth), knead quickly with herbs and the egg (attention: it should not stick), roll it out very thin, cut out rectangular pieces, deep-fry, serve quickly.

Serve with: pickled cabbage, red cabbage, stewed apple of apple puree

Costs: ca. € 0,25 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 274/1145
Protein (gr): 6
Fat (gr): 10
Carbohydrates (gr): 38
sugar (gr): 1
Fibers (gr): 3

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Tiroler Gröstl

This is Tyrol! Need I say more?

4 portions

Ingredients:
1 kg boiled, sliced potatoes
500 g onions, thinly sliced
200 g cooked beef
100 g butter
1 – 2 tsp caraway seed
Salt, pepper, parsley
4 eggs
4 pickles

Preparation:
Heat 80 g butter in a large skillet and cook the onions until light brown. Put the potatoes in and fry until the potatoes have a nice brown crust. Put in the beef and caraway seeds and let simmer until the Gröstl are nice and warm. Season to taste with salt, pepper and parsley.
In the meantime fry the 4 eggs in a frying pan.
Spoon a portion Gröstl on a plate, put a fried egg and a pickle on and serve hot.

Serve with a salat of your choice.

Costs: ca. € 1,12 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 580/2430
Protein (gr): 21
Fat (gr): 32
Carbohydrates (gr): 50
sugar (gr): 7
Fibers (gr): 8

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Red beet salad with potato, onion, appel, egg and pickles

My mum used to make a variation to this recipe and I loved it. Not so very long ago, we longed this refreshing and filling salad. It tasted still jummy and we could make a german/american friend, that loves red beets, very happy with it.

4 portions

Ingredients:
500 gr potatoes, cooked
500 gr red beets, cooked
3 pickles
3 hard boiled eggs
1 onion
2 appels
2 tbsp mayonnaise
3 tbsp yogurt
2 tl dijon mustard
black pepper, freshly ground
salt

Preparation:
Cut the potatoes, beets, pickles, eggs and apples in cubes en finely chop the onion.
Mix all ingredients in a bowl and season to taste with salt and fresh ground black pepper.
Put in the fridge and leave there for at least one hour to develop the taste.

Costs: ca. € 0,90 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 320/1340
Protein (gr): 11
Fat (gr): 11
Carbohydrates (gr): 41
sugar (gr): 19
Fibers (gr): 7

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Kale casserole with peanut butter

Years ago we found this recipe somewhere in the internet. We liked the idea and tried it out. And it is good! We adapted the recipe to our taste and ever since this is one of our favorites.

Ingredients for 4 portions:
1 kg potatoes
Salt, pepper, nutmeg
1-2 dl milk
30 g butter

1 bag of kale, pre-cut (ca. 300 g)
100 g peanut butter
1 heaped teaspoon sambal
½ teaspoon galanga
½ teaspoon cumin
1 tablespoon gingersyrup
4 tablespoon sweet soysauce

500 g minced meat
1 onion
20 g butter
Salt, pepper

Preparation:
Peel the potatoes, cut in big chunks and cook in salted water until done.
Put the kale in a pan with salted water en cook max. 20 minutes until done.
Cut the union into small pieces.

Cooking:
Glaze the union in 20 g butter, then put the minced meat in and fry until brown. Season with salt and pepper. Put the meat in a buttered casserole.

Drain the kale, put in the peanut butter, sambal, galanga, cumin, gingersyrup en soysauce. Stir well and put the kale-mix in the casserole on top of the minced meat.

Drain the potatoes, mash with milk and butter. Season to taste with salt, pepper and nutmeg. Scoop the mash unto the kale in the casserole.

Preheat the oven to 180°C, put the casserole in the oven en bake for 30 minutes.

An easy recipe that can be prepared the day before, so you only have to put the casserole in the oven.

Costs: ca. € 1,70 per person

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 962/4028
Protein (gr): 40
Fat (gr): 66
Carbohydrates (gr): 44
sugar (gr): 15
Fibers (gr): 9