Radish salad with spring onions
Wash radishes well, remove leafy greens and cut into fine slices. Clean the spring onions and also remove the stalk and unwanted and cut into thin slices. Wash...
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Lauchnudeln with Gouda
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
578
Calories
20 g
Carbohydrates
16 g
Protein
47 g
Fat
Ingredients:
 | Butter | 12 g |
 | Gouda cheese (45% fat in dry matter) | 50 g |
 | Leeks, leeks (fresh) | ¾ (150 g) |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 2 Pinch(s) |
 | Nutmeg | 1 Pinch(s) |
 | Cream, whipped cream (30% fat) | 60 g |
 | Soup noodles (raw) | 50 g |
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Preparation:
Step 1:
Wash the leeks well (there is often soil in the gaps) and cut them into very thin sticks - please do not use the dark green part of the leek for this purpose.Now blanch the leek sticks in boiling salted water for about 2 minutes, then put them into cold water and let them drain in a sieve. Set aside.
Step 2:
Now prepare the pasta according to package instructions (cook in boiling water until al dente). Drain the pasta and set aside.
Step 3:
Preheat oven to 200°C convection oven. For the sauce, melt the butter in a saucepan, add the cream and add the cheese (preferably cut into cubes). Heat with a whisk, stirring, until melted and combined with the remaining ingredients. Then season with salt, pepper and nutmeg to taste.
Step 4:
Now carefully mix the pasta with the leeks and put them in a greased baking dish. Pour the sauce over it and bake in the oven at 200° C hot air for about 20 minutes. Serve and enjoy.
Macronutrient distribution:
The recipe Lauchnudeln with Gouda is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Cutting board
Kitchen knife
Oven
Pot
Sieve
Stove
Whisk
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