Rice cake with peanut butter
Spread peanut butter on a rice cake. Place second rice cake on top...
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Mediterranean potato and vegetable pan
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
556
Calories
48 g
Carbohydrates
22 g
Protein
28 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Teaspoon |
 | Sugar (white) | 1 Pinch(s) |
 | Potato (fresh) | 3 (240 g) |
 | Onion (fresh) | ½ (50 g) |
 | Water (still) | 35 ml |
 | Garlic (fresh) | ⅕ (0,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Rosemary (dried) | 1 Pinch(s) |
 | Feta, sheep cheese, shepherd cheese (approx. 30% fat) | 50 g |
 | Herbs mix | 1 Pinch(s) |
 | Tomato paste (double concentrated) | 25 g |
 | Mushrooms Mushrooms (fresh) | 150 g |
 | Zucchini (fresh) | ½ (105 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash potatoes thoroughly, brush if necessary, dry and cut into eighths. Wash the peppers and zucchini and brush the mushrooms. Peel garlic and onion. Clean the peppers and cut into strips. Cut zucchini into pieces. Quarter the onion and cut into thin strips. Cut mushrooms into quarters or sixths depending on size. Finely chop garlic.
Step 2:
Mix tomato paste first with water, then with oil, spices, garlic and herbs. Mix the potatoes with half of the marinade and place in a baking dish in the oven at 170 to 180 degrees for 20 minutes. Mix the remaining marinade with the vegetables. Remove the casserole dish after about 20 minutes. Add marinated vegetables and mix with potatoes. Once again put in the oven together for 15 minutes. At the end briefly top the goat cheese.
Macronutrient distribution:
The recipe Mediterranean potato and vegetable pan is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Cutting board
Kitchen knife
Oven
Peeler
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