Gratin | Eileen's Insights

Hello Guys,

two weeks ago I tried something new, which ended in a new recipe. Therefore, here is my first official recipe with meat. Actually, I usually cook vegan and vegetarian, but this time I made an exception. It was in any case sooo delicious, which is why I share it with you today.

Noodles-Vegetable-Minced-Meat Gratin (4 big portions)

Preparation time: around 1 hour ; Baking time: 25 minutes

Ingredients

200g of mushroom
3 carrots
1 zucchini
1 butternut squash
3 garlic cloves
1 big onion
Olive oil
3 tbsp of tomato paste
400ml of tomato sauce/tomato purée
40g of mozzarella
400g of organic minced meat
Salt, pepper, oregano, hot pepper powder
300g of chickpea noodles
100g of spelt tagliatelle

First, you need to wash all the vegetables (zucchini, carrots, butternut squash). Then cut the carrots and zucchini into thin slices. Halve the pumpkin, remove the seeds and cut it into small squares. Now clean the mushrooms and cut them into slices. Gather all the vegetables in a bowl.

Peel the onion and cut it into small pieces. Peel the garlic, chop it very finely and crush it with the blade of a knife. Add olive oil (about 3 tbsp) with the onion to a pan. Do not add the garlic yet! When the onion is transparent, add the vegetables. Cook the vegetables for about 10 minutes while stirring.

While the vegetables are simmering, put the pasta in a pot with enough salted water (both types of pasta together) and cook them for between 6 and 8 minutes. When the pasta is al dente, drain the water and put them in a large baking dish.

When most of the vegetables are cooked through (the squash and carrots will still be a little tough), add the ground beef and stir until browned and crumbly. Stir in the tomato paste, garlic, and spices. Now add the tomato purée and cook everything again for about 5 minutes. In total, from the onion until it is cooked, it takes about 20 minutes.

While the vegetable and minced meat mixture is still cooking in the pan, you can already cut the mozzarella into thin slices. Add the mixture to the pasta in the baking dish and mix everything. Spread the mozzarella on top and bake the gratin at 200°C with top and bottom heat on the middle shelf for about 25 minutes.

Serve with basil and enjoy.

I found it really delicious. Through the vegetable noodles, it is not quite so unhealthy, the mixture with the tagliatelle makes it not too healthy. 😉 Takes a bit in preparation, but is not difficult and is enough for four people. And we always eat a lot. 😉 Have fun trying it out, hope you like it as much as we do.

Love, Eileen

Potato-Savoy-Champignon Gratin (2 portions)

Preparation time: 35 minutes; Baking time: 25 minutes

Ingredients

200g of mushrooms

8 potatoes (middle)

6 leaves of savoy cabbage

2 garlic cloves

1 big red onion

200g of Mozarella

3 tbsp of sour cream

Olive oil

200ml of broth

salt, pepper, nutmeg

Put the potatoes in a cooking pot and cook them for around 20 minutes. While they cook, wash the mushrooms and the savoy cabbage. Then cut the mushrooms into slices and the savoy into pieces. Now you can cut the onion. When the potatoes are finished, take them off the stove and out of the water. Put a pan with some olive oil and the onion on the stove. When the onion is transparent, add the champignons and after around 5 minutes the savoy. Let everything cook for around 10 minutes. Add the broth, the sour cream, the garlic (smashed), and the spices. While the vegetables cook in the pan, peel the potatoes and cut them into slices. Put them into a baking dish as a first layer. Then add the savoy-champignon mix on top. Cut the mozzarella into slices and place it on top of the vegetables in the baking dish. Let it bake at 220°C

for around 25 minutes in the oven. Bon appétit!