F.X. MAYR-ÄRZTE

Vegetarian
Main courses

Here you will find cereals and potato dishes that have a lot of carbohydrates and therefore a high GI, so you should use these dishes in terms of a carbohydrate reduction dosed eating in favor of more animal protein and good vegetable oils.

BUCKWHEAT CREPES WITH VEGETABLES

Ingredients (4 servings)

4	Egg
300 g	freshly ground buckwheat flour
300 ml	Milk
50 ml	Cream
2 tbsp	Olive oil for baking
1 tsp	chopped parsley

Seasalt

FILLING

400 g	Vegetable atlatouille
100 g	sheep cheese diced

Preparation (30 minutes)

Whisk eggs with a hand mixer, mix well with salt, parsley, milk, cream and flour.
Brush a smaller, coated pan with olive oil, pour 1 ladle of dough (or less) into the middle. Spread evenly by tilting the pan, brown, turn, bake ready, place on a plate and keep warm.
Cover 2 crepes per person with vegetables and sheep's cheese, fold in, garnish and serve

Crepes (smaller) or pancakes succeed with any cereal flour. As fritatten for the soup or as dessert filled with jam.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
493	59,7	17,6	16,3

Food compatibility

L	Lactose-free milk, cream and cheese
F	No jam
G	Gluten-free
H	Only cream cheese, no tomatoes and eggplants.

SPAGHETTI OR SPtbspT NOODLES WITH MUSHROOM SAUCE

Ingredients (4 servings)

400 g	Full value spelt pasta or homemade pasta
250 g	fresh (or 150 g dried) porcini mushrooms
150 ml	dry white wine
125 ml	Vegetable stock
¼ Liter	Cream
2 tbsp	Butter
1 tsp	chopped parsley

sea salt, white pepper

Preparation (60 minutes)

Cook the pasta in boiling salted water for about 7-8 minutes al dente, strain, arrange in portions and serve with the mushroom sauce.

You can also use chanterelles, morels or freshly grated truffles.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
557	70,6	28,5	14,5

Food compatibility

L	Lactose-free cream and butter
F	Without wine and possibly shallots
G	Gluten-free
H	Only fresh mushrooms and young wine

HOMEMADE SPINACH NOODLES STUFFED

Ingredients (4 servings)

NUDtbspN

1	Egg
250 g	spelt flour
60 ml	hot water
2 tbsp	passed spinach
2 tsp	Olive oil

Seasalt

FILLING

250 g	Magerquark (curd cheese)
200 g	boiled, pasta potatoes (floury variety)
80 g	Cut young onions
2 tbsp	Butter

sea salt, grated nutmeg, white pepper and 1 bunch each of mint leaves and chervil chopped

Preparation (40 minutes)

Make a medium firm spinach noodle dough with the ingredients and place in the fridge covered with cling film for 30 minutes. Then roll out on a pasta board, well floured, rectangular and thin (2-3 mm thick).
For the filling, sauté the onions in butter and mix with the curd cheese and potatoes. Flavour with herbs and spices. Place the filling on top at 5 cm intervals with a small ice-cream scoop and place the dough over the filling so that you can cut it out well. Then press the dough around the pasta with a fork. In Carinthia, the pasta is knurled by hand.
Cook in salted water for 10 minutes, remove, drain on kitchen paper, arrange and serve with melted butter and mint.

You can also take fresh herbs, garlic and sheep or goat cheese as variants. Cooked millet or polenta are suitable instead of potatoes.
Without spinach you have a pasta dough.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
348	46,9	19,6	9,4

Food compatibility

L	Lactose-free curd cheese and butter
F	Possibly without leeks
G	With buckwheat flour, quinoa or amaranth
H	No spinach

WHOLEMEAL VEGETABLE STRUDtbsp

Ingredients (4 servings)

STRUDtbspTEIG

500 g	spelt flour
250 ml	hot water
4 tbsp	Olive oil
1 tsp	Seasalt

Seasalt

FILLING

600 g	Lat spinach, steamed, cut
500 g	boiled, pasta potatoes (floury variety)
200 g	steamed root vegetable cubes
100 g	Leek onions cut
each 2 tbsp	Olive oil and sour cream

sea salt, nutmeg, white pepper, mint leaves
1 bunch fresh oregano

Preparation (30 minutes)

For the filling, fry leek onions in olive oil and season with potato mixture, salt, spinach, sour cream, herbs and spices.
Finely ground spelt flour with a pinch of salt, oil and water to a smooth dough knead in foil wrap and let rest ½ hour. Roll out thinly on a floured cloth, then remove as thinly as possible with the aid of floured hands. Cut away the edges of the dough. Place the filling in the middle of the dough, beat in the dough with the help of the cloth, place on a baking tray and bake at 180-200 degrees for about 20 minutes.
Serve with a saw knife and garnish.

Potato strudel variant: Sweat raw, coarsely grated potatoes with olive oil and cover with milk and cream for about 10 minutes until al dente but thick. Season well, cool and fill into the strudel.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
213	34,2	9,6	4,3

Food compatibility

L	Lactose-free sour cream
F	Possibly without spring onions
G	With buckwheat flour, quinoa or amaranth
H	No spinach

NATURAL RICE WITH VEGETABLES AND CHEESE

Ingredients (4 servings)

1	small onion
300 g	Full value rice
300 g	coloured vegetables cut larger
50 g	Grated hard cheese
500 ml	Vegetable stock
each 2 tbsp	fresh kitchen herbs \| olive oil \| cream

sea salt, white pepper

Preparation (60 minutes)

Clean and chop the fresh vegetables. Sauté the chopped onion in olive oil, add the vegetable stock and cook for 40 minutes covered and lightly.
After 20 minutes stir in the vegetables and cook until done. Add salt, pepper, herbs, cream and cheese and serve.
Garnish with cheese and herbs.

You can vary with tomatoes, mushrooms, wild garlic, asparagus, broccoli, spinach, sheep and goat cheese. Or millet or buckwheat instead of rice.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
213	34,2	9,6	4,3

Food compatibility

L	Lactose-free cheese and cream
F	Possibly without onion
G	Gluten-free
H	Do not use tomatoes, spinach - use cream cheese.

MILLET POT CHEESE LOAF WITH SHEEP'S CHEESE

Ingredients (4 servings)

300 g	Golden millet
300 g	Potting (curd cheese) also from sheep/td>
each 100 g	Sheep cheese \| Spring onions
600 ml	Vegetable stock
2 tbsp	Olive oil
1 tbsp	fresh oregano

sea salt, pepper

Preparation (30 minutes)

Sauté the chopped green onion with olive oil, add the millet, add the vegetable stock, cover and simmer for about 20 minutes.
Switch off the hotplate and let it swell for 20 minutes. Now stir with a fork, salt, pepper, oregano chopped, curd cheese and cheese well mix in, form small loaves and brown them on both sides in a coated pan with oil.
Keep warm and serve with vegetables.

All known grain varieties are suitable for this purpose. The mixture can also be stirred with sour cream and baked in the oven as an oven casserole.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
399	54,3	19,6	11,0

Food compatibility

L	Lactose-free curd cheese, sour cream and cheese
F	Possibly without onion
G	Gluten-free
H	Only take fresh sheep cheese

GRATINATED SPtbspT CHEESE SPAETZLE

Ingredients (4 servings)

3	Egg
500 g	freshly ground spelt flour
200 g	Tilsiter cheese or Gouda/td>
200 g	onions
40 g	Butter
250 ml	Milk
125 ml	Cream

sea salt, white pepper, chives

Preparation (20 minutes)

Beat the flour, eggs, salt and milk in a bowl with a wooden spoon until they form a thick dough. Using a spaetzle slicer (or scraped from the board) press into salted water. Bring to the boil once, pour into a sieve and immediately rinse with cold water.
Now cut the onion into small pieces in a large pan, roast in butter until golden brown, add the spaetzle, cream and cheese, season well and gratinate for about 10 minutes at 220°C in the oven until brown.
Garnish with chives.

You can make the spaetzle with all the cereal flours. A bowl of green salad goes well with it.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
819	92,1	35,4	34,6

Food compatibility

L	Lactose-free milk, butter, cream and cheese
F	Possibly without onion
G	With buckwheat flour
H	Use cream cheese

BAKED POTATOES WITH SOUR CREAM

Ingredients (4 servings)

4	big, floury boiled potatoes
8 tbsp	Sour cream
2 tbsp	Clauch rolls

sea salt, pepper

Preparation (50 minutes)

Scrub potatoes well with a brush, wrap in aluminium foil and bake on the grid at 200°C in the oven for approx. 50 minutes.
Take out, cut lengthwise and break open a little. Mix the sour cream with the chives and salt and pour into the potato.

For filling, curd linseed oil cream, olive spread, fish or poultry spread or vegetable ratatouille are also suitable.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
127	15,6	2,6	6,0

Food compatibility

L	Lactose-free sour cream
F	Fructose-free
G	Gluten-free
H	Histamine-free

POTATO GNOCCHI WITH SAGE AND SHEEP CHEESE

Ingredients (4 servings)

2	Egg yolk
700 g	Potatoes (floury variety)
250 g	spelt wholemeal flour
100 g	young sage leaves (or rocket)
80 g	grated sheep's cheese
70 g	spelt or wheat semolina
2 tbsp	Butter

sea salt, grated nutmeg

Preparation (60 minutes)

Wrap cleaned potatoes in aluminium foil and bake at 200 degrees on a grid in the oven for 60 minutes. Take out, remove foil, peel and work while still warm. Press through the potato press into a bowl and mix well with egg yolk, salt, nutmeg, flour and semolina.
Knead the dough briefly on a floured work surface, quarter and roll 4 thin strands. Cut off small gnocchi (slices) with a knife, flour well, place in slightly boiling salted water and wait until they rise to the surface. Remove with a net ladle and place on kitchen paper or cloth to drain.
Melt butter in a large pan, sauté cut sage leaves, add gnocchi and toss once.
Serve and sprinkle with sheep's cheese. Garnish with sage or rocket.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
462	66,2	17,7	13,2

Food compatibility

L	Lactose-free cheese and butter
F	Fructose-free
G	buckwheat flour, millet or maize semolina
H	Only fresh sheep cheese

CASSEROLE WITH POTATOES AND TRUFFLES

Ingredients (4 servings)

6	Large, floury potatoes (potatoes)
250 g	Mozzarella or sheep's cheese
each 100 g	leek \| zucchini \| tomatoes
500 ml	Sour cream
4 tbsp	freshly grated truffle
each 1 tbsp	Butter \| fresh marjoram \| thyme \| mint

sea salt, white pepper

Preparation (60 minutes)

Steam potatoes with peel in the cooking insert until soft, peel, halve and cut into thick slices.
Cut the leek into small slices and the zucchini, sauté in butter and add the tomato cubes (possibly peeled), chopped herbs, mix half the diced mozzarella and all other ingredients with the potato slices, season to taste with salt and pepper and layer in an ovenproof dish.
Cover with the rest of the mozzarella and bake in the oven at 200°C for about 20 minutes until golden brown.
Serve and rub truffles over it in wafer-thin slices.

You can mix any kind of cheese, vegetables and edible mushrooms with the mass.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
627	28,7	30,3	44,6

Food compatibility

L	Lactose-free sour cream and cheese
F	Possibly without leeks
G	Gluten-free
H	Without tomatoes and truffles - only cream cheese

POTATO GRATED PANCAKE WITH TOMATO MOZZARtbspLA

Ingredients (4 servings)

5	Large, firm boiling potatoes (potatoes)
5	ripe tomatoes peeled, cubed
2	Egg yolk
250 g	Buffalo milk Mozzarella
2 tbsp	Olive oil

Sea salt, pepper
1 bunch basil

Preparation (10 minutes)

Peel potatoes, grate, salt, pepper, squeeze out well, mix with egg yolk and in a coated pan fry small, thin potato pancakes on both sides until golden yellow and place on kitchen paper to drain.
Serve with basil tomatoes and mozzarella cubes and another potato pancake.

You can cover the potato pancakes like a pizza dough and briefly gratinate them. The variations are numerous. From leaf spinach and cottage cheese to smoked salmon and caviar.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
301	18,1	16,4	18,3

Food compatibility

L	Lactose-free Mozzarella
F	Fructose-free
G	Gluten-free
H	Without tomatoes, spinach - cream cheese only

FINE POTATO GOULASH

Ingredients (4 servings)

2	Zwiebel
2	Puten-Debreziner
3	Lorbeerblätter
3	Knoblauchzehen
500 g	fest kochende Erdäpfeln geschält
500 ml	Gemüsebrühe
je 2 tbsp	Olivenöl \| Sauerrahm \| Sahne
je 2 tbsp	Tomatenmark \| Paprikapulver edelsüß \| Vollmehl
je 1 tbsp	Butter und Majoran

Pfefferoni, Gewürzgurke, Meersalz, Pfeffer

Preparation (35 minutes)

Brown the chopped onion and garlic in olive oil, stir in the paprika powder, butter and tomato paste and fill up with stock, dissolving the sediment well.
Add quartered potato pieces, salt, pepper, bay leaf and caraway and cook for about 20 minutes until soft. After 15 minutes shred in 1 raw potato. Stir the flour with a little water until smooth and bind the goulash with it.
Add the chopped sausages, gherkin, cream and pepperoni and season to taste.
Serve and garnish with sour cream and marjoram.

Can be pre-cooked and additionally varied with freshly swivelled mushrooms.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
129	25,3	7,8	11,2

Food compatibility

L	Lactose-free cream, butter and sour cream
F	Possibly without onion
G	buckwheat flour or maize starch
H	Without tomato puree and gherkins

NAPKIN DUMPLINGS WITH EGG OR MUSHROOMS

Ingredients (4 servings)

6	bread rolls or rolls old-fashioned
1	Egg
125 ml	Milk
each 2 tbsp	Butter and parsley chopped

sea salt, nutmeg, pepper white

Preparation (20 minutes)

Cut the rolls into cubes and put them in a bowl. Bring milk, butter, salt and nutmeg to the boil, pour over and mix well with pepper, parsley and egg, press firmly and leave to soften for 15 minutes.
Knead with wet hands and form an elongated roll on a roast or cling film, roll strictly and tie at the ends.
Cook in a steamer with a perforated insert or in plenty of salted water for 15 minutes.
Remove foil and cut into thick slices.

A great dish with freshly swivelled porcini mushrooms or chanterelles. Or cold fried with scrambled eggs and chives. As a side dish with goulash.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
279	42,7	8,9	8,1

Food compatibility

L	Lactose-free milk and butter
F	Fructose-free
G	With gluten-free bread rolls
H	Histamine-free

GREEN CORE TERRINE

Ingredients (15 servings)

3	Egg
500 g	freshly ground green seed
500 g	root vegetables very small cut
100 g	grated sheep's cheese
1 Liter	Vegetable stock
1 tsp	Majoran leaves

Seasalt, Pepper, Nutmeg

Preparation (110 minutes)

Cover the green seeds and vegetables with vegetable stock and simmer for about 20 minutes until the grain is soft. Remove from heat and cover and allow to swell for approx. 50 minutes.
Mix with all ingredients and season to taste. Line a terrine dish with transparent grill foil, oil and pour in the mixture. Press lightly and close with foil.
Bake in the oven at 160°C for approx. 30 minutes and leave to stand for 10 minutes.
Open foil, turn over and cut off thick slices.

This dish also tastes excellent as an appetizer lukewarm or cold! It goes well with a herb sauce and freshly swirled spinach leaves. Polish baguette, buckwheat or millet can also be used.

Nutritional information (1 serving)