Fine macaroni cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cook the macaroni in plenty of boiling salted water for about 8 minutes. Drain, rinse with cold water and let drain. Clean, wash and drain the peppers. Cut halves into small cubes, up to 50 g.

2. 2

   Dice ham as well. Put deep-frozen peas in little boiling salted water, bring to the boil briefly and add diced peppers. Cook for about 1 minute and drain. Mix vegetables and ham. Wash parsley, dab dry and chop except for something to garnish.

3. 3

   Wash the chives and cut into fine rolls. Grease a springform pan (26 cm Ø) and layer 1/3 of the macaroni on the bottom. Sprinkle 1/3 of the vegetables on top and again 1/3 of the pasta, vegetables and noodles.

4. 4

   For the granola chop the almonds coarsely. Mix with pumpkin seeds and oat flakes in a bowl. Put oil, vanilla sugar, 1 pinch of salt and 2 tablespoons honey in a small pot. Heat over medium heat and stir until the vanillin sugar is dissolved (do not bring to the boil). Pour over the hearty mixture and mix everything thoroughly with a wooden spoon until the dry ingredients are completely covered.

5. 5

   In the meantime peel and chop the onion. Dice the rest of the bell peppers very finely as well. Heat the fat in a saucepan, fry the onions and peppers. Pour on 1/2 litre of water, bring to the boil and stir in the sauce powder.

6. 6

   Let it boil for 1 minute. Add cream and season to taste with salt, pepper and paprika powder. Carefully remove the macaroni cake from the pan and arrange on a large plate. Serve garnished with parsley.

7. 7

   Add extra sauce.

Nutrition Facts

KCAL
630 kcal

CARBS
66 g

FATS
24 g

PROTEINS
39 g