Minced casserole with triple cheese crumble

Name: Minced casserole with triple cheese crumble
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Mozzarella cheese; 50 g Parmesan cheese; 50 g Pecorino cheese; 75 g soft butter; 125 g Flour; 1 Egg yolk (size M); 7-10 Tbsp Salt; 1/2 TEASPOON Sweet peppers; 1 Onion; 2 Carrots; 1 (approx. 200 g) Courgette; 1/4 (approx. 190 g) Head Cauliflower; 1/4 (approx. 125 g) Head broccoli; 75 g cherry tomatoes; 1 TABLESPOON Oil; 400 g mixed minced meat; 1 TABLESPOON Tomato paste; 250 ml Beef broth; 7-10 Tbsp Pepper; 100 g Baby Leaf salad mix; 100 g Rocket; 1 red peppers; 2 Organic lemons; 200 g Whipped cream; 50 g Sugar; 1/2 TEASPOON Cayenne pepper; 100 g Garden herbs (e.g. parsley, chives, savory); 150 g Whole milk yoghurt; 150 g Low-fat curd

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Mozzarella cheese
50 g Parmesan cheese
50 g Pecorino cheese
75 g soft butter
125 g Flour
1 Egg yolk (size M)
7-10 Tbsp Salt
1/2 TEASPOON Sweet peppers
1 Onion
2 Carrots
1 (approx. 200 g) Courgette
1/4 (approx. 190 g) Head Cauliflower
1/4 (approx. 125 g) Head broccoli
75 g cherry tomatoes
1 TABLESPOON Oil
400 g mixed minced meat
1 TABLESPOON Tomato paste
250 ml Beef broth
7-10 Tbsp Pepper
100 g Baby Leaf salad mix
100 g Rocket
1 red peppers
2 Organic lemons
200 g Whipped cream
50 g Sugar
1/2 TEASPOON Cayenne pepper
100 g Garden herbs (e.g. parsley, chives, savory)
150 g Whole milk yoghurt
150 g Low-fat curd

Directions

1
Drain the mozzarella and cut into small cubes. Grate parmesan and pecorino finely. Knead butter, flour, egg yolk, 1/2 teaspoon salt, paprika powder and cheese into crumbles with your hands.
2
Peel the onion and cut into fine cubes. Peel, clean and finely dice the carrots. Wash and clean the zucchini, cut lengthwise into quarters and cut into slices. Clean and wash the cauliflower and broccoli, cut the florets from the stalk.
3
Cut the florets in half if necessary. Wash the tomatoes, cut in half.
4
Heat the oil in a frying pan, stir-fry the minced meat for about 10 minutes until crumbly. Add onions and tomato paste, mix well and fry. Add the vegetables except the tomatoes. Pour in the stock, simmer over medium heat for about 20 minutes until the vegetables are done.
5
Stir in tomatoes and season with salt and pepper.
6
Pour the chopped mixture into an ovenproof dish (approx. 2 litres capacity) and sprinkle with crumbles. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes.
7
In the meantime clean, wash and dry the salad. Wash and clean the pepperoni and cut into rings. Wash lemons, grate dry and grate peel. Use the rest of the lemon for other purposes. Mix 100 g cream, sugar, cayenne pepper and lemon peel.
8
Season to taste with salt and pepper and stir in the pepperoni.
9
Wash herbs, shake dry and pluck leaves from the stems. Finely puree yoghurt and herbs, except for some parsley for garnishing. Whip 100 g cream until stiff. Stir the quark into the herb yoghurt.
10
Carefully fold in 100 g cream, season to taste with salt and pepper.
11
Take the casserole out of the oven. Mix the salad with the cream and chilli dressing, except for a little garnish. Serve the casserole and salad with the herb dip. Garnish the casserole with some salad and the dip with parsley.