Quark yeast lentils on paprika vegetables
easy
50 mins
50 mins
Ingredients
- 250 g Whole-wheat flour
- 30 g fresh yeast
- 1 TEASPOON Sugar
- 1/4 l tepid milk
- 50 g Pine nuts
- 50 g Butter or margarine
- 250 g Low-fat curd
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 500 g green and red
- 7-10 Tbsp Peppers
- 1 potty Oregano
- 1/4 l Vegetable broth (instant)
- 50 g clarified butter
- 2 TABLESPOONS sliced parmesan cheese
- 7-10 Tbsp coarse pepper
Directions
- 1
Pour the flour into a bowl and make a depression in the middle. Stir yeast, sugar and lukewarm milk until smooth. Pour into the depression, cover with some flour from the rim. Cover the pre-dough and let it rise in a warm place for about 15 minutes.
- 2
Roast the pine nuts in a pan without fat until golden brown. Cream fat, curd and eggs. Add the pre-dough and 2/3 of the roasted pine nuts and mix all ingredients to a smooth, liquid dough, season with salt, pepper and nutmeg.
- 3
Cover the dough and let it rise for another 15 minutes. Clean, wash and cut the peppers separately into small cubes. Wash the oregano and pluck the leaves from the stalks. Add green peppers to the boiling broth and cook until soft for about 10 minutes.
- 4
Add the oregano, except for a few leaves for garnishing, 2 minutes before the end of the cooking time. Puree the pepper and oregano with the cutting stick of the hand mixer, pass through a sieve and return to the pot.
- 5
Keep finished lenses warm. Meanwhile, put the red pepper cubes into little boiling salted water and cook covered at low heat for about 5 minutes. Season the paprika sauce with salt and pepper. Arrange quark and yeast lentils with the sauce and the drained red pepper cubes on plates.
- 6
Garnish with sliced Parmesan cheese, remaining oregano and pine nuts. Sprinkle with coarse pepper.
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