Spaghettigratin
I often cook vegetarian, it tastes good and healthy. But I'm not allowed to cook without meat, otherwise the male faction - all anti-vegetarians who strangle down on vegetarianism with a scornful expression (because they are treated so poorly) get off the table again, pouting dogs and dogs Cats that eat food - at least they get meat. Therefore, this recipe is a favorite food, despite a lot of vegetables. The relief of my men, finally eating meat again, is clearly visible. As if they would otherwise have to live on water and bread! The recipe is good enough for 5 people.
First put a pot of water on to cook 250g of spaghetti (it goes of course with other noodles). Roll 1 yellow pepper. Peel and dice 300 g carrots. 250 g TK-Zuckerschoten (of course you can also take fresh) with the carrot and pepper cubes in Margarine sauté, take out of the pan. Slice 500 g chicken breast fillets and sauté in portions, fry 1 bunch of spring onions for a short while. Season with salt and pepper. Mix all ingredients together and place in a casserole dish. (It looks pretty decorative when you turn the spaghetti with a fork into small nests - but you do not have to.) For the casting 3 eggs with 100 ml vegetable broth, 150 ml milk or cream, nutmeg, parsley, dill, marjoram and chives mix with salt, pepper and paprika and pour over the gratin. Sprinkle with cheese, sprinkle with bread crumbs and if necessary cover with butter flakes. Bake at medium temperature in the oven for 35 minutes. This tastes very good a tomato or lettuce.
