
Devices & Accessories
Squash soup, Fish with rice and vegetables, Apple-pear crumble
Prep. 35 min
Total 1 h
2 portions
Ingredients
-
white long-grain rice100 g
-
water plus extra to soak rice400 g
-
white fish fillets skinless, 150-180 g each (e.g. hake, sole, perch)2
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salt plus extra to taste1 tsp
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ground pepper plus extra to taste2 - 3 pinches
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cherry tomatoes cut in halves6
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apple (1 apple), cut in pieces (1.5 cm), core removed120 g
-
ripe pear (1 pear), cut in pieces (1.5 cm), core removed120 g
-
honey1 tbsp
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lemon juice1 tbsp
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carrots cut in sticks (1 cm x 5 cm)130 g
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green asparagus cut in halves lengthwise if thicker than 1 cm,4
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flour40 g
-
brown sugar20 g
-
butter20 g
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onions cut in pieces (4 cm)150 g
-
garlic clove1
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butternut squash peeled, cut in pieces (3 cm)250 - 300 g
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extra virgin olive oil20 g
-
ripe tomatoes cut in pieces80 g
-
fresh chives chopped, to garnish
Nutrition per 1 portion
Calories
832 kcal /
3480 kJ
Protein
43 g
Fat
22 g
Carbohydrates
105 g
Fibre
13.2 g
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