Summary

Ingredients

• 75 g reen spelled, whole
• 300 ml vegetable stock
• 2 small spring onions
• 50 g zucchini, (yellow ones look particularly pretty)
• 50 g mushrooms, your choice
• 50 g parmesan cheese
• 0.5 ½ handful parsley
• 0.5 ½ handful basil
• 1 clove garlic
• 1 small chilli pepper (s), dried, alternatively fresh
• 2 tablespoon cream cheese
• 1 egg (s)
• 50 g flour, wholemeal spelled

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Instructions

1. Bring the vegetable stock to the boil and add the green spelled. Let simmer for 30 minutes. Stir again and again. If necessary, add more water.
2. Meanwhile, cut the spring onions, zucchini and mushrooms into very small cubes. Sauté briefly in a pan with a little oil. The vegetables can get a little bit of color. Salt and pepper. Put aside.
3. Grate the parmesan. Pluck the parsley and basil and chop the leaves. Chop the garlic and chilli.
4. When the green spelled has soaked up all of the broth, transfer to a bowl. Add the steamed vegetables, herbs and cheese, as well as cream cheese, flour and the egg. Mix the mixture carefully, but not for too long, otherwise it will become slimy.
5. Salt and pepper.
6. Prepare 1 muffin tin (I always use silicone molds). Pour 1 tablespoon of the mixture into a well or a mold. Bake in an oven preheated to 200 degrees for 20 to 25 minutes. Do a chopstick test!
7. A dip made of cream cheese, quark and feta cubes and raw vegetables or any kind of salad goes well with it.