Lentils stewed with pepper and tomato, with egg
Cooked lentils join fried vegetables with garlic and thyme. After brief stewing, an egg sets directly in the same dish.
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Everyday recipes
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Original MyTrela recipes developed with AI assistance. AI-generated illustrations show serving suggestions. Nutritional values have not yet been verified.
Main meals
Results: 95
Lentils with sweet potato and spinach in tomato broth
Prepare dry-weighed lentils separately, then combine with sweet potato, tomatoes and prepared broth. Aromatic seasonings complete the stew; add spinach near the end.
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Lettuce rolls with ham and lemon avocado
Butterhead lettuce leaves form the outer layer of the rolls. Inside are pork ham, avocado paste and strips of red pepper and fermented cucumber.
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Liver with apple on iceberg lettuce and tomatoes
Cleaned liver is fully cooked with onion and apple. Separately prepared lettuce leaves and tomato are served with olive oil and vinegar.
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Liver with leek, lemongrass and coriander
Pan-fried liver with aromatic vegetables and a sauce of lemon, honey and soy sauce. Spring onion and coriander are added at the end.
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Marinated herring in yoghurt garlic sauce
Rinsed and dried marinated herring goes into yoghurt sauce with onion, garlic and separately measured olive oil. Serve with drained fermented cucumber.
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Millet with green beans, radish and chives
Cooked millet and beans combine with chopped radish, ghee and seasonings. Chopped chives finish the dish.
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Millet with stewed pepper and spinach
Cooked millet combines in the frying pan with soft pepper, grated celery and spinach.
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Millet, courgette and pepper muffins
Cooked and drained millet forms a mixture with grated courgette, red pepper, egg and rapeseed oil. Chopped basil and the stated seasonings go into the mixture before baking in tins.
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Pasta with roast pepper, aubergine and feta
Pasta weighed dry is combined after cooking with a sauce of roast pepper, aubergine, mushrooms and tomatoes. Arrange feta cubes on top.
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Pike-perch with courgette and baked goat's cheese
Pike-perch fillet bakes on a sauce of courgette, onion and tomato purée. Hard goat's cheese goes on top, while olive oil finishes the dish.
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Pork loin on roast vegetables with balsamic vinegar
Boneless pork loin marinates in the fridge with herbes de Provence, garlic and olive oil. The meat roasts on vegetables; balsamic vinegar joins before the final ten minutes.
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Pork tenderloin with pineapple, pepper and leek on lettuce
Pork slices are marinated with wine vinegar, soy sauce, tomato purée and ancho chilli. Pineapple goes into the pan after the vegetables soften, while lettuce forms the serving base.
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Portobello burger with egg and broccoli
Beef with onion and chives forms a fried burger. Grilled Portobello mushrooms replace the serving base, and a fried egg goes on top.
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Poultry kabanos sausages with avocado and radish salad
Salad leaves and radishes are combined with a lemon dressing of olive oil, erythritol and salt. Avocado is added last and poultry kabanos sausages are served alongside.
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Prawns with mango and sprouts in coconut sauce
Garlic and onion begin cooking in the pan. Mango, mung bean sprouts and coconut milk join the prawns later.
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Pumpkin courgette fritters with coconut flour and chives
Grated vegetables are combined with coconut flour, egg and seasonings. Salt is added after frying, while chives are part of the mixture.
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Quinoa with carrot, celery and peas
Quinoa cooks after brief stewing with vegetables, while peas go into the pot at the end.
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Rabbit in olive mustard sauce with beetroot
Rabbit is braised with garlic and dried herbs. An olive sauce is prepared separately, with beetroot and dill for serving.
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Rice noodles in tomato sauce with mozzarella
A sauce of chopped tomatoes, onion and herbs is served over noodles with mozzarella pieces.
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Rice noodles with parsley avocado pesto
Smooth pesto of parsley, avocado and walnuts coats noodles served with cherry tomatoes and parmesan.
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Roast duck breast with beetroot and fermented cucumber
Duck roasts in one dish with chopped beetroot. Fermented cucumbers are served alongside the finished dish.
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Roast rounds of beetroot, carrot, celeriac and parsley root
Four root vegetables are roasted with rapeseed oil, salt and pepper. The method is simple: rounds are arranged in an ovenproof dish.
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Rye pasta with rocket and black olives
Rye pasta weighed dry goes into the pan after cooking with onion, garlic, drained olives and rocket. Measured lemon juice seasons the dish.
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