4 large spoon breadcrumbs
60 g almond flakes
1 eggs (size M)
2 large spoon milk
8 Camembert around the. 80 grams of 45%
2 large spoon flour
Oil for frying
The preparation process
For the vinaigrette vinegar, salt and pepper from the mill, mix. Oil droplets including beat. 1 2 large spoon cranberries and Finely puree with the blender bar. Clean water in thyme, shake dry, leaves from the stems of strips. Onions, in fine dice crush. Thyme leaves, up on something and sprinkle the diced onions in the marinade stir.
Salad cleaning, clean in water, shake dry and in strips crush. Carrots vegetable dishes, in water and clean with a peeler in thin slices of crushing.
Breadcrumbs and almonds mix. Eggs and milk in a bowl mix. Salt and pepper from the mill, seasoning. Cheese one after the other in flour, eggs and Ensign flour mixture . Operation with egg and breadcrumbs again, make sure that the cheese around sealing with the coating are covered.
In so. 180 °C hot oil around the chunks. 4 minutes crispy frying. Salad and Dressing mix. Prepare and Cheese Salad. Sprinkled with thyme and the rest of the cranberries will be sufficient for this.
Winter salad with schnitzel sate sticks
Ingredients for 4 meals
2 clementine
4 large spoon fruit vinegar
Salt and pepper from the mill
1 small spoon mustard
1 small spoon of sugar
6 large spoon sunflower oil
1 shallot
60 grams of walnut kernels
300 grams of Mixed leaf salad if possible radicchio salad and frisé salad)
1 red apples if possible Pink Lady)
2 pork schnitzel ( so. 160 grams)
Wooden skewers
The preparation process
Clementines as shells that the white skin will be completely removed. Fillets Between the isolating hides. Juice from the press release hides. For the vinaigrette, vinegar, salt, pepper, mustard and sugar and mix. 4 large spoon oil droplets including beat. Shallot shells in fine cubes crushing and under the vinaigrette stir. Clementines juice and fillets.
Nuts coarsely and in a frying pan without fat roast, stirring constantly. Salad cleaning, clean in water, shake dry and into bite-size pieces plucking. Apples in water clean, districts, eliminate core housing. Crush district in columns. In the vinaigrette.
Meat in strips to crush and stick on wooden skewers. Salt and pepper from the mill, seasoning. 2 large spoon heat the oil in a frying pan and skewers in it to. 4 minutes by turning roast. Prepared salad ingredients mix and prepare together with the spear.
Winter salad with mustard dressing
Ingredients for 6 meals
1 large head radicchio salad
150 250 grams Field Salad
160 grams of mushrooms
1 large onion
4 5 large spoon vinegar (e.g. Fruit Vinegar)
1 small spoon medium strong mustard
Salt and pepper from the mill
1 knife tip sugar
4 5 large spoon oil
The preparation process
Radicchio salad, salad and mushrooms clean cleaning in water. Drain well. Radicchio salad leaves mouth just pluck. Mushrooms in thin slices planing or grinding. Finely chop the onion and shells.
Vinegar, mustard and onion mix. With Salt, freshly ground pepper and a little sugar tastes. Oil including beat. With the prepared ingredients mix.
Winter salad with turkey breast and potato vinaigrette
Ingredients for 4 meals
5 potatoes ( so. 100 grams)
6 large spoon oil
500 grams of stuffed turkey fillets with bread dough and baked apple filling (in the cooling rack)
1 bags (100 grams) Fresh Winter Mix
1 socket (425 ml) white giant beans
Salt and pepper from the mill
4 5 large spoon brighter balsamic vinegar
1 knife tip sugar
The preparation process
Clean potatoes in water and in boiling water so. 20 minutes simmer, cooking. Drain potatoes, deter and peel. 2 large spoon oil in a frying pan and heat. Fry the meat is all around and on low heat to around. 12 minutes further roast.
Salad mix in water to clean and dry spinning. Beans in a sieve, rinse and drain. 4 potatoes in cube crush. 1 large spoon oil in a frying pan and heat. Potato cubes is in turn until golden brown, with salt and freshly ground pepper, pepper.
1 Potato rubbing or by a potato press print. Vinegar and 2 3 large bucket water under the potato stirring, with salt, freshly ground pepper and sugar season. 3 large spoon oil including beat.
Remove the meat, let it cool down a bit and sliced crush. Potato cubes, beans and salad mix. On a plate. Meat to prepare. Pour in a little vinaigrette. Residual Vinaigrette extra range.
Field Salad with Swiss cheese and honey mustard dressing
Ingredients for 2 meals
2 large spoon apple cider vinegar
1 large spoon honey
2 small spoon Dijon mustard
Salt and pepper from the mill
1 large spoon rapeseed oil
4 gherkins (vessel, container, glass)
½ Federal chives
175 grams of Swiss cheese 30%
1 green apple
1 federal radishes
30 grams of walnut kernels
160 grams of lettuce
1 red onions
The preparation process
For the dressing of vinegar and honey and mustard stir until smooth, seasoning with salt and pepper from the mill, seasoning and the oil is omitted.
Gherkins in small cubes crush.
Clean the chives in water, shake dry in roller chopping and with the gherkins in the dressing to stir.
Cheese in fine stripes crush.
Apples peel and chop in very thin slices.
Radishes cleaning in water clean in two halves in thin slices and crush crush. The prepared ingredients with half the dressings mix.
Walnuts in a frying pan without fat roasting. Leave to cool on a plate. If you have something cool, coarsely .
While the walnuts cool lettuce plasters, the beam approaches