to bags fold and pour in 1-2 tablespoons of each potato filling. Opening squeeze.
Oil in a wide saucepan, cooking kettle or other vessel on the so. 180°C heat. samosas portion, in heißs eastl fry golden brown, turning once. Lifting, on Küchenpapier allow to dry. Mango chutney rich now.
Tuna eggs and cheese Brik
Ingredients for 10 Bags
1/2 package (125 grams; 5 strudel dough) fresh or Filo- yufka dough
1 can (185 g) tuna fillets in oil
80 grams green onions
1/2 bunch flat-leaf parsley
75 grams grated Parmesan cheese
1 / 2-3 / 4 liters of vegetable oil for frying
10 eggs (size S)
Salt and freshly ground pepper
30 grams capers (glass)
The preparation sequence
take dough from the refrigerator and so the. let rest in the closed package 10 minutes.
can tuna dry on a sieve. Clean green onions, clean water, pat dry and chop into fine rings. clean parsley in water, shake dry and chop into strips.
Heat the oil in a frying pan with high sides (28 cm in diameter) (oil must be as to the. 2 centimeters high in the skillet standing) and heat. A dishcloth moisten it, apply a second dry. take 5 sheets of dough from the package, close remaining dough sheets well and refrigerate again. place 1 sheet of dough on the dish towel and chop with a knife diagonally in half. Each triangle an acute angle to the right angle on fold. On the resulting triangle in the middle so the. 1/2 tablespoon Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give protein in a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with a little Parmesan, some capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet over the filling work. About Inverted Triangle under the filled dough beat. Edges press well.
Bag lift with a frying pan spatula and place with thick Teigseite first into the hot oil. Fry over medium heat in 1-2 minutes crispy brown, then turn carefully and fry the thin top also crispy. allow to dry, ready bags well on paper towels and keep warm. fill succession 9 more bags and fry, thereby giving this protein in a bowl and use elsewhere. Tuna Cheese Brik arrange on a large plate and bring to the table. Garnish with lemon wedges and mint.
Caprese Puff
Ingredients for 8 bags
200 grams of tomato
60 grams mozzarella cheese
4 sprigs basil
1 tablespoon pesto (glass)
Salt and freshly ground pepper
1 package (270 grams) fresh pastry for strudel or biscuits (42 x 24 centimeters back ready to ready blank parchment paper)
1 egg yolk (size M)
2 tablespoons milk
finished blank parchment paper
The preparation sequence
clean, clean tomatoes in water. mince mozzarella and tomatoes into cubes. clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomatoes and cheese mix and season with salt and pepper.
Dough unroll and 6 circles (12 cm diameter) cut out. Incidentally dough superimpose, roll out and cut out another 2 circles. Egg yolk and milk together. spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap.
Puff pastry circles over flap for bags. Lightly press edges. Bags with eggs milk a thin coat. Place on a lined finish cutting cake baking paper baking sheet. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 15 minutes. Serve with salad.
Shrimp Gyozas with wasabi mayonnaise
Ingredients for 36-38 pieces
250 grams of peeled raw shrimp (fresh or frozen)
36-38 round frozen gyoza dough sheets (Asialaden)
250 grams Mayonnaise
150 grams of whole milk yogurt
2-3 teaspoons wasabi paste (Asian horseradish in the tube)
50 grams mung bean sprouts
3 spring onions
1 carrot (so to the. 150 grams)
1 piece (so the. 20 grams) ginger
1 clove of garlic
2 tablespoons sesame
1 egg (size M)
2 tablespoons soy sauce
4 teaspoon sake (Japanese rice wine; substitute dry sherry)
2-4 tablespoons of oil
Soy sauce for dipping (as desired)
The preparation sequence
eventually thaw shrimp. Thaw Teigpaket and careful 35-38 sheets of dough from Teigstapel detached (residual refreeze). For the dip mayonnaise, yogurt and wasabi (Warning - very hot!) Until smooth.
For the filling, read seedlings, leave under water and dry washing well. Seedlings chop small. Clean or peel, dice underwater washing and very fine vegetables. Ginger, peel and finely grate. Peel garlic and chop finely. Shrimp underwater washing and very finely shred. All mix with sesame seeds in a bowl. Egg, soy sauce and sake whisk, add to the shrimp mixture and mix well.
The edges of the Gyoza dough sheets thin brush with water. On the Stack dough circles ever so to. Add 1 teaspoon shrimp filling, then fold up so that half moons occur. The edges together and press down firmly.
Oil portions in a large nonstick skillet heat with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and crispy. Then 120-125 milliliters of water pour - they should just be up to half in the water. Place lid on the frying pan and the Gyozas dampen 4-5 minutes until all the water has evaporated.
Gyozas cause and bring to the table. to wreak wasabi mayonnaise and soy sauce on the plate and bring to the table.
Hearty puff pastry
Serves 4 meals
50 grams diced ham
1/2 bunch parsley
1 small red bell pepper (200 grams)
1 large spring onion
1 package fresh goat's cheese (150 grams)
Salt and freshly ground pepper
1 package (. So to the 270 grams) fresh pastry for strudel and pastries (rolled on ready blank parchment paper so the 42 x 24 centimeters;. In the refrigerated section)
1 egg yolk (size M)
1 small head (so to the. 120 grams) Radicchio
150 grams of corn salad
120 grams of salad mayonnaise
75 grams of whole milk yogurt
2 tablespoons milk
1-2 teaspoons Worcestershire sauce
3 tablespoons tomato ketchup
finished blank parchment paper
The preparation sequence
Diced ham omit in a frying pan without fat