cooking. Mango peel. The pulp from the stone crushing and finely dice. Clean leeks, mince along in two halves, chop underwater washing and in half rings. Chili clean, clean water, along chop in half, remove seeds and chop. Clean coriander in water, shake dry and chop coarsely.
Heat 1 tablespoon oil in a skillet. Leek, chili and lenses so that therein. Sauté 2 minutes. Add mango and half cilantro. Season with salt and pepper. Let cool down. Mix For the dip sour cream and remaining coriander. Season with salt and pepper.
Roll out dough on a little flour thin (so to the. 20 cm diameter) Cut out 6-7 circles, thereby knead dough residue repeatedly, roll out and cut out. Chop circle into two halves. Circle borders brush with water. Each half of the bag forms. But just buckle side in the middle so that the edges slightly superimposed lobes. Seam squeeze so to. 11/2 tablespoons LinsenfüSettin g in the dough tgive üte. Open side firmly zusammendrübridges.
Cooking oil in a deep fryer or in a large saucepan, Cauldron or other vessel to 175°C heat. Dumplings in portions so the. Fry 4 minutes golden brown, turning once. Leave to dry and remove on paper towels. Hot or cold dish on the plate and bring to the table. Sour cream rich now.
Scampi en croute
Serves 4 meals
6 slices (45 grams; 10 x 10 cm) deep-frozen puff pastry
2 eggs (size S)
50 grams of pitted green olives
250 grams of raw scampi (headless, in shell)
1-2 teaspoons of tomato paste
Salt and freshly ground pepper
Pinch Edelsüß Chilli
Flour for the work surface
finished blank parchment paper
The preparation sequence
Puff juxtaposition and thaw. Eggs in boiling water so the. Cook 9 minutes hard. Deter eggs under cold water, peel and chop small. Olive crushing small. Scampi peel and remove the intestines. Scampi in clean water, pat dry and chop small. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.
Puff pastry slices piling up and on a floured surface rectangular (so to the. 33 x 44 cm) roll out and chop into 12 squares. Distribute scampi mixture each in the middle of each square and brush the edges with a little water. Teigecken hit the middle, then squeeze the edges to the same pack.
Put Scampi pack on a lined finish cutting baking paper cake baking tray and prick the dough with a wooden stick several times. 200 ° C / with convection: 175 ° C / Gas at: knob bake until golden brown on position 3) 20-30 minutes parcels in heated, preheated oven electric stove. Accept packets from the oven and arrange on a plate and bring to the table.
Vegetable samosas sardines
Ingredients for 6 meals
1 small onion
1 piece (so to. 1 cm) ginger
1 clove garlic
200 grams of carrots
75 grams of frozen peas
1 can (as the. 135 grams) Sardines in Oil
4-5 strudel dough Filo- or yufka pastry (1 Pack = 10 Reeds 30 x 31 cm in the refrigerated section)
4 tablespoons olive oil
Salt and freshly ground pepper
1 teaspoon Garam Marsala
2 tablespoons butter
200 grams Pflücksalat mix
3 tablespoons white wine vinegar
finished blank parchment paper
The preparation sequence
Peel the onions, ginger and garlic and chop small. Peel carrots, clean water, along chop in half and chop into small cubes. Peas and carrots in salted water so the. Cook for 5 minutes, then drain and rinse under cold water. Sardines drain, remove the bones and possibly skin. Fish Crumble.
Sheets of dough at room temperature so the. Let it rest for 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in it fry for 3-4 minutes so the. Add 2 minutes before end of cooking ginger, sardines and garlic. Season vegetables with salt, pepper and garam marsala.
Melt the butter. Sheets of dough so bepinseln and so the. 6 cm wide strips crush. In each case the left corner give 1-2 teaspoons filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. The remaining strips and filling process as well.
Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes until golden brown bake.
Salad underwater wash and let dry thoroughly. Salad, vinegar and 3 tablespoons of oil mix, season with salt and pepper. Arrange samosa and salad in bowls and serve immediately on the dish and bring to the table.
Ham and cheese dumplings
Serves 4 meals
50 grams of walnut kernels
3 slices smoked ham
120 grams of Roquefort cheese
3 stalks parsley
120 grams of crème fraîche
Salt and freshly ground pepper
2 tablespoons butter
4 slices (25 grams) Yufka- or filo pastry (so to the. 30 x 31 cm)
3-4 green salad leaves
finished blank parchment paper
The preparation sequence
Nuts roast in a frying pan without fat. Remove, let cool slightly and shred. Chop ham into thin short strips. Roquefort crumble. Clean parsley in water, shake dry and chop the leaves finely. Mix cheese and crème fraîche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt.
Melt the butter in a small saucepan, Cauldron or other vessel. Brush dough sheets with butter and divide transversely into 4 strips. In each case the left corner as the. Give 1 tablespoon ham filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush.
Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet and brush with butter again. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes brown finished bake. Turn half way through the baking time.
Shake salad underwater washing and dry. Arrange dumplings on lettuce leaves and serve immediately on the dish and bring to the table.
Filo pastry pockets with Hack and chili Sauerkraut
Serves 4 meals
1 small onion
2 cloves garlic
1 tablespoon olive oil
400 grams of mixed minced meat
Salt and freshly ground pepper
Pinch of cinnamon
1 can (580 milliliters) Sauerkraut
1 tablespoon honey
4 tablespoons chilli flakes
1 package (250 grams) or yufka pastry strudel dough Filo-
1 egg white (Size M)
150 grams of crème fraiche
Fat