Читать книгу Summer Kitchen - Bernhard Long - Страница 105

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 until crispy, remove. clean parsley in water, pat dry, leaves pluck from the stems and finely chop. Clean peppers, chop underwater washing and cut into small cubes. Clean green onions, mince underwater washing and into thin rings. Mix ham, parsley, pepper and spring onion with goat cheese, season with salt and pepper.

Puff in 8 squares (9 x 9 cm) crush (possibly remaining otherwise use). distribute fresh goat cheese mixture in the center of the squares each 1-2 teaspoons. Squares combine to form a triangle and press the edge firmly with a fork. Egg yolks with 3 tablespoons water Beat, dumplings so Brush. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: bake knob to position 3) 13-15 minutes brown.

thoroughly clean lettuce and radicchio in water. pluck radicchio into bite size pieces. Mayonnaise, yogurt, milk, Worcestershire sauce and ketchup Stir, season with salt and pepper. Remove dumplings, serve with salad on plates and bring to the table. Salad dressing on it with a few drops.