Читать книгу Summer Kitchen - Bernhard Long - Страница 25

Serves 4 meals

300 grams Fusilli pasta

Salt and freshly ground pepper

400 grams triggered Kasseler chop

1 tablespoon oil

4 eggs (size M)

2 carrots

1 head romaine lettuce

1 organic lemon

150 milliliters of whole milk yogurt

4 tablespoons salad cream (36% fat)

1 teaspoon sugar

1 bunch of chives

The preparation sequence

Pasta cooked in boiling salted water according to package directions.

clean meat in water, pat dry and chop into fine strips. Heat oil in a frying pan. Meat is under Apply as the. sauté 5 minutes crispy. Eggs in boiling water so the. cook 8 minutes hard. Pouring deter, and peel. Drain the pasta, rinse and let dry thoroughly.

Carrot peel, chop underwater washing and into fine strips. clean salad, clean water, shake dry and chop the individual leaves into bite-size pieces. clean lemon in water, wipe dry and rub a half shell fine. shred lemon in half, squeeze juice. Yogurt and salad dressing mix, season with salt, pepper, sugar, citrus juice and shawls.

clean chives in water, shake dry and chop finely and add to dressing. A layer noodles, some lettuce, carrot strips, remaining noodles, meat and other salad layers into a glass bowl and it thereby each layer with the dressing a few splashes. chop eggs into thin slices. Layer salad with egg slices and parsley garnish.