Читать книгу Summer Kitchen - Bernhard Long - Страница 32

Serves 4 meals

4 eggs (size M)

2 heads (as to the. 150 grams) mini Romans salad

4 large tomatoes (so to the. 150 grams)

1 can (446 ml) pineapple slices

4 spring onions (35 grams)

1 bunch (75 grams) mixed herbs (z. B. parsley, dill)

250 grams of low-fat salad cream (4.9% fat)

2 tablespoons citrus juice

150 milliliters of milk

Salt and freshly ground pepper

1 pinch of sugar

8 slices (15 grams) baguette

The preparation sequence

Eggs in boiling water so the. cook 10 minutes hard. clean salad, shred underwater washing and in strips.

Clean tomatoes in water, clean and chop into slices. Pineapple pat dry, chop slices horizontally into two halves. Drain eggs, rinse with cold water, peel and chop the egg slicer into slices.

Clean green onions, and mince underwater washing diagonally into thin rings. clean herbs in water, pat dry, remove coarse stems. Herb chop. Something chopped herbs for embellishing aside.

Salad cream, citrus juice and milk mix, season well with salt, pepper and a little sugar. 30 grams of herbs under the dressing lift. Miscellaneous herbs with spring onions mix, so the. 2 tablespoons aside.

Lettuce, tomatoes, eggs, spring onion and herb mixture, pineapple alternately layers in a glass bowl, while in between with dressing a few splashes on it. Toughened For the final layer, tomatoes and eggs in circle.

In the center of the circle to give the rest of the spring onion and herb mixture. give Remaining dressing in a small bowl and sprinkle with remaining herbs. The bread rich to.