Читать книгу Summer Kitchen - Bernhard Long - Страница 33

Ingredients for 6-8 meals

800 grams of chicken fillet

5 tablespoons olive oil

Salt and freshly ground pepper

6 eggs (size M)

3 thick slices of white bread

3 Mini-Romans salads

2 cloves of garlic

500 grams of creamy whole milk yogurt

125 grams Mayonnaise

1-2 tablespoons citrus juice

120 grams of Parmesan (piece)

The preparation sequence

pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat fry until golden brown on each side for 4-5 minutes. Season with salt and pepper, remove. Eggs in boiling water so the. cook 10 minutes hard. Then rinse with cold water and leave to cool.

White bread into cubes crush. Heat 3 tablespoons oil in a skillet. Roast bread cubes in it until golden brown while turning. allow to dry and remove to a paper towel. Clean salads, clean water, coarsely chop into pieces and throw dry. Peel garlic and finely shred. Yogurt, mayonnaise and garlic mix. Season with salt, pepper and lemon juice.

Peel eggs and chop into slices. Mince chicken fillet into thin slices. planing cheese into thin chips. All salad ingredients alternately layers in a large salad bowl and drizzle some sauce thereby respectively between the individual layers. Or a springform pan ring edge (so the. 24 centimeters in diameter) put on a pie plate and the salad layers into the mold. Miscellaneous sauce serve with.