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Vegetable samosas sardines

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Ingredients for 6 meals

1 small onion

1 piece (so to. 1 centimeter) ginger

1 clove of garlic

200 grams of carrots

75 grams frozen peas

1 can (as to the. 135 grams) of sardines in oil

4-5 strudel dough Filo- or yufka dough (1 Pack = 10 Reeds 30 x 31 centimeters 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. Carrot peel, 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 rest 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in 3-4 minutes sear 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 centimeter wide strips crush. In each case the left corner to give 1-2 teaspoons of filling. Left Corner flush fold the long side so that a triangle. Triangle to end further fold flush. The remaining strips and filling same procedure.

Laying Finished triangles on a lined finish cutting cake baking paper baking sheet. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes until golden brown bake.

Salad underwater washing and allow to dry well. Salad, vinegar and 3 tablespoons oil mix, season with salt and pepper. Serve samosa and salad in bowls and immediately place them on the plate and bring to the table.

Summer Kitchen

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