Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - Страница 92

Ingredients for 6 meals

1 small onion

1 piece (so to. 1 cm) ginger

1 clove garlic

200 grams of carrots

75 grams of frozen peas

1 can (as the. 135 grams) Sardines in Oil

4-5 strudel dough Filo- or yufka pastry (1 Pack = 10 Reeds 30 x 31 cm 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. Peel carrots, 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 it rest for 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in it fry for 3-4 minutes 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 cm wide strips crush. In each case the left corner give 1-2 teaspoons filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. The remaining strips and filling process as well.

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

Salad underwater wash and let dry thoroughly. Salad, vinegar and 3 tablespoons of oil mix, season with salt and pepper. Arrange samosa and salad in bowls and serve immediately on the dish and bring to the table.