30
Heat the oil to 170 °C and fry the balls
for about 4-5 min. until they are cris-
py.
Crabmeat balls
500 g crabmeat, 6 water chestnuts
(tin, or sweet chestnuts), 100 g bacon,
pepper, 1 pinch of sugar, 2 tsp starch,
1 eggwhite, 1 clove of garlic, 1 slice of
toast bread, 150 g bread crumbs
Chop crabmeat, chestnuts, bacon,
garlic, and bread with a knife or with
a handblender. Add pepper, salt, 1 tsp
of oil and eggwhite, leave for about
30 min. in the refrigerator. Then
form small balls, turn them in bread
crumbs. Heat the oil to 160 °C. Fry
the balls by turning them from time to
time.
Carrot crispies
400 g chopped carrots, 3 small eggs,
3–4 tblsp flour, 1 bunch of chervil,
chopped, salt, pepper, 1 pinch of nut-
meg, 1 pinch of sugar
Prepare a solid dough of the ingre-
dients and season it. Take off small
balls by means of a spoon, and bake
them in hot oil.
Bacon leek
2 stalks of leek, 100 g bacon in slices
Cut the leek in 5 cm pieces.
Roll one slice of bacon around each pi-
ece of leek, fix it with a toothpick, and
bake it in hot oil.
Cutlet „Milano“
4 pork cutlets, salt, pepper, papri-
ka powder, 6 tblsp Parmesan cheese
2 eggs, 2 tblsp flour, some milk, nut-
meg
Season the cutlets with salt, pepper
and pap-rika. Prepare a batter from
egg, flour, cheese, milk, salt, pepper,
and nutmeg. Heat the oil to 170 °C.
Turn the cutlets in the batter and bake
for about 6 min. in the oil.
Lemon pike-perch
4 pike-perch fillets of 200 g each, jui-
ce of 1 lemon, salt and pepper, 100 g
flour, 1 beaten egg, 100 g bread
crumbs, 2 tblsp grated lemon peel,
2 tblsp chopped lemon balm, 2 le-
mons
Wash the fish fillets under cold wa-
ter and dry them. Sprinkle with lemon
juice. Season the fish with salt and
pepper, turn in flour and egg. Mix the
bread crumbs with the lemon peels
and the balm and bread the fillets in
this mixtures. Bake the fish fillets for
about 10 min. in the oil, garnish with
lemon slices.
Filled doughnuts
500 g flour, 7 g dry yeast, 100 g su-
gar, 125 ml milk, 100 g soft butter,
2 eggs, 1 pinch of salt, 2 bags vanilla
sugar, 1 tblsp rum, 200 g rosebud jam
Prepare a dough from flour, yeast, su-
gar, warm milk, butter, eggs, salt, va-
nilla sugar and let the dough rise.
Roll the dough 1 cm thick, and mark
circles with a glass. Put 1 tsp of jam
on each circle, cover it with the se-
cond dough plate and cut out the cir-
cles. Put the balls on a wood surface,
cover it with a towel and let it rise for
another 30 min. Heat oil to 170 °C.
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