Recipes - Unold 58625 Instrucciones De Uso

RECIPES

All recipes are provided for 4 persons
Potato balls
700 g cooked potatoes, 70 g flour, 1 small egg,
2 tblsp chopped parsley, 1 tblsp chives, 100 g
grated cheese, 1 tblsp of pumpkin or sunflower
seed, salt and pepper
Press the potatoes through a potato squeezer.
Knead with flour, egg, parsley, chives, cheese,
pumpkin or sunflower seeds, pepper and salt
and form small balls. Heat the oil to 170 °C and
fry the balls for about 4-5 min. until they are
crispy.
Crabmeat balls
500 g crabmeat, 6 water chestnuts (tin, or sweet
chestnuts), 100 g bacon, pepper, 1 pinch of su-
gar, 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 nutmeg, 1 pinch of sugar
Prepare a solid dough of the ingredients 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.
36
Copyright UNOLD AG | www.unold.de
Roll one slice of bacon around each piece of
leek, fix it with a toothpick, and bake it in hot
oil.
Cutlet „Milano"
4 pork cutlets, salt, pepper, paprika powder,
6 tblsp Parmesan cheese 2 eggs, 2 tblsp flour,
some milk, nutmeg
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, juice of 1 le-
mon, salt and pepper, 100 g flour, 1 beaten egg,
100 g bread crumbs, 2 tblsp grated lemon peel,
2 tblsp chopped lemon balm, 2 lemons
Wash the fish fillets under cold water 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 sugar, 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, sugar, warm
milk, butter, eggs, salt, vanilla sugar and let
the dough rise. Roll the dough 1 cm thick, and