Salad plate
Ingredients:
1 fresh Cucumber
1/4 head White cabbage
2Paprikas
1 Onion
For the marinade:
3 - 4 tsp Wine vinegar
2 tbsp Cooking oil Salt
Sugar
Freshly ground pepper 1 tbsp chopped herbs
Preparation:
•Peel the cucumber and divide the cabbage into pieces such that they fit into the filler tube of the food processor.
•Now slice the cucumber, cabbage, prepared peppers and onions with the food processor at the highest level using the cutting disk.
•Stir the ingredients for the marinade in a mixer.
•Combine the vegetables with the marinade and flavour to taste.
Preparation time: 15 minutes
Filled Chickenbreast with Curry Sauce
Ingredients:
4 chicken breasts, each approx. 150 g Salt
Freshly ground pepper For the filling:
150 g minced pork (raw)
1 Onion, diced China Spices
1 pinch of Ginger powder for the Sauce:
250 ml White wine
2 - 4 tbsp Cream
Sal, 1 tbsp Curry powder Possibly some gravy thickener
Preparation:
•Salt and pepper the chicken breasts and then cut them up using a sharp kitchen knife.
•Process all of the ingredients for the filling into a paste, using the dough hook in the mixing bowl, and flavour to taste.
•Now fill the chicken breasts with the filling and sew them to. (Alternatively, you can also use wo- oden pins.)
•Heat the fat and fry all the chicken breasts in it.
•Pour in the wine and then let the chicken breasts braise for
•Remove the chicken breasts from the pan and place them where they can stay warm.
•Flavour the sauce with cream, salt and curry powder and thicken the sauce as desired with
gravy thickener.
Now serve the chicken breasts with the sauce on, for example, rice.
Stove:
Heating:Hotplate
Total cooking time: 25 - 30 minutes
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