very small pieces and give each half for tuna. 2 teaspoons oil admit with 1 teaspoon lime juice, salt and pepper to taste. 5 chives in very thin rings and chop give half to Tatar.
Clean For the salsa tomato in water, clean, shred into four pieces and remove the seeds. shred flesh into small cubes. Miscellaneous garlic and shallots with 1 teaspoon oil, lime juice and chopped chives übrigem mix. Diced tomatoes, up to 1 teaspoon, add to the salsa.
Lime peel so that the white skin is completely removed. detach fillets with a sharp knife between the separating skins and give up some to decorate, to salsa. Season with salt and pepper.
Tatar havoc on pumpernickel and bring to the table. Garnish with diced tomatoes, lime fillets and chives. Fill salsa in a bowl and serve at the Pumpernickel canapes on the plate and bring to the table.
Beef strips on polenta thalers with yogurt and garlic dip
Serves 20
250 milliliters of milk
50 grams of butter (or margarine)
150 grams of polenta (cornmeal)
2 rump steak (so to the. 180 grams)
Salt and freshly ground pepper
1 tablespoon oil
6-7 stalks of thyme
4 cloves garlic
200 grams of whole milk yogurt
6 cherry tomatoes
alufoil
The preparation sequence
Heat milk, 250 milliliters of water, 1 teaspoon of salt and 50 grams of fat once. Polenta Stir and let soak for 10 minutes. let Still hot to 1/3 of a lined with finished cut baking paper baking tray (32 x 39 centimeters) Delete and cool.
clean meat in water, pat dry and season with salt and pepper. Heat oil in a frying pan, meat so therein said. sauté 5 minutes. Thyme clean water, pat dry and coarse plucking. turn the meat, 1 teaspoon thyme and cook another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest.
Peel Meanwhile garlic, mince 1 clove into thin slices, chop remaining very fine. give chopped garlic to the yogurt, mix and season with salt and pepper.
Clean cherry tomatoes in water, up to 1-2 to decorate mince in per 6 columns. (So to. 5 cm in diameter) cut out from the polenta 20 circles. mince meat into thin slices and arrange on the polenta thalers and bring to the table. Dispense 1/2 teaspoon garlic dip the meat slices, garnish with tomato and thyme column tips.
Others cherry tomatoes crosswise cut deep, squeeze slightly at the bottom. Polenta and cherry tomatoes on a platter and bring to the table. Yoghurt garnish with garlic slices, cherry tomatoes and thyme columns.
Puff pastry slices with avocado and wasabi cream and salmon
Ingredients for 13 pieces
1 package (270 grams) fresh butter puff pastry (ready to bake rolled rectangular on ready blank parchment paper so the. 42 x 24 centimeters)
1 egg yolk (size M)
1 clove of garlic
1 avocado (so to the. 200 grams)
2 teaspoon citrus juice
1 tablespoon oil
2 tablespoons whole milk yogurt
2 teaspoons wasabi (glass)
Salt and freshly ground pepper
1 pinch of sugar
1 small bunch of arugula
125 grams of smoked salmon
5-6 tablespoons soy sauce
The preparation sequence
take puff 5-10 minutes prior to processing from the refrigerator and let it rest. Unroll dough on the finished blank parchment paper, long-thirds and chop in each 9 strips. 13 strips thin brush with water and with 1 strip show (1 strip is left, possibly mitverarbeiten).
Whisk egg yolks and 2 tablespoons water. Dough so Brush and place on a lined finish cutting cake baking paper baking sheet. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / gas in: let knob to position 3) finished baking, remove and let cool 8-10 minutes brown.
Peel and mince garlic. mince avocado in half, detach core, remove bowl from the pulp. Avocado, garlic, lemon juice and oil purée. Yogurt and wasabi stir. Season with salt, pepper and sugar.
Clean arugula, let underwater washing and dry. Salmon into strips crush. Puff pastry slices with avocado cream Brush and top with arugula and salmon. Serve Puff pastry slices and soy sauce before serving with a few splashes on it.
Sardine Happen
Serves 4 meals
1 small onion
1 tablespoon flour
2 tablespoons olive oil
1 pinch of salt
4 slices bacon (bacon)
4 small slices of olive or brown bread
8 pickled in olive oil Sardines
The preparation sequence
Onion peel and chop into thin rings. in flour and fry in hot olive oil ausfertigbacken golden yellow. With salt and then, let dry thoroughly on paper towels. Bacon fry crisp in the dripping.
Also let dry. Then fry the bread slices in the frying fat per page crispy. Slices of bread with 1 slice of bacon, 2 sardines and some fried onions prove. If desired, with a little pesto, a few drops of it.
Tramezzini turrets
Serves 4 meals
1 stalk celery
1 small apple
1 tablespoon citrus juice
1 bunch of chives
200 grams Mayonnaise
1-2 teaspoons curry powder
Salt and freshly ground pepper
1 pinch of sugar
1 small head iceberg lettuce
12 slices of sandwich toast
250 grams of French rosé ham
wooden skewers
