4 meals
3 small onions
1 piece (20 grams) ginger
1 ripe mango
1 tablespoon oil
2 tablespoons brown sugar
1 tablespoon mustard seeds
Pinch of salt
1/2 teaspoon turmeric
1/2 teaspoon tandoori masala
5 tablespoons white wine vinegar
175 grams of potatoes
120 grams of cauliflower
1 tablespoon ghee or clarified butter
1 teaspoon of turmeric
1 teaspoon gem. cumin
1/2 teaspoon garam masala
1 pinch of ground chili
120 grams Spelt Flour
150 grams + some flour
2 liters of oil for frying
The preparation sequence
For the mango chutney Peel 2 onions and chop finely. Ginger, peel and finely chop. Peel mango, shred the flesh from the stone and dice small. Heat oil in a saucepan, cooking kettle or other vessel. Onions sauté until soft. Ginger cook briefly. With sugar sprinkle, caramelize shortly bright. Mango and mustard greens Stir. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit heat again and simmer 15-18 minutes, while stirring occasionally. let cool chutney.
For the filling, potatoes covered in water so the. cook for 20 minutes. Clean cauliflower, divide underwater washing and in very small florets. Covered in a little boiling salted water for 3-4 minutes simmer, cooking. Peel onion and chop finely. allow to dry cauliflower. deter, peel and let cool slightly potatoes. Fine dice.
Ghee heat in a frying pan. Sauté onion in it. Turmeric, cumin and garam masala stir. Potatoes, cauliflower and 2 tablespoons of water Add. Mix everything well. Season with chili. Let cool down.
Mix spelled flour, 150 grams of flour and 1/2 teaspoon salt. Add 150 milliliters of cold water and with hands vigorously knead until a smooth dough so the. let rest 15 minutes.
Dough into 6 equal share great meals and shapes with floured hands into balls. Dough balls on little flour around (so the. 18 centimeters in diameter) roll. Stack dough circles chop in half, Brush the edges with water.
Teighälften to bags fold and pour in 1-2 tablespoons of each potato filling. Opening squeeze.
Oil in a wide saucepan, cooking kettle or other vessel on the so. 180°C heat. samosas portion, in heißs eastl fry golden brown, turning once. Lifting, on Küchenpapier allow to dry. Mango chutney rich now.
Tuna eggs and cheese Brik
Ingredients for 10 Bags
1/2 package (125 grams; 5 strudel dough) fresh or Filo- yufka dough
1 can (185 g) tuna fillets in oil
80 grams green onions
1/2 bunch flat-leaf parsley
75 grams grated Parmesan cheese
1 / 2-3 / 4 liters of vegetable oil for frying
10 eggs (size S)
Salt and freshly ground pepper
30 grams capers (glass)
The preparation sequence
take dough from the refrigerator and so the. let rest in the closed package 10 minutes.
can tuna dry on a sieve. Clean green onions, clean water, pat dry and chop into fine rings. clean parsley in water, shake dry and chop into strips.
Heat the oil in a frying pan with high sides (28 cm in diameter) (oil must be as to the. 2 centimeters high in the skillet standing) and heat. A dishcloth moisten it, apply a second dry. take 5 sheets of dough from the package, close remaining dough sheets well and refrigerate again. place 1 sheet of dough on the dish towel and chop with a knife diagonally in half. Each triangle an acute angle to the right angle on fold. On the resulting triangle in the middle so the. 1/2 tablespoon Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give protein in a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with a little Parmesan, some capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet over the filling work. About Inverted Triangle under the filled dough beat. Edges press well.
Bag lift with a frying pan spatula and place with thick Teigseite first into the hot oil. Fry over medium heat in 1-2 minutes crispy brown, then turn carefully and fry the thin top also crispy. allow to dry, ready bags well on paper towels and keep warm. fill succession 9 more bags and fry, thereby giving this protein in a bowl and use elsewhere. Tuna Cheese Brik arrange on a large plate and bring to the table. Garnish with lemon wedges and mint.
Caprese Puff
Ingredients for 8 bags
200 grams of tomato
60 grams mozzarella cheese
4 sprigs basil
1 tablespoon pesto (glass)
Salt and freshly ground pepper
1 package (270 grams) fresh pastry for strudel or biscuits (42 x 24 centimeters back ready to ready blank parchment paper)
1 egg yolk (size M)
2 tablespoons milk
finished blank parchment paper
The preparation sequence
clean, clean tomatoes in water. mince mozzarella and tomatoes into cubes. clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomatoes and cheese mix and season with salt and pepper.
Dough unroll and 6 circles (12 cm diameter) cut out. Incidentally dough superimpose, roll out and cut out another 2 circles. Egg yolk and milk together. spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap.
Puff pastry circles over flap for bags. Lightly press edges. Bags with eggs milk a thin coat. 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 at: knob to position 3) as to the. bake 15 minutes. Serve with salad.
Shrimp Gyozas with wasabi mayonnaise
Ingredients for 36-38
