Unold 58746 Notice D'utilisation page 31

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.
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
mark circles with a glass. Put 1 tsp of jam on
each circle, cover it with the second dough plate
and cut out the circles. 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. Fry the
doughnuts 3 min. from each side, take it out of
the oil and sprinkle it with powder sugar.
Fruits in batter
400 g fresh fruits (e. g. pineapple, apricots, ba-
nanas, pears or apples), 150 g wheat flour, 50 g
coconut flakes, 1 pinch of salt, 2 tblsp sugar,
150 ml milk, 1 egg
Prepare a smooth batter of flour, coconut flakes,
salt, sugar, milk and egg. Leave the dough for
about 30 min. Peel the fruits and cut it into
pieces. Heat the oil to 170 °C. Immerse the fruit
pieces into the batter and fry them until they
become golden. Sprinkle with icing sugar and
serve pure or with vanilla sauce or ice cream.
Doughnuts
¼ l milk, 100 g butter, 2 tblsp sugar, 2 bags of
vanilla sugar, 1 pinch of salt, 150 g flour, 4 eggs
Cook milk with grease, sugar, vanilla sugar and
salt on the stove. Add the flour and stir until the
dough loosens from the bottom. Let the dough
cool down. Then add one egg after the other. Fill
the dough into a piping bag, and spray circles
on a baking paper. Heat oil to 170 °C. Let the
doughnuts slide into the grease and bake it 2
min. from each side.
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