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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 bread or farmer

8 pickled sardines in olive oil

The preparation sequence

Onion peel and chop into thin rings. In flour and fry in hot olive oil ausfertigbacken golden yellow. Season with salt seasoning, let dry thoroughly on paper towels. Bacon crispy fry in frying fat.

Also let dry. Then fry the slices of bread 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 splashes on 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

The preparation sequence

Clean celery, dice underwater washing and finely. Clean apple in water, coarsely grate the core housing and mix immediately with citrus juice. Chives in clean water, shake dry, chop into rolls. Celery, chives, apple mixture, mayonnaise, and 1 teaspoon curry powder mix with salt, pepper, curry powder and sugar to taste spicy.

Clean lettuce, clean water, possibly crushing into two halves, leaves solve individually from the head. Press 24 sheets flat. 4 smaller leaves as "dishes" set aside for serving. Use moreover salad otherwise. 8 slices of toast each with 1/2 tablespoon of apple cider cream Brush and cover with 1/8 each of ham and lettuce leaves each 3.

The 2 slices of toast took superimpose, each be assigned 1 unswept toast. Each sandwich diagonally at the 4 corners get stuck with wooden skewers. Crushing edges of the sandwiches, mince sandwiches into four pieces, arrange and bring to the table. Others cream in the blade shells inflict enough to do so.

Uitsmijter deluxe

Serves 4 meals

4 slices (22 grams) Brioche Sandwich

4 Kitchen finished plastered scallops (so to the. 22 grams)

20 grams of baby lettuce mix (z. B. Lamb's lettuce, beetroot leaves, arugula, spinach)

4 discs (so around the. 8 grams) Serrano ham

3 tablespoons oil

15 grams of butter

Salt and freshly ground pepper

The preparation sequence

For each sandwich with a dessert ring (6 cm diameter) 1 Ring gouge. Clean mussels in water, pat dry. Clean salad, leave under water and dry washing well. Mince ham slices in half and omit in a frying pan without fat, remove. Heat 1 tablespoon of oil in the frying pan. Add Briochetaler and fry golden brown on both sides, remove it.

Frying pan with a paper towel to wipe. Heat 1 tablespoon of oil and butter in the frying pan. Mussels in from each side so the. Sauté 2 minutes. Season with salt and pepper. 1 tablespoon oil heating in another frying pan. Open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper.

Depending on a Briochetaler, 2 pieces of ham, a few leaves of lettuce, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with salad.

Pan con tomate (bread with tomato Spanish style)

Serves 4 meals

2 large ripe tomatoes

1 clove garlic

salt and pepper

2 slices of serrano ham

4 anchovy fillets (glass)

8-10 kalamata olives

50 grams Manchego (piece)

3 tablespoons olive oil

2 large thick slices country bread (so to the. 120 grams)

The preparation sequence

Clean tomatoes in water, chop into chunks and mash with the hand immersion blender. Peel garlic, finely shred and stir. Season with a little salt and pepper.

Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and roughly chop. Planing cheese with a vegetable peeler into thin chips.

Heat oil in a frying pan. Slices of bread in toasting golden brown on each side, remove it. Brush with tomato. Each bread into 6 strips (so to. 3 cm wide) crush.

The 4 bread strips with ham, anchovies and cheese occupy. Anchovy bread, sprinkle with olives. Bread on the plate and garnish to good olive oil and sea salt rich.

Dumplings - recipe ideas with delicious fillings

Crispy on the outside, the inside filled tasty: Dumplings are a delicious snack between meals or on the party buffet. The internationally popular dumplings are called empanadas, wontons, dim sum, Pita or samosas. Dumplings are ready to bake puff, yeast dough, quark-oil dough, pasta dough or filo pastry. When filling the dumplings of the imagination knows no boundaries: meat, fish, all kinds of vegetables, olive, egg, cream cheese - enters what tastes!

Samosas with Mango lenses and sour dip

Ingredients for 12-16 pieces

375 grams + some flour

Salt and freshly ground pepper

1 teaspoon cumin seeds

1 teaspoon apple cider vinegar

120 grams of red lentils

1 small mango

1 small leek

1 chilli

4-5 stalks coriander

1 tablespoon oil

200 grams of sour cream

1.5 kg vegetable fat for frying

Cling film

The preparation sequence

For the dough 375 grams of flour, so the. Process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer into a smooth dough and cover with foil so the. Let stand at room temperature for 15 minutes.

So give the For the filling lentils in boiling water. Simmer for 10 minutes, allow to dry cooking. Mango peel. The pulp from the stone crushing and finely dice. Clean leeks, mince along in two halves, chop underwater washing and in half rings. Chili clean, clean water, along chop in half, remove seeds and chop. Clean coriander in water, shake dry and chop coarsely.

Heat 1 tablespoon oil in a skillet. Leek, chili and lenses so that therein. Sauté 2 minutes. Add mango and half cilantro. Season with salt and pepper. Let cool down. Mix For the dip sour cream and remaining coriander. Season with salt and pepper.

Roll out dough on a little flour thin (so to the. 20 cm diameter) Cut out 6-7 circles, thereby knead dough residue repeatedly, roll out and cut out. Chop circle into two halves. Circle borders brush with water. Each half of the bag forms. But just buckle side in the middle so that the edges slightly superimposed lobes. Seam squeeze so to. 11/2 tablespoons LinsenfüSettin g in the dough tgive üte. Open side firmly zusammendrübridges.

Cooking oil in a deep fryer or in a large saucepan, Cauldron or other vessel to 175°C heat. Dumplings in portions so the. Fry 4 minutes golden brown, turning once. Leave to dry and remove on paper towels. Hot or cold dish on the plate and bring to the table. Sour cream rich now.

Scampi en croute

Serves 4 meals

6 slices (45 grams; 10 x 10 cm) deep-frozen puff pastry

2 eggs (size S)

50 grams of pitted green olives

250 grams of raw scampi (headless, in shell)

1-2 teaspoons of tomato paste

Salt and freshly ground pepper

Pinch Edelsüß Chilli

Flour for the work surface

finished blank parchment paper

The preparation sequence

Puff juxtaposition and thaw. Eggs in boiling water so the. Cook 9 minutes hard. Deter eggs under cold water, peel and chop small. Olive crushing small. Scampi peel and remove the intestines. Scampi in clean water, pat dry and chop small. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

Puff pastry slices piling up and on a floured surface rectangular (so to the. 33 x 44 cm) roll out and chop into 12 squares. Distribute scampi mixture each in the middle of each square and brush the edges with a little water. Teigecken hit the middle, then squeeze the edges to the same pack.

Put Scampi pack on a lined finish cutting baking paper cake baking tray and prick the dough with a wooden stick several times. 200 ° C / with convection: 175 ° C / Gas at: knob bake until golden brown on position 3) 20-30 minutes parcels in heated, preheated oven electric stove. Accept packets from the oven and arrange on a plate and bring to the table.

Vegetable samosas sardines

Ingredients for 6 meals

1 small onion

1 piece (so to. 1 cm) ginger

1 clove garlic

200 grams of carrots

75 grams of frozen peas

1 can (as the. 135 grams) Sardines in Oil

4-5 strudel dough Filo- or yufka pastry (1 Pack = 10 Reeds 30 x 31 cm in the refrigerated section)

4 tablespoons olive oil

Salt and freshly ground pepper

1 teaspoon Garam Marsala

2 tablespoons butter

200 grams Pflücksalat mix

3 tablespoons white wine vinegar

finished blank parchment paper

The preparation sequence

Peel the onions, ginger and garlic and chop small. Peel carrots, clean water, along chop in half and chop into small cubes. Peas and carrots in salted water so the. Cook for 5 minutes, then drain and rinse under cold water. Sardines drain, remove the bones and possibly skin. Fish Crumble.

Sheets of dough at room temperature so the. Let it rest for 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in it fry for 3-4 minutes so the. Add 2 minutes before end of cooking ginger, sardines and garlic. Season vegetables with salt, pepper and garam marsala.

Melt the butter. Sheets of dough so bepinseln and so the. 6 cm wide strips crush. In each case the left corner give 1-2 teaspoons filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. The remaining strips and filling process as well.

Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes until golden brown bake.

Salad underwater wash and let dry thoroughly. Salad, vinegar and 3 tablespoons of oil mix, season with salt and pepper. Arrange samosa and salad in bowls and serve immediately on the dish and bring to the table.

Ham and cheese dumplings

Serves 4 meals

50 grams of walnut kernels

3 slices smoked ham

120 grams of Roquefort cheese

3 stalks parsley

120 grams of crème fraîche

Salt and freshly ground pepper

2 tablespoons butter

4 slices (25 grams) Yufka- or filo pastry (so to the. 30 x 31 cm)

3-4 green salad leaves

finished blank parchment paper

The preparation sequence

Nuts roast in a frying pan without fat. Remove, let cool slightly and shred. Chop ham into thin short strips. Roquefort crumble. Clean parsley in water, shake dry and chop the leaves finely. Mix cheese and crème fraîche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt.

Melt the butter in a small saucepan, Cauldron or other vessel. Brush dough sheets with butter and divide transversely into 4 strips. In each case the left corner as the. Give 1 tablespoon ham filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush.

Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet and brush with butter again. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes brown finished bake. Turn half way through the baking time.

Shake salad underwater washing and dry. Arrange dumplings on lettuce leaves and serve immediately on the dish and bring to the table.

Filo pastry pockets with Hack and chili Sauerkraut

Serves 4 meals

1 small onion

2 cloves garlic

1 tablespoon olive oil

400 grams of mixed minced meat

Salt and freshly ground pepper

Pinch of cinnamon

1 can (580 milliliters) Sauerkraut

1 tablespoon honey

4 tablespoons chilli flakes

1 package (250 grams) or yufka pastry strudel dough Filo-

1 egg white (Size M)

150 grams of crème fraiche

Fat for cake baking sheet (or finished blank parchment paper)

The preparation sequence

Peel onion, chop in half and shred into strips. Peel garlic and chop thinly sliced. Heat oil. Sauté Hack four minutes crumbly. After two minutes, add garlic and onion. Season with salt, pepper and cinnamon. Allow to dry well sauerkraut in a colander and easily expressed. Season with honey and chili.

Unroll dough sheets and shred into four pieces. Depending take two sheets of quarter and the rake in a page with protein, superimpose and fill each with a tablespoon of hack and a tablespoon of sauerkraut. Sheets of dough to form bags and the "closure" gently squeezing. Laying juxtaposition on a greased baking sheet cake.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) bake ten minutes crispy. Arrange on plates with creme fraiche and bring to the table.

Pizza dough pockets with tomato and mozzarella salad

Serves 4 meals

120 grams Gouda Cheese

1 small green onion

1 stalk thyme

1 chicken fillet (so to the. 200 grams)

1 teaspoon oil

Salt and freshly ground pepper

1 package (400 grams) fresh sheet pizza dough (dough with olive oil; ready to bake on parchment paper ready for cutting rectangular rolled; 37 x 25 cm; refrigerated section)

4 tomatoes

125 grams Mozzarella Cheese

1 tablespoon olive oil

1 teaspoon balsamic vinegar

3 stalks basil

finished blank parchment paper

The preparation sequence

Lauchzwiebel clean water, shake dry and chop diagonally into thin rings. Thyme in clean water, shake dry and finely shred. Clean meat in water, pat dry and chop into small cubes. Gouda chop into small cubes. Heat oil in a frying pan, fillet cubes over high heat so therein the. Sauté 5 minutes around. Fry briefly Finally spring onion and thyme, season with salt and pepper. Remove from the frying pan and let cool.

Unroll pizza dough on a floured work surface and eliminate finished blank parchment paper. With the back of the dough-trap (13 cm diameter) Cut out 6 circles and the rest of the dough knead and roll out again and cut out 2 more circles. Put 1 circuit in the case, in the middle so the. 1 tablespoon minced meat and so the. Give 1 teaspoon Gouda dice. Compress the trap and put pastry on a lined finish cutting baking paper cake baking sheet. Repeat with remaining districts as well. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes.

Clean tomatoes in water, wipe dry, chop into four pieces and cut out the cores. Tomato pulp chop into small cubes. Diced mozzarella finely and add to the tomatoes. Pour oil and vinegar and season with salt and pepper. Clean basil in water, shake dry, chop into thin strips and add to the tomato and mozzarella salad. Take bags out of the oven. Serve The 2 pockets with tomato and mozzarella salad on plates and bring to the table.

Potato and sauerkraut pierogi

Ingredients for 12 pieces

1.25 kg floury potatoes

1 tablespoon sunflower oil

120 grams of diced raw ham

3 medium onions

3 tablespoons tomato paste

1 can (580 milliliters) Sauerkraut

Salt and freshly ground pepper

ground cumin

so the. 1 tablespoon sugar

120 grams of flour

120 grams semolina

1 egg (size M)

1 egg yolk (Size M)

2 tablespoons milk

1 small bunch chives

200 grams of sour cream

Flour for the work surface

finished blank parchment paper

The preparation sequence

Peel potatoes, clean water, chop in half and put into boiling salted water so the. Simmer 20 minutes, cooking.

For the filling, heat oil. Ham fry crispy under Apply. Peel the onions and chop into small cubes. Add onions and tomato paste and stir. Express sauerkraut, to give the bacon onion and sauté briefly. Season with salt, pepper, cumin and sugar. Sauerkraut refrigerate.

Drain the potatoes well and press through a potato ricer. Flour, meal and egg and stir to form a loose dough. Season with salt and pepper. Dough so the. Allow to swell for 10 minutes.

Divide the dough into 12 equal meals. On a well-floured surface the dough portions into circles (so the. 12 cm in diameter) forms a uniform thickness.

Sauerkraut distribute evenly among the circles. Circles half fold to semicircles. Gently squeezing the edges with your fingers. Set on 2 lined with baking paper baking sheets ready cut. Egg yolk and milk together and reap pierogi so thin.

Successively in heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes. Chives in clean water, shake dry and chop into small rings. Mix cream and chives and season with salt and pepper.

Dumplings with spinach and feta filling Hack

Ingredients for 12 pieces

850 grams of spinach

1 bunch spring onions

1 large onion

2 cloves garlic

1 bunch of parsley

4 tablespoons olive oil + 150 milliliters

1 kg mixed minced meat

Salt and freshly ground pepper

2 packages (250 grams) or strudel dough Filo- yufka pastry (10 sheets 30 x 31 cm; refrigerated section)

ground nutmeg

4 eggs (size M)

400 grams feta cheese

4 tablespoons breadcrumbs

Oil for the drip pan

The preparation sequence

Clean spinach thoroughly in water, clean and allow to dry. Clean the spring onions, chop underwater washing and rings. Peel the onion and garlic, chop finely. Clean parsley in water, pat dry. Pluck and chop leaves. Heat 2 tablespoons oil in a skillet, fry Hack vigorously Wenden. Onion and half the garlic add, fry with short. Season with salt and pepper. Let cool down.

Sheets of dough at room temperature so the. Let it rest for 10 minutes. Heat 2 tablespoons oil, sauté green onions and remaining garlic in it. Add spinach and covered over low heat coincide. Season with salt, pepper and nutmeg. Let cool down. Beat the eggs, season with salt and pepper. Crumble feta coarsely and mix.

Streak drip pan of the oven with oil. Slightly damp tea towel on the work surface spread over a dry place. Unroll dough sheets and during the preparation drain cover over again, so that the sheets of dough from drying out. Interpret shape slightly overlap with 4 pastry sheets, besides, with a little oil Brush each sheet (from 150 milliliters). At the edge of something can stand tall. More 4 sheets of dough on it and brush set. Place 2 sheets of dough on the bottom of the mold and then brush with a little oil. Sprinkle with bread crumbs.

Mince parsley mix with half the eggs and feta mixture and half. Spinach can optionally dry, with the other half mix egg and parsley. Distribute mince on one side of the form, enter spinach mass on the other half. Spread remaining dough sheets on the filling, while Brush each sheet with oil. Fold dough sheets Protruding above, brush with remaining oil. In the heated, preheated oven Electric stove: 175 ° C / with convection: 150 ° C) bake 35-40 minutes. Cut into pieces and arrange on the plate bring to the table.

Mini-Calzonen "Asia" and "salmon"

Ingredients for 18 pieces

50 grams of mung bean sprouts

1 small leek (Allium; so about 150 grams.)

1 small carrot (so to the. 120 grams)

2 tablespoons roasted peanuts

1 tablespoon oil

1-2 teaspoons sambal oelek

Tablespoons soy sauce 1-2

175 grams of double cream

2 teaspoon medium mustard

120 grams of smoked salmon in thin slices

3 spring onions

pepper from the grinder

3 packs (400 grams) fresh dough (eg.B. of Aunt Fanny; Kühlregal)

Flour for dusting

1 egg (size M)

Chilli flakes

finished blank parchment paper

The preparation sequence

Seedlings under water wash and allow to dry. Clean or peel leek and carrot, clean water. Both chop finely. Nuts chop coarsely. Carrot and leeks in hot oil so the. Cook for 3 minutes. Seedlings, nuts, sambal and soy sauce while stirring. Let cool down.

For the salmon filling cream cheese and mustard until smooth. Mince salmon into thin strips. Clean the spring onions, chop underwater washing and into thin rings. Both stirring. Season with pepper.

Unroll pizza dough for the pastry together finished blank parchment paper. From each sheet of dough 6 circles (12 cm diameter) cut out.

Fold each circle put the flour dusted "dough-case" give something filling to one side, "dough-case" and press together firmly. From übrigem dough and larger Teigabschnitten forms small rods. Distribute the bags and rods on three lined with baking paper baking sheets ready cut. Egg whisk. Everything bepinseln so. Asiataschen with chilli flakes sprinkle, sprinkle salmon bags with flour.

Successively in heated, preheated oven Electric stove: 225°C / with convection: 200°C) 10-1Bake 2 minutes. Gives each so the. 9 bags. These s tastesÜSSacidic Asia SOSSE.