Unold 58615 Instrucciones De Uso página 33

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 nut-
meg, 1 pinch of sugar
Prepare a solid dough of the ingredi-
ents 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, papri-
ka powder, 6 tblsp Parmesan cheese
2 eggs, 2 tblsp flour, some milk, nut-
meg
Season the cutlets with salt, pepper
and paprika. 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 lemon, salt and pepper,
100 g flour, 1 beaten egg, 100 g
bread crumbs, 2 tblsp grated lemon
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peel, 2 tblsp chopped lemon balm,
2 lemons
Wash the fish fillets under cold wa-
ter and dry them. Sprinkle with lem-
on 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 sug-
ar, 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, sug-
ar, warm milk, butter, eggs, salt, vanil-
la 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 sec-
ond dough plate and cut out the cir-
cles. 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. pineap-
ple, apricots, bananas, pears or ap-
ples), 150 g wheat flour, 50 g coconut
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