Grill creinets with green butter and grandma salad

Ingredients for Grill creinets with green butter and grandma salad

Instructions for Grill creinets with green butter and grandma salad

To prepare the Grill creinets with green butter and grandma salad recipe, please follow these instructions:

Grill Crew Cuts: Divide the chopped veal into 4 equal parts, knead the meat with your hands and form 4 Crewbones. Put them on a plate and cover them with household movies. Place the plate cool, until the grill and the remaining accessories are ready.

Brush the hot grilled grill with a little oil and put the cream bins on. Grill them small 4-5 minutes on each side depending on the thickness, season with salt and pepper. Grillcubinettes are the best roast steaks - otherwise the meat becomes too dry.

Then the crepes are ready and everything is ready for serving.

Vegetable butter: Bring peas, butter and lemon juice into a blender and blend it into a smooth mass. Season with salt and pepper. Lay the mixture on a piece of baking paper. Pour the mixture into a sausage and fold (roll) the paper tightly - wrap the ends of the package so it looks like a new year-old. Place the package in the refrigerator until serving.

Grandma salad: Stir lemon juice, sugar and cream 13% well together in a bowl for dressing. Wash the salad and tear it into rough pieces. Peel the peas and bring them and the salad in another bowl and pour the dressing over for serving.

Cucumber Salad: Cut the cucumber into thin slices on a grater. Place them on a large plate and sprinkle with coarse salt.

In a small pot boil vinegar, sugar, bay leaf and coarse pepper together. Loop peel-cut, cut into small tern and cook with. After a few minutes pour the mixture into a bowl and pour the water. Stir around and then bring in the cucumber slices. Serve cooled.

New potatoes Scrub the potatoes well and boil them for 15 - 20 minutes.