Mains recipes

Skinkewienere

Turn the schnitzler flour into flour mixed with salt and pepper. Heat oil and butter on a pan and raise the schnitzler 2-3 min. on every side. Decorate with lemon slices and serve white wine apricot salad.

Carrypanese Schnitzler

Mix the rasp, carry and salt on a plate. Whip the egg together on another plate. Dup schnitzlerne dry with kitchen roll. First turn the schnitzler into the egg and then into the rasp. Brown the Schnitzler in butter and oil on both sides. Then step for even war

Hamskinks with balsamic vinegar

Soft raisins and pine nuts in red wine. Step finely chopped garlic and sage in oil and butter. Place the meat and leave it brown on both sides for a few minutes. By good heat. Season with salt and pepper. Take the meat off the pan and keep it warm.

Skinkzchnitzler with tomato-cucumber sauce

Cut tomatoes in quarters. Peel the cucumber and chop it roughly. Onions, garlic and ketchup are poured into a fastbreaker or a food processor. Chop it roughly. Chop chilli fine. Add salt, pepper and chili. Cook the pasta according to the instructions on the

Lambskin with lentils

Let the lentils soak for 2 hours in 1½ l. Water Leave the butter golden in a steak and brown the lamb shanks well on all sides. Sprinkle with salt and pepper and pour broth on. Peel the garlic cloves and match them with the timi license. Lay the lid on the

North German winter pot

If they use a rose sauce, both the lid and the lid should be placed in cold water for at least one quarter before use. Cut the meat into fairly large cubes and flask into strips. Mix well with pepper and thyme and leave it open until all the vegetables are

Turkish guvec

Cut the meat for 2-3 cm. Big cubes. Wash the aubergines and cut them into slices. Sprinkle the slices with salt and let them take 15 minutes after which the salt is rinsed and the eggplant discs are set for dripping. The onions are peeled and cut into slice

Lammemoussaka

Zucchini and aubergines are washed, dried well and cut for 1 cm. Thick slices along. Bring the oil on a large skillet, and add zucchini and aubergine slices of light brown on both sides. Add them to the drain on kitchen paper and lightly sprinkle them with sal