Mains recipes

Limestone Binders 02

Peel eggplant / squash, cut into the tern and grate in olive oil. Add tomato, puree, pepper and garlic. Season with salt and pepper and simmer for 15 minutes. Cook asparagus potatoes, pil them and shake them off in a little butter and then sprinkle with nut

Turkey breast in tern

Pepper and spring onions are cleaned and cut into strips. The tomatoes are rinsed and halved. The turkey is baked in fat for 1-2 minutes, pepper and spring onions are added and fry for 2 min. The tomatoes are added to the dish for 1 min. Before serving. Acc

Turkey mousakka

Turquoise, chopped onion, garlic and turkey bacon is cooked in a pan and cooked with basil, salt / pepper. Potatoes peeled, cut into slices and fry in oil. Fathers and potatoes are put into layers in refractory dish, sprinkled with grated Mortadella cheese, an

Ginger and lemon marinated Kalkunschnitzl

Herb lemon peel and ginger mix with a little oil like marinade to the Schnitzler. Scooter roots are peeled and put into water with a little lemon juice. Then cut into coarse pieces and fry in a little olive oil. The meat is placed on the forehead 2-3 minutes o

Turkey inderfilet

Cut a pocket along the inner fillet and fill with smoked salmon. Close with toothpicks and season the whole fillet with salt and pepper. Brush in oil on the forehead and fry for 15-20 minutes at 180 degrees C. On the same pan sautees mushrooms, sugar peas a

TurkeyFilled tomatoes

Stir the meat with salt and pepper. Add flour and egg and add slowly water or cold broth. Finally add finely chopped herbs. The fathers are filled in half-hollowed tomatoes, which are then cooked in an oven at 180 degrees for 15-25 minutes. Depending on size.

Greek turkey fries with tzatziki and spice potatoes

Chop fat with thyme, garlic, sun-dried tomatoes and onions. The ingredients are well mixed together, add eggs and milk, salt and pepper and form as fry dishes and fry on the forehead. The salad is prepared by dividing the cucumber and freezing for kernel

Dyreryk

The animal ridge is washed in several layers of water and dried. All obstacles are fired, preferably at one time and with caution, otherwise you can easily damage the meat. The rye is soured into salt and pepper and can either be brushed with oil, lined wit