Recipes with Shallots

Grillspyd with slot potatoes

Cut the meat into the tern of 2x2 cm. Clean the mushroom, halve shallots and cut the tomatoes in both. Put alternately meat, bacon, mustard and tomatoes on the grill spoon. Brush with olive oil and spice with squeezed garlic, salt and pepper. Let the spears gr

Marinated Kalkunschnitzel with spinach salad and basil

Start preheating the oven to 200 °. Tear the skull of the half-lime fruit into the olive oil and marinate the Kalkun cheeses (10-15 minutes). Rinse and clean the spinach and style it for dripping. Put the turkey cheeses with the marinated side up in a greas

Kalkunschnitzel with spinach salad and basil

Peel the skull of the lime and mix it with the olive oil. Butter this mixture on the turkey seed on all sides and let the meat marinate 10-15 minutes, preferably longer. Rinse the spinach thoroughly, pick it for stalk and style it for dripping. Put the t

Kalkunrillette

Mix ingredients together in an appropriate ratio. Season with salt and pepper and benefit from toasted bread.

Kalkunschnitzel in orange sauce

The turkey breast is cut into thin slices. Step 1 on each side of the margarine. Brush the turkey breast with salt and pepper and remove from the forehead. The onions are cut into the tern and welded on the forehead. The orange is cut into thin slices and s

Oven baked turkey breast

Brush off the broth, sprinkle with salt, pepper, chopped parsley, garlic and lemon and baking at 160 degrees for one hour. Risotto: Season the onions, add Risotto rice and white wine as well as water and salt. Add the rice to tender and add a little cream and

Spice-dried marinated chrysanthemums

Thyme, squeezed garlic and lemon peel are put in oil together with the schnitzler any day before. The onion peel, balsamic vinegar and red wine and sugar are boiled down to half the amount. The onions are cooked in layers, the potatoes are torn on a grater

Kalkunroulade II

Toast soaked in milk and add chopped sun-dried tomatoes, basil, eggs, salt and pepper. The chest is cut up to make a flat and the "dad" is lubricated to the meat in a thick layer. Then the chest is rolled together, lined with threaded wire and browned off.