Baked all sorts with dill cream and fried potatoes
Ingredients:
for baked almonds you take meat, cheese, sausage, vegetables, etc. I take mostly e.g. the meat left over from a shredded meat and a few vegetables, e.g. Peppers, etc.
Flour
water
1 egg
Salt pepper
olive oil
Basil, parsley, thyme, 1 garlic clove
Sparkling water)
For the sauce:
fresh dill (in case of need is also frozen)
something Magarine
Flour
water
milk
cream
Salt pepper
For the fried potatoes:
green beans ... no, of course not! Potatoes of course.
Preparation:
The sauce:
Melt some Magarine in a saucepan, add flour and lightly brown with it. Add milk and the same amount of water (I always take half milk, half water). Just as much of it, until the sauce has the desired consistency. Now the Dille to - and not save it! Season with salt and pepper and simmer for about 2 to 3 minutes on a low heat. The dill gives the taste relatively quickly to the sauce. Possibly season with salt and pepper and then let cool.
The baked Allerlei:
Cut the meat, vegetables, etc. into medium cubes (about the size of a skewer). Now mix a batter with water, flour and egg and finally with a dash of mineral water. Mix again.
Press the garlic clove or mince it and mix it with the olive oil, parsley, basil and thyme until a tough paste has formed.
Wash the meat and vegetables, then lightly salt and pepper and thinly thin on all sides with the just made paste. Afterwards, let the pieces rest for about 20 to 30 minutes.
Heat olive oil in a pan. Pull the meat and vegetable pieces through the batter and fry in the hot oil.
Meanwhile boil the potatoes, peel and halve and then fry in hot fat on both sides until golden brown.
Serve alternately with two pieces of meat and vegetables on the plate, some sauce around and the fried potatoes on the edge. Decorate with some fresh dill.
Tip: the dill sauce can be served both hot and cold and instead of the fried potatoes are also very good croquettes.
Original: luchol
