Carrot Blini’s and Swiss Pork Scallops

Published on 28 December, 2008 by Anja

Carrot Blini's and Swiss Pork Scallops
Wortelblini
Ingredients: 1 carrot, 1 small onion, 1 egg, 25 grams of flour, dill, grated cheese,

Preheat the oven to 175 degrees. Mix 1 grated carrot with 1 small onion, 1 egg, 25 grams flour and dill to taste. Heat oil in a frying pan and bake the blini’s brown at both sides. Place the blini’s on a baking tray. Sprinkle grated cheese over the carrot blini’s and place the baking tray about 10 minutes in the preheated oven.

Swiss Schnitzel
Ingredients: 2 pork scallops, salt, pepper, nutmeg, 1 onion, 250 grams chestnut mushrooms, 100 ml white wine, 200 ml cream,

Cut 2 pork scallops in slices and season with salt, pepper and nutmeg. Cook the pork scallops slices brown in hot oil. Shovel the pork scallop slices from the pan and stir fry in the remaining fat 1 finely chopped onion with 250 grams sliced chestnut mushrooms for about 3 minutes. Add 100 ml white wine and let the alcohol evaporate. A 200 ml cream and bring to the boil. Add the pork scallops and let it simmer on low heat for about 10 minutes.

Serve the carrot blini’s and Swiss pork scallops with baked potatoes. Enjoy!

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