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!
Ingredients: 3 pork scallops, tomato tapenade, mozzarella, salt, pepper, 6 slices raw ham, 50 grams diced bacon, 1 onion, thyme, oregano, 5 tomatoes, 100 ml red wine, 1 tablespoon pesto ,
Preheat the oven at 170 degrees. Cover 3 thin pork scallops with tomato tapenade and put mozzarella on. Roll the pork scallops and season with salt and pepper. Wrap each pork scallop rolls into 2 slices raw ham. Bake the rolls brown in hot butter. Put the rolls into an oveproof dish.
Bake in the remaining oil 50 grams diced bacon with 1 finely chopped onion, thyme and oregano until the onion is soft. Add 5 diced tomatoes and stir fry briefly. Add 100 ml red wine and 1 tablespoon pesto. Bring it to the boil so that the alcohol evaporates.
Add the tomato sauce with the pork scallops rolls in the ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve it with potatoes and a salad. Enjoy!
Ingredients: noodles, 2 pork scallops, salt, pepper, 1 red onion, 1 garlic clove, 1 red pepper, 1 yellow pepper, 1 teaspoon Chinese five-spice, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 6 tablespoons sweet chilli sauce,
Cook the noodles according pack instructions. Bake in hot oil 2 diced pork scallops. Season with salt and pepper. Shovel the diced scallops once it is brown from the pan. Bake in the remaining oil 1 chopped red onion with 1 finely chopped garlic clove until the onion is soft. Then add 1 red - and 1 yellow pepper cut in strips. Stir fry short and let it braise for about 5 minutes on low heat. Add 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce and 1 teaspoon Chinese five spices and add the pork scallops back in the pan. Let the it braise for about 10 minutes on low heat. Finally add 6 tablespoons sweet chilli sauce and heat a bit more. Serve with the noodles. Enjoy!
Ingredients: 2 pork scallops, salt, pepper, pesto, 2 grilled red peppers, 4 stoneleeks, grated cheese,
Preheat the oven to 180 degrees (fan). Season 2 pork scallops with salt and pepper. Spread both pork scallops with pesto and place on each pork scallops 1 grilled red pepper and 2 stoneleeks which are cut to length. Roll the pork scallops and bind it with kitchen rop. Place the pork scallop rolls in a ovenproof dish, sprinkle some grated cheese on the pork scallops rolls. Place the ovenproof dish about 25 minutes in the preheated oven. Serve with potatoes and a salad. Enjoy!
Ingredients: rice, 2 pork scallops, salt, pepper, 1 leek, 1 garlic clove, 1 tablespoon ginger powder, 50 ml white wine, 2 tablespoons soy sauce, 100 ml water, 2 pak choy,
Boil the rice according pack instruction. Cut 2 pork scallops in slices and season the pork scallops slices with salt and pepper. Stir fry the pork scallop slices golden brown in hot oil. Shovel the pork scallops from the pan. Put in the remaining oil 1 sliced leek, 1 finely chopped garlic clove and 1 tablespoon ginger powder. Stir fry until the leek has softened. Add 50 ml white wine, 2 tablespoons soy sauce and 100 ml water. Let the sauce cook so it can thicken slightly. Add the chopped green of 2 pak choy. Stir fry about a minute or 5. Serve the pak choy with rice. Enjoy!
Ingredients: eggplant, salt, thyme, pepper, pork scallops, cheese, basil,
Cut eggplant in the length with a 1/2 centimeter thickness. Sprinkle with salt and leave for 10 minutes. In the meantime preheat the oven at 200 degrees. Sprinkle the eggplant slices with thyme leaves. Place the eggplant slices on a baking tray. Put the baking tray about 10 minutes in the preheated oven. Sprinkle the pork scallops with salt and pepper. Siege the pork scallops with cheese slices and sprinkle with finely chopped basil. Put the grilled eggplant slices on it. Roll the pork scallops and tie with kitchen rope. Bake the pork scallops around brown. Lower the heat, so the pork scallops are well done. Serve with a salad and baked potatoes. Enjoy!
Ingredients: 50 grams butter, 1 red onion, 2 garlic cloves, 2 tablespoons syrup, 1 tin tomato puree, 1 mespunt cajun spices, 1 teaspoon cinnamon, 1 star anise, 2 pork scallops, 100 grams snow peas, 2 onions, 1 red pepper, 125 grams bean sprouts, noodles,
Make a day ahead the marinade (or at the latest 12 hours in advance). Melt 50 grams of butter. Cook in the butter 1 finely chopped red onion and 2 finely chopped garlic cloves. Add, as the onion has softened, 2 tablespoons syrup, 1 tin tomato puree, 1 pinch cajun spices, 1 teaspoon cinnamon and 1 star anise. Bring to the boil while stirring. Lower the heat and let it simmer for 5 minutes. Let the marinade cool completely. Cut 2 pork scallops each into 3 pieces. Rub the pork scallops well with the marinade. Place the marinated pork scallops in a lockable bowl. Add the rest of the marinade and turn the closed bowl in the refrigerator.
Preheat the oven at 180 degrees (fan). Scrape excess marinade from the pork scallops. Explain the pork scallops in a ovenproof dish. Put the ovenproof in the preheated oven for about 15 to 20 minutes.
The stirfried vegetables are prepared in the Actifry. Add to the ‘thick’ marinade 50 ml of water so you get a sauce. Put in the Actifry 1 tablespoon oil, 100 grams snow peas, 2 chopped onions, 1 red pepper and the marinade sauce. Turn the Actifry approximately 10 minutes on. Then add 125 grams bean sprouts and turn on the Actifry for another 5 minutes. Prepare the noodles according pack instructions. Serve the marinated pork scallops and stirfried vegetables with noodles.
The stirfried vegetables you can also wok. Heat oil in a wok. Stir fry 2 chopped onions until the onions are soft. Then add 100 grams snow peas and 1 chopped red pepper. Stir fry about 5 minutes. Make the marinade with 50 ml of water to a sauce. Pour the marinade sauce to the vegetables and add 125 grams bean sprouts. Heat it well. Serve the stirfried vegetables with the marinated pork scallops and noodles. Enjoy!
