Brampton Black Hairstylist

Warm lentil salad with baked mozzarella

Did I mention before, that lenses are one of my favorite vegetables? Of this I can get never enough. They are also really versatile. I constantly find new species. My absolute favorite varieties are beluga lentils, these small black lentils. You also have the advantage that they do not have to soak and still in half an hour cooked. The taste is very fine, while cooking they lose a little bit of their color and become dark brown.
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These lenses are now giving a salad. I have about 350g cooked in unsalted water. Moreover, then added salt, pepper, balsamic vinegar, olive oil and some chopped spring onions on the salad. I will improve my serving with diced feta cheese, to Mark I prepare fried mozzarella.



I cut the mozzarella into thick slices and coat it completely classical. Flour, beaten egg, bread crumbs.



I do not like raw onions and not contractual, sweating I think of the green onions in a pan in olive oil very briefly. You do not need to be roasted brown, but just something sauté until soft.



The fried mozzarella slices are cooked slowly in a lot of butter. It is important that they are well covered by the batter, so the cheese melts like running even in the pan.



After Contact:



the lentil salad I taste with salt, pepper, vinegar and oil as well as some sugar, stir in the onions and then goes to the sideboards.



Mark was again very satisfied. Especially the mozzarella has him very well tasted.

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Parsley roots with Lauchrahm

following recipe I got from a colleague of my husband sent. It had long been in the pipeline, now finally I've made it even to prepare it. Thanks to Andreas has now expanded my standard recipe repertoire, for that is worth more to be eaten. Extremely tasty.

For the vegetables, the following ingredients (original amounts show off a little, I read at times, how I did it): 500g parsley root, were after peeling or 350g left, 1 small leek (120g), butter, salt, pepper and 1 tablespoon good fraîche cream. In addition, some parsley and seasoning to sprinkle a little cornstarch to thicken.



Mark likes to eat meat, I did it twice this week already plagued with vegetarian dishes, served gabs about it for meatballs. These consist of: 500g minced meat, 1 / 2 chopped onion, salt, pepper, paprika, 1 tablespoon mustard (Bautzen), 1 egg and 2 tablespoons bread crumbs.



the parsley roots, I peeled and cut into cubes, wash the leeks and cut into rings.



Then go. I fry the turnips in butter until they are lightly browned.



from the ingredients for the meatballs, I prepare the meat batter to, forming flat little patties and fry them in oil on both sides over low heat.



If the roots are well browned, the leek is this and is very short mitgebraten not want it to brown.



Then I clear off the vegetables with 1 cup water and let the vegetables cook for a few minutes, until the roots are tender.



The meatballs are now including those in the microwave and bake rye bread as a side dish.



The vegetables I bind off with 1 teaspoon cornstarch, stir in a tablespoon of creme fraiche and taste it with Salt and pepper. To serve, it is still sprinkled with parsley.



And my portion without meatballs