Vegetarian Menu 05/97

Vegetarian menu

Entrée : Red sauerkraut salad on Rapunzel

Main course : Millet with spicy vegetable sauce and green seed fritters

Dessert : Orange-lemon ice cream with chocolate sauce

Brush beet clean and grate finely with the peel. Cut off the onion and add it. Mix all ingredients with 4 tablespoons of cold beaten oil.

Mix with the salad dressing. Spread evenly on a large salad plate and heap the red leaf lettuce on top.

Add the millet. Make lightly at low temperature for 10 min. and swell for about 15 min. more. Before serving, fold in chopped kitchen herbs and butter.

Cut leek in half lengthwise, rinse and cut into very fine strips. Sauté in oil and add vegetable soup. Cook for about 15 minutes at low temperature. Season whipped cream with pepper, soy sauce, picata and salt and pour over cooked vegetables. Sprinkle with chopped parsley.

Bring to boil and swell for about 15 min. To cooked greens add the spices and yeast flakes form and mix well together. With wet hands form meat loafs. Coat with a little bit of mustard and turn in wholemeal breadcrumbs on the other side. Fry in butter at low temperature until crispy on both sides.

Mix the grated zest of lemon and orange and the honey. Beat again briefly. Fill into a freezer box and place in the freezer.

Stir through the acacia honey. After about 2 hours, cut the ice cream into slices.

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