Cooking at the ISC21

Schnitzel

For making the schnitzel together with Rob and the Reinkemeyers you need the following ingredients.

Beef/cauliflower, spring-onions, kohlrabi
Oil for frying

For the salad

Rocket
Carrot
Beetroot
Lamb’s lettuce
Pomegranate
Corn

For the breading

First coat:

Flour
A bit salt
Curry powder
Onion-powder

Second coat

Egg yolk with salt and pepper

Third coat:

Breadcrumbs

Little extras

Juice of a lemon
Bit of yogurt
Rosted nuts


Lasagne

Preheat oven: 180-200 degree

Baking time: 35-50min

Tomato sauce:

400g Tofu/ 500g Minced meat
Canned tomatoes
tomato sauce
Onion
Sunflower oil
Carrots
Salt (teaspoon)
Pepper
Oregano
Water (if needed)

Bechamel sauce:

100g butter (10%)
100g flour (10%)
1 liter milk (100%)

Other ingredients for stacking:

Lasagne plates
Cheese


Small vegetarian lasagna

Here we have a small alternative to the Lasagna. You just need a kohlrabi and the tomato and béchamel sauce of the other lasagna.


Pavelova

Preheat: 120°C
Baking time: 60 min

Pavelova:
• 5x Egg whites
• salt
• A tiny bit vinegar
• 250g sugar
• vanilla bod
Vanilla Soße:
• 5x Egg yolks
• vanilla pods shell
• 500ml coconut milk
• 50-100g sugar

• 500ml whipped cream

Decoration:
• 2x Kiwis
• Any kind of berries

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