John Myers
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Casserole: Lohengrin
The perfect casserole: lohengrin recipe with a picture and simple step-by-step instructions.
- 3 piece Potato dumplings – rest
- 2 piece Free range eggs
- 4 tablespoon Cream
- 4 tablespoon Black pepper from the mill
- 4 tablespoon Salt
the meat
- 250 g Sliced chicken
- 2 tablespoon Extra virgin olive oil
- 1 piece Fresh onion
- 1 Cup Peas frozen
- 100 ml Cream 10% fat
- 1 tablespoon Parmesan cheese
- 1 tablespoon Black pepper from the mill
- 1 tablespoon Salt
the cast
- 50 g Grated Parmesan cheese
- 50 ml Cream 10% fat
- 1 piece Egg, fresh from the nest
- Cut the dumplings into small pieces and puree them with the cream and eggs. Heat the fat in a pan and place small biscuits in it with a tablespoon. Bake them golden yellow on both sides, remove and let cool down.
the meat
- Sear the chicken strips in hot fat. Peel and dice the onion and add to the meat. Pepper and salt.
- Now pour in the cream and add the peas and let everything simmer for about 10 minutes with the lid closed and reduced heat.
- Finally stir in the Parmesan cheese.
the cast
- Whisk the egg, cream and cheese together well.
completion
- Put a layer of the potato biscuits in a baking dish, spread the sliced cream on top and finish with another layer of potato biscuits.
- Now distribute the topping and bake at 160 degrees convection for about 30 minutes, until the cheese begins to get color. Then cover the casserole and bake for another 15 minutes.
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