Easter Menu from Discounter with Buffalo Mozzarella, Lamb Fillet and Quark Yoghurt Mousse

Cut the mozzarella into slices. Cut the toast slices into small cubes and fry them in the pan in olive oil with a crushed clove of garlic until crispy. Cut small fillets from the orange. Make a dressing with salt, pepper, vinegar and oil. Arrange the mozzarella slices with the orange fillets on a plate. Spread the rocket leaves on top, sprinkle with the toast cubes and drizzle with the salad dressing.

Roll up two to three lamb fillets and place on wooden skewers. Heat the oil in the pan and fry the lamb fillets on both sides. Then place on a baking sheet and season with salt and pepper.

For the sauce, add a little butter to the pan and sweat the shallots in it until they are brown. Add the rosemary and thyme. Deglaze with red wine and reduce by 1/ Add the lamb or roast stock and reduce to ¾. Assemble the sauce with cold butter cubes with the magic wand and season to taste.

For the herb crust, beat the butter with a hand mixer until frothy. Put the herbs and grated white bread in the butter and mix everything together. Season with salt and pepper. Place the crust on the prepared lamb fillets and bake in the preheated oven at 160 ° with grill for 7-10 minutes.

For the Parmesan potatoes, cook the potatoes in their skins. Then peel the potatoes and press them through a potato press. Stir the remaining ingredients into the still hot potatoes. Season to taste with salt, pepper and nutmeg. Finally sprinkle with a little Parmesan. Shape the potato mixture into small duchess potatoes. Bake in the preheated oven at 180 ° C top heat for approx. 10 minutes.

For the peperonata, quarter the peppers lengthways, remove the seeds and white spots and cut into even pieces. Cut the onion into cubes. Then heat the oil in a saucepan and sweat the onions in it until translucent. Add paprika and garlic and sweat for 5 minutes. Mix in the tomatoes and deglaze with the vinegar. Season with salt, sugar and pepper. Cover everything and simmer over a low heat for 30-40 minutes. Sprinkle with thyme. Fry the spring onion in frothy butter, deglaze with a little broth. Salt and pepper for seasoning.

Wash the berries, drain them and pour them into glasses. Mix together the yogurt, quark, sugar, lemon zest and vanilla pulp. Heat the gelatine with a little liquid cream, dissolve it and then stir into the quark mixture. Fold in the whipped cream. Pour over the raspberries in prepared glasses. Chill for two hours.