John Myers
Contents
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Ingredients
For the bread dumplings
- Diced white bread
- 1 medium Diced onion
- 1 medium Milk
- Salt and pepper
- Nutmeg fresh a.d. mill
- 2 tbsp Oil
- 1 Egg
For the salad
- 1 Roman Salad Heart
- 1 Salt and pepper
- 0,5 tsp Sugar
- 1 sip of Almdudler *
- Orange oil
- Calamanci -Mandarine Vinegar-
meat
- 2 Wrapped rabbit back parts
Instructions
Wrapped rabbit back parts
- Rabbit: 2. Advent dinner / Advent menu at Fischli with friends
Bread dumplings from the muffin pan
- I simply collected the rolls, they are cut and frozen until there is enough for dumplings. (A hot tip from a cook-bar friend) So put this in a bowl .....
- Sweat the onion in the oil, then place on the leftover bread, pour the milk in the still hot pan and let it warm up, also pour over the bread. Add salt, pepper, nutmeg and the egg, mix everything well and just let it steep for a while.
- Then the dough, it was not firm enough to form dumplings, I put the dough in the muffin pan (also a hot tip from a cook-bar friend, thank you, dear ones) and cover with aluminum foil.
- Put the whole thing in the oven at 170 degrees for 20 minutes, remove the foil and again for 10 minutes at 180 degrees, then the dumplings loosen at the edge and can be easily removed with a fork.
salad
- Wash and dry the lettuce leaves, then cut them and put them in a bowl. Add salt, pepper, the sugar, vinegar and oil, then add a sip of Almdudler (is an Austrian herbal lemonade) and stir well. Everything ready to serve 😉
- Put the food on pre-warmed plates ;-))) Enjoy your meal 😉
- Little tip from me: From TODAY I won't have to "bathe" dumplings in the water, because the tip with the muffin pan is brilliant, so you don't have to add flour to be able to shape the dumplings.
Nutrition
Serving: 100gCalories: 20kcalCarbohydrates: 5g
