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“Sharp balls” with mixed salad: assessment
Mix the minced meat, the chopped French fries and the chopped hot peppers as well as crushed profiteroles. Seasoning with salt and few pepper (prefer to use a little bit more salt - the French fries take much seasoning). Form small balls (diameters approx. 3 cm) from the mixture and fry on the grill.
Having the carrots peeled and cut them into small cubes. Cooked them al dente, let them cool down for the mixed salad. Preparing the tortellini according to instructions. Peeling the cucumber and also dicing. Pouring off the thick beans. Giving and mixing carefully everything into a big salad bowl. Cut the smoked salmon in stripes and add it to the salad.
Produce a dressing by using water, Balsamico vinegar, olive oil, one small copped onion, sugar, salt and pepper. Put the dressing over the salad and blend carefully.
We added one dip for the sharp balls. Blend olive oil, fresh mint and some small cutted cloves of garlic.
Causing the sharp ball with the salad on a plate.
Roll & spear & potato: assessment
Washing the potatoes, wrap them into aluminum foil and put them into the charcoal (cooked time approx. 20 - 30 min).
Dip 1: Mixing quark with spring onions, seasoning with
salt and nutmeg and lemon juice.
Dip 2: Mixing quark with the horseradish and a few coriander.
Cut the meat up into thin slices. Put sliced boiled hams and Feta cheese onto it. Seasoning with few salt. Scroll the beef into a roll and fix it with a toothpick.
Cut the zucchini up into slices and the eggplant into quarters for the spears. Alternately put the zucchini, eggplant and the shrimps on the metal spears (we also added little onions). Seasoning with a few ginger powder and salt.
Put the meat balls on the spears and get them on the grill simmer. (We had a small time problem with the spears. Unfortunately, they were not ready on time).
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