Tag Archives: Lemon juice

Salad with MANGO and Turkey recipe

Portions / number of persons: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Salads, hot and cold entries
Difficulty: Easy

Salad with MANGO

-400g fillets of Turkey cut into strips of 1cm wide
-2tablespoons oil
-2tablespoons sesame seeds
-salt and pepper
-1bud of large Escarole, washed and trocar with hands
-1split into wedges around the bone handle
-2tablespoons crème fraîche
-1/ 2 teaspoon curry
-5tablespoons lemon juice
-3tablespoons soybean oil
-1teaspoon honey Continue reading

Fish fondue

Fish fondue with homemade fondue sauces taste very good. For the cocktail sauce, egg yolks with 1/2 teaspoon mustard and stir with a whisk initially drops, then slowly pour in a fine jet corn oil, stirring constantly, until the mayonnaise is created. Lemon juice, a pinch of sugar, one level tablespoon tomato paste, stir in brandy and Tabasco. For the honey mustard sauce 2 tablespoons mustard with honey and stir 1 tablespoon corn oil suppressed.

 fish _fondue

Stir in creme fraiche and orange juice and season with pepper and salt. Finely chop the dill and mix well. Salmon, Catfish fillet and tuna steak into cubes. Preheat the fondue pot with hot water. Cut the fish fondue, a small onion and garlic into fine dice. Omit butter in a saucepan and fry the onions and garlic. Deglaze with fish sauce and top with about 100 ml of water. The fish stock with salt and pepper and boil vigorously bubbling. Continue reading


Aioli is a cold garlic cream, served in Spain briefly fried or grilled meat, fish, poultry or vegetables. Serve with fresh bread and olives. To prepare aioli, all ingredients are at room temperature so that the cream does not curdle. Egg yolks in a bowl and season with salt and freshly ground pepper. With a whisk stir in the oil while stirring with a whisk at first drop by drop, so it combines with the egg yolk.


Only then pour the oil in a thin stream and continue to stir it vigorously until a creamy mayonnaise, as shown in the picture above, is formed. If the clot aioli, it may be that one ingredient was too cool, or you have poured the oil too fast. The aioli can be saved but by giving back an egg yolk in a bowl, add spices and curd aioli teaspoonful inflicted with a whisk in the egg yolk mixture is stirred until the aioli is creamy again. Continue reading