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Tricolor curd cream
Banana pancakes
Pumpkin salad with squid
Indonesian rice dessert with coconut cream
Caramel Banana Cake
Open cake with peanut ice cream
Jellied chicken breast
Cooking
Step 1
Boil quail eggs for 4 minutes and cool immediately
Step 2
Put breasts, onions, carrots, salt in a saucepan, add water and cook for 30 minutes
Step 3
Strain the broth, cool. Cut the breasts as thin as possible
Step 4
Dilute gelatin in broth until completely dissolved. Heat up but do not boil
Step 5
Put lemon slices on the bottom in a jellied dish, put breast plates and cucumbers cut lengthwise on top. Pour in the broth in which the gelatin is dissolved. Put in a cool place
Step 6
As soon as the aspic begins to harden, lay out the halves of the eggs and pour the broth to the brim. Leave to harden
Ingredients
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