Coloured grill plate
easy
40 mins
40 mins
Ingredients
- 1 collar or 1 pot of thyme
- 4 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 4 Pork cutlet (approx. 80 g each)
- 1 collar Parsley
- 500 g Mushrooms
- 1 package (200 g) low-calorie sausages
- 4 Courgettes (about 100 g each)
- 4 large tomatoes (about 80 g each)
- 7-10 Tbsp Salt
- 1/2 bunch Chives
- 250 g Low-fat curd
- 5 TABLESPOONS Milk
- 4 TABLESPOONS grated horseradish (from the jar)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the thyme, dab dry and pluck the leaves from the stems. Mix oil, pepper and half of the leaves. Wash the meat, dab dry and brush with the spiced oil. Wash parsley, dab dry and pluck the leaves. Wash and clean the mushrooms.
- 2
Cut the sausages diagonally into thick slices. Put sausages, mushrooms and parsley leaves alternately on 4 skewers. Clean, wash and pat dry the zucchini and tomatoes. Cut the courgettes lengthwise in a fan shape so that they hang together at the end of the stalk. Cut the tomatoes into slices. Place tomatoes and zucchini on aluminium foil, brush with remaining oil and sprinkle with salt, pepper and remaining thyme. Season the escalopes with salt and grill them with skewers and vegetables on a hot grill. Wash the chives, dab dry and cut into fine rolls. Stir curd, milk and horseradish until smooth. Stir in chives, except for a little bit for sprinkling, and season with salt.
- 3
Place tomatoes and zucchini on aluminium foil, brush with remaining oil and sprinkle with salt, pepper and remaining thyme. Season the escalopes with salt and grill them with skewers and vegetables on a hot grill. Wash the chives, dab dry and cut into fine rolls. Stir curd, milk and horseradish until smooth. Stir in chives, except for a little bit for sprinkling, and season with salt. Arrange cutlets, skewers and vegetables on plates. Sprinkle the sauce with the remaining chives and add extra
- 4
Dishes: Kahla
Nutrition Facts
400 kcal
8 g
22 g
40 g
More Delicious Recipes
