Nut-shoe soles with fruit salad

Name: Nut-shoe soles with fruit salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Strawberries; 2 Kiwis (approx. 90 g each); 2 Bananas (approx. 125 g each); 1 (approx. 150 g) Apples; 1/2 Lemon; 3 TABLESPOONS Sugar; 125 g wholemeal baguette bread; 7-10 Tbsp or 3 wholemeal rolls; 300 ml milk, 2 eggs (Gr. M); 1 knife tip Cinnamon; 50 g Hazelnut leaves; 30 g butter/margarine; 300 g Yoghurt; 7-10 Tbsp with vanilla flavor

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Strawberries
2 Kiwis (approx. 90 g each)
2 Bananas (approx. 125 g each)
1 (approx. 150 g) Apples
1/2 Lemon
3 TABLESPOONS Sugar
125 g wholemeal baguette bread
7-10 Tbsp or 3 wholemeal rolls
300 ml milk, 2 eggs (Gr. M)
1 knife tip Cinnamon
50 g Hazelnut leaves
30 g butter/margarine
300 g Yoghurt
7-10 Tbsp with vanilla flavor

Directions

1
Wash, clean and halve or quarter the strawberries. Peel kiwis and bananas and cut into slices. Apple wash, quarter and remove the core. Cut apple into pieces
2
Squeeze the lemon. Mix juice with 1 tablespoon of sugar. Mix with the fruit, cover and leave to stand for about 30 minutes
3
Cut bread into 8-12 thick slices. Whisk milk, eggs, 2 tablespoons sugar and cinnamon
4
Place slices of bread in a flat bowl. Pour egg milk over it. Turn the bread from time to time until all the liquid is absorbed
5
Sprinkle one side of the bread slices with hazelnut leaves and press lightly. Heat the fat in a pan. Fry the slices of bread for 2-3 minutes on each side
6
Arrange nut slices with fruit salad on a plate. Add vanilla yoghurt