Cut the fillet into chops. Lightly beat off, add spices and a little lemon juice.
Finely chop the olives, put on one side the chop and wrap in a roll. Fry in a hot non-stick pan over high heat for a couple of minutes on each side until the first crust (seal so that the turkey does not let juice in the oven).
Put the rolls in the oven at 200 ° C for
15 - 20 Minutes until the bird is ready.
Cut eggplant, tomato, zucchini into thin rings (the thinner the less time it takes to cook). Soak the eggplant in salt water for 10 Minutes. Dry with a paper towel.
While the eggplant is pickled, mashed half the tomato, pepper, oil, herbs and garlic.
Salt the vegetables, pepper and put in a baking dish. Pour over the prepared sauce. Send to oven at 200 ° C for 25 Minutes.
Ratatouille served with turkey rolls.
Tofu stewed in coconut cream and curry (170 g) and ratatouille (200 g).
For tofu, mix cream with curry and salt. Squeeze the tofu from excess liquid, pre-fry in a hot pan until crusty, pour cream, crumble olives and simmer for 7 - 10 Minutes.
Serve with vegetables
Ingredients
Directions
Cut the fillet into chops. Lightly beat off, add spices and a little lemon juice.
Finely chop the olives, put on one side the chop and wrap in a roll. Fry in a hot non-stick pan over high heat for a couple of minutes on each side until the first crust (seal so that the turkey does not let juice in the oven).
Put the rolls in the oven at 200 ° C for
15 - 20 Minutes until the bird is ready.
Cut eggplant, tomato, zucchini into thin rings (the thinner the less time it takes to cook). Soak the eggplant in salt water for 10 Minutes. Dry with a paper towel.
While the eggplant is pickled, mashed half the tomato, pepper, oil, herbs and garlic.
Salt the vegetables, pepper and put in a baking dish. Pour over the prepared sauce. Send to oven at 200 ° C for 25 Minutes.
Ratatouille served with turkey rolls.
Tofu stewed in coconut cream and curry (170 g) and ratatouille (200 g).
For tofu, mix cream with curry and salt. Squeeze the tofu from excess liquid, pre-fry in a hot pan until crusty, pour cream, crumble olives and simmer for 7 - 10 Minutes.
Serve with vegetables