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Lotte’s Quail-Egg-Salad
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A picture of Lotte’s Quail-Egg-Salad.

Lotte’s Quail-Egg-Salad

Marek Thi
Marek Thi @cook_7798168
Soest, Germany

Lotte is exceptionally gifted at cooking and loves fresh salads. She preferably uses regional products and ingredients from organic cultivation only. Quail eggs, walnuts and a blossom-spice blend make this salad exceptional.
Step by step tutorial on YouTube http://youtu.be/r3aubfrfP6w

Lotte is exceptionally gifted at cooking and loves fresh salads. She preferably uses regional products and ingredients from organic cultivation only. Quail eggs, walnuts and a blossom-spice blend make this salad exceptional.
Step by step tutorial on YouTube http://youtu.be/r3aubfrfP6w

Read more

Lotte’s Quail-Egg-Salad

Marek Thi
Marek Thi @cook_7798168
Soest, Germany

Lotte is exceptionally gifted at cooking and loves fresh salads. She preferably uses regional products and ingredients from organic cultivation only. Quail eggs, walnuts and a blossom-spice blend make this salad exceptional.
Step by step tutorial on YouTube http://youtu.be/r3aubfrfP6w

Lotte is exceptionally gifted at cooking and loves fresh salads. She preferably uses regional products and ingredients from organic cultivation only. Quail eggs, walnuts and a blossom-spice blend make this salad exceptional.
Step by step tutorial on YouTube http://youtu.be/r3aubfrfP6w

Read more
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Ingredients

15 mins
1-serving
  1. 200 Gramsrucola (rocket)
  2. 0.5lettuce red batavia
  3. 1carrot
  4. 6quail eggs
  5. 2 Tablespoonswalnuts
  6. 1 Pinchspice blend blossom -
  7. 1 Tablespoonsherry vinegar
  8. 1 Tablespoonwalnut oil
  9. 1 Tablespoonbouillon
  10. 1 Tablespoonhoney water
  11. 1 Pinchsalt
  12. 1 Pinchcayenne pepper
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Steps

15 mins
  1. 1

    Wash, spin and dry rucola and batavia lettuce. Put on plates.

  2. 2

    Boil quail eggs for about three minutes, rinse and peel. Cut eggs in halves and place on the lettuce.

  3. 3

    Chop walnuts and sprinkle over the salad.

  4. 4

    Peel the carrot and cut fine strips (Julienne) with a potato peeler. Decorate the salad with carrot strips.

  5. 5

    Dissolve a pinch of honey in warm water, add vinegar, bouillon and walnut oil and mix well. Season to taste with salt and cayenne pepper.

  6. 6

    Pour the dressing over the salad and garnish with blossom-spice blend.

  7. 7

    Lotte used the following organic blossom-spice blend: sunflower, cornflower, marigold, rose, cinnamon-cassia, carnation, ginger, real vanilla.

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Marek Thi
Marek Thi @cook_7798168
on September 27, 2012 19:30
Soest, Germany
Welcome on my page at cucumbertown.I'm here to get new inspirations from all over the world.I love vegetables and I try to choose my food seasonal, organic and local.I welcome your suggestions and comments. If you like my recipes, you feel encouraged to review and share. I have a food blog in German language http://salatwerkstatt.de. On my blog I write on topics related to sustainable agriculture and food culture.Marek Thielemann
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