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3. Separate off the egg and pour the
egg white into a separate bowl.
4. Dip the cod fi llet in the egg white and
then roll it in the garlic herb bread-
crumb coating.
5. Set the cooking temperature to ap-
prox. 200°C.
6. Set the timer to approx. 10 minutes.
7. Turn the cod fi llet.
8. Set the timer to another 5 – 8 min-
utes.
Courgette Sticks
Ingredients:
1 Courgette
For the breadcrumb coating:
approx. ½ cup Flour
approx. ½ cup Breadcrumbs
1 – 2 Eggs
Preparation:
1. Cut the courgette into small sticks.
2. Place the eggs, the fl our and the
breadcrumbs into separate small
bowls.
3. Whisk the eggs.
4. First roll the courgette sticks in the
fl our, then dunk them in the egg and
roll them in the breadcrumb coating.
5. Set the cooking temperature to ap-
prox. 200°C.
6. Set the timer to approx. 12 – 17
minutes. Extend or reduce the cook-
ing time if necessary, depending on
whether you want the vegetables to be
crunchy or soft.
Apple Turnovers
Ingredients:
1 – 2 Apples
1 roll Puff pastry from the refrigerated
cabinet
50 g Brown sugar
2 tbsp. Flour
1 – 2 tbsp. Lemon juice
To taste Cinnamon
Preparation:
1. Peel the apples, remove the cores and
cut them into small pieces.
2. Mix together the pieces of apple,
fl our, sugar and lemon juice and add
cinnamon to taste.
3. Roll out the puff pastry and divide
it into pastry squares with an edge
approx. 10 cm long.
4. Spread one tablespoon of the fi lling
onto the pastry squares.
5. Brush a little water onto the edge of
the pastry and fold it up into triangles.
Firmly press down the edge of the
pastry.
6. Set the cooking temperature to
approx. 170 – 190°C.
7. Set the cooking time to approx. 13 –
15 minutes.
The apple turnovers should be golden
brown, extend the cooking time by 5 – 10
minutes if necessary if the apple turno-
vers are too light in colour.
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