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Recipe Creative recipes with cereals

Anonim

With cereals, dishes can be prepared in a particularly crispy and refreshing new way - no matter if milk rolls for breakfast on the terrace, salmon balls for the barbecue or the Apple Pie for the summer coffee.

Creative recipes with cereals

Apple pie

For 1 Springform of 22 cm Ø

Ingredients for the dough

  • 200 g of cold butter
  • 250 g flour
  • salt
  • 60 ml of cold water

For covering

  • 1 kg of apples
  • 1 teaspoon cinnamon powder
  • 1-2 tablespoons of lemon juice
  • 60 g sugar nutmeg
  • 80g Kellogg's Frosties
  • 40 g butter flour for the work surface
  • 1 egg yolk to butter
  • and flour for the mold

preparation

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  1. Dice the butter and process with the flour, 60 ml of cold water and a pinch of salt in a bowl to a smooth dough. Beat in foil and allow to cool for about 1 hour. Meanwhile preheat the oven to 200 °. Grease the mold and dust with flour. Peel, quarter, core and slice the apples and drizzle with the lemon juice. Add sugar, cinnamon, 1 pinch of nutmeg and frosties.
  2. Cut the dough in half. Roll each half of the floured work surface slightly larger than the mold. Place 1 piece of dough in the mold, forming an edge. Fill in the apples and press down. Distribute the butter in small pieces and place the second sheet of dough.
  3. Use a wooden spoon and two fingers to press or close the edge. This creates a wave pattern. Pierce with a fork several times in the lid and brush with the yolk. Bake the pie in the oven (middle, circulating air 180 °) for about 40 minutes.

Preparation time approx. 30 min.
Cooling time approx. 45 min.
Baking time approx. 40 min.
For 8 pieces apiece approx. 2, 079 kJ (496 kcal) 4.9 g E; 27 g F; 58 g KH

Swiss roll with strawberries

For 10 pieces

ingredients

For the dough:

  • 50g Kellogg's Special K
  • 80 g of flour
  • 1 teaspoon Baking powder
  • salt
  • 4 eggs
  • 150 g of sugar
  • Baking paper for the sheet metal
  • Sugar to work

For covering:

  • 200 g strawberries
  • 100 g of sugar
  • 3-4 tablespoons of lemon juice
  • 6 sheets of gelatine
  • 200 g cream
  • 1 packet of vanilla sugar
  • powdered sugar

preparation

  1. Preheat oven to 180 °. Lay the baking sheet with baking paper. Finely grind for the dough. Mix with flour, baking powder and a pinch of salt. Separate eggs. Beat the egg whites with 4 tablespoons cold water until stiff, add the sugar. Subject yolks. Mix the flour mixture over it and fold it carefully. Put the dough on the plate. Bake in the oven (center, circulating air 160 °) for 20-25 minutes. Poke on a kitchen towel sprinkled with sugar and peel off the baking paper. Wash and deglaze strawberries for the toppings.
  2. Puree two-thirds of the berries with sugar and lemon juice. Chop remaining berries. Soak the gelatine in cold water. Beat cream with vanilla sugar until stiff. Remove gelatine from the water and dissolve in a saucepan over medium heat, stirring with strawberry puree and pieces of berry.
  3. Carefully fold in the cream. Cool strawberry mass and leave to put on. Coat the ground with strawberry cream and roll it up with the help of the kitchen towel. Leave to cool for at least 2 hours. Sprinkle with powdered sugar.

Preparation time approx. 1 1/2 hours

Cooling time approx. 2 hours
Per piece approx. 1, 127 kJ (269 kcal) 6 g E; 9 g F; 41 g KH

icecream with strawberries

For 4 people

ingredients

  • 500 g strawberries
  • 1 packet of vanilla sugar
  • Vanilla ice cream (4-12 balls, depending on size and taste)
  • 6 tbsp Kellogg's Choco Krispies
  • Chocolate decor, mint leaves
  • and 4 strawberries for decoration

preparation

  1. Wash the strawberries, cut out the green stems and halve the berries.
  2. Puree 100 g of berries with the vanilla sugar in the mixing bowl of the food processor. Or in a high mixing bowl with the blender.
  3. Distribute strawberries and ice in ice cream cups. Pour the strawberry sauce over it and sprinkle with Choco Krispies.
  4. Garnish with chocolate decor, mint and 1 strawberry each.

Preparation time approx. 10 min.
Per serving approx. 986 kJ (234 kcal) 4.1 g E; 7 g F; 36 g KH

poultry curry

For 4 people

ingredients

  • 1 small tin of pineapple (425 g)
  • 1 onion
  • 2 tbsp Kellogg's Rice Krispies
  • 4 tablespoons cornstarch
  • 2 tbsp curry powder
  • 600 g of chicken breast fillets
  • 1 tbsp butter
  • 50 ml white wine
  • 100 ml chicken broth
  • 200-250 g cream
  • Salt pepper
  • Oil for frying

preparation

  1. Drain the pineapple, collecting the juice. Cut the fruits into pieces. Peel the onion, halve and dice. Grind the Rice Krispies with 1 tbsp cornstarch and 1 tbsp curry in a bowl.
  2. Briefly fry the chicken under cold water, dry and cut into 2 cm pieces. Turn in the curry mixture. Heat a coated pan with oil and fry the cubes golden yellow over medium heat. Set aside on a plate. Heat the butter in the pan and fry the onion in it. Heat the rest of the curry on a low heat and deglaze with the white wine. Cook over medium heat.
  3. Refill with half of the pineapple juice. Now add broth and cream. Boil once, then add the pineapple cubes. Stir 3 tablespoons of cornstarch into 4 tablespoons of water, stir in the sauce, bring to the boil again. Season with a pinch of salt. Add the meat to the sauce, heat and season with salt and pepper.

Tip: The fine Basmati rice goes well with the curry. Cook it with the meat at the same time.

Preparation time approx. 35 min.
Per serving approx. 2, 357 kJ (563 kcal) 37.6 g E; 25 g F; 43 g KH

Potato pancakes with prunes

For 4 people

ingredients

  • 400 g plums (fresh or from the glass)
  • 100 g of sugar
  • 200 ml of orange juice or plum juice from the glass
  • ground cinnamon
  • 1 tsp cornstarch
  • 40 g Kellogg's corn flakes
  • 400 g of potatoes
  • salt
  • 1 egg
  • Flour if necessary
  • Oil for frying
  • powdered sugar

preparation

  1. Wash, halve and core fresh plums. Drain the plums from the glass, catch the juice. Melt the sugar in a saucepan over low heat and let it turn golden brown (= caramelise). Add the juice and simmer until the caramel has dissolved. Add the prunes and cinnamon and cook.
  2. The fresh plums should be soft, which only warm from the glass. Stir the cornstarch in a little water, add to the compote and bring to a boil. Crush the cornflakes roughly. Wash the potatoes, peel and grate. Add a little salt.
  3. Mix with Kellog's cornflakes and the egg in a bowl. If necessary stir in some more flour. Heat oil in a pan. Put a tablespoon 7-8 cm in the hot oil and fry over medium heat from both sides until golden brown. Keep finished buffers warm in the oven. Before serving, sprinkle with powdered sugar.

Preparation time approx. 40 min.
Per serving approx. 1, 429 kJ (341 kcal) 4.9 g E; 7 g F; 64 g KH

Fruits in a chocolate coat

For 6-8 skewers

ingredients

  • 250 g dark couverture
  • 250 g white couverture
  • 50g Kellogg's Rice Krispies
  • 50g Kellogg's Choco Krispies
  • 250 grams of strawberries
  • 2 bananas
  • 2 apples
  • 6-8 wooden skewers

preparation

  1. Chop the white and dark couverture separately and melt each one separately on a hot water bath (or in the microwave). Pour Kellogg's Rice Krispies and Choco Krispies into a deep plate.
  2. Wash and clean the strawberries, if necessary, cut them a little. Peel the bananas and cut into slices about 2 cm thick. Wash and dry the apples. Eighth, while the core housing cut out.
  3. Now spit the fruits on a fork, dip into couverture, let drain a bit and then in the Rice Krispies or Choco Krispieswälzen. Put fruits on a plate in the refrigerator until the chocolate firmens. Now put the fruits alternately on wooden skewers.

Preparation time approx. 20 minutes plus cooling time

With 8 skewers per skewer about 1, 880 kJ (449 kcal) 5.5 g E; 22 g F; 56 g KH

Salmon balls in pineapple sauce

For 4 people

ingredients

  • 1 small tin of pineapple (350 g)
  • 1 onion
  • 50g Kellogg's Corn Flakes
  • 350 g salmon fillet
  • 1 tbsp breadcrumbs
  • 1 egg
  • 1 teaspoon fresh chopped parsley
  • 2 teaspoons curry powder
  • Salt pepper
  • 1-2 tablespoons of lemon juice
  • 1 tsp butter
  • 50 ml white wine
  • 100 ml vegetable broth
  • 1 ½ tsp cornstarch
  • Oil for frying

preparation

  1. Drain the pineapple and catch the juice. Dice the pineapple. Peel the onion and dice. Soak the cornflakes in cold water. Dice the salmon and puree in a blender. Express the cornflakes well and fill with the salmon puree in a bowl. Mix with breadcrumbs, egg, parsley and 1 teaspoon curry. Season with salt, pepper and lemon juice. Cut off balls from the mass and place on a baking sheet. Roll the balls round with wet hands.
  2. Heat a coated pan with oil and sauté the balls well from all sides. Cover and let rise on low heat for about 5 minutes. At the same time heat the butter in a saucepan and sauté the onion cubes with the remaining curry. Deglaze with the white wine and bring to a boil. Add pineapple juice and broth.
  3. Stir the starch with 2 tablespoons of water until smooth, stir in and boil once. Add the pineapple, possibly season again. Remove the sauce from the heat and arrange with the salmon balls. This fits best rice.

Tip: It is best to make balls with an ice cream scoop. With a tablespoon they become elongated.

Preparation time approx. 45 min.
Per serving approx. 1610 kJ (384 kcal) 20.8 g E; 18 g F; 33 g KH

milk roll

For 12 pieces

ingredients

  • 500g flour
  • 80g Kellogg's Flakes + Fruits
  • 1 cube of yeast
  • ¼ l lukewarm milk
  • 60 g of butter
  • 50 g of sugar
  • 2 eggs
  • 1 tsp salt
  • Baking paper for the sheet metal
  • Flour for the work surface
  • 2 tablespoons of milk to coat

preparation

  1. Mix flour and flakes + fruits. Crumble the yeast and dissolve in lukewarm milk. Mix in the middle with a little flour and sugar, cover and let rest in a warm place for about 20 minutes.
  2. Melt butter. Add remaining milk, sugar, eggs and salt to the batter and knead into a smooth dough. You may have to add some flour: The dough should be well separated from the edge of the bowl. Let covered again until the dough volume has almost doubled.
  3. Meanwhile preheat the oven to 180 °. Lay out a baking sheet with parchment paper. Place the dough on the floured work surface and divide into 12 equally sized pieces. Roll them around in the palm of your hand and place them on the baking sheet with a distance. Cut in crosswise with the scissors and let it go again until the volume has almost doubled. Brush the rolls with milk and bake in the oven (middle, circulating air 160 °) in a good 30 min. Golden yellow.

Preparation time approx. 55 min.
Rest time 1 hour
Per piece approx. 1, 085 kJ (259 kcal)

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