Rhubarb chutney: rinse the rhubarb, remove the skin and cut into cubes. Put sugar in a frying pan, add white balsamic vinegar and let it boil. Add the rhubarb cubes to the frying pan and cook in the liquid until al dente. Then take them out. Next, boil the liquid with the remaining ingredients until syrupy. Finally, pour in the blueberry jam, let it bubble up and add the rhubarb cubes repeatedly. Stir a little and set aside to cool.
Corn Flakes-Henderl: Remove the skin from the corn chicken breasts and cut small cutlets from the meat. Season with salt and pepper, drizzle with a tiny bit of olive oil and flatten the meat. Mix eggs and whipped cream. Turn the chicken cutlets in flour to the other side, drag through the egg-whipped cream mixture and then coat with the corn flakes. Fry the breaded chicken cutlets in hot vegetable oil until golden brown.
Salad hearts with yogurt dressing: mix the yogurt with olive oil, milk and lime juice until smooth. Add the kitchen herbs, season heartily with the spices and infuse a little bit. Clean and rinse the leaf lettuce, spin it well dry in a salad spinner and marinate it with the dressing.
Flakes-Henderl
Tip: Stock up on a variety of high-quality seasonings – it pays off!
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