Boil milk, add millet and swell next to the stove. Sauté the onion in oil or butter until soft. Separate the eggs.
Make a drift with the yolks, butter, cottage cheese and gervais. Whip the egg whites to egg whites.
Stir the cooled millet into the egg whites, add the coarsely torn carrot, the cheese, the steamed onion and the spices, fold in the beaten egg whites.
Put the strudel dough on a dish. Brush the individual sheets with melted butter. Spread half of the quantity on each strudel dough piece and roll it up. Place strudel in a tight container or prop on baking sheet with foil to prevent strudel from spreading. Brush with melted butter. Bake in the oven at 190 degrees for about 35 minutes.
For the herb sauce: drain yogurt, mix with sour cream. Stir through with mixed garlic, herbs, salt and pepper.
Clean and mix green iceberg lettuce, frisée lettuce, chief lettuce.
For marinade, stir through wine vinegar, apple cider vinegar and a splash of balsamic vinegar, with 1 cl sugar, 1- 1 1/2 cl salt, extra virgin olive oil and chives. Marinate leaf lettuce.
Serve millet strudel with herb sauce and mixed leaf salad.
Drink: lemongrass tea
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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