Recipes with Whole cloves

Homemade Gløgg

Sugar and water are mixed and poured over the flask when the sugar is dissolved, the cinnamon sticks, carnations, lemon juice and the tornado are dissolved. The whole is boiled for approx. 10 min. And then allowed to cool for approx. 2 hours. The whole is

White glowgg II

Warm the shelf blossoms with cloves, dried ginger, cinnamon sticks and cardamom capsules. Let it smack a little hour. Mix the white wine along with the slices of glue and the hot glow through. Add almond slices before serving. Decorate with a whole cinnamo

Marinated chicken fillet with orange juice

Start the day before. Brown chicken breasts good on skinside approx. 10 min. Season with salty pepper paprika and garlic As they brush, the cumin and cloves sprinkle into a refractory dish. Turn the breasts and brown them a few min. Place the breasts in th

Marinated tomato soup

The whole of the layer is stirred together in a bowl. Get between 300-450 grams of marinated herring pieces in the bed and leave it for a day in the fridge. You can use white herring in glass as you lean all the layers from.

Clementine marmalade - Clementin marmalade

Peel the clementines and remove all the stones. Fold the vanilla and scrape the grains. Put all the ingredients in a pan and let it boil 30 minutes until the marmalade thickens. Remove the pan from the flare and add the roasted pine nuts. Pour the marmal

Mandarin marmalade - Mandarin marmalade

Peel the mandarins and remove all the rocks. Fold the vanilla and scrape the grains. Put all the ingredients in a pan and let it boil 30 minutes until the marmalade thickens. Remove the pan from the flare and add the roasted pine nuts. Pour the marmalade

Ølmarineret pork loin

Start by scratch pig fat in ca. kammens 1x1cm. large cubes (rids down in the flesh). Place the pig the comb in a dish and pour the marinade over. Let pork stand and pull the comb in the marinade for at least 12 hours, preferably longer. Turn it on and of

Red aromatic vinegar

Fill the spices in a bottle and pour the vinegar over. Let the draw a few weeks before use. Use the vinegar in salads or in marinades for meat and vegetables. The vinegar tastes a bit of Christmas and therefore especially well suited for autumn and winter use.