Recipes with Whole cloves

Spiced peaches

The peaches over poured with boiling water and stand 5 min., for they can be skinned. The peeled peaches to cool immediately in cold water and afdryppes. 2 whole cloves blended into each peach. Vinegar, water and sugar cooked with whole allspice. The peaches a

Mulled wine pears

Mix water, juice and spices in a pan and let it simmer for about 10 minutes Peel the pears, halve them and remove the core are out. Put the pears into boiling brine and boil them until tender, approximately 10 minutes Came up the pears in a bowl. Boil brine in

Orange dessert with carnations

Rinse one of the oranges thoroughly. It is dried, and the shell rives. Mix together a brine of water, sugar, whole kryddernilleker and the grated orange peel. Boil the brine at low heat for about 15 minutes, covered. Let the bed sheet to cool. Oranges peeled o

Pot Roast In Beer (pot roast in white)

Put the meat in a marinade of beer, cloves, salt and pepper for at least 12 hours. Flip it some times. Take the meat up and Pat it dry, strap the marinade. Brown the meat well on all sides in the count or butter in a frying pan. SI marinade and pour half

Pilau

Fry the chopped onion in a little oil and let them be clear. Add the meat and Brown it well. Add the spices, the small-minded, tomatoes and a few dl coconut milk or water, and let the meat simmer tender. Add the rest of the liquid and add the rice, stir, and c

Cold Manor rose

Initially flesh. All membranes removed, before the meat is added, almost squeezed into a heat-proof form. Have the thermometer, insert it in the thickest part and should display 60 degrees, when the roast has cooked in approx. 2 hours at 200 degrees, it depend

Corned ham (basic recipe for cracking)

Mix all the parts to the brine and let Cook together for about 3 min. cool the bed sheet. Put the ham in a suitable container and pour brine over. Put a plate on and put a bowl over then the ham is pressed down into the bed sheet. Let it stand like this in 4 d

Glasseretskinke

The ham two days in a brine as above. It must not be too cold. Then in the oven-cooked quite slowly at 125 degrees, for frying thermometer 76 degrees. It is taken out, and the rind is removed. With meat or a disposable syringe provided the ham a good shot of b