Recipes with Butter

Mazarin Bottom-Mazarin Bottoms

Grate coarsely and stir in the marcipanen with sugar. Then add the soft butter and stir it all into a uniform mass. Add the flour and then the eggs one at a time. The dough is distributed in 2 spring shape ca. 24 cm. in diameter and bake at 180 degrees C fo

Potato Pancakes (III)

Cook until potatoes are almost tender in salted water. Take half of the rest on to Boil them up. they are very tender. Drain and mash them. Cut the potatoes into small cubes, you took from on ca. 0, 5x0, 5 cm. Chop the onion and garlic finely. Saute onions,

Asparagus soup (Fresh white asparagus)

Peel aspargeserne and cut them into pieces of 3 cm. remove the heads from the other pieces in the soup and cook for 8-10 minutes. Add the asparagus and cook further heads for approx. 5-8 minutes. Take asparagus pieces with a slotted spoon. Add the broth and

Pasta Salad with shrimp

Cook the pasta in plenty of water with added salt and 1 tablespoon oil in accordance with the instructions on the package. Arrow and chop the onion and sauté a few minutes in the butter in a saucepan. Add the shrimp and minced tarragon and let it småstege in 2

Sejfilet with lemon and tomato

Sejfileterne posted each on a double piece of staniol. Tomato and lemon is split into four and are distributed to the fish. Put a ½ TSP. butter on each and Sprinkle with lemon pepper, salt and pepper. Fold the fish and grill on the Sun, 1945 on the grill for a

Cold jambalaya salad

Melt the butter in a saucepan and saute the onion and garlic. Add water, ham, salt, cayenne pepper and bring to the boil. Add rice and bring to the boil again. Turn down the heat and let it cook for 15-20 minutes until the rice is tender. Mix olive oil, vinega

Christmas salad which in Milan

Remove if necessary. the bitter stick in the end of endivien and boil them in water for five or six minutes. Drain and Pat endivierne for wetness. Put them on a preheated dish, sprinkle with parmesan and pour butter over. Serve immediately.

Jerusalem artichoke salad with port wine sauce

Jerusalem artichokes peeled and cut into cubes in thin slices. Port wine and oil whisked together, and the discs are changed in the dressing. Jerusalem artichokes seasoned with salt and pepper and made cold a few hours. Leeks, celery and carrots peeled and cut