Recipes with Fresh chopped parsley

Arancine di riso

The rice is boiled in salt water 10 minutes, sieve and cool. Rice stirred together with butter, saffron, parmesan and eggs. Made cold. Kyllingeleveren cleaned and cut into fine cubes. Onion and garlic peeled and cut into fine cubes. The oil heats and sauté oni

Brocollisuppe

Bring water to boil in a thick-bottomed saucepan. Add the broccoli and squash. Boil the vegetables by even heat and without lids for about 10 min. Blend vegetables, water and garlic in smaller portions (fill only the blender jar 1/3 up). Blend each portion at

Past ¡ tio (Greek macaroni gratin)

Makaronien boil 15 minutes in boiling salted water and drips of games. The onions peeled and chopped. 2 tbsp butter melted in a pan and sauté the onion transparent. Add the meat and FRY, stirring until it turns gray. The tomatoes are washed by scratches in the

Mushrooms salad with leek, ginger and lemon grass

Slice the mushrooms and leeks into thin slices. Chop the ginger and garlic finely. Whisk lemon juice, Orange and olive oil together. Season with salt and pepper. Mix all the ingredients together and place the salad cold a few hours before use.

French chicken liver salad (salade t bressane)

Plaster birds liver for fat and tendons and give a cut on the thickest place. Sauté them in butter on each side for three minutes. When they are golden brown, sprinkled a bit of salt and pepper. Squeeze the garlic and stir it together with the oil and vinegar

Championsuppe

Let the butter melt in a pan and sauté the mushrooms in it. Pour the vegetable stock and Mornay Sauce on and bring the soup to a boil. Cook it on low heat for about 1 min. Taste the soup with pepper. By server:

Italian sausage meat roll with potato gratin

Father's Soak the slices in milk franskbrøds. Stir the bread mixture with meat, eggs and spices. Wide forcemeat out on a piece of wax paper into a square (20 x 30 cm) advantage onion and parsley together with cheese in thin slices of forcemeat. Scroll this as

Le Trou's Mouclade

Let saffron pull in wines ½ hour. Saute the shallots in the butter to 6 they are soft, add the herbs and wine and simmer 1 min. Pour the cleaned mussels in, cover with tight-fitting lid and shake the Pan occasionally (do it over strong heat). Check after 3