Recipes with Finely chopped onion

Vietnamese spring rolls

Mix all the ingredients into the bowl and fill it aside. Softens the rice paper sheets one at a time. If you use square, they must be cut in the middle, while the round should be used throughout. Put 2 tbsp. Fill one end of the rice paper, fold it over,

The chicken fillet Satay

Use chicken breast, cut in length for a total of 12 pieces on 2 breasts. Rub them with glue and juice as well as chili. Put them in marinade of soy and oil for approx. 1 hour. Put them on spider (1 chicken per spoon). Calculate three spears per. Person as a st

Smoked medists in the oven

Cut the pears into 5 cm long pieces and cook them barely in lets-salted water (or in the microwave). Let them drip well and put them in a greased, refractory dish. Flake the mediserspoon and cut it into slices. Shake these in the margarine and pour them into t

Tunmuse

The gelantine is separated and soaked in cold water. The eggs are boiled for approx. 9 minutes until they are hard-boiled. Cool, peel and divide both ways into an egg piece to cut the egg into a fine tern. The tuna is drained for water. Tuna, creme

Touched the tatar with it all

Stir and taste the meat with all the ingredients mentioned and put it on toast with spicy salad - turn a little and then sprinkle with the olive oil. If you're afraid of the raw, the meat can be cooked on the forehead first.

Stuffed eggs - anchovy eggs

The eggs are halved and the flower is taken out and mixed with finely chopped anchovies, finely chopped onion, chopped capers and mustard. The consistency is adjusted with a little whipping cream. Then fill the mixture into the whites, which is served with

Cream Paprika Sauces

Bacon is cut into small terns and shaken very lightly, inside the chopped onions and simmer until the bulbs are clear. Add flour and shake it a little before adding the broth. Then the tomato paste and whipped cream are added. The sauce is cooked well and seas

Bornholm salad I

The mackerel is cleansed for bones, the eggs are boiled and when they are cold they are chopped through the egg yolk both ways to make it small tern. The lid is chopped fine. The mackerel is mashed and mixed with the dry ingredients, it all comes together with