Recipes with Mustard

Lemon marinated halibut m / cucumber radish cream

Whole fish are brushed with lemon juice and seasoned with freshly ground pepper. Pulling 20 min. The cucumber is peeled and flaked. The kernels are taken out and the cucumber is cut into slices. The radiators are cleaned and cut into slices. Both pieces are

Whole fish with melon salad

The melons are halved, the milky chicken is scrapped out - keep the shells whole - cut the melon into the tern and mix with china cabbage, cucumber, peas and halibut. The salad comes in the melon bowls and is decorated with luzern spiers. Served with dressing

Ræddikesalat

Clean the vegetables and tear them well. Put them in the juice from a whole lemon and let them pull a little in the juice before turning into the creme fraichen that is tasted with a mustard. Sprinkle lemon balm or parsley over. Good to step or fish.

Fried Swiss fillet

The fillet is seasoned and flaked in flour, greased in medium fat until it hardly yields when pressed with the thumb. Let it cool on a plate. Lay the fillet on the spoon slices, they are side by side, butter the honey and roll them over the fillet. Roll the

Kalvefrikasse Pikant

Season the onions in oil and add the bacon and lemon slice and cinnamon stick. Boil for 10 minutes. Turn the meat in a little flour spice and brown with strong hot water to cover it. Potatoes, leeks, parsley mustard salt and pepper are added. Cook outwards ½ t

Cole slaw salad

Dissolve the sugar in the vinegar, mix mustard and Creole Seasoning i. Pour the mixture together with mayonnaise and creme fraiche. Cut the cabbage strips, not too fine, and tear the carrots. Mix the pineapples and pecans in. Pour the dressing and mix well. Th

Farsugade with spinach

Stir the chopped meat together with breadcrumbs, chopped onion, battered egg and half of the tomato paste and broth. Spice with English sauce, mustard, oregano, salt and pepper. Let the father rest. Rinse and nip while spinach. Vaporize it in the water that

Homemade hamburgers

From the steaks of the meat and put them on a pan in the oil. The coarse balls are heated in the oven after instructions on the bag. Accessories are filled in at the end.