Recipes with Rocket

Skorzonerrods salad with chili

The roots peeled, washed, cut into smaller pieces (approx. 3 cm), and place gradually in lukewarm water with vinegar or lemon juice. So they don't turn brown. Milk, water and salt to the boil, and the roots are added. They should cook for about 15 minutes unti

Crab Salad with mango

Dry crab meat in a paper towel, then al væden is removed. Put the meat in a bowl and mix it well with mayonnaisen. Use a fork for this purpose. Add the mango, bell pepper, cayenne pepper, half the purløget, salt and pepper. Mix gently. Advantage the salad at t

Ruptured calves tongue with sojaglace and mango

Let your tongue pull in boiling bed sheet and cut it after cooling in thin long slices on the bias. Cook the onion with the Fund until it is very firm, add the ginger, vinegar and after a little more cooking also soy. Let it boil for a thick layer. Salad le

Lynstegt veal with Arugula

Brown veal with garlic, salt and pepper over high heat with olive oil liberally in a teflon pan with large surface. When it almost have had enough – it should not be done – add white wine. It's all sauterer for a short time, for white wine is cooked slightly i

Lemon baked parsley roots

Peel parsley roots. Cut them lengthwise into sticks about 1 x 1 x 5 cm. Turn with lemon juice, lemon zest, olive oil, garlic and thyme. Season with sugar, salt and pepper. Com parsley roots in the oven at 200 degrees c. alm. oven and bake them crisp-tender (35

Parma ham with honey melon and red wine marinated rocket

3 parts red wine, 1 part red balsamic vinegar, 1 part olive oil, tomato puree, 1 part 2 parts powdered sugar and fresh squeezed garlic mix and stir well. Put Arugula leaves in, for the marinade no longer covers. On a plate be marinated arugula, 3-4 honey-melon

Garlic marinated peppers

Clean the peppers and cut them into broad strips lengthwise. Heat a large frying pan and roast strips in 1 tbsp olive oil at fairly high heat. The peppers may be a bit black around the edges. Whip up a dressing of the rest of the oil and balsamic vinegar