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Recipes with Port wine

Mains A little corn flour Asparagus potatoes Beef bouillon/-fond ...

The beef sprouts are trimmed for seniors and cut into 4 pieces, as banks easily. Cook and pil the potatoes. The rinsed mushrooms are well-sourced in 25g margarine, added to the port wine. Let it boil a little and add to the oven, let it boil well. Bring th


Mains Suit Red currant jelly Broth ...

The wildlife ridge, which has to be carved in the same way as animal shelter and carefully cleaned, is laid in the marinade for a day or two. Then take it up, wipe it lightly, spice the spices into the sword here and there and spread the butter in thin slic


Mains Egg for brushing Blue poppy seed Pepper ...

tenderloin: Cut the thin end of the beef tenderloin from (about 250 g). Put the mushrooms in soft as directed on the package and shake them for 5 minutes. In butter. Add the port wine and let it boil. Findel mushrooms, the meat from the thin end, cream


Desserts (cold) White port wine Vanilla Whipped cream ...

Peel apples and pears; Remove the kernels and cut the fruit meat into narrow boats. Peel the bananas and cut them into slices. Peel the oranges over a bowl to collect the juice. Cut the fillets loose between the white obstacles. Rinse the grapes, cut them once


Mains Pepper Salt Finely chopped onion ...

Stir all the ingredients of marinade together. Boil the bowls in water with bay leaves, salt and pepper corn for approx. 1.5-2 hours until they are well tender. The water must cover the legs and the pan is skimbed off. Let the legs dripping well and put


Mains A little oil Corn flour to jævning Oil for frying ...

Prepare the sauce first. Onion sauteres, added broth and porpoise, smoothed and grapes added. The ostriches were roasted on the forehead, just a few minutes on each side. Sprinkle with salt and pepper. The meat is poured into a dish and the sauce poured over,


Mains Lemon juice Fresh thyme Ganache ...

The meat: Order chicken lumps in the butcher a few days in advance. Dip the jaws of lumps dry with kitchen rolls. Heat oil and butter in a saucepan that can withstand the oven. Brown the jaws until they are light brown. Pick them up on a plate. Carrot, parsley


Mains Jerusalem artichokes Pepper Parsley ...

The meat: Order the piglets at the butcher a few days in advance. Rinse the pork nuts and put them in a saucepan. Add white wine and water to cover the meat. Bring the liquid to boil and foam. Add carrot, onions and chives cut into suitable pieces as well a