Recipes with 1/2 juice of lemon

Marinated ham stew with hasselback potatoes and oven-fried tomatoes

Note: The recipe must start the day before it is served. Ingredients for marinade are mixed; Soya, english sauce, tabasco, garlic, salt & amp; Pepper and sugar. Put the hammer liner in place and let it marinate for a day in the refrigerator. The meat is often

Vietnamese barbecue slice with peanut sauce

Cut the schnitzels into pieces of 2 x 2 cm and spread them on 6 small wooden spoons placed in a small frying pan or oven-proof dish. Chop the garlic and lemongrass fine and stir it with lemon juice, salt and pepper. Pour it over the meat and refrigerate it.

Rabbit salad from Norway

The rabbit is boiled in salted water, add a little basil. Cut the vegetables into small pieces and mix them in a salad bowl with the uncluttered rabbit. Mix the dressing and pour it over the salad.

Turkey salad

Step ell. Boil the meat with parsley, garlic, salt and pepper. Pour the cold meat from the hull. Sprinkle the delicacies with lemon juice. Shake the almonds on the forehead in a little margin. And let them rest on the kitchen reel. Mix all the ingredients for

Kalkunschnitzel

Sprinkle the lime chops with salt and pepper. Mix eggs and yams and turn the meat into it. Then flatter the meat in a mixture of rasp, chopped almonds and stewed thyme. Brown the meat approx. 2 min. on every side. Take the meat up. Pour the grease from the for

Smoked Halibut - Orientale

The avocados are blended and seasoned with lemon juice, salt and pepper. Recipe the smoked slices of halibut as butterfly wings on the plate. Embellishes the avocado in the middle. Place lettuce leaves. Oil and vinegar mix and pour over the salad. Decorate

Grilled halibut in savoy kale

Divide the halibut fillets into 4 pieces. Mix lemon juice and oil and drizzle the mixture on the fish pieces. Sprinkle pepper and salt over. Cut the stew of the savoy kale leaves, put the fish pieces with 1-2 spoon dill and a slice of lemon on each and c

Carrot soup IIII

Peel the golden roots, cut them into slices and peppers in the tern. Pil onion and garlic, peel the ginger and chop them roughly. Bring the vegetables in a pan together with broth and balsamic and boil them tenderly. Add chilli, honey, lemon juice and coconu