Recipes with Bread

Kalvetournedos served on breadcrouton

Tournedos: Kalvemørbraden is cut to 4 tournedos. Brush well on the forehead in a little oil. Continue on with moderate heat. About 4 minutes on each side. Pulling an additional 4-5 minutes. Season with salt and pepper. The bread is stretched to fit the size

Fondue with smoked medists

Warm the broth thoroughly. Cut the sausage in slices. Adjust the accessories in bowls. Accessories: At dinner, each of the sausages dipped for a few minutes in the soup, just like the fondue. The accessories are eaten next door.

Pasta with vegetables and beef in the wok

Order the vegetables according to taste (tern, strips) Boil the pasta. Cut the meat into slices. - Make the sauce: In a saucepan, sauté onion and garlic in olive oil over medium heat. Make sure it does not burn. Add tomatoes, basil, oregano, salt and pepp

Delicious egg yolk with pepperoni

Start taking a forehead. It must be hot, but the butter must not get brown! On my stove, I usually start turning the 'medium temperature'. Then take a little butter - according to your own taste, but I spend a little under a teaspoonful. Distribute it into the

Minestrone soup

First, clean all vegetables. Onions, carrots and pears are cut into small cubes and placed in a bowl. Cauliflower cut into small bouquets, pepper fruit cut into tern, celery in fine slices (½ cm thick). The three parts are put in another bowl. Pour the oil

Pasta with salmon and lemon cream

Season the salmon with salt and pepper and sprinkle it for 4-5 minutes on each side. Boil the pasta. Bring lemon juice, peel, cream and water in a boil. Add sliced ​​spring onions and sugar peas to half and cook for 2 minutes with low heat. Season with salt

Moroccan breakfast

Pour olive oil on a hot pan Roughly chopped onions poured on the forehead and small simmer for about 7 minutes must not turn brown. Bowl a tin of peeled tomatoes and simmer for 5 minutes. Whip the eggs and pour the pipes well around so that everything is mix

Izmir chop

Turn on the oven at 200C. Cut the onions and crumble the bread over the meat. Add eggs, squeezed garlic, finely chopped parsley and mix well together. Shape for small elongated meatballs, if any. With a spoon, and raise them on all sides until they are brown.