Recipes with Butter

Ice with grapefruit

Cut the peel off the grapefruit and fry the fry between the barriers. Melt the butter on a pan, add sugar and cook to a light caramel. Put the ice cream in a portion dish with the grapefruit and sprinkle the hot caramel on top.

Fried pork and parsley sauce

Choose pork brush in ½ cm thick slices if you want crisp pork. Thick slices often produce pork that is soft inside. Dip the slices dry with kitchen roll. On the forehead: warm the forehead well up. Place the slices on the forehead and brown them ½-1 min. on

Cheese and skinkegifler

Melt the butter in a saucepan. Dissolve the yeast in a bowl of lukewarm water. Add A38, melted butter, salt, light syrup, egg and most of the wheat flour. Knead the dough together. Let the dough raise under a dish for approx. 30 min. Sprinkle flour on the tabl

Farofa de manteiga (roasted manioca)

Melt the butter. Cut the slices into slices and season them until they are clear, but not brown. Whip 1 egg together and put it in the onions during whipping. It will quickly stiffen. Add the flour and shake it for approx. 8 minutes until it has become golden.

Hummer thermidor

Bring water, with salt, dill and paprika, boil in a large pot. Bring the lobsters and let them boil for 15-20 min. Let them cool off in the law. (Put the lobster in the pan with the claws and head first. Leave the elastics on until they are cooked). Smash t

Melon cake with pecan praline

Preheat the oven to 125 degrees. Whip egg, oil sugar and vanilla grains together in a bowl. Cut the skin off the melon, remove the kernels and cut the fruit meat into smaller pieces. Blend it to a fine texture and turn the melon into the dough. Mix flour, salt

Melonage with pecans

Preheat the oven to 125 degrees. Whip egg, oil sugar and vanilla grains together in a bowl. Cut the skin off the melon, remove the kernels and cut the fruit meat into smaller pieces. Blend it to a fine texture and turn the melon into the dough. Mix flour, salt

Hasselspecier

The butter is heated and stirred with a flourish. The eggs are added little by little, and finally add the flour with gently mixing. The mass is then filled into a syringe bag and put into small round buds overprotected with chopped nuts.