Recipes with Cream 13

Royal filet with cabbage in cabbage, baked tomatoes and potato puree

Baked tomatoes Cut the tomatoes in half, sprinkle with thyme, sugar, salt and pepper and drizzle with oil. Style of the dish in the oven at 125 degrees for 1 hour. Au gratin potato puree Peel the potatoes and boil them in a pot with water, without salt. W

Sommerwok with Norway lobster, chicken breast and herb

All ingredients be made ready before we FRY lobster tail split, soigneres and intestine is taken out. The chicken breast is cut out of the hull and cut into thin all crowded. Carrots and Leek cut into Matchstick strips. Red onions cut into thin both. Garlic ch

Mulligatawny Soup (Natsuppe)

Chicken breast cooked in the water for about ½ hour. Addressed, if applicable. bones removed, cut into smaller pieces (sliced). Onions, leeks and bell peppers cut into rings. Tomatoes chopped fine. Vegetables and thyme is given a rehashing in the soup. C

Veal cuvettesteg with mushrooms sauce

Pour the fat in a frying pan and let the shower. Sprinkle veal cuvetten with thyme, salt and pepper, as well as possibly. a little strong paprika. Brown veal cuvetten well of on all sides in a frying pan. Average rødløget and chili from coarse (arrow kernel

Calves couvette with mushroom sauce

Pour the fat in a frying pan and let the shower. Sprinkle veal cuvetten with thyme, salt and pepper, as well as possibly. a little strong paprika. Brown veal cuvetten well of on all sides in a frying pan. Average rødløget and chili from coarse (arrow kernels o

Seafood Pie II

Bottom: Ingredients kneaded together to form a tærtedej. Rolled out and put in a pie dish. Pre-baked v. 220 degrees 10 minutes. Fill: Asparagus and seafood-Shrimp, lobster tails, clams, or what you think and can be laid on the tart bottom-li '. Cream is

Kokosmælke sauce

Got milk and coconut milk in a saucepan and heat slowly up to the boiling point. Beat the egg yolks and sugar, light and airy. Pour the hot milk into the eggs under the whipping and pour it back into the pan. Warm the sauce during the flogging, the smoothness,