Recipes with Herb butter

Juicy lamb chop in frying pan

Rub the club with crushed garlic, lemon peel and parsley. Sprinkle with salt, pepper and mint or rosemary and place the meat in a medium-sized frying pan that closes with the supplied clips. Make a pair of holes in the bag top, as described on the package.

Kryddersteg

The comb is rubbed with salt and pepper, put into a pan and placed in a 190 gr. Heat oven for approx. 40 min. Prepare the spice butter (about half do not add the mustard, this butter is served and some of it is put into the oven baked potatoes). After 40 min.

Buffet Spear

Put the spears in cold water for approx. 1/2 hour. Cut off all the meat for any tendons and obstacles. Cut the 4 kinds of meat in each 24 tern (about 2 x 3 cm). Dodge the flowers, remove the stones and cut the flowers in 48 pieces. Divide the bacon slices in t

Spanish prawns

Stir the softened butter with herbs and season with spices. Distribute the prawns into 4 oven-proof pots. Put the butter over and sprinkle a little rasp on finally. Stir the dishes in a hot oven under the grill for 5 minutes. Or until they are golden

Filled Veal eye of round

Cut the meat into approximately 2 cm. thick slices and make a small pocket in each piece of meat. Fill the pockets with a good herb butter (Garlic, parsley, lemon thyme, and whatever you can li ´) Alternatively, the pockets are filled with bacon or pork cho

Pork Tenderloin with roquefort sauce

The pears cut a little flat so they can better stand (the cut can be met in the carving from the carpels) in a pyreksfad or similar in a hot oven (about 80 ° C). The loin cut slightly on the bias in 12 straight thick slices. season with pepper and fry them bri

Redfish with yogurt sauce

You start to drip fish fillets on both sides with 1 tsp lemon juice and leave them uncovered for 10 minutes. For the sauce you pour yogurt into a bowl. Cornichons or gherkins cut into very small pieces, chop and cfire be washed, dried and chopped fine. Clips b

Pork Tenderloin with roqueforsauce

The pears cut a little flat so they can better stand (the cut can be met in the carving from the carpels) in a pyreksfad or similar in a hot oven (about 80 degrees). The loin cut slightly on the bias in 12 straight thick slices. season with pepper and fry them