Recipes with Mayonaise

Eggs in fish father's

175 g. cod or saithe-white. cream 1 egg white a little salt--100 g. haddock or salmon-blended to coarse mouse. Eggs cooked less hard-boiled. 1 spoonful of Dad's posted between 2 pieces of film pressure with the Palm of your hand to move the upper film pl

Rejecoctail with honey melon (Super yummy)

Slice the melon over in half, widthways. Cut 1 half a cm of the bottom so that it can be! Hollow-out the cores and put shrimp in it! stir the dressing together And pour it out over ... Can possibly. Garnish with cucumber, tomato or lemon writes and cavia

Tunmousse WE

Tuna onion mayonaise cream blended tomatpurè fraise and whipped cream are changed in season with salt and Curry The macerate melted gelatin, add lemon juice and reversed in tunblandingen pour into oil lubricated form Tips: I take a bit of tunblandingen

Hvidløgsgravad herring

Herring fillets freed from skins (easiest if they are half frozen). Be in the brine for about 1 herring day. Then let drain in a colander, sheeting, but save some of it for later. Mix the mayonaise, crème fraise and whipping cream. Add hugs/minced garlic s

Chicken Salad-Chicken ring

meat cut into strips lengthwise by kødtrådene champinon skives and shared asparagus afdryppes cut into strips. mayonaise season with salt pepper and mustard whipped cream mixed in the stuffing mix caution in the Court added upstairs annanasringene be ser

Traditional Christmas lunch calculation per person

It is almost impossible to make firm guidelines for how much to use per person for a traditional Christmas lunch, but we would like to make a bid. You must take account of your guests ' tastes and appetite, and if you want to make plenty so choose to make e

Remo let

mix 2 scoops mayonaise with a dl Greek yoghurt add small cauliflower florets then add 2-3 big drueargurker cut into small cubes taste eventually with curry Tips: good alternative to real remo let

Thousand island sauce

Tube mayonaise and chili sauce together. Whip the cream stiff and turn it in the sauce. Taste good with sherry and cognac.