Recipes with Mealy potatoes

Potato Goulash (Roaster)

Chop the peeled onion coarsely and sauté them in butter on the forehead. Peel the potatoes and carrots and cut them into thin slices. Put it in the roaster together with the pork gennemfugtede onions. Sprinkle the cumin, paprika, marjoram and salt between the

Langosh (Hungarian flatbread)

Boil the potatoes with the Peel. Dissolve the yeast in 1 dl. lukewarm, sweetened milk and allow to stand 10 minutes in a warm place. Arrow the potatoes and mash them while they are still warm. Term the flour into a large bowl. Make a recess in the middle and p

Potatoes and meat in layers

The potatoes are cooked to mush. Onions and meat Sauté in pan or casserole. Season with salt, pepper and thyme. Add the carrot and sprinkled with flour. The flour is stirred well out and add water (or suit). Boil about 5 minutes, covered, on low heat. The pota

Cod on green mashed potatoes

Cut fish into serving-sized pieces. Place them in a greased baking dish, and drizzle a little olive oil over. Sprinkle with salt, pepper and bread crumbs. Cover the dish with baking paper and bake at 200 degrees, the fish for about 15 – 20 minutes until fish i

Beef casserole with late summer vegetables

The meat is cut into slices or strips. Seasoned with salt and pepper and Brown in the FAT to the meat is well browned. The vegetables are cleaned and cut into uniform, not for large pieces. Skalotte onions peeled. Vegetables, mushrooms and tomato paste f

Skipperlobescoves

The meat is cut into squares approximately 1 1/2 cm and get a rehash of water, 5-10 min. take it up in a sieve and rinse it off. The meat is then over to cook in the broth, came the onion, Bay leaves, pepper and a little salt by. Bring to the boil and cream

Pomme croquette

mealy potatoes boiled puremøre, radiator and stirred up with 100 grams of butter per kg. potatoes. Then over heat with 4 egg yolks, season with salt and pepper. kartoffelmosen is injected which clots or rods, cool paneres in udpisket egg white flour and bread

Skovdue with foie gras and raspberry

Sauce: Breast and thighs from the wood-pigeons are cut from the hull. Breast and thighs are saved for later. Hull Brown well in the preheated oil, add the white wine and boil it down by half. Then add the water, finely chopped shallots, thyme and basil and red