Recipes with Tarteletter

Tartelettes with bristles in truffle oil

The pellets are ordered and blanched. (Steam boil on a layer of herbs - 1 carrot - 1 small onion - 1/4 celeriac) for approx. 35 min. The pellets are cut into the tern and shaken off in a little oil on a very hot forehead. Oysters are shaken off and the brussel

Tartlets with apple-celery cream

The paws are cut into slices (on slant), so the slices get an oval shape. The puppies are blanched to keep the color, while being able to withstand being heated again. Seller count is peeled. Apples and celery dishes are cut into the tern and shaken hard in oi

Tartlets with red cabbage salad

Red cabbage is cut into strips and given a light boiling point. Balsamico boil down to a thick consistency and pour over the red cabbage. Walnut lunes in the oven. Turn into red cabbage with 50 ml. sour cream. The apple is peeled and cut free of skin, then cut

Tartlets with red bean-apple salad

The beetroots are peeled and teared on grater in thin strips. Olives and walnut oil are mixed and poured over the red-bed strips. The salad is picked and turned into red beetroot. Season with salt and pepper. The walnuts are chopped roughly and turned in

Tartelettes with rosary gratin

Rose cabbage cut in quarters, blanched almost tenderly. The water is filtered off, the lemon juice from the ½ lemon is squeezed out into a pan and boiled down to the caramelite. Butter the butter and stir the sprouts in lemon butter. Serve with a pinch of pean

Tartlets with shrimps in the advokado

The tomatoes are scratched at the bottom as a cross, dipped in boiling water for 15-20 seconds. And put to cool. The avocados are peeled. One is blended with creme fraiche and lemon juice and the other is cut into slices. Dild chopped fine. The chilled tomatoe

Tartlets with mussels a la greék

Vegetables are peeled and cut into slices, layered in a pot according to how much cooking time they require. The saffron is sprinkled and the mussel broth is poured over. Leave the vegetables to simmer until they are tender. The cod is cleaned and cut into fil

Tartlets with mussels in herbs

Scallops, carrot and parsley are peeled and cut into suitable pieces and sautéed in oil. Add white wine and mussels, simmer until the white wine is boiled away, take it off the heat. Add the olive oil and turn into the chopped dill i. Decorate with pickled dil