Recipes with Tomato puree conc

Lobster Mousse

Smash the lobster with a sharp, heavy knife by cutting a cut from the underside of the head down between the legs. Remove the stomach paws, which sideways forward, just behind the eyes. Also remove the intestine that passes through the tail. Carefully crush th

Lobster Cocktail

Smash the lobster with a sharp, heavy knife by cutting a cut from the underside of the head down between the legs. Remove the stomach paws, which sideways forward, just behind the eyes. Also remove the intestine that passes through the tail. Carefully crush th

Stir ala stifado (veal)

The meat is divided into large terns that are well-groomed in olive oil. Onion and pepper fruit in coarse tern is added and brined with crushed garlic. When all is well browned add the other ingredients, except beans, pearls and mushrooms, boil on low heat

Ragu Bolognese - Real Italian Meat

I have always wondered about the Danish 30-minute bolognese. In Italy there is a sauce that boils for 3 hours. First rinse the celery rods and the carrots peeled and peeled. It's very important that it gets chopped ultra fine, so I usually use my blender

Original Greek Moussaka

Preheat the oven at 250 degrees C. alm. oven. Peel the aubergines and then cut them in about 1 cm thick slices. Place them on a frying pan and brush them with plenty of olive oil and sprinkle with salt & amp; pepper. Turn them over and repeat. Bake them in

Whiskey Sauce III

tomato puree and red dot heated up to the boiling point, rose marin, whisky, whipping cream and sugar are added, the whole thing should stand and cook in, the taste with salt and pepper. Tips: It tastes good and is better than the Canon from Jensen ´ s Ste

Pasta dish

Cook pastes in 7-10 my and turn on the oven at 175 degrees. Let the cooling of pastes. Brown onions and carrots in a little magarine. Add the beef, stir to it will be completely browned. prop tomato puree skinned tomatoes and cream in. Add spices. kødsovs

Dressing for ½ boiled lobster (Red-White)

Red dressing: Stir mayonnaisen with tomato paste, brandy, salt and pepper, to taste with tabasco. White dressing: Cream fraichen touched with cream and season with lemon juice, salt and pepper. Tips: The Red dressing may be added, if desired. eggs and s