Recipes with Vegetables

Chops in dish with morney sause

1: turn on the oven at 200 degrees. 2: Pour the vegetables into a heat-proof platter. 3: Eggs, salt and pepper whisked together. 4: Koteletterne paneres in eggs and crumbs. Melt the margarine in a frying pan, and koteletterne FRY until they are golden brown. 5

Kotelletter in fad

The vegetables are added in an ovenproof dish. Koteletterne paneres and fried in the pan until golden brown. Then they added up in the dish and sausen poured money besides. The dish placed into on 200 degrees for 30-45 minutes. The rice is served along with th

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

Garfish with Apple-horseradish

Dry the fish well and cut the fins off. Cut each fillet into 2-3 pieces. Peel, if desired. the apples and grate them coarsely. Mix immediately with lemon juice and finely grated horseradish. turn if necessary. parsley in a little on each piece of fish. load an

Grilled Salmon with sauce tatare

Low the cold sauce, it has good by dragging cold 1 hour. Com capers, rinsed parsley, tarragon and anchovies in a blender and chop it finely, or chop it very finely with a knife. Stir in mayonnaise and sour cream together and flip it chopped in. Season to taste

Raclette with ham omelette

Roast a ham slice with a little vegetables. The egg mass is poured over and FRY until set. Grated cheese sprinkled over and gratineres.

Japanese risfrikadeller

Boil the rice. Then stir it all together for a steady father's and FRY as meatballs. Accessories: Tastes great with vegetables.

Oksebov with marrow panade, herbs, honey/thyme-potato and red wine sauce

Brown first beef shoulder in a large frying pan in butter and oil. Boxes the fat and season the roast with salt and pepper. Com so red wine, water and spices in the pot and let the bow småstege, covered, for about 2 ½ hour until it is tender (Note væden may on