Recipes with Salt

Poussin with venison sauce and Grandma's cucumber salad

Melt the butter in the pan until it is golden brown came poussinerne in and brown them well, first breast side. Bacon is shared each into 3 pieces and Brown with ca. 5 min. When bacon is brown poured water over kogenede so that poussinerne is completely covere

Oriental poussiner in marinade, grilled

To dress no finthakkes Lemongrass, coriander, shallot, garlic and ginger in a blender or food processor. Add the brown sugar, curry powder, pepper, salt and fish sauce and blend for 30 sec. While the machine is running, add 1 1/4 dl of coconut milk. Halvér

Poussiner with spices herbal stuffing and Spinach Salad

Press poussinerne dry, sprinkle them with salt and pepper inside, fill them with lemon, herb sprigs and olives and bind on with bomuldsnor or close them with a toothpick Brown poussinerne well on all sides, pour wine or kyllingetond by, and fry them finished i

Poussiner with rhubarb chutney

Poussinerne: Poussinerne cleaned, Brown in olive oil, seasoned with salt and pepper and FRY, along with basil, in the oven approximately 35 minutes at 180?. When the thighs easily goes from hull and the juice from the bird are quite clear, is poussinen done.

Poussiner with figs in pepper sauce

Sprinkle the purified poussiner with a little salt and pepper inside and outside. Brown them on all sides in the butter in a deep pan or saucepan. Remove pan from heat (and remember to turn off the hood), pour the cognac, and flamber. Set the pan on the heat,

Poussin in spicy saltdej with spring herbs

Mix flour, salt, chervil and parsley and makes it supple with water to form a dough. Deck the dough with a cloth and allow to stand for poussinerne is ready. Cleanse and clean the poussinerne, cut the wings of to in the first indent from the body, save thes

POUSSINS Catelaine with stuffed potato

Poussinerne be placed on a rack over baking pan, Brown at 225 degrees and FRY then at 180 degrees for 40 minutes to 1 hour. Seasoned with salt and pepper. For the sauce Sauté accompaniments of butter, seasoned with Rosemary, salt and pepper, and flour sprinkle

Poussin steamed with lemon, saffron, almonds and green olives

Halvér poussinerne, arrow skins and share them in breast with wing and thigh. Brown poussinerne in a pan with olive oil with minced garlic and onions. Add the Saffron threads, lemon into small cubes, whole almonds and olives. Pour broth over and simmer for 35