Recipes with Salt

Broccoli m. shrimp and dressing

Advantage of the lightly cooked broccoli on 4 plates. Arrow eggs, cut them into quarters and favor them on the plates. Stir a dressing of sour cream, garlic, carry, salt and pepper. Season to taste and add if necessary. more spice. Pour dressing over broccoli

Pasta con broccoli

Broccoli cooked in water for about 8 mins. and then taken out and drained. In another pan boil the oil with garlic and chilli for a few minutes; broccolien then add and sauté for about 4 min. Add whipping cream, salt and pepper and cook over low heat for about

Broccoli quiche

Tærtedej: the nuts are blended. Fat, like nuts and salted cold, shuffled together. The butter is cut into thin slices and crushing it into the flour with your fingertips. Cold water is added and the dough mixed to a thick dough. Let the dough rest 10 minute

Broccoli a la mode

Steam broccolien for about 8 mins, or at will. Mix the dressing in a bowl. Pour dressing over broccolien.

Forehead-broccoli

Cut the broccolien in bouquets. The greatest bouquets halved, so the size will be uniform. Peberfrugten cut into strips. Pour the oil on the forehead by excessive heat and add the vegetables, ginger and pressed garlic. Turn it all so it will be blended and

Broccoli and champion gratin

Steam broccolien a few minutes until it is slightly tender. Fry the garlic and champions for the juice has dwindled. mix mushroom and broccoli and pour it into a greased casserole dish. Beat eggs with milk to taste with salt and pepper and pour over the vegeta

Guinea fowl with mushrooms and vermouth

The redecorated Guinea fowl rubbed with spices prior to mixing. Ombindes with cotton string or slaughterhouse thread and Brown on all sides over not too strong heat in the letbrunet butter with added oil. When Pearl the hens are beautifully browned all over, a

Perlehøne breast baked with herbs and bacon

Start by turning on the oven at 225 degrees C. Free bacon crunch for the rind and cut it into small cubes. Wash the vegetables and cut carrot and Leek in ½ cm thick slices and fennel and celery in similar pieces. The steam then bacon and vegetables in 1