Recipes with Butter

Vanilla wreaths

The tonsils slipped and chopped fine, vanillestangen split and scraped out the grains. The dough is kneaded together and made cold a few hours. Run through kødmaskinen, it will cut on the bias into pieces of approx. 10 cm. which is moulded to the doughnu

Pærerkage

Burn sugar by in a pan with the cinnamon, cloves, cardamom and lemon zest. Add a little red wine so that the sugar doesn't burn. When the farinen is liquid, add the rest of the red wine and the brine is boiled down a bit. Cook the pears in the bed sheet at ver

Easy gæstemad

Turn on the oven and set it at 200 degrees c. alm. oven. Clean the leeks, cut them into slices and Blanch 2 minutes in boiling water. Drench ice-cold water on them immediately after cooking. Cut potatoes into cubes. Prepare the sauces on the instructi

Fried skovdue breast with lightly smoked rielette of thighs served à la lobescoves with asparagus potatoes and strong tomatsky

Pigeons soigneres. Thighs cut of and sugar cured easily before being smoked. Put all ingredients over low heat, some gruel is ca. 2 hours. The thighs are taken up, the flesh picked by and touched to rielette along with a little of the herbs and the Fund/oily.

Skovdue w/mushrooms sauce

Salt and freshly ground pepper's pigeons for EVS. blood and feathers residues and rinse them inside during the cold faucet. Pat dry, lubricate them with a little oil and cook them in the oven about 20 minutes at 225 degrees c. Cut so your thighs from and let t

Skovdue with beans and cauliflower Gratin

Doves: Doves are seasoned with salt and pepper and then pulls in a small half an hour. Brown them in a pan with a little butter or oil. When they are golden on all sides, be they in a heat-proof dish and place in oven at 180 degrees for 10-12 minutes. Take the

Father's nests

Sprinkle the chopped meat with salt, pepper and nutmeg. Arrow and chop the onions. Fry them in the butter and let them cool. Mix them in the flesh together with French bread, which is soaked in a little water. Stir well and taste the forcemeat. Share forcem

Millet porridge of flakes

Milk and millet flakes whipped and brought to the boil. The butter melted in the porridge. Whip thoroughly. Cook a few minutes until the flakes are never boil them to death and the porridge has a suitable consistency. Tips: Eaten with butter, fruit, jam ro