Recipes with Butter

Duck breast with creamy herb sauce

Brown duck breast on the skin side. Rose chest 8-10 minutes on each side. Tag duck breast up, cover it and let it soak in 10-15 minutes. The sauce: vegetables are cleaned, finthakkes and sauté in the pan for a few minutes. Came white wine and tomato puree a

Andbryst with orange

Skin side of andebryst fillets by scratches. The meat is fried on a frying pan, skin side down first with ca. 10 min., then approx. 8 min. with the flesh side down. The meat rests, while the sauce is prepared. Sauce: finely chopped orange peel of one Orange

Beef stew with lemon sauce and brussel sprouts pasta

Cut the meat in pieces on 5x5x3 cm. mix the flour with salt and pepper and turn the pieces of meat in it and fry them then in the butter in a saucepan. Came the pork meat in a baking dish and add the Apple juice, chopped onions and diced by rodselleri. Close t

Jerusalem soup

The onion cut into fine cubes and cooked in browned butter for a few minutes. Peel the Jerusalem artichokes, cut them into thin slices and add to the pot along with potatoes, also cut into thin slices. Pour broth through, sprinkle with salt, pepper and thym

Boeuf Bourguignon

Cut the beef in 3-4 cm. wide cubes and bacon into small cubes. Let the butter melt in a large frying pan. Add the bacon cubes and stir well in it. When bacon is well roasted meat are added to Sauté it well. Add onions and carrots. Then add the hot broth.

Flemish beer and beef casserole

Start by melting butter in a thick-bottomed 35 g. pot (pot and lid must be able to stand to go in the oven. Cut the onions in slices and brown them in this ca. 15 min. until they are light brown. Take the bulbs up and style the Pan aside. Cut the meat into

French Country Stew

Both pots should be prepared at the same time. Pot 1: Meat cleaned and cut into smaller pieces. Butter in a very large saucepan and Brown the meat, add the crushed clove of garlic along with. When the meat is browned, add the concentrated tomato puree. The

Oksebov, braised, with plum sauce

Ox bow Brown in oil and butter on both sides in a pan. Sprinkled with salt, pepper and tarragon, wine, and water is poured into the meat some gruel is under the lid. for about 2 hours, until it is tender. After 1 hour met the halved pitted plums in the sauc