Mains recipes

Corned beef spidsbryst with cream stewed cabbage

Brisket is added in abundant fresh water and brought to the boil. The Pan lightly, and that tasted on the water, tastes it not as salt can add salt, but it is usually not necessary. Is boiling 3-4 hours. The meat is taken up and cooled by like to overnight

Mustard meatballs

The onions chopped fine. Heat the oil in a frying pan and fry the onions vitreous and set to cool. In a bowl knead the onions together with meat, bread crumbs and Quark. There are seasoned with salt, pepper and mustard. Of forcemeat formes 6 meatballs. 2-3

RaMaJa ala kani

Put water in a saucepan. wait till it boils, and then came the pasta in. Leave it for my 15-20. Slice the onion and fedhvidløg in coarse pieces. FRY it on highest burner in oil in a large saucepan. Glow while the vegetables in coarse pieces. Let them lie for

Filled plaice à la Thorshøj

Plaice fillets on one side so fileterene still hangs at at yderbenen. Paner fish Increased it on both sides. Put in the oven at 200 degrees c. alm. oven with opening opaf in 10 minutes. Brown mushroom in the neighbourhood of new butter on the forehead.

Pepperonibøf with rødvivsovs

Click pepperonien very fine and mix in the forcemeat. Brown steaks rose løggene steaks out in a dish the gravy is poured over advantage løggene more warmed in the oven at 200gr. in 15 min. serve with boiled potatoes.

Pork Chops with Pearl barley mm.

Part b the cabbage into small florets and came in an ovenproof dish. Dripping apple vinegar besides and spiced with salt and pepper. Put in a preheated oven at 160 degrees and behind them Golden. Take out and cool off. Grate the tonsils to they will be golden

Buttermilk porridge

Barley groats and buttermilk are mixed in a saucepan and boil for appropriate consistency. During the boiling season with sugar or sweetener. Tips: If not can be obtained between fine barley groats put bygflager in a blender and blended in 20-40 sec. and

Cream boiled potatoes with sidestep and beetroot

Melt butter, Add flour and whisk well. Pour the cream in opbagningen a little at a time under still whipping. Let the sauce Cook for about 5 minutes, whisk in the sauce so it doesn't lump. Is the sauce too thick add a little water. Add the potatoes into