Mains recipes

Vitello tonnato freddo (cold veal in tunsauce)

Bring a pot of salted water to a boil and add the veal meat, carrot, celery, vinegar and olive oil. Put the lid on and simmer on a low heat for 2 hours, or for meat is tender. Take the Pan from the heat and let the meat cool in the bed sheet. Sauce: Put tun

Chicken breast with Asian salad and soy sauce

Pat the meat dry. Heat the oil in the Pan and Brown the meat on both sides quickly. Season with salt and pepper. Reduce the heat, and drizzle honey over. Roast the meat at low heat for 4 minutes on each side. Pull them off and keep them warm under aluminium fo

Pasta with herb butter and walnuts

Cook the pasta following the instructions on the packaging. Pipe kryddersmørret together. Grate the three walnuts lightly in a pan. Turn the herb butter in the pasta, just after it is cooked. Sprinkle with three walnuts. Garnish with fresh basil, and eat

Salmon in cream sauce

you put the salmon in a baking dish, then put the peeled tomatoes, onion into cubes and mushrooms over the salmon. We spiced well with paprika, salt and pepper. To finish leaning to the cream over it all. It must have 45 minutes in the oven at 175 degrees

Super Championsuppe in 5 min

cleanse and gently FRY champion in a little butter Add 1 liter of vegetable stock and 1/2 liters of Mornay sauce. Let boil 1 minute-spiced with pepper and garnish with parsley. Served with delicious bread.

Risdeller II

The rice is cooked with broth to the tender then they cooled down until hand warm. The eggs, breadcrumbs and almonds blended well together and then mix together with the rice. Form as small Dor with spoons or hands and fry them either in the oven or on the for

Vitello tonnato caldo (Hot veal in tunsauce)

Heat the butter and oil in a frying pan, Brown veal in it everywhere, turn frequently. Season with salt and pepper and cook 5 minutes more. Pour the wine and boil until it has evaporated. Add the carrot and celery and pour the 1 ¾ dl. water in. Put a lid on an

Yogurt Marinated Chicken skewers.

Chicken fillets cut into appropriate pieces. Mix Crème fraise, Olive oil, salt and pepper in a bowl. Peel the ginger and grate it over the marinade. Add the juice of half the lime. Fine chop the fresh coriander and mix well around the marinade. Add the chicken