Mains recipes

Ølgryde with beef

Came the flour on a plate and mix salt and pepper in the meat in a plastic bag. come with flour and shake well, then all the pieces will be covered by a fine layer of flour. Got butter on a frying pan and Brown half the meat. Take it up and got the rest in and

Baked salmon with lemon sauce

Scrape the fish is free of dandruff and slim and clean out the well on the inside. Cut the fins off and cut if necessary. the head and tail of. Butter a large piece of aluminum foil and place the fish on it. Season with salt and pepper and add a little lemon s

Broiled cod with marstaller gravy

In a large pan met fish, salt, peppercorns, vinegar, sliced carrot, sliced onion, bay leaf and water to cover the fish. Let it boil up, volume down, and let the fish simmer in sheeting ca. 15 minutes. Take the Pan from the fire, and let it soak into the Pan, w

Kartoffelmoussaka m. pikantost

the potatoes peeled and sliced onion peeled cut into small cubes forcemeat Brown, add the onion and championg Brown krydderrierne. in another saucepan. It all mix. cream and the cheese whipped together. karfofler and father's be layered in a greased casserole

Pasta a la Vester

Boil the spaghetti. Rose then chicken/kalkunfiletten on the forehead, and cut it into small pieces. Also cut the onion and bell pepper into small pieces. Melt 50 g margarine in a saucepan and saute the onions first. Then met bell peppers and peas in,

Rådyrbov-goulash

The meat is cut into appropriate pieces of goulash. Flesh vendesi wheat flour. Brown the meat in a frying pan several times, the roasted meat in a large pot. The chopped onions can be sprinkled over the last portion of meat when it is browned on one side an

Meatloaf 03

Forcemeat touched as for meatballs. 2. wax paper at ca. 40 cm, spread out on the table. 4-5 paragraph bacon disseminated on the tracing paper with ca. 5 cm intervals on this added half of forcemeat in a "sausage", bacon strips crossed over the forcemeat and

Stewed turbot

Head sewn onto the cleaned turbot, and the emphasis is on grate in a fish kettle. The cold boiling brine is added, and the fish brought to the boil, skimmed and draws on the boiling point approximately 12 min per kg. The fish is served and served with boiled p