Recipes with Capers

Brushetta with broccolli, capers and olives

Fry the bread browned in olive oil on a low heat. Remember salt and pepper brocolli picked into small bouquets onion peeled and chopped into small cubes olive udstenes parsley picked Citron rives and squeezed for juice, parsley, garlic, olives, capers and lemo

Winerschnitzel

Bank schnitzlerne calves, so that they are uniformly thin, but never so thin that rupture. Whip the egg together in a deep dish and turn the schnitzlerne herein. Turn then schnitzlerne in salt and pepper mixed bread crumbs and put them on a killer Board

Tuna Salad II

Tuna mixed with parsley and caper It reversed in the touched dressing. Served in a bowl decorated with tomato boats. Toasted bread be eaten.

Basilikumtapenade

Mix the olives, sardeller, capers, garlic, lemon juice, olive oil and pepper in a blender. You can also use mortar or grøntsagskværn, but it goes faster with a blender. A few seconds at high speed is enough to make the mixture smooth. Add more oil if necess

The vitello tonato

Wash the vegetables and cut them into coarse pieces. Got them in a pan with about 3 l. water. Add the seasoning and bring to the boil. When the water boils, add the meat. Let it simmer for about an hour and 40 minutes. The pot is taken by the heat and cool

Vitello tonato

Boil lårtungen in water with peppercorns, Bay leaves and salt approx. 50 min. cool down and save a little veal meat soup to tunsaucen. In a blender be complied with anchovies, capers, onion, eggs, mustard, blend and add the oil slowly, eventually calves the so

Gifler with hake fillet and homemade tomato pesto

Lukewarm water and yeast stirred together. Margarine and break into pieces in the flour to it seems like grated cheese. Water/yeast, ymer, eggs and salt is added and the dough is kneaded well through. Be made to withdraw about 30 mins. The soggy tomatoes

Beef tongue in caper sauce (Roaster)

Put your tongue in the gennemfugtede roaster. Pour as much water by the tongue is covered. Com salt and boil it for about 3 hours at 200 degrees. It must be so tender that the small bones by heavy pane can be pulled out. Ripping off the tongue and cut it into