Recipes with Cream

Salad with shrimp and cauliflower

Sprinkle the cauliflower into small bouquets and cook them tenderly with broth in salted boiling water approx. 5 minutes. Pour them on a door layer and let them cool. Blend 200 g. Cottage cheese with 0.5 dl. Cream and a little dill and parsley. Season with

Chocolate milkshake (Try this! Easy to do)!

You take a blender and put the ice in a little bit, start with 1/4 L ice and blend it and continue until you have blended it all. When the ice is blended you pour ½dl cream in and 2dl milk i. When it is blended together mix the cocoa powder in and blend it. !

Tomatsovs 02

Herbs, tomato purée, ketchup and chopped tomatoes are mixed together. When the sauce boils, the remaining ingredients will come in and let it boil while stirring. The sovsen is matched to appropriate consistency if desired. Then it is ready for servin

Tomato soup

Chop the ripe tomatoes, pears, onions and garlic. Pour the chopped canned tomatoes, the ripe tomatoes, spices in a blender and mix well. Season the chives, onions, garlic in a deep saucepan. Pour the mixed mixture. Let the soup boil well while stirring. Now l

Chicken on creamy porcupine

The chicken is roasted until they are light golden brown. Then they are taken from the forehead and the sliced ​​leeks / spring onions and bacon are cooked at low heat. 3 dl white wine poured down to bacon + leeks / spring onions. This is cooked up.

Raspberry Dream II

Let raspberries stay in the bag and a rolling pin over them to ruld they are slightly musts. came the so in the freezer until you need them. markronerne crushed in the same way and made page yougurt and vanilla sugar mix after own taste. Sprinkle a little m

Chicken w/Cream gravy

put the chicken meat in a dish, and Brown it in the oven. Mix the peeled tomatoes, cream and tomato puree together, and pour over the chicken meat. the Court let stand in oven for approximately ½-1 hour at 200 degrees, for approximately meat is tender Tips:

Mørbradbøf m/mustard-tarragon

cut the tenderloin into steaks. Mix the strong and French mustard and butter steaks with it, then sprinkle them with Tarragon and fry them in the butter. They must not be too tørstegte, so they are done well they are spongy, marten to press them with a finger.