Recipes with Cream

Mead marinated pork chops

Koteletterne be marinated in a brine of Mead and 1 tsp. Sage in 6-8 hours. Then the Brown on the Pan in a little fat and seasoned with salt, pepper and paprika. -Added in a heat-proof platter. In the fat from the Pan roasted Apple, apricots and mushrooms, a

Charcoal-burner's pasta

Cut the bacon into cubes and fry it in a saucepan with the garlic and oil. Roof box the role of heat when the bacon according to desire is blank or crisp. Whisk the eggs in a bowl and stir in the cream in with Parmesan, pepper and salt. The cream can udelaades

Cory Apple Cake

Whip eggs together with the sugar and melted butter and mix it together. Mix the cream, sour cream, cinnamon, cardamom, flour and baking powder, and stir in gently to the whole thing is mixed properly together. Pour the mixture into a springform. Cut the ap

Whipped cream

blend for 3 to 4 minutes. and the best whipped cream comes. Add to milshake. Tips: good fønejelse.

Sage Roast Breast of

The chest from unghanen is split into two and put on baking sheet. Sage, onion, bread and butter blended into harmonious mass and greased up on parchment paper. Made on ice. When the Sage butter has set, cut it out, so that it covers the breast pieces. Bake in

Venison paté

Chop the venison, pork, onions and French bread 2-3 times. Stir it together with spices and eggs and possibly. a little cream. Put forcemeat, which should be fairly steady, in a greased, ovenproof dish layered with udskivede mushrooms, bacon cut into strips an

Chicken fried as wild-game meat chicken

The chickens are rubbed inside with salt and crushed juniper berries. Put in a greased ovenproof dish. Bacon slices are added above the chest. Brown ca. 15 minutes at 225 gr. Pour cream through, crack a bouillon cube in, turn down to approx. 180 gr and put sta

Butcher's saddle

Cut the tendons of animal back + tenderloin. The back of the guards with mustard and barderes with bacon. Red wine is poured in. Roast chicken and 2 x 15 minutes at 200 degrees c. Then cut the fillets of. The legs in a pan together with the herbs and spices