Recipes with Cream

Smoked Bornholm label in celery bowl with dill

Is the smoked chicken cooked ready and ready for use, just boil it with some herbs, laurels and whole pepper for approx. 15-20 min. Let it stand and pull the poultry while cooking the cabbage. Cut the cabbage into coarse pieces. Peel the celery and cut it o

Whale Steaks

Arrow and slice of onions. Put them golden in 1/3 of the butter on a pan. Take them off and keep them warm, covered on a warm ash. Spice the whalebacks with salt and pepper. Bring them 1-2 minutes on each side for good heat for another 1/3 of the butter. Ta

Fried stone bites

The fish is cleaned and filleted. Then put it in the kitchen sink and sprinkle with a little coarse kitchen salt. Boiling water is poured over the fillets, as the consistency becomes very nice. After draining, the fish is paned and butter or margarine and a li

Viking steak

The margarine brune and curry curry. Then the meat is swirled and the garlic pressed. After the meat is browned, add a little water. After approx. 5 min. Add peppers, puree, milk, cream and water as required. The court is swimming for 3/4 hours. Seaso

Pasta with different fillings

Cut bacon into strips across and shake them on a dry forehead. Chop onion and garlic and simmer for a few minutes with bacon. Cut the nuts. Mix all the ingredients of the pâté. Stir the father well together and put it in a form that contains approx. 11/2 li

Chicken fillet with mushrooms

Season the meat with salt, pepper and herbes de Provence and brown it on all sides of golden butter in a saucepan. Pour broth and let the meat roast for about 50 minutes. Turn the meat off when half of the time has elapsed. Let the meat cool. Clean the mush

September pot

Cut the pork in the tern and brown it in a pan with onions and leeks. Leave them just a little color. Add carrots and bell pepper. Bowl in leaf with broth and white wine. Season with salt and pepper. Put on the lid and simmer for 20 minutes. Bring beans,

Braised pheasant with onions and thyme

The phase breasts are cut from the hull (the hull is used for fund) the bulbs are cut in both. The breasts, onions, garlic and thyme are exchanged in the oil for approx. 2 min. Spices with salt / pepper. Cream is added and the whole simmer for about 10 min,