Recipes with Light French mustard

Langustersalat

Pour the water from the longhaired tails. Divide the meat into smaller pieces. Chop the eggs. Pick up the peas. Stir the dressing together. Mix the filling in the dressing. Garnish with chives. tips: Peas can be replaced with raw mushroom slices, avocad

Mousse with Hasselbach potatoes and apple / avocadosalat

Sprinkle other (without food) inside and out with salt and pepper., And brown it for strong heat, 250 C first 7-8 minutes with your back up, then with your chest upwards. Then lower the heat to 160 ° C, and finish the second roast, the last minute of open valv

A Artichauts vinaigrette (Artichokes in vinaigrette-sauce)

Keep the artichokes in the stem with heads down and rinse them in plenty of water. Cut the stem and the bottom leaves away, so that the artichokes can stand up, cut the pointed ends of the leaves. Rub the underside of the artichokes with lemon juice. Boil the

Tournedos with French mushroom sauce

Bank flesh out with an attached hand so they will be smooth. Cut the mushrooms into thin slices. Brown half the fat in a large skillet, and fry the meat in it came to it have a good color on both sides. Take the meat up and keep it hot. Brown the rest of the f

Mustard Chicken in cream sauce

The chickens are halved, cut into quarters, and solved pieces skins as well as possibly. fat is removed. Brown the chicken pieces in a deep skillet, seasoned with salt and pepper. put into a saucepan. Sauté onions and mushrooms in frying fat and pour over chic

Italian party Pan

The pores chop into thin strips and letsteger in oil without being Brown. In this mixed ham strips and white wine. Boil for about 5 mins. Sour cream, mustard, salt and pepper mixed in and boils with in a few minutes. Add the cooked pasta and mix lightly

Hamburger with gourmet sauce

Put the breadcrumbs soaked in milk. Knead lightly together and stir in the minced meat spices and onions in the breadcrumbs mixture and form 12. Add small steaks, which are minced either flat and round with a knife. Brown the steaks on both sides quickly heat

Tile ala Birgitta (tenderloin)

Thaw the spinach up in water, let it circles over, squeeze all the water out. Cut the meat in ca. 21/2 cm thick slices. Bank them easily, FRY Tenderloin in the margarine in the Pan, not quite done, salt and pepper. Put the tenderloin on a platter, for they