Recipes with Parsley, fresh

Oven-seared beef culotte

Culotten marked, in the tip, from which it can cut across the kødtrådene. Culotten cut from the marked point, slightly tilted. (Culotten is scratched on the led, as it must be cut). It is easiest to see how culotten to be cut too, while it is raw. Therefore, a

Beef, veal fricassee

The meat is thoroughly rinsed in cold water, dried and covered with boiling water with salt. The meat is cooked gently, covered, about 1 ½ hours. In ½ litre of soup boil cauliflower and shredded carrots until tender. Bælgede peas cooked with the last 5 m

Hunter schnitzel of ham schnitzel

Bank schnitzlerne with a meat mallet to make them flat. Season the meat with salt and pepper, turn them in beaten egg and then in bread crumbs. Heat the oil in a large frying pan over medium high heat. Fry the meat is golden brown on forehead (1-2 min. on e

Turkey roulade

Turkey meat is cut out so it will be a far cry. First cut from the middle and almost to the edges. This pressured well with your hand. Then cut once across forsigteg. Finally, do you have a piece of Turkey Breast that measures approx 25 cm in width. Crunch

Buns in celery

Stir the meat with salt. Add pepper, eggs and grated onion. Add the flour. Then stir the milk in. Form forcemeat for meatballs with a dessert spoon and cook them on low heat 7-8 minutes in ½ l boiling salted water under the lid. Take the dough balls up with s

Omelette with bacon and sausages

Peel gulerodderne and cut them into slices and finely chop the onion (finely chopped). Then cut the sausages into slices. Fry the bacon together with the sausages. Low so egg mass whip eggs with the milk and salt and pepper as you like. Pipe behind bacon

Meuniere fried fiskefiletter

Amazing after Fiskefiletterne for småben. Fiskefiletterne provides an average of approximately 5 cm from the tail tip without cutting completely through, and the tip bent over. Fillets are seasoned with salt and pepper and turned into flour. Fried golden

Bolinhos

The potatoes are cooked very tender in water without salt, steamed dry and moses. The fish is cooked tender in plenty of water with thyme and salt. Onion and garlic chopped finely and FRY in the oil until tender. the fish are picked and add the onions to