Recipes with Strong mustard

Summer dressing

Take the cream frishen, chop the dill and chives. Mix it together and taste for mustard and lettuce, pepper ..

Steak Wellington 02

Mushrooms are served in food processor with salt and pepper and run to a thick purée using the on / off button. The mass is placed in a pan and heated at high heat for about 10 minutes under frequent stirring, so the vapor evaporates. Allow the puree to cool.

Cheese / mustard bread

Cut the baguette in 3 equal parts and then cut them lengthwise so you have 6 pieces. Shake them a little on both sides so they are crispy. Come two "stripes" sweet mustard and a "string" strong mustard on the bread and butter it out. Cheddar the cheese and po

Schweinehaxe

Cook the pork chops for 1½ hours with laurel leaves (save the water), let them cool off after screwing the oven up to 200 degrees when the pork chinks have cooled a bit, cut them out into smaller pieces with the fat edge (without the leg) when the oven Ready t

Frikadeller 06

The onions are chopped finely, roasted in the butter and allowed to cool. The spoon is soaked for 10 minutes in hot water and the water is squeezed out. The chopped meat is brought together with bread, egg, salt, pepper and mustard. 2-3 tablespoons of oil is

Salted herring

The splinters are cleansed for bones (ask if the fishmonger does). They must be diluted for 24 hours (change water a few times). The sprouts are dried in a kitchen roll and turned in rye flour. The onions are cut into slices and fry until golden and soft.

Barbecue sauce

Brown sugar mixed with the oil. Sennepen is stirred in to a uniform mass. Ketchupen tube in mixing ratio of brown sugar., oil, mustard and ketchup can be changed according to taste. Heretfer stir they wanted spices in-they can also be put in the after taste a

Honey marinated ham

the marinade: mix together the honey, mustard, salt, pepper and olive oil. Cook the ham for about 30 min then cut it out in fine thin pieces and turn over well in marinade the pieces put in an ovenproof dish in which after the rest ar marinade poured over