Recipes with Water

Deer stew

Pat the meat dry in paper towel. Brown oil and butter in a large saucepan and Brown the meat, stir every now and then. Sprinkle flour on, and let it is absorbed by the fat. Shake the Pan and stir rounded. Add the red wine, water, tomato puree, Orange, lemon, s

Pineapple with star anise

Peel the pineapple with a knife, halve and cut it into quarters. Cut the hard stick of and discard it. Cut the pineapple in super thin slices and put them up in a bowl. Com star anise, sugar and water in a small saucepan. Bring the liquid to a boil and let it

Basmati rice with star anise and cinnamon

Rinse and got the rice in a pot with water, salt and spices. Pipe on and bring everything to the boil. Let the rice bugs 12-14 minutes on a low heat until they are tender and have absorbed væden. Serve the rice in a warm serving dish. Inserts courgetterne into

Winter pot

Melt the butter and add the karryen. Chop the onions and sauté them with curry butter along with the meat. Add the sliced potatoes and carrots together with 1/2 litres of water, season with salt and pepper. Cook over low heat for 15 minutes. Break spaghetti

Chanterelle soup with lentils

Chop the onion and sauté it lightly and kantarellerne in the butter. Then add the water, broth, lentils, Bay and the pressed garlic. Let it boil about 20 minutes. Grate the carrot. Mix soya meal and water and whisk it into the soup. Let it cook for another 10

Mushroom soup surprice

Onion, chicken and mushroom Brown in the butter. Water and bouillon cubes are met by. The cream is stirred up with the flour and place in. Boils up and season. Puff pastry rolled out and cut into pieces at ca. 20 x 20 cm. The soup is poured into a suppek

Lemon soup

The yellow zest grated and given a rehash with water and sugar. In another saucepan melt the butter, stir in the flour and lemon water whipped in a little at a time. The soup, add juice from 2 lemons and cream and boil thoroughly. Serving: serve warm

Asparagus Soup (Puresuppe/Alloy)

Peel aspargserne and cut them into large pieces, cook them until tender about 20 mins. Roof aspargsene up, take the heads off for garnish and blend together with the water there rensten hangs by. Pour the bog back into the Pan along with the cooking water,