Mains recipes

Glazed berberiand breast with rösti

Peel the skin on the gingerbread and season with salt and pepper. Stir them in the oven for 10 minutes at 180 degrees C. alm. oven. Grease the skinside with honey and give them 5 minutes at 200 degrees C. alm. oven. Then they will rest wrapped for 20 minute

DULMA

Pour the squashes. Mix the filling thoroughly. Butter the pot, benefit the filling in the squash. Put them in the saucepan set 1 glass of water Put the lid on the pot and turn on the stove for the first 5 minutes. On high heat, the hot time, it must be on l

Decorated Easter skins

Cut 3 deep pockets in the ham. Stir the garlic cheese with mustard and herbs and fill it in the pockets. Spread the rest of the cheese filling over the ham and fold the rolled butterdish plates around with the joints downwards. Cut possibly. Remaining dough

Baked Hamburgerryg IIII

The hamburger backgammon may be shared. In two pieces and give a boil in cold water, put into fresh boiling water together with herbs and simmer approx. 1 hour. Let it cool completely (this can be done the day before). Bring butter, salt and flour together

Baked Hamburgerry III

Place the hamburger rye in a small saucepan. Covered with water. Let the water boil up to the foam. Foam off and turn down the heat and lay on. Boil on low heat for 20 minutes. Remove the pan from the flare and allow the meat to rest in the water for 30 minute

Maundy Thursday Bowl

Flask and the meat is poured with water to cover the meat, boil and froth. When the meat is tender, pick it up in a deep dish and pack it in to keep it warm. The soup is sown and boiled. A large stick of green cabbage is ribbed and rinsed. Chopped well w

Baked hamburgerryg

Let the butter dough thaw up. Arrow net or plastic of the hamburger rye and rub it with thyme. Brown hamburger rye in the butter - on all sides. Pour water / broth and simmer for approx. 10 minutes. Take it up and let it cool a little. The cloud can be stor

Haresteg from the old Danish kitchen

The carefully refurbished hair is attached to the wafers. Put in a greased pan and cover with small lumps of butter. Brunes at good heat (225 degrees). When the hair is fine brown, pour the boiling broth on, the flame is muted and the animal is stirring for ab