Mains recipes

Persistent vein breast

Get the butcher to take the leg out of the breastpiece. Cut a deep pocket into your pocket with a long tip knife. Make sure your pocket is wide enough to fill in. Stir the chopped meat with chopped parsley, egg, cream and rasp and mix all the mushrooms in.

Erik and victory luxury pasta and meat sauce

Brown the meat and add the chopped red onion and let it sweat a little Add the rest and taste with salt and pepper and other spices of your choice. tips: We used oregano and beef foie gras for the tasting

Small chickens with estragonsovs

Get fresh estragon in each chicken. Also bring a small bowl of butter. Rub the chickens with salt and pepper and brown them on all sides in butter and oil in a frying pan. Sweat the heat and pour half of the wine. Let the chickens spin under the lid for 35-40

Hytteostegratin

Mix it all together and pour into a small pan or gratin. Bake about 1 hour at 220 degrees (hot air about 200 degrees). Served with green salad, potatoes, sauce, red cabbage and anything else. Can also be eaten cold on bread or with potato salad, etc.

Cream potatoes in 30 min

Put the frozen potato slices in an oven dish. Blend or spoon onion and garlic and pour into the cream. Pour the cream over the potatoes so it just covers. Comes in a preheated oven at 200 degrees for approx. 30 min. Bon appetite :)

Mortensand fried with apples and scallops

Start removing any. Inmate in another. Then cut the 2 outermost joints of the wings, halve and brown them in a little butter pot, and when they are well brown pour water over, approx. 8 dl. And it cooks until another is finished. The other is filled with ap

Fish salad without pasta

Thaw the fish up Cut the aubergines in slices and place them on a pan Crisp leeks and onions in small pieces Boil spinach in a saucepan Grease a flame dish with a little oil Put a layer of fish at the bottom - 3 pieces Cover the fish with a layer of eg

Old-fashioned sirloin with buttermilk

The yeast is stirred with a little of the water. The rest of the water is heated, whipped into the buttermilk, which is mixed with yeast in the mixed flour, with added salt and sugar. The melting types are added and the dough is thoroughly kneaded until it is