Recipes with Bay leaf

Ragout of red wine marinated dyrebov

Cut the trimmed meat into bite-sized bites and mix them in a bowl with the coarsely chopped vegetables, spices and red wine. Let the meat pulling covered in the marinade in the fridge for at least 10 hours and turn it a few times along the way. SI, remove v

Red wine marinated rump roast

Plaster culotte roast and rids the fat layer. Mix marinade in a dish, and put culotten in the style of the meat cold.. The meat should marinate for 6-12 hours. Reversed 1 time. The roast is taken up by the marinade. When the Cobbén is ready, pour about half

Red wine marinated Turkey Breast

The meat is placed in a bowl and marinade mix and pour over meat. Be cold and covered in 24 hours. Turn the meat after half the time. Take the meat up, dry and Brown it on all sides in a frying pan. Sprinkle salt and pepper on, put in baking dish and add th

Red wine marinated duck breast

Duck breast wipe with a paper towel. The skin is cut, and the chest is added in a small dish. Onion peeled and chopped. Carrot and parsley root, peeled and cut into slices. Vegetables, red wine and spices, mix and pour over duck breast. The meat pulls uncovere

Red wine marinated neck rose

Neck roast rubbed with salt and pepper and place in a bowl with tight-fitting lid. The wine poured over. Laurel leaf and juniper berries are crushed and added to. It all made cool for the next day. Neck roast reversed because a couple of times before it is

Bezelye corbasi ezme (pea soup)

Sauté the vegetables, except peas in butter. Then pour the broth and spices in and cook until tender. Add the peas and boil for a few minutes until tender. Purer soup, add milk and heat it up.

Veal with tuna sauce (Vitello Tonnato Piedmont)

Calves of the root ball out in a pan, white wine is poured in. Celery, carrot and onion chopped coarsely and place in marinade, along with laurblærblad and spicy neliker. It all pulls, covered in 24 hours. The meat turned over some times. It added so much wate

Really delicious (nem) hollandaise

Water, vinegar, bay leaf and pepper cooked in a pan to about 1 tablespoon. Egg yolks are added and legeres over water bath to it will be thick and frothy (can't be too hot!) Melt the butter and Add egg yolks and beat well for it will be a thick and creamy text