Recipes with Dijon mustard

Calf Vitello Tonnato Style

Cut celery and apple into smaller pieces. Bring them to a pan with a pair of teaspoon calves and steam them under a tight lid. Grinder, purer or blend into a rough compote. Cool off. Blanches mustard seeds. Make a mayonnaise of rapeseed oil, egg yolks and a

Barbecue Sauce

Let the oil get hot at medium heat in a pan. Add the onions and let them roast about it. 10 min. Tomato puree, mustard, lemon juice, sugar, worcestershiresauce, tabasco, paprika, ginger and water are added and this is well stirred. Season with salt and pepper.

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

Boiled broccoli with bacon

Rinse the broccoli and divide it into small bouquets boil it al dente in leachate water. The bacon nuts rose golden on a grilled pan and add the chopped red onion and add. All ingredients are turned into a dish and poured over the dressing.

Krebs Pie

Quickly collect the dough to the pie, possibly in the food processor. Thoroughly mix a loaf of tart and press the dough. Leave it to rest for 10 minutes. And behind it then at 225 degrees for approx. 12 min. Take the pie and cool it. Shake the sesame seeds

Pepper fillet with cheese cream

Stir a cream of cream cheese, egg yolk, grated cheese, grated nutmeg and salt and pepper. Dip the plaice fillets dry and enjoy the cheese cream on them. Roll the fish fillets together from the tail and put them in a greased ovenproof dish. You can possibly. Ma

Rugmelsspegt plaice fillet with onions

Onion compot: Onion and red onions are cut and swirled in a little butter / oil on a pan until soft. Add dijon mustard, capers and cream. The compote is cooked to give a creamy consistency. It is seasoned with salt and pepper and finally added chopped parsley.