Recipes with Dijon mustard

French løgsalat

Willow buds and cook them five minutes in water with lemon juice and a pinch of salt. Drain them and let them cool off. Mix marinade and let the bulbs pull a half hour or so in the. Chicken tomatoes and pull the skin off of them. Cut them into district and put

Feta salad

Cut in slices and wrecking the thus then into smaller pieces. Slice the onion and tomatoes into slices and grate the lettuce leaves into smaller pieces. Arrange it all in a bowl. Whisk marinade together and taste it with mustard. Pour marinade over salad ju

Caesar-salad II

Place the salad leaves like a flower on each plate. Emmental cheese and French bread cut into small cubes and grate brødetterningerne in oil in a frying pan. Oil in sennepen came under heavy oprøring, so that it becomes thick as mayonnaise. Add lemon and seaso

Autumn Salad

Julesalaten halved and rodskiven cut of. Stokene cut out with a cone-shaped incision. The salad chop finely. Appelsinen tamper-proof, and the white membranes removed. . Appelsinen shared in both that cut into small pieces. The nuts are chopped. Endive and oran

Mushroom salad with cheese

Cut the cheese into slices and then into thin strips. Mix it with the cleaned, sliced button mushrooms. Sprinkle with garlic salt and pepper. Stir the sour cream up with mustard. Pour over the salad and mix well. Sprinkle with chopped parsley.

Green leaves with mustard dressing, croutons and poached eggs

Whisk the mustard, vinegar and water together. Whisk the oil in little by little. Season with salt and pepper. Bring 2 ltr. water to a boil in a narrow high pot. Add vinegar and salt. When the water boils very slightly beaten eggs into a separate bowl and list

Good potato salad

Rinse the potatoes and put them in a saucepan with water that just covers. Boil up, turn down the heat and put a lid on. Cook until the potatoes are tender-try with a small tip of knife. Pour the boiling water from the potatoes over and shower with cold wat

Friséesalat with dressing

All ingredients whisked together. Serving: See fried thin slices of Yam fried. Frisée + Arugula mixed with mustard dressing. Turn chunks of roquefort cheese, salt and pepper and yams crips. Turn the salad in dressing. Served as a top on the plate and garnish w