Recipes with Dijon mustard

Tenderloin, Dahlsvej Special.

Set Potatoes/rice over. Heat a frying pan up with fat. Slice the tenderloin up in ca. 3-4 cm. thickness. Bank them (try to cut them up and put them in a freezer bag, while banks-so you avoid sitting juice and kødstumper throughout the kitchen and in yoursel

Turkey Meatballs with cold potato salad

Stir meat together with eggs, wheat flour, spices, salt and pepper. Let stuffing rest for half an hour. Heat the oil in a frying pan, shape into 8 meatballs and fry them forcemeat Golden in ca. 5-8 min on both sides. For potato salad touched fromage frais with

Cream boiled beetroot

them into cubes and boil them in a pot with water and a little salt 4-5 minutes. Pour almost all the water from (there must just be a little back on the bottom) and add cream touched with mustard. Simmer 4-5 minutes. Add the parsley and season with salt and pe

Celery remoulade with Tarragon

Stir egg yolks with vinegar and a little salt and pepper. Stir the oil in first and then the cream and fresh chopped tarragon. When mayonnaisen are smooth stir the finely grated celery i. This remoulade is common accessories in French cafes when you order a st

Mayonnaise (Danish)

Start with 2 egg yolks, stir them with water and vinegar for 5 minutes add the now oil in small quantities at a time like in drops in the beginning when there is 1/3 back can you pour it in the still whisking in a thin beam it is very important or separates ma

Wild Mushroom lagsagne

The stew: cut champignonnerne in 1/4 and chop them coarsely in a foodprocesser, grate the mushrooms in 1 tablespoon butter in 3 laps when the mushrooms are golden, add sherry and cook væden away. Add the roasted mushroom to the clutching Carl Johanner, and boi

Bastas tomato pasta salad

The ingredients for the dressing is stirred together. The tomatoes cut into ½ cm. thick slices and onion chopped. Both parts are changed in the dressing, and chives cut in addition. Tips: It seemed that raw onions have too sharp a taste, you can let the

Fettuccine with parma ham, Emmental and artichokes

Cook the pasta al dente in lightly salted water. Rinse with cold water. The artichokes cooked in approx. ½ hour in lightly salted water. The leaves touched by, and bottoms are cleaned for beard and cut into slices. Parma ham and Emmental cheese cut into thi