Recipes with Garlic

Pressed swine head

A well cleaned pig head is broken. The eyes, the brain and the tongue are taken out and it is laid ½ hour in water, so the blood can pull out. It is poured into abundant water in which salt and herbs come. You let the head boil until one easily separates the l

Pitia (Chickpeas)

Place the chickpeas in a soft night overnight. Allow the peasants to drip and grind them in a food processor with onions, garlic, tomatoes and green pepper. The mass is piped to the father with flour, water and spices - the consistency must be similar to that

Cabbage salad with Aioli Sauce (garlic sauce)

The cabbage is cut well. The salami is cut into cubes. The eggs are cut in both. Cabbage, salami, egg and olives are mixed in a bowl. sauce: Mayonnaise stir with crushed garlic and salt. Adding water to the consistency is right lind. The sauce is served to

Fried beef tenderloin with mushroom sauce

The meat: Sprinkle the beef tenderloin with salt and pepper and brown it on all sides in butter on a pan, approx. 15 minutes. Cool it. Place the thawed butterdish plates on a skewered table, brush the edges with eggs and let them overlap. Push the edges t

Suprême af due with unique aubergine wallet

Doves: Thighs and cuts are cut off. The hull is saved. Thighs bones and brush cleaned for the skin. Fathers: Half of thighs and breasts are made to father by driving it cool with some salt on the blender. Add quark, egg whites and a little cream to round of

Ragout of pigeon with garlic and rosemary

Divide the pigeons into quarters and brown them in a little olive oil. First with the skin side down. Season with salt and pepper. Add rosemary, garlic and tomato sauce. Shake it together and add red wine. Boil it through and add ¼ l of water. Let it simmer fo

Forest fried roasted in grid with roquefort glazed silver beads

Cut the breasts off the pigeons and remove the skin. Stir the dad with the chopped chopped mork and fried apple. Put the breasts together two and two with a spooky father in between. Grab the breasts into a little abundant fat net. Put in a saucepan until they

Salad of pigeon and shoots

Cut the duel years and the breast meat from the duke hooks. Sprinkle the meat with plenty of salty salt and leave it for 6-8 hours at room temperature or twice as long on the fridge. Boil a strong broth on the hull: Brown the legs well in a thickened pot. B