Recipes with Garlic

Gulerodstapenade

Peel the carrots and cut them into slices. Boil them in salted water until tender. Blend the carrots with a little of the cooking sheet. Arrow white onions and chop them finely. Stir the garlic in the carrots together with the other ingredients. Came a few bea

Broccoli Cream-Broccomole

Cook the broccoli florets until tender in salted water. Purer them in the blender along with the other ingredients. Season with salt and pepper

Veal medallions wrapped in parma ham

Veal Tenderloin cut into medallions, and these Brown in a frying pan, after which parma ham svøbes around, so they are completely covered. FRY finished in the oven for about 10 mins. Pesto: Basil every couple blended with roasted pine nuts, garlic, parmesan

Quail cutlet of Veal Tenderloin with grilled aubergine

Quail cutlet: slice the tenderloin into 24 paragraph á 25 grams medailloner. Low 12 sandwich with a quail breast in, without skin and legs. Spice with salt and wrap into svinenet and FRY for two minutes on each side. Kept warm. Grilled Eggplant: Eggplants, cut

Cozze alla marinara

The mussels thoroughly rinsed and beards removed. Open the clams are discarded. Pour into pan without wetness and mussels cooked under a lid in 3-4 minutes or until they have opened. the Fund aim from and clams taken up. They do not have opened up, discarded.

Fettuccine all'Abruzzese

The flour is poured into a bowl and make a small indentation in the middle. Eggs whipped lightly together and pour into the recess, along with a little salt. Stir the flour a little at a time, along with the beaten eggs together until you get a dough. Take the

Headpiece filled with quail breast

Tenderloin/medaljonerne be shared so there will be 8 small medallions in total. Quail breasts roasted for about 8 minutes, halved lengthwise and be wrapped in spinach leaves. Prepare a small pocket in the side of medaljonerne and quail breasts met inside. B

Calzoncini with artichokes and dandelions

The dough: Stir the yeast into the water, add sugar, salt and oil. Stir the flour in gradually and knead into the dough is smooth and supple. Style it to uplift (double size) 1-2 hours in a warm place. Filling: blanch the dandelion leaves in salted water fo