Recipes with Parsley

Ham Roast with feta cheese, chili and fig chutney

Ask the butcher cut ham roast of pork without culotte and mignon. RIDs the rind down to meat with ½ CM's space-avoid scratching in the flesh. Have the butcher scratched the roast, so go the after, sometimes ridsningen not deep enough. Be careful to get salt be

Stockfish II

To choose the whitest and not the biggest and thickest. The smaller is finer and easier to get tender. The skin should have a bluish tinge, and the fish must be clear in color, when you hold it up to the light. You cut or Clippers fins of whale with an axe

Spaghetti with world's best meat sauce

Rose oil and meat in a large pot. Onions and celery cut into thin slices. The carrots cut into cubes. Garlic cut into fine thin slices. Came the vegetables in the pot with the meat. Add the tomato puree and red wine. Stir well. The Court let simmer witho

Hungarian goulash soup

Cut the beef into cubes and chop bulbs coarsely. Steam the onions transparent in butter and oil, sprinkle the paprika, salt and pepper over and kødterningerne came in to stir the meat. has lost the red color, pour one litre of soup and cook for very low hea

Midtjysk Potato Soup

Peel the vegetables, cut them into small cubes. Cut the leek into thin rings, grate the Apple coarsely. Volume Leek leaves and parsley to the soup and cook it with may in the soup. Sauté the vegetables in butter/margarine and add the soup, boil, covered, until

Jute mackerel with stikkelbærskompot

Mackerel fillets-paneres in eggs and rye flour and fried golden. fish bouillon dissolved in water and boil up with onions, carrots and Bay leaves. Simmer 15 minutes and sieve it. Add OSCAR Light Base and cook up under stirring for proper consistency. The cream

Spiced pork with flavor

The battle cut to size, with pockets for the spices. The spices jabbed in the mortar, or chop very fine in blender, the onions can also chop in blender. Onions and spices are mixed well, and are distributed in the battle. Battle rolled together and wound we

Antep Ezme

Onion, tomato, paprika, parsley, washed and chop into small pieces. Season with olive oil, tomato and peperoni puree/paste, salt and pepper