Recipes with Parsley

Green Lebanese Sauce (Salkha)

Start by blending the oil, a teaspoon. Salt and mustard powder. Crush all, add it and cayenne pepper. Add the vinegar after a while and continue with the herbs - and if necessary. A price of sugar. Season with more oil, vinegar and salt. tips: The sauce

Remoulade Sauce

Mayonnaise, Quark and Cream fraiche are stirred together. Sardel, onion, capers, cornichoner, hard boiled egg and parsley are chopped well. The whole is stirred together and seasoned with spices and lemon juice. The Remouladesauce is perfect for fried fish fil

Oven baked plaice with fresh, crispy vegetables

Clean and rinse the pitchers well. Lay the fish on a plate of baking paper and sprinkle them with salt and pepper. Bag the fish in the middle of the oven. New, crispy vegetables: Bring water with salt in a large pot. Add the potatoes and boil them with low

Marinated cod liver

Step the cod liver gold on both sides. It must not be completed. Season with salt and pepper and marines with finely chopped red onion, little chili, capers, parsley and lemon juice. Put it cool if it is made many hours before the meal begins. Serve it at r

Couq aux vin (rooster in wine)

The chicken or chicken is cut into smaller pieces. Clean the mushrooms and onions and brown both in a little margarine or butter, set aside. The smoked biscuits are crispy and laid aside. Brown the poultry pieces in the fat, now on the forehead. Bowl

Fried stone bites

The fish is cleaned and filleted. Then put it in the kitchen sink and sprinkle with a little coarse kitchen salt. Boiling water is poured over the fillets, as the consistency becomes very nice. After draining, the fish is paned and butter or margarine and a li

Casserole with butterdej

Peel the parsley and mix with the rasp. The bitter fillet is turned into eggs and rasp with parsley. The rice is boiled in leachate water for 20 minutes. Creme fraichen is whipped stiff and turned with the rogue. The fillet was lighted easily on the pan

Strandby salad with apples and pineapple

Apple and pineapple cut into the tern and mix in the dressing. Decorate the bowl with lettuce leaves, a little parsley, tomatoes and lemons cut into both and use as decorations. Sprinkle with some peppers. Aim: Served with toast and butter