Recipes with Parsley

Cobbler Boys

Toast bread slices Golden on both Francis sits. Form 4 patties of meat. Put a piece of bacon around each steak. Staple the bacon with a toothpick. FRY steaks approximately 4 min. on each side. Tips: Serving: Put the steaks on each its toasted bread. Pour a

Filled Veal eye of round

Cut the meat into approximately 2 cm. thick slices and make a small pocket in each piece of meat. Fill the pockets with a good herb butter (Garlic, parsley, lemon thyme, and whatever you can li ´) Alternatively, the pockets are filled with bacon or pork cho

Swedish pølseret (low-fat)

Boil the potatoes and arrow. Cut the potatoes into slices and the sausages cut into thick slices. Brown the sausages in a dry pan. Add if necessary. a little water. The potatoes Brown on the forehead. The sausages are met again in, add the grof treven

Salmon with Monastic Crown & Green Crunch Salad

Take the skin off of the one salmon page and put in a serving dish. Starling monastery cheese in slices and Crown advantage oven on. Chop the parsley and dill. Sprinkle the herbs on top, along with salt, pepper and lime juice. Take the other hand and place it

Pakoras (deep-fried potato dumplings)

Make a batter of chickpea flour in a bowl or chick peas, which is pulverized into a blender, bicarbonate of soda and cold water. Pipe it peeled halved onions that are cut into paper thin slices, in conjunction with the cumin, cayenne pepper and salt. Heat t

Osso Buco w/garlic

Turn the kødskiverne in the flour salt/pepper and brown them in a frying pan. A piece of advice, or chip the edges of the cut, otherwise they will bow during frying. Put kødskiverne in a baking dish. Boil the pan with white wine and/or broth, and pour over

Zalm met hollandse saus (salmon with hollandaise sauce)

First prepare the fish Fund by letting fish heads and legs Cook gently in wine together with herbs and spices. When it has boiled ½ hour, sies Fund from, is there more than that will be used to just barely cover the salmon slices cooked into the Fund. Sprin

Pot-au-feu (Beef and vegetable casserole)

Upillede onion, halve it and heat the cut surface in a greased frying pan until it is dark brown (this will give the soup color). Got the meat, chicken, salt, pepper, thyme, bay leaf, a few stalks of parsley (and preferably parsley root) celery leaves and the