Mains recipes

Raclette with tenderloin

The carrots peeled, rinsed and cut into 1 cm cubes. 1 tbsp butter melted together with sugar, after which the carrot pieces glaseres for about 6 minutes, seasoned with salt and served. White onions chopped fine, touched with the rest of the butter and smørr

Raclette with shrimp in mustard cream

Shrimp is particularly suitable for gratinating. The onto of and served on a platter. Flutene sliced and lunes at raclettegrillen. Cfire rinsed and chopped. Half is mixed with cream, sour cream, mustard, lemon juice, sherry and a little salt. The other h

Flying Jacob

Fry the chicken in the oven until it is tender. Arrow then all the meat from the legs and put it in a greased casserole dish. Peel the bananas and cut them crosswise, then lengthwise into appropriate share them and favor them over the chicken pieces. Then s

Raclette with spinach and salmon

Ribbes spinach, rinsed and warmed in a pan without lid with the water that hangs at, as well as the nutmeg and salt until it is fall easily together. The mushrooms be cleaned, cut into slices and Add. Put it all on the table with the lid on. Bread, salmon a

Risotto with beef

Chop onion, garlic, celery and peppers coarsely. Grate the carrots fine. Heat the oil in a large saucepan. Saute the onion for 1 minute. Add the meat and FRY 5 minutes. Add the vegetables and saute the 3-4 minutes. Add the rice and stir. Add the beef broth,

Juniper-roast pork loin stuffed with root vegetables and nuts. Add to this the roasted potatoes and red wine sauce

Juniper crushed lightly and rubbed in the rind together with coarse salt. Cut root vegetables into smaller pieces and grate them in olive oil together with hazelnuts. Findel in food processor or chop it finely with a knife. Stir the mass with mustard and bread

Stuffed pork loin with apricots

The rind is cut to severe on the comb. The apricots soaked in water for a few hours. Rinse and chop the parsley. The apricots chopped coarsely, mix with parsley, finely chopped garlic and grated orange peel. Cutting an incision through the center of the swine

Pork loin stuffed with apricots and Honey Glazed Apple slices

Rub the rind with coarse salt, so salten comes down between all swords. Cut a Pocket into between rind and flesh. Chop the apricots and mix with butter and thyme. Fill the pocket with abrikosblandningen and season the meat with pepper. Put the roast on a rack