Mains recipes

Kålbudding

Preheat oven to 200 degrees C. chop the cabbage coarsely. Brown cabbage (a little at a time) in the butter until it becomes soft and golden brown. It takes about ten minutes. Season to taste with syrup, vinegar, salt and pepper. Stir in onion, rice, eggs, m

Beef casserole

Saute beef in oil on all sides and came the finely chopped garlic and løgskiverne in the Tubes together until the onion. is transparent. Cruiser it with little Triguisar, salt and stir it continues. Cover with water and let Cook until meat is almost tender. Co

Duck stew with Pici-Sugo di nana

Cut all the meat from the second and run it through kødhakkemaskinen, or findel the kitchen machine, along with the peeled onions and peeled carrot, celery, garlic and basil and Mint. Fry the minced filopastry and the vegetables and bones from the second, b

Duck stew with MOSS

The potatoes are boiled and moses. Have to thin water down with a little milk and season with salt. Ragouten be made in good time before and småsimrer until serving. Brown the meat in a dry pan, and the rest of the ingredients, except the cranberries, to be. T

Svinehjerte ragout with shallots

Cut hearts into quarters and remove the tendons and blood, rinse them well. Cut them so in 3 x 3 cm cubes. Season them with salt and pepper and brown them in the very hot butter. The peeled onion granted along with the sliced carrots. Let it grates a little

Heart stew in soy-vinaigre

Put a cut in the heart, so the dividing wall bisected. Rinse it well and cut the årestammer and tendons away. Cut the meat into 2 cm thick strips. Blot with paper towels, and brown them 2 times, in a pan with a little fat. Pour water in, and add salt and peppe

Heart stew

The meat is cut into 1-2 cm strips. The carrots cut into slices. Onion and garlic chopped finely and Brown lightly in a thick-bottomed pan and Brown Meat and carrots add red wine, cream, broth, finely chopped sardines, Bay leaves and paprika added the right

Heart ragout with shallots

Cut hearts into quarters and remove the tendons and blood, rinse them well. Then cut them into cubes. Season them with salt and pepper and brown them in the very hot butter. When they are nicely Brown, sprinkled the flour over. The peeled onion granted along w