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Spread the dough together and let it rest for an hour. Roll out the dough and cover a pie shape, approx. 20 cm in diameter. Cut the purged pears into strips, pre-cook them in salted water for a couple of minutes. Drip off and cool slightly before placing th

Fantastic late hair

The meat is thoroughly stirred with rasp, egg, cream, salt and pepper to a fairly stiff father. Form as a thick sausage in a greased refractory dish / frying pan. Lay the bacon on top of one layer to cover it. Place the dish in a hot oven (250 gr.) For appr

Cauliflower and broccoli gratin

Preheat the oven to 180 ° C. Cut garlic and sour in a pan of medium heat with butter. When the butter is melted, add the flour and heat it for one minute, then add the milk gradually and stir until the sauce is smooth. Add broccoli (cut up first if you use fre

Lamb casserole with mushroom and laurel

Cut the onions and garlic and season them in the oil. Cut the lamb into small fine tern (1x1 cm) and brown it with the onions. Add laurel leaves, curry, raisins and salt and pepper to taste. When the meat is browned add water and the right simmer at low heat f

Noodle with vegetables in dish

Turn on hot air 200 degrees. Cut the pears and chop the onions. Then take the 10dl water up the platter in a dish where you also stuff the finely chopped onions and peas. Cut the chicken fillets into small terns as you marinate with salt, pepper and peppers fo

Bardu-lasagna

Meat sauce: Season the chopped onion golden in butter / margarine add the chopped meat and season with add the spices broth and tomato paste and let it spin for approx. 10 min. Bechamelsauce: melt butter / magarine into a pan stir the flour in and then add th

Brazilian rice (easy and delicious)

Garlic cloves fine. Make 1 liter of vegetable bunion (electric boil / liter or pot). Heat the oil in the pan to cook the rice. Season the finely sliced ​​garlic in the warm olive oil until golden. Pour the rice and cook rice and onion until the rice has su

Kitchen-Chef-Casper's Slow Lamb Chicken

With a sharp knife you stick the lamb and stop it with a whole garlic and a good amount of oregano. I usually make "pockets" in the fridge, which I then filled out with garlic and oregano. Then you take the last two whole garlic (not fat) and squeeze into