Mains recipes

Chicken fry plate with seaweed and wasabi

Chop onion and garlic nicely Tear the tongs into small pieces Mix all the ingredients together for a smooth father and style it in the refrigerator 30 min Put oil on the forehead, shape the fry dishes and put them on the forehead until they are finished

Thick beef or beef (calf) on the grill

Pre-thicken the thickness / top of the salted water for approx. 1 hour. When the meat has cooled, put it in a sauce of red wine or beer with rosemary and thyme in - like fresh. Leave the meat for approx. 1 day. Flip it occasionally if you have not put it in a

Chicken hearts, fried

The thawed chicken hearts are swept in a saucepan with onion and carrot. Broth, salt, pepper and sugar are added. Stays under cover approx. ½ hour. Mushrooms, cream and color added. Serve with boiled potatoes or mashed potatoes.

Fishermen All-Time

Bacon cut into tiny tern and shake in a saucepan over fairly low heat until the cubes are golden (about 1/2 hour). The onions are cut into thin slices and blades in the bacon nuts and it all spins for another half an hour. The cleaned mushrooms are cut into s

Veal with fennel

Cut the meat for 5 cm. Large cubes. Bring them to a saucepan. Pour water so the meat is just covered. Bring it in boil and foam. Cut the sliced ​​carrots and onions into slices and put them in the pan with parsley, thyme, salt g pepper. Boil on low heat until

Wok with ham

The meat is cut into strips and served in the mashed marinade. Set in a refrigerator for 1 - 2 hours. Broccoli is divided into smaller bouquets. The peppers are cleaned for stems and kernels and cut into long strips. The loop is cut into thin boats. A wok or

Absolutely fantastic Bolognese

In a thick pot, the olive oil is heated and the finely chopped onions, carrots and celery are exchanged. Then add the chopped beef that browns for two minutes together with the vegetables. Add white wine and let it boil completely. Then add milk and nutm

Calffilet with field champignons

Rub the calf fillet with pepper. Brush it in the butter in a saucepan that is just so big that the calf fillet almost fills it all out. Turn it until it is well brown on all sides. Season with salt. Pour approx. Half of the broth and let it roast under low