Recipes with Bay leaf

Hunter Chicken II

Parties the cleaned chicken, sprinkle it with salt and pepper. Peel skalotte buds. clean the mushrooms and mix them with the tomatoes and herbs. Heat oil in a pan, Brown the chicken pieces well on all sides. Add the garlic, celery leaves and white wine. Cook w

Hunter Rose-Jægerkam

Chop onion and carrot into slices and mix with the rest of the ingredients for the marinade. The meat out in the night. By cooking the next day, press the meat dry prior to the krydderes with salt and pepper. Brown the roast quickly in a pan in butter before t

Garfish, cooked

Scrape the fish and cut the fins off, rinse and dry them and cut them into 7-8 cm long pieces, sprinkle with salt and let them stand and pull 5 min. mix the ingredients to boil the brine in a pan that is large enough to accommodate fish pieces. Arrow and enter

White wine steamed plaice rolls II

Fillets of plaice were found inside or buy them as fillets Sprinkle the fillets with salt and pepper, halve them lengthwise and roll them together in a baking dish with the rollers Style low edges and pour white wine over bake in the oven for 10 minutes at 200

White wine steamed plaice rolls

Fillets of plaice were found inside or buy them as fillets Sprinkle the fillets with salt and pepper, halve them lengthwise and roll them together. Style rollers in an ovenproof dish with low edges and pour white wine over. Bake in the oven for 10 minutes a

Dyrebov bourguignonne

Animal bovene cut into bite-sized cubes. Cut the rind of battle it out and cut it into cubes. Sauté the onions with a little butter and skalotte battle it out in a pan. Take it up and style it to the page. Sprinkle the meat with salt and pepper and Brown

Animal ragout with vegetable sauces

Calculate 150-200 grams of meat per person, cut the flesh in ca. 3-4 cm. terns. Brown by excessive heat in a frying pan and spiced with freshly ground salt and pepper. Take the meat up. Now comes the vegetables you know and it is: 2 carved onions, 1 clove o

Dyrestek with Brussels sprouts

Rub the meat with salt and pepper. Sauté sliced onions, minced garlic and carrot slices in a little oil. Add the spices and pour vinegar, wine and water at. GI marinade a rehash. Cool it. Let steaken pull in the marinade overnight. Put an ovenproof dish