Recipes with Grated nutmeg

Snails in chablis

Let the snails drop off. Save the layer. Arrow the bulbs and chop them nicely. Pour them into the layers of pepper and chablis. Cook it in half at low heat. Add meat extract. Stir the butter softly. Add finely chopped onion, parsley and crushed garlic. Season

Creamy Romain Salad

Cut the root of the salad and pick the leaves apart. Bring plenty of well-salted water to boil and blanch the salad leaves shortly. Pour the water off and rinse the leaves in very cold water. Let them drip off. Pil onion as well as garlic and chop it very nice

Calffruit dishes with masked cauliflower

The fathers are stirred together with salt, pepper, onions, oatmeal and milk. Draws 10-15 minutes in the refrigerator. The potatoes are boiled in leachate water. Cauliflower boil until it is tender, approx. 12-14 min. Take up and keep warm. Butter and flour ar

Kalvefrikadeller with mashed potatoes and porre-timian sauce

meatballs: Chop onion and garlic. Cut cornichones into small pieces and stir them in the meat together with the other ingredients. Melt butter on a forehead and shape fritters of the farmer. Fry the browns for approx. 2 min. On each side, turn to medium heat

Bread pudding with rumovs

Leave the crusts on the bread. Cut the slices of bread into cubes and put them in an ovenproof dish that holds 1 liter. Bring raisins and coconut cream over. Whip the egg and add milk, sugar, melted fats and spices. Pour the egg yolk over the bread. Behind

Truffad - French potato dish

Heat the oven to 190 c. Grease the bottom of a flat oven dish with oil or butter. Add potatoes, onion and cheese to the dish, brush the potatoes with oil and spices with muskat, salt and pepper. Top a layer of cheese. Bake 45 min. Or the surface is golde

Potato chips with cheese

Potato Cake: Peel the potatoes, rinse and dry them. Cut the potatoes into thin slices. Mix potato slices, onions, butter and spices in a bowl. Squeeze the mixture into a lubricated spring shape (about 22 cm in diameter). Bank the mold lightly against the kitc

Wildflower fillet with grannel and thyme

The chopped wildflower fillet is browned in olive oil. Seasoned with salt and white pepper. Timian and fresh neighbors are brought to the blender and mixed with coarse salt. The browned fillet is rolled into the spice mixture and wrapped in a pork tenderloi