Recipes with Pepper

Milk Gravy

3 dl milk is heated while stirring up to the boiler. ½ dl milk and 2 tablespoons flour are shaken together for a smoothing and stirred in the boiling milk. The sauce is boiled for 5 minutes. With constant stirring, after which the spicy egg is added. Sea

Salmon Mouse

The house block is soaked in cold water for 5 minutes, taken up and melted in a water bath. The salmon is blended in blender or meatballs together with fish soup, cream and dill. Stir the melted husblas in and mash the mousse with lemon juice, salt and pepp

Turkey noodles with walnuts

Cut the turkey chicken into long strips of 2 cm. In diameter. Put them in a bowl, pour a couple of tablespoons of port wine and let the meat pull in a refrigerator approx. 1 hour. Turn the meat occasionally. Cut veal and veal into smaller pieces and run it

Pork stew with herbs

Scratch the sword and cut the heavy sword away from the ladder. Distribute the finely chopped herbs on the spreadsheet. Bring the spreadsheet back on the steps to cover the herbs. Place the ladle in an ovenproof dish and put it in a cold oven, which is then

Grønkålshøs

Bring the meat to boil in water that barely covers. When the boiling water boils, the meat is skimmed and cooked under low for approx. 1½ hours. Take the green leaves of the logs and chop them roughly, add the pepper. The cabbage is boiled approx. 20 min. In t

Fasan breast with port wine cream sauce

The grease is browned on a forehead. The breasts are laid on the skins side downwards - frying approx. 3 min. - sprinkle with a little salt and turn them over, sprinkle again with a little salt. After another 3 min. Fry the breasts from the forehead and put on

Scalloped pigeons (Tamduer)

Rinse the pies and fill them with parsley, season with salt and pepper. Brown the pigeons in butter in a frying pan. Spray with water. Steep too low heat. When finished, say the soup and cook it thick with the cream. Season with salt and pepper. Server w

African ostrich stage

Mix all the ingredients for marinade. Place the meat in a dish of appropriate size and cover with marinade. Cover the dish close to and place in the fridge for 2-3 days. Take the meat off the marinade and say the rest of the marinade, remove the bay leaves.