Recipes with Pepper

Kalkunschnitzler with mustard sauce

Kalkunschnitzlerne is thinned between two pieces of household film. Each schnitzel is lubricated with a thin layer of mustard and sprinkled with chopped garlic and pepper. The Schnitzler rolls together and closes with a toothpick or cotton string. The ro

Kalkunschnitzel with avocado

Sauce provencale made with blender: Peeled tomatoes are poured into the bowl, peeled carrot cut into smaller pieces, peeled and cut into smaller pieces. The peppers are freed for kernels and cut into smaller pieces. It all comes in the bowl of the peeled toma

Yellow rice I

Boil the rice for 12 minutes, in 6 dl water. Add sour cream, turmeric, salt and pepper and 1 tablespoon of olive oil. Stir lightly and let the rice draw for 12 minutes. Season with lemon juice and stir approx. 20 g of butterballs in.

Shellfish soup

The chopped pepper and the carcass are cut into small terns. Bring the butter to a saucepan and sauté onions and peppers. Stir the flour over, stirring and add broth, mussel and white wine. Let the soup simmer 20 - 30 minutes. This allows time to enjoy a few g

Swine shank from Trento

Rip the sword several places and rinse it with salt. Put the shanks in a pan. Add laurel leaves and rosemary stews, like a little under the shanks, so that the herbs are not charred. Parsley the garlic cloves, cut the pinned onions in quarters and carrots in 2

Pork chop with marinated herbs

The swine canister is put into cold water and allowed to boil while dusting diligently. When cooked, screw down and add salt and spice bag. Let the shank smack until it is almost tender and then clean the vegetables all the way to the soup. Let boil for anothe

Brunkål with pigskin

Sugar is browned to caramel over low heat. Add the butter. Here the brown cabbage is browned. The swallowed swine cane is given a quick boil in boiling water. Then put in braised potatoes with herbs and soups. Then bring the cabbage and the dish is brais

Bursting pigskin

Blasted skins must be ordered at the butcher a few days in advance. Give the shanks a boil. Cut the vegetables into the tern and season them in butter in a large pot together with finely chopped ginger. Put the shanks on the vegetables, add crispy almond