Recipes with Pepper

Chicken liver, fried

Place the liver in a bowl and pour so much whole milk over it to cover. Dilute the animal feeder approx. 8 hours. Take the liver up, dip it dry with a kitchen roll and flatten the thin skin. Cut the liver into 1½ cm thick slices and turn them into salt and

Deer Leverpostej

The butter is melted in a saucepan and before it becomes brown add the flour, which should only be brought together with the butter to a solid bowl. Then slowly add the milk until a solid white sauce is to be cooled. In the meanwhile, chop liver and spoon t

Merguez

Arrow the roughest shells, and the middle garlic of garlic, but do not peel every single fat. Cut the meat into pieces. Run garlic, oil and spices through the chopper on the roughest slice. Run meat and grease through the chopper on the roughest slice

Fish Cake Cake I

The fishfare roses / reside with egg yolks, salt, pepper and baking soda. When it has a sensible consistency, turn the whipped egg whites carefully in. This is poured into a round shape and baked for 30 minutes at 200 degrees C. Alm. oven. Meanwhile, stir t

Smoked salmon with horseradish cream

scones: Mix flour with baking soda. Cut the butter into smaller pieces and crumble it in the dough. Gather the dough with the milk and knead it quickly for a uniform dough. Roll out the dough on a skewered table to a thickness a approx. 1 cm. Slice round buns

Smoked salmon with tortillas

Stir the dressing and taste it. Wash and tear the salad. Season tomato and onions in oil, add to vinegar as well as salt and pepper. Warm the tortillas on a dry pan. Distribute the onion / tomato mixture on the tortillas. Put a little salad over and favor s

Oven-cooked salmon in foil

Put the salmon in pieces. Grease 4 pieces of stew or aloe oil and place the salmon pieces in the middle. Crisp with salt and pepper. Rinse the pork, cut into strips and mix it with chopped dill, parsley and lemon and place it over the fish. Fold the foil

Salmon terrine II

The fish boils approx. 10 min. In water added salt, lemon juice and bay leaf. Remove the skins and legs and cool the fish a little. French bread is soaked in the cream, 1/4 of fish meat (the finest pieces) is stored and the rest blends together with créme f