Recipes with Pepper

Whole fish with melon salad

The melons are halved, the milky chicken is scrapped out - keep the shells whole - cut the melon into the tern and mix with china cabbage, cucumber, peas and halibut. The salad comes in the melon bowls and is decorated with luzern spiers. Served with dressing

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

Snails in Burgundy

The layers are poured from the snails and stored. The snails are put to a drain in a sieve. The scallops are peeled and chopped well with the estragon. Then put it in a pan and sprinkle it with pepper, then the red wine is poured over. All of this is cooked by

Madeira marinated snails

The snails are marinated for 12 hours in the marinade, then mixed with cream fry to a thick mass and cooled. Serving suggestion: 1) Baked Bake pieces of butterflies into suitable pieces, and snap the screw. Ironing with egg white. Bake in the oven at 200 d

Snail pour stew

Peel the lid well and chop it in a saucepan with the finely chopped ham. The silver bed leaves are cut and put into the pan and the lid is laid on, it will all simmer for 20-30 minutes. The nuts are dulled and the whole is leveled with the flour and water is a

Fried snails

Dip the butter dough. Arrow and cut loose roughly. Clean the mushrooms and chop them well. Brown 20 g butter on the pan, grate onions and mushrooms in about 15 min. Sprinkle with salt and pepper. Set the mixture to cool. Cut the ham into small terns. Sti

Italian Snail Recipe

The layers are poured from the snails. Garlic and chopsticks are peeled and sliced ​​in olive oil in a saucepan. The tomatoes are chopped roughly and added with tomato paste, chopped parsley and sage leaves, after which it is boiled a quarter. Then add the sna

Snails Soup

Onions and parsley are chopped nicely and the snails are quenched. Chop the sauté in butter and add snails, garlic, parsley, salt and pepper. Then turn a little rasp in and add white wine and whipped cream. Can be served with breadcroutons, fried golden in but