Recipes with Pepper

Omelet Chasseur

Throat and heart are cleansed, peeled and chopped. Sweat the bacon and hearts in the oil, add the onions and sweets. Cover with water and bring to a boil. Simmer until it's tender, approx. 1½ hours. The liver is blanched in plenty of boiling water, poure

Cod Roe Rand

The cart is placed in a pan with white wine, water, salt and spices. Bring to boil and cook under low approx. 20 minutes. The house block is softened in cold water. The layers are poured from the cane, sown and sprayed. Up to 2 dl. The house blast is melted

Bear's pheasant mousse

Phase-seeded finely, be careful to remove all hail. Blend the meat with port wine and spices. Whip the cream to the foam and turn it with the meat. Pour softly into cold water and melt it with the water hanging on, if necessary. 1 tbsp. port. The m

Phasan Mousse - Fasan Mousse

Phase-cooked, butter and crushed spices blend into a mousse. The house block is softened in cold water for 5 minutes. The mushrooms are made clean and cut into slices, after which they are seasoned with finely chopped red onions for a few minutes. Some l

Garlic butter (NEM)

Pour the butter in a bowl, grind white on a grater and pour it to the butter. Add salt and pepper as needed and stir around. Put to the boil minimum one hour before serving tips: Add or remove garlic depending on how strong it should be.

Mother's pork tenderloin with dill-mustard sauce

Cut the black bread into the steaks, season with salt / pebbles and fry for 3 min. On each side, be taken up and kept warm. Bring the bouillon to boil off the forehead. Add cream, soy, salt and pebbles. Slept smoothly and mustard and cognac are added. The dill

Jalapenos soup with meat and flour buns

Put the water in boil with boullion dice and noodles, pour the noodle spice in. Peel and chop slipped roughly, chop white garlic and lightly put on a pan so the onions become soft. Chop jalapenos roughly. When the noodles are boiled, pour on onion, garlic, b

Chicken / Turkey salad

Boiled chicken / turkey cut into thin strips. Bacon is shaken on the forehead. All other ingredients are spread over the meat. The dressing is mixed. Served with warm flutes.