Recipes with Pepper

Gissau 02

Chop the cabbage into strips. Peel the carrots and cut them into small pieces. Brown the beef in the margarine and add salt and pepper. When the beef is brown add cauliflower and carrots. (Pour some water into it so it does not burn at the bottom) Let it si

Environment free dishes

The rasp is poured into a bowl with salt and pepper. The water poured over and was poured into the rasp. Meat and egg are added and everything is well piped. Then add parsley, chives, dill and beetroot. The fathers are stirred together and rest for 1 hou

Long-term lamb cherry

Cut into the meat until you meet the leg. Feel the leg with the knife, to both sides, so you get a pocket between the leg and the meat. Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers. Crush half of the s

Reelsalat 05

The prawns dissipate and the prawns and asparagus drain thoroughly. The lid is teared and sifted, and excess juice from the loot is squeezed out. The 2 bundles of dill are chopped fine, save a little dildo for decoration. Creme fraiche and mayonnaise

Lamb with parma ham or bacon

Cut into the meat until you meet the leg. Follow the leg with the knife to both sides, so you get a pocket between the leg and the meat. Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers. Crush half of the

Fried lamb with pancetta / bacon salvie and rosm

Cut into the meat until you meet the leg. Follow the leg with the knife to both sides, so you get a pocket between the leg and the meat. Punch holes in the skin 6-8 times evenly distributed over the club. Open the cut a little with your fingers. Crush half

Okra-gemyse

Wash the okraces, cut the sticks and put the okraces in boiling water with added salt and vinegar. Cook the okra for approx. 15 minutes. Flake the tomatoes and remove the chops. Cut the tomato meat into cubes. Heat the oil. Bring okra, tomatoes, chopped

Porresuppe III

The cuts are cut into slices, potatoes and onion cut into cubes. Boil the vegetables in broth in a large pot until they are very tender - approx. 25 min. Blend it all to a creamy consistency. Heat up again and add the piquant cheese to the flakes. Stir until