Recipes with Tarteletter luxus

Tartelets with ham classico

Carrots cut into the tern and boil approx. 5 minutes in the water with a little salt. Butter is whipped white and flour is added. The butter bowl is piped into the water with the carrots. Add the ham and peas, season with salt and pepper. The tartlets

Tartlets with chickens and oyster hats in cream

Oysters are cooked on a hot pan in 1 teaspoon. oil. Hen chicken and cream boil for a couple of minutes, pour into blender with butter, truffle oil and the 4 egg yolks blend for approx. 1 minute. After the blend, pour the ingredients back into the pan and si

Tartlets with shrimps in asparagus

The cream is boiled with white wine and lemon juice, smoothed with maizena (which is stirred in cold water). Season with salt and pepper. Shrimp and asparagus nuts are turned into the sauce. Dild chop fine and turn in like the last one. The party tartlet

Tartelettes with ratatouille and pesto

All vegetables are cut into slices / strips, shaken individually in the olive oil. Mix the toasted vegetables, add spices, fill the tartlets. Pesto put on top and gratiners in the oven at 200 degrees C. alm. Oven for approx. 3 min. Pesto: Basil blends with

Tartelets with chickens in vegetables

Cooking chicken: Combine the chicken with boiling water with salt and soup, laurel leaves or vegetables according to taste. Boiled approx. 1 1 / 2-2 hours depending on age and size (the meat must be tender and loose on the legs). The chicken meat becomes ver

Chicken and asparagus in tarteletter

Inserts kyllingefiletterne into small cubes and brown them in the melted butter 3-4 minutes. Add a little salt and pepper and then asparagus moisture and water. Cook it all in 20 minutes. While the cooker is turned on the oven at 150 degrees C in warm air.

Tarteletter with hens in asparagus

Asparagus væden sieve into a bowl. Sauce: melt the butter and add the flour while stirring. Pour in milk gradually, stirring constantly and then asparagus water. The sauce is cooked through. The meat and add the asparagus season with salt and peper. T

Peas and carrots in tarteletter (Vol-au-vent fillings)

Wash and peel the carrots, and cut them into cubes Getting the water into the Pan and bring to the boil. Add the carrot dice and let them cook for 15 min. There must be a lid on the pot. Turn down on little sleep. Com pea and salt into the Pan, Cook a fe