Recipes with Accessories

Hornfish marinated in garlic

The hornfish are made, legs and fish are removed and the fish are cut into suitable pieces. Squeeze the garlic cloves and stir them with the oil. Mariner the horizons here. Whisk the fish on a hot forehead, then sautéed (roasted) majors, fennel and peppers. Th

Indonesian toast fork

Cut the meat into very fine strips and briefly put it into the oil. Take it from the heat and chop, then sliced ​​onion, split garlic sauce, finely chopped and pepper fruit strips, and finely sliced ​​mushrooms. Bring the meat and pour Indonesian soy sauce on.

Risk Laughter

Stir the cream with egg, flour, milk and sugar as well as the lemon lemon peel. Pull small bumps in the fat on the forehead. Serve immediately with flour or syrup and jam.

Fried chicken with cucumber salad and mango

Sprinkle the chicken inside with salt and pepper and fill it with rinsed parsley. Bring it in the butter in a frying pan. Pour the broth and lay on it. Let the chicken simmer for approx. 1½ hours. After 1 hour pour the cream and soy in. Take the chicken and

Lammeragout with scallops

Cut the fat from the culots and raise them for a moment in a frying pan until some of the grease is melted. Pour the fried pieces of fat into them. Cut the rest of the meat into cubes and brown them in the melted grease. Add broth and season with salt and pepp

Meatballs in thaikarry with cashew nuts

Form the meat to small meatballs approx. 32 pieces, brown them thoroughly in a little oil on a pan and put them aside. Shake the curry paste in a little of the coconut milk until it starts to smell. Add meatballs, the rest of the coconut milk, gingerbread,

Oven sprouts with warm compote

Sprinkle with pepper and brown it thoroughly on all sides of butter in a frying pan. Sprinkle with a little salt and add coarse onion and bay leaves. Then sprinkle with water or broth and let the ladders simmer under the lid for approx. 2 hours, the bow must r

Juicy lamb chop in frying pan

Rub the club with crushed garlic, lemon peel and parsley. Sprinkle with salt, pepper and mint or rosemary and place the meat in a medium-sized frying pan that closes with the supplied clips. Make a pair of holes in the bag top, as described on the package.