Recipes with Butter

French chocolate pie 02

Dough: Pick butter, sugar and egg yolk into the flour. The dough is kneaded together and added cold ½-1 hour. A greased springform covered with the rolled dough. Press the dough firmly up the sides. Prick it with a fork and bake it at 225 degrees for 12

Rhubarb tart with whipped cream

Findel butter in the flour and add the sugar. Came the egg in and collect the dough. Line a greased pie dish, 22 cm in diameter with the dough. Fill: Stir all the ingredients together and add to the pie. Behind the tart in the middle of the oven at 175 degr

Horn with rhubarb stuffing

Puff pastry: Findel fat in the flour and add the buttermilk. Knead the dough together. Let it rest for at least half an hour before it is rolled out. Cut the dough into 8 triangles. Mix the rhubarb with sugar and potato flour. Advantage slightly on each tri

Salmon with potato puree

Put salmon fillets on baking paper in a small baking pan. Season with salt and pepper. Mix the lemon rind, chopped parsley and crushed or finely chopped garlic. Advantage mixture over the salmon pieces. Drizzle with olive oil. Put wax paper over fish Style

Breaded neck chops

Mix the breadcrumbs, water, salt and pepper in a bowl. Turn the koteletterne in the beaten egg and then in bread crumbs mixture. Rose koteletterne on a low heat 4-5 minutes on each side. Serve, if desired. with ovnkartofler and spicy cauliflower

Basil marinated pork chops

Bank koteletterne easy out. Chop the Basil and thyme very finely and whisk the herbs together with oil and vinedddike. Pour marinade over koteletterne. Turn the meat occasionally and leave it cold and covered in 3-4 hours. Brown butter in the Pan and fry th

Neck Chops with thyme

Hot pan and Brown the butter. Rub koteletterne in with salt and pepper. Fry them about 4 minutes on each side. Put the clip thyme on koteletterne and turn them in the butter. Rose koteletterne on to the finish. Cut the Apple in both and fry them. Boil the pan

Neck Chops with ginger and sauce

Rub well into koteletterne with salt and ginger. Brown the butter and put koteletterne on. Brown them nicely on each side and let them cook for about 10 minutes on a low heat with the lid. Low sauce dishes the recipe on the bag. Serve with rice and peas.