Recipes with Freshly ground pepper

Tacos with chicken

Cut the coarse tendons and membranes of the chicken fillets. Let half of the butter to be browned in a pan. Brown the fillets 1/2 min. on each side. Fry them finished on a low heat for 12 minutes-turn the meat occasionally. Sprinkle with salt and pepper, remov

Caesar salad

Bread croutons: cut the crust from the bread slices and cut them into 11/2 cm cubes. Heat a frying pan up and grate the bread browned while gradually adding 1-11/2 tablespoons olive oil. Finally add 1 clove pressed garlic. Let croutonerne cool on a few layers

Roquefort cream

Cut the cheese into small pieces and it came in a bowl together with flødeosten. Stir it together, most easily with a hand whips. Stir the cream in a little at a time, and stir for consistency is uniform. Chop vælnødderne fine. Rinse the spring lies, cut th

Filled rissoles

Forcemeat is stirred together and shaped into 8 flat rissoles, of whom 4 must be slightly larger than the other. 1 slice of cheese and ham placed on each of the 4 small rissoles, and the other is added on top. Krebinetterne chopped/pressed well along the

Roast oksestriploin

Let the butter is golden in a frying pan. Brown the fillet of beef 2 min. on each side (4 min. in total). Pour water and spices in. Roast the fillet on a low heat and under the lid ca. 15 min. on each side (30 total). Screw if necessary. up the heat for a mome

Pheasant with celery gratin

Rinse, clean and dry fasanerne well. Share them in the quarters. Let the butter is golden in a frying pan. Brown first breast pieces and pull them up. Brown lårstykkerne and add the Apple, carrot, juniper berries, salt and peppercorns. Put breast strips at the

Pita bread with a filling II

Dressing: mix the sour cream with chives and pepper. Taste the dressing with tomato ketchup, chili sauce and spices. Let the dressing stand and pull cold for approx. 1 hour. Pitafyld: mix pitafyldet together. Hot pitabrødene as indicated on the packaging an

Goose Pate

Remove membranes and irregularities from Goose entrails. Arrow the onion and cut it into smaller pieces. Run the liver, heart, gizzard, flare fat, French bread and onions 3-4 times through the mincer machine. Whip eggs together with cream. Pipe cognacen in and