Recipes with Lemon

Traditional Christmas lunch calculation per person

It is almost impossible to make firm guidelines for how much to use per person for a traditional Christmas lunch, but we would like to make a bid. You must take account of your guests ' tastes and appetite, and if you want to make plenty so choose to make e

Duck breast with peaches

RIDs in the fat on the duck breast and fry it on a dry pan. Fat since fried first. -Wash the potatoes and cut them in both. The boats will be placed in a baking dish. Now add oil, salt and pepper. Put the potatoes in a preheated oven at 200 ° c for 25 min.

Pomegranate sorbet

Boil water and sugar to a layer approx. 15 minutes. The roof sheeting from the heat and let it get cold. Cut the 4 pomegranates down the middle and squeeze the juice of a lemon presses on them. SI kernels from. Mix Apple juice and lemon juice into the cold syr

Pangasius

Fold the thin end under. Rub the fish with salt and baste them with lemon juice, put them in a baking dish. Stir the butter soft with chopped parsley, tarragon, Curry and mustard, favor butter over fish. Cover the dish with foil and set it in the oven at

Cod Japaneese

The 2 kinds of rice mix and toasting lightly in olive oil water hædes on in address 1-3. Salt accepted by and it brought to the boil. Cook about 25 minutes, lids for all water is steamed away. While all vegetables are cleaned and cut. The mushrooms can also be

Tunmousse V

Isinglass in cold water is added. Tuna, onion and cremfress blended into a fine paste. Season with lemon (hold down a little again with lemon), salt and pepper Husbladssen is taken out of the water and prepared, melted at low heat add lemon juice. Stir the

Seville Oranges Jam II

Blame the fruits thoroughly (especially if they are sprayed) and cut them into very thin slices. Put the fruit slices in a pan, pour the water over the fruit and cook on a low heat approximately 20-30 minutes. Add the sugar and citric acid and let it boil up a

Zalm met hollandse saus (salmon with hollandaise sauce)

First prepare the fish Fund by letting fish heads and legs Cook gently in wine together with herbs and spices. When it has boiled ½ hour, sies Fund from, is there more than that will be used to just barely cover the salmon slices cooked into the Fund. Sprin