Recipes with Prunes

Apples baked with scallops

Wash the apples and brush the porch. Peel the apples with a meatpin or fork to prevent blasting during baking. Chop the cheeses roughly and mix them with chopped walnuts if necessary. Slightly finely chopped pickled ginger, honey and cinnamon. Spread the filli

Cake with lemon and vanilla

Grate the lemon shake fine. Fold the vanilla and scrape the marrow out, save a broken bar. Mix butter, sugar, lemon peel and vanilla in a bowl and whip it lightly and airily. Whip the eggs in one at a time. Sift the dry ingredients together. Chop the cheeses r

Chicken breast with prunes and pears

Cut a pocket in each chicken breast and fill them with a pair of scallops and a small twig of rosemary. Close with a pinch and spice with salt and pepper. Clean the pears and cut them well. Brown the chicken breasts in a saucepan of butter and add the pears. L

Salmon with pickles and apples

Saute finely chopped celery in a pan of butter and add apple boats, prunes and thyme. Simmer for 5 minutes and simmer with lemon juice, salt and pepper. Take a little over half of the sauce mixture onto a dish and cook the rest with broth or apple cheese. Blen

Stuffed cheeses baked with bacon

Cut a pocket in each bag and put a little filling. Put half a slice of bacon on each cheek and staple with a toothpick. Place them on a baking sheet with baking paper and leave them 8-10 minutes at 225 degrees C. tips: Server as a snack.

Sweets in spicy red wine

Mix red wine, water, sugar, spices and orange slices (throw the end pieces) into a saucepan. Boil without lid for 10 minutes so that the boil boils a little. Add 40 dried sauces (with or without stone) and cook for 10-15 minutes with the lid on the clamp. Let

Indulgence in Bornholm

The comming rings are divided into small pieces. The milk is heated and all ingredients are added. Finally pour milk with contents over and stir slightly. The filling is put in another. serving: After the second is finished, fill it out and serve as an acc

Stuffed sirloin 03

The black bread is hollow with the shaft of a stew that is stabbed into the wide end of the tenderloin and drilled to the tip of it. Apples and scallops are filled in the tenderloin. The dark brown brune in the fat. The water is added together with water. Mois