Recipes with Salt

Beef tenderloin Provencale

The potatoes are peeled and cut into thin slices. The potato slices are baked in oil, sprinkle with salt, pepper and finely chopped garlic. Broth is poured and the potatoes are spread over the lid. The meat is brushed with oil and brown on all sides in a fr

Beef tenderloin with pasta and olive sauce

Sauter slipped into a pan and add tomatoes, garlic and simmer for 5 minutes. Chop the chopped olive oil and vinegar and cook to boil for 10 minutes with low heat. Cut the beef tenderloin into thin slices ½ cm. Brunes quickly in olive oil just before serving

Baked beef tenderloin

Remove the butterfly plates from the freezer and widen them to lighten up slightly. Cut the fat from the tenderloin and brown it in a little butter. Filling: Clean the mushrooms and chop them roughly, shake them on a dry pan until they have a little col

Lamb with Gemüse

A lamb shreds with salt, coated with small pieces of butter, browned in the oven. Drip with broth and fry approx. 1 hour. Appointed on the shelf, garnished with artichoke bundles, alternately filled with asparagus, peas and glazed carrots. In the spaces are

Gratinated steaks

The steaks are knocked by hand. The steaks rose for a short while on both sides on a very hot forehead - without fat - for a short while. Could possibly. Rose further approx. 1 min. On each side in fat. Place the steaks in an ovenproof dish. Sprinkle wit

Hares in orange sauce with honey-colored apples / red onions

Cut the legs from the hair that is split, cut the breastbone as close as possible to the back, split the back into 4 equal pieces. Bring all brune in olive oil, season with salt and pepper, add water to cover and laurel leaves. Boil to the back is tender, appr

Fried lamb

The lamb is rubbed with salt, pepper, fresh garlic and oregano. The oven is heated to 210 degrees. The lamb backed for 35-40 minutes The luggage backpack is wrapped in foil and covered with a clean towel. Here drag the steps for 35 minutes. The steps

Sprinkled Lamb with mashed spinach.

Boil salt, sugar, water, bay leaves, peppercorns and thyme for 5 minutes. To a brine. Cool the layers. Place the lamb back for 48 hours. The blasted lambs are boned so that the fillets hang together on the back skin. Spinach is rinsed / cleaned, ribbed f