Recipes with Whole white pepper

Fiskefumé

The herbs are cleansed, divided well and put together in a saucepan with fish meat and leg, pouring water, wine and wine grains and boil it all. Foam carefully and boil for low heat for 30 minutes. Fumé is sifted for all impurities and boiled down until there

Scallops with curry potatoes

Rolling herring: Load the rinned silt fillets with the meat side upwards - sprinkle with salt and add 1 dill to each fillet. The fillets are rolled together from head to tail, tightly put together in a refractory dish or pan with the joint down. The ingredient

Homemade fish fund

Put the fish in cold water, boil slowly, foam well, add whisk and spice, boil 20 min., Pull 20 min., Sift through cloth and boil down to 1 liter.

Stir with deer

The meat is cut into suitable tern. The butter is melted in a thickened pot. The meat comes in and is good. Meanwhile the tea bag is taken, which contains juniper berries, star anise and whole white pepper. The onions are peeled and chopped roughly, come down

Red-fried Piedmontese calf fillet

The oil is heated in a sauce pan. Scallops, bacon, mushrooms and oyster hats are sautéed here. When they have a light brown color, they are poured into a bowl. The pan is recharged oil and heated. The meat is seasoned with salt and pepper and is well-dressed o

Whole calf tenderloin puffed with duck breast

Calves: The legs are well brown and covered with cold water in a large pot. The saucepan is slowly boiled and foamed along the way. The cleansed herbs are added and the calf fungus is skimmed too fat during boiling. Cooking time: 10 hours at low heat. The fun

Homemade Spice Oil

Pour the oil into a small saucepan with all the spices and put it on the stove on the very best of the saucepan. Leave it alone for a good half hour. Stir around again and again. Set the oil aside and allow it to cool under the lid. When the oil is reached at

Lobster sauce (Brown)

Lobster shells Brown lightly in the alm oven and pour in a pan. Cold water is added and cooked up. All the herbs are washed, cleaned and cut into coarse pieces and place in a roasting pan. Tomato purée and red wine is added and baked in the oven, under a fe