Mains recipes

Meatballs in casserole dish

Stir Meatball forcemeat, fry the meatballs and got them in an ovenproof dish. Championger, peppers and onions cut into slices and FRY in the remaining fetstof on the forehead, came the crushed clove of garlic by together with a little soy sauce (e. v. t light

Mashed potatoes au gratin

The potatoes cut into slices and cooked, then moses. Add cream, butter, eggs, Sage, salt and pepper, fresh chives and possibly. nutmeg. place in a heat-proof platter or bowl with butter BLOBs upstairs. Bake in the middle of the oven for about 20 minut

BABi Ketjap (Pig in sweet soy sauce)

Cut the meat into cubes, sprinkle with salt and roast browned in oil. Shock onion, garlic and ginger in a mortar, to a smooth paste. Fry the pasta along with the meat. Ketjap manis, add brown sugar and rice vinegar. The meat is cooked tender, which can add a l

Deer osso Buco

Osso Bucoerne seasoned with salt and pepper and turned into flour. heat the oil in a thick-bottomed saucepan and Brown the meat on both sides. Take the meat up. Add the finely chopped vegetables and saute lightly. Add the red wine and cook in half, then add t

Chops in dish 17

Cruiser koteletterne with salt, pepper, paprika and carry. Saute the onions in a pan and got cream fraice by. Add cream, broth and tomato paste and let it come to a boil. Season to taste with the mentioned krydderiger Put koteletterne in a dish and pour

Nille ´ s corned beef hash with pasta

Cook pasta as directed on package. Brown the meat in a pot, and put onion in. Add all the other ingredients while stirring. Let it all simmer at medium heat in my 15-20 with lid tilted. Season with krydderiger. Serve with pasta/rice and with garlic baguett

Pasta with bacon, ham and tomato

Fry the bacon in a saucepan until it is Brown, take it out of the Pan, fry onions until clear, then add the tomato, blejsellerri and grated carrots and cook for approximately 8-10 my. Season with herbs and spices. Add the ham and cook up. Cook the pasta to

Breaded svinekotteletter

Koteletterne salted and seasoned, reversed in flour, egg and bread crumbs. The flesh can be cured and seasoned for up to 24 hours before finally Breading. After Breading added koteletterne on the clear plates with tanning oils. Koteletterne swabbed on the su