Recipes with Bay leaves

Long-term lamb cherry

Cut into the meat until you meet the leg. Feel the leg with the knife, to both sides, so you get a pocket between the leg and the meat. Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers. Crush half of the s

Skipperlabskovs with pickled beets

lobscouse: Cut the beef (beef, beef, etc.) into the tern of approx. 1 ½ cm. Bring the meat in a pot of plenty of boiling water for approx. 2 min. Or until the water boils again. Take the flesh up and rinse it - this is to remove impurities. Place the meat in

Skipperlabskovs 02

lobscouse Procedure Cut the peeled potatoes in the tern. Peel the onions and cut them in the rings. Add half of the potatoes layered with onion and meat in a large pot together with broth, bay leaves, peppercorns, salt and parsley sticks. Leave the dis

Pork Steg (Long-term) 6 Hours)

Turn on the oven at 100 degrees C. alm. oven. Put the pork tenderloin in a pan. Rub well with coarse salt. Put laurel leaves for approx. Every 3rd groove on the sword, and a pair of juniper berries in each side of approx. Every 2nd groove so it is displaced

Forloren hare with juniper berries

Spice the meat together with spices, the finely chopped onion and the lightly junk juniper and taste with salty pepper. Lay the dad in a small pan and shape it as a "harerygue". Lay the spoon slices over with the bay leaves. Burn it in the oven at 210 degree

Helleflynder i kaperssauce

Put the halibut in an ovenproof dish and add vinegar, water, onion slices and bay leaf. Season with salt and pepper. Cover the dish with aloe oil and place it in the oven at 225 degrees Celsius. oven. For approx. 30 minutes. The fish is lifted up. Caper

Whitewashed blue mussels with saffron sauce

Prepare the mussels by washing them and remove if necessary. Beard (some gripping-dimmers, on the flat side of the mussel.). REMEMBER !!! Make sure the mussels are alive: If they are open before steaming, then knock them to the table, if they do not close t

Theo`s stifado

Cut the meat into the tern and brown it with cloves and style that side. Sauter onions cut into large cubes until they are ready. Add the meat and red wine, add a little water if the dish gets too dry. Simmer for about 2½ hours until the sauce is boiled int