Recipes with Bay leaves

Crispy gherkins

Peel asierne, crack them lengthwise and scrape the seeds out with a spoon. Put them with the curved side facing you, layered with salt. Set them cold 12 hours. Roof asierne up and carefully dry them completely dry with a clean Tea towel. Put them in a clean ja

Roast pork 02

Equipment is used for this purpose, comb or shoulders with severe. The meat is done, and the rind scraped and scratched. Bay leaves and peppercorns tied up into ridserne, and the rind is rubbed with salt, before the roast placed on the grate over the saucepan.

Fried herrings in vinegar brine

Wash the herring fillets well and let them drain. The herrings are changed in rye flour fried in butter in a frying pan, season with salt and pepper. When they are cooled in the marinade. Lagen cooked and cooled, pour over the warm. The onion cut into ri

Fried mustard herrings in vinegar brine

Wash the herring fillets well and let them drain. Fold sildefiletterne out with skin side down, butter with dijon mustard and sprinkle with green dill tips, or dried dill. Fold together and turn them into fillets rye flour. FRY in butter in a large frying p

Chicken in Curry with tomato

came oil and butter together in a saucepan, Brown the chicken pieces and take it out of the pan for later use. Fry the onions until they are clear and add karryen, tomatoes, spices, and bouillionen and cream fraichen. Put the chicken pieces back in the Pan and

Curry soup with rice and tomato

Poularen boiled in water with a little salt and be taken up when the meat is tender Fund have to thin water down to there is a litre and add a bouillionterning. In a pan sauté the following groftskåret herbs onion Apple carrot celery Peppercorn thyme and Bay l

Sauerfleisch

Boil battle it out until tender with Onion, Pepper, cloves and Salt. Take slice into slices and put them in a glass bowl. The vinegar in the water and season, like a little sour, since battle it sucks much of the vinegar. Isinglass in cold water, take

Rib Roast with red cabbage-like dish

Go the rind of, it should be scratched right down to the flesh, especially out at the edges, avoid scratching in the flesh. Rub the meat with salt. Be careful to get salt down between all swords. Jack Laurel leaves down between swords. Put the roast in a ro