Recipes with Pepper

Erwtensoep (Pea Soup)

Flækærterne rinse in a colander under running water, and getting them in a pan with about 4 l. water (fækærterne don't have to stand in soft). Com grisetå and pork as well as some salt in, and let the Court simmer under low heat for 3 hours. Add the sliced lee

Djuvedj (Yugoslavian stowage)

For this meat would like to be right of Serbian bonderet fat, as it will make the taste more authentic. Cut the flesh into large squares, sprinkle with salt and pepper. Brown the chopped onion and garlic in lard, bacon fat or plain came the meat in, sprinkl

Côtelettes cordon bleu à la suisse (Swiss chops)

Koteletterne horizontal cut through to the bone, and place a meager slice of ham and a slice of gruyere cheese inside the koteletterne. Sticking something ham or cheese outside koteletten, cut it off. Sew the edge at koteletterne together with a darning and co

Chateaubriand, sauce béarnaise

Start with the sauce as it takes the longest time. Pour the Béarnaise essence and tarragon vinegar in a saucepan placed over a water bath, and then the egg yolks whipped in. continue to whip until the gravy has become smooth and creamy. The clarified but

Crammers-a-leekie (chicken and Leek Soup Scottish)

Cut the chicken into smaller pieces, and sprinkle it with salt. Place the chicken pieces in a large, greased baking pan, place the carved butter leeks around it and on top. Add byggrynene, who has been going to soak for a few hours, and the water. Put the lid

Canard à l'orange (duck with orange)

Start by preparing the Spanish sauce. Boil the wine and broth together, and boil it in half. Fry the onion, leek, parsley, celery and carrot in butter, Add flour and let it take color. Add the tomato pureen and the indkogte fluid, and let the sauce simmer for

Calamares en su tinta (Squid in its own ink)

Clean the Octopus by cutting the head and arms of fang. Turn inside out of the body, and remove the shield, hold the ink bags for themselves. Wash the body the outer and inner, sink also catch the arms under running water. Cut the body into rings or strips, an

Oksehak m. rice

Chop the onion, sauté Curry in oil/margarine and add the onion, sauté until they are clear, gulerødderene in, add the meat, fry it until it is gritty, add the rice they also just FRY until clear, then add the bouillon and simmer, covered, until the Court has a