Recipes with Salt

Culotte with spicy sauce

Rub the culottes with salt, pepper and thyme. First brown it in the oven at 250ºC in one block. Dip the heat to 160ºC and complete it, approx. 50 min. yet. Let it rest for 10 minutes after it has been taken out of the oven. . Sauce: Lightly chopped onions and

Farsed veal

Get the butcher to take the leg out of the breastpiece. Cut a deep pocket into the meat with a long tip knife. Make sure the pocket is wide enough to fill in. Stir the chopped meat with chopped parsley, egg, cream and rasp and mix all the mushrooms in. Put on

Best sausage horn

The yeast dissolves in the lukewarm water and it is stirred around, then add the rest of the ingredients and 2/3 of the flour or that is suitable for the dough and the dough may "stick" a little to the hands. The dough is kneaded and allowed to rise for 20-30

Sausage with pepper

Cut the sausages in ½ cm and brown them in the oil in a large pot Cut the peppers into coarse tern and chop the onions nicely Mix the vegetables with the sausages and stir for about 5 minutes until they have taken a little color Add the chopped tomatoes and

Rødtunge in dish

Rub the cleaned fish with salt and pepper and sprinkle them with lemon juice. Cut the cleaned vegetables well and put them in an ovenproof dish. Pour the vegetable broth, then the vegetables are covered. Place the alloy oil and put the dish in the oven at 225

Turkey with spinach

Cut the turkey seed into narrow strips. Nip the spinach free from coarse stalks and rinse it in several layers of cold water. Melt half of the butter in a saucepan. Sprinkle the spinach and steam it for a few minutes. Bring the cream in and cook together quite

Fish potatoes with potatoes & amp; remoulade sauce

Fishfare: The fathers are mixed with chives, shaped and roasted almost finished on the forehead. Put them in the oven at 100 degrees with staniol until they are served. The potatoes are boiled. Remouladesauce: The butter is melted and the flour is stirre

White-water steamed salmon and green

Cut the carrots fine in the tern Cut the spring leaves in slices, the same applies to the garlic. The four salmon are rinsed and checked to ensure that there is no dirt if they are scrapped with a knife and rinsed again. They are put in an ovenproof dish.