Recipes with Tomato concentrate

Cannelloni with beef and spinach

Heat the oven to 175 degrees C. Filling: Steps cleared in oil. Add the meat and raise until it has changed color. Turn the spinach in and warm it all through. Stir half of the parmesan cheese and egg yolk. Season with garlic, salt and pepper. Remove the he

Chicken soup

Boil the whole chicken without skin with salt and pepper for one hour. Take the chicken and when it is cooled, peel the meat off the hull. Then come the cut vegetables in the water the chicken has cooked in, plus the rest of the ingredients. Finally add the

Baked fish with tomato sauce and olives

Heat the oven to 180 degrees C Put fish pieces in a baking dish lined with baking paper. Brush them with oil and season with salt and pepper. Set the dish in the hot oven for 8-10 minutes depending on fish thickness strips. Sauce: fry the onion in the oil,

RaMaJa ala kani

Put water in a saucepan. wait till it boils, and then came the pasta in. Leave it for my 15-20. Slice the onion and fedhvidløg in coarse pieces. FRY it on highest burner in oil in a large saucepan. Glow while the vegetables in coarse pieces. Let them lie for

Rough meatloaf with stuffing

Stir all the ingredients for the stuffing together and place it in a large loaf of 2-3 layer 1-2 layer with broccoli and bell pepper between the layers. Benefit the oil on the surface, sprinkle with breadcrumbs and bake bread at 190 degrees C in dad's 45-60 mi

Pasta with meat sauce II

Brown the meat in a saucepan. It might be a good idea to Brown it a bit at a time. Add the tomato concentrate and ketchup, stir in it and make sure it becomes well blended. hug hvidløgsfedene in the sauce and season it with salt and pepper. Cook the pasta a

Carrot and tomato puree

Cut the peeled gylerødder into smaller pieces and braisér them in butter and Madeira, covered, until they are tender. May need to add a little more Madeira along the way, but it is certainly not something happens by. When the carrots are tender, they blended a

Forehead herring

Sildefiletterne reversed in rye flour salt and pepper-the FRY st and put on fat sucking paper-the sliced onions and peppers then Sauté in the Pan-vinegar water tomato concentrate and cream poured over-it boils well through and season with sugar and vinegar-the