Gaspazio, tarragon steaks or Roasts the Julius with potato wedges

Ingredients for Gaspazio, tarragon steaks or Roasts the Julius with potato wedges

Instructions for Gaspazio, tarragon steaks or Roasts the Julius with potato wedges

To prepare the Gaspazio, tarragon steaks or Roasts the Julius with potato wedges recipe, please follow these instructions:

Ravigoti-250 g butter: easy red dot, 1 red onion cut into very fine slices, 1 ½ tablespoons. ravigoti-sauce, salt and pepper stirred together, packed into the film and put it in the freezer.

Potato wedges: 12 alm. potatoes, peeled and cut into both, 2 large bøftomater cut into small pieces, 1 red onion, 1 bdt. parsley, salt and pepper are added in a heat-proof dish with a little butter on the bottom and put in the oven for an hour at 200 degrees.

Estragon: 500 g beef steaks with low body fat percentage, 2 1/2 tbsp. topping, freshly chopped tarragon, 3 cloves of garlic, 1 ½ cups sour cream 9%, salt and peppers stirred together and must stand and assemble the taste.

Asukimix: Sprouts by asukibønner, green peas, chickpeas. Can be fried or mixed into hot dishes. Can also be served cold. Sprouts are very healthy, has many vitamins and are a good alternative to the green salad.

Gaspazio: 1 large cucumber, 1 ½ bøftomat or 4 small tomatoes, 1 green pepper, 1 ½ garlic clove, half of a small can of tomato puree (or 2 tablespoons tomato puree) and salt in food processor.

Homemade bread croutons: 4 sliced like bread into thin slices fried in the Pan in low-fat butter, chilled and cut into cubes.