Recipes from Wocobook

Lamb tenderloin with thyme and lemon

The lamb broths are rinsed and dried in a cloth. Peel the chopped garlic clove on the forehead of olive oil and pick it up. Put on a plate.

The brussels roast on the forehead for 2 - 3 minutes on each side. Take up and place between two plates to keep warm....

Filled lamb dumplings with pasta and Enoki mushrooms

Pepper the fruit in a vinegar and cool.

The tomatoes are blanched, the skin and the kernels are removed and chopped into small pieces with half of the peppers. Marinated in a little oil-vinegar dressing.

Cut the meat, cut it lengthwise and beat it lightl...

Gratinated lobster and scallops

The lobsters are cooked according to the cooking method. The meat is peeled out of the claws and tails and cut into coarse tern.

The scallops are steamed in water and white wine with a little salt and cut into coarse tern.

The stick is broken by the arti...

Garlic Potatoes

Turn on the oven at 220 °.

Blancher potato boats 2 min. In boiling water, possibly several times. Let them drip a little and spread them in a pan. Bring garlic into a steel cup (dl-measure) and pour the oil over. Gently heat it up on a warm cooktop approx. ...

Grilled American spareribs

If there is a lot of grease on the food bags you can cut a bit of the fat off. Put the meat in boiling letsalted water and simmer for 30-45 minutes.

Whip the marinade together. Save approx. 1 DL. For brushing and serving.

Brush the pre-cooked ribs with b...

Baked lamb fillet with ratatouille, parmesan sauce, marsala-glazed mustard and Tagliatelle

Ratatouille: Stir the onions in the oil and add the other ingredients. Let it boil tenderly under low heat.

Marsala-glazed mustard onion: Boil the mustots in Marsala. Take the onions and add the honey to Marsala. Cook the Marsala down to the syrup's consist...

Krondyrkølle with blackberry sauce, oven baked spring onions and potato medal (Kronvildt)

Brown the ladder on a pan and put it in a refractory dish. Grease the steps with a mixture of oil, juniper and garlic. Put the club in a preheated 160 degrees C. alm. Oven and rose approx. 1 hour (core temperature 65 °). The fridge must be rested for approx. 2...

Fondue bourguignonne

Stir mayonnaise, tomato ketchup and milk or cream together. Taste the sauce with salt, pepper, English sauce and cognac.

Cut the meat big cubes of approx. 2 cm.

Heat the oil in a pan on the stove. Pour the oil into the fondue pot and put it on the rechau...