Recipes from Wocobook

Elderflower Drink

Rinse the screens very thoroughly in several layers of water. Bring them to a large pot of electricity. like. Container with lid.

Rinse the lemons and cut them into slices. Put the lemon slices in the pan.

Mix the citric acid with the sugar and dissolve ...

Poached smiles

Brosme: Brosmefilet cut into 4 pieces. Poached in fish fund and white wine under low approx. 5 minutes, draw an additional 10 minutes in the cooking layer.

Salad: Olive oil, vinegar, salt, pepper and finely chopped garlic whipped together.
The salad is rin...

Devil Butter

Melt the butter and add the other ingredients. Let it shower up. Served for vegetables or cooked potatoes....

Limesauce for steamed fish

Bring the cremefraichen into a thick pot and warm it up.

Add the parsley and taste with lime juice, salt and pepper. Pour if necessary. Some of the wings from the fish in the sauce....

Butter from Montpellier

This tasty egg butter is served for hot vegetables. Run sardels, egg yolks, cucumbers, capers, garlic and spices through the food processor. Add the butter and stir again. Taste if With some lemon juice and salt. Add some oil to give the mixture the correct co...

Stirred butter with wild plants

Chop the wild plants well (in the spring you can use dandelions, fennel, poultry, roadside, gederams, quail cabbage and the like, or use herbs such as acid, chaff, etc.). Stir them in thin, lathered butter and style it cool. Serve on toast or on a slice of fri...

Gorgonzolasmør

Mash butter and gorgonzola together with a fork. Add port wine and pepper. Put the mass on a piece of oil and roll it to a sausage. Put in the refrigerator until serving....

Peanut butter

The peanuts are easily shaken on a pan with salt or they are shaken in the oven at 150 degrees for approx. 20 minutes.
They are driven through the meatbreaker a few times until they have a liquid consistency. Ground the peanut butter with syrup and stir well ...