Recipes from Wocobook

Mustard Butter

Melt the butter, but without altering it will get too hot. Stir the egg yolk with the mustard and whip it into the butter. The butter stiffens easily and must not get too much heat....

Whipped tomato butter

Stir the soft butter together with the ketchup, so it will have a creamy consistency. Then add the tomato (cut into fine tern) and pepper....

Caper sauce

Melt the margarine, put the flour in, stir around, add the liquid gradually. Boil the sauce, add spices and capers....

Chopsticks with marinated garlic and feta

Squeeze the garlic with a garlic press into the meat. Use the same garlic presses to push the feta cheese into the meat too. Enjoy it all together. Shape the steaks flat and round (like regular pickles) put them on the forehead until it is finished.

tips:
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Danish fish nuts

Sprinkle the fish nuts with boiled water to a thick porridge. Add vinegar, sugar and then whipped cream until the mustard is a fountain. The mustard pulls for 1 hour, add if necessary. More cream.

The mustard can last 2-3 weeks in the refrigerator....

Lemon Butter

Melt the butter and mix it with lemon juice and a little foliage cirtron shell....

Tomato paprika dressing

It's all stirred together....

Mustard Dressing

It's all stirred together....