Recipes from Wocobook

Fresh tuna with tomatoes

The lid is peeled and cut into slices.

The tuns are rinsed and tipped dry. Salt and pepper are placed in a deep plate together with the wheat flour and the tuna steaks are turned into the flour.

The tuna steaks are put on a frying pan without grease and ...

Lemon-marinated tuna fillet with creamy onion peaks

Cut the bulbs in a slant of 2-3 cm. Blanched so there is a bit of bite in (crisp) cooled. Lemon oil, the juice from a lemon is whipped together with the oil, salt / pepper until it is collected.

Appetizer: Bowl 2 slices of tuna on each dish, brush the lemon...

Tunbrød

Stir cheese, egg yolk, onions, oregano, salt and pepper together. Whip the whites stiff and turn them into the cheese mix.

Stir the French bread into 4 slices and grate them on both sides.

Let the tuna dripping and spread it on the bread slices. Cover th...

Tuna Mousse I

Pour the oil / water from the tuna. Mash the tuna in a bowl with an electric whip or fork. Add butter, cream fraiche, lemon juice and spices. Stir it all together and taste it.

Fill the mousse into a pie shape or a bowl. Place it covered in a refrigerator f...

Urtufuftende kalvegryde

Cut the legs from the veal and cut the meat into 2x2 cm pieces. Arrow slipped and cut it in both. Cook the bouillon with onion and put the meat and leg in. Let it boil under low heat until the meat is tender, approx. 40 minutes. Take your legs up.

Clean the...

Moroccan caliberryde

Cut the scallops and apricots into strips and soak them for 1 hour in cold water.

Cut the meat into cubes and brown them in a pan in the oil. Chop the boot and wrap it up. Add dripped dried fruit, spices, salt and water.

Let the dish simmer approx. 1 hou...

Kalvrydede with fennel

Cut the meat into cubes of 3 cm. Arrow and chop onion and garlic. Cut the celery into small cubes. Cut the root piece of the fennel and cut it into strips. Rinse and peel the tomatoes and cut them in both.

Heat half of the oil in a saucepan. Put the cuts in...

Kalvebov in Sennepssky

Rub the meat with salt and pepper and brown it in a pan in the butter. Add thyme and estragon. Stir broth and mustard together and pour it on. Boil the meat with low heat for a little 1½ to 2 hours until it is tender, try with a pinch.

Take the meat and kee...