Recipes from Wocobook

Caramel Sauce

The sugar is melted over low heat. When it has become light brown, add boiling water and stir thoroughly. As soon as the caramel is even, remove it from the heat and allow to cool.

The cream is whipped and turned gently into the cold caramel.

The caramel...

Tartlets with fried brussels in peppers

The pears are cut into slices and put into water so that any soil residues can fall to the bottom. Sprinkle the broths and steam them on a layer of herbs (1 carrot - 1 small onion - 1/4 celeriac) for approx. 35 min. The pores are blanched and the water is filt...

Tartlets with beef heart in tomato

Oxen heart braised on a base of roughly cut herbs (of your choice) with 2 dl. water. The beef heart will braise, until the heart is tender. Then the cow heart is cut into the tern. Potatoes are peeled and cut into the tern and shaken in oil on the pan until th...

Tartlets with winter scallops

Knoldgaltetand is cleansed and sipped. Knoldgaltetand and oyster hats are shaken hard on the forehead in a little oil. Add cream and cook to a creamy consistency after which the truffle oil is added. Turn the fresh spinach in. The scallops are halved and roast...

Tartlets with summer scallops

Sugars are blanched in boiling water, sieved and cooled. Mussel broth is boiled with saffron, cooked with lettuce and pepper. Smoothed with maizena (which is stirred in cold water). Butter is whipped in to round the sauce. The scallops are steamed underneath t...

Tartelettes with calf milk

The liver is cut free of tendons. Blend with garlic, meriam, sage, flour, egg yolks and cream until it has a uniform consistency. Scallops are chopped well and turned into the mass together with Kapers. Fill the pulp into the tartlets and bake in preheated ove...

Tartlets with scallops in pea purée

Po'cher the scallops in the mussel bouillon for approx. 4 min.

The parsley garlic, anchovy fillet, meriam and thawed peas are poured into blends, together with butter and mussel brothel, from the scallops, all blended together. Season with salt and pepper. ...

Tartlets with pesto gartin scallops

Pesto: Basil blend with garlic, add pine nuts, parmesan cheese and olive oil to the mixture, season with salt and pepper.

Pepper the fruit in thin strips and sauté in little oil with low heat. When the pepper is tender, add cream, let the cream boil down un...