Recipes from Wocobook

Pork chop with red cabbage and rucola salad

Rip the sword all the way down to the meat with ½ cm of space - but avoid scratching in the meat itself. If the butcher has scratched the meat, it must be passed. Sometimes scratching is not deep enough - especially not in the pages. Be careful to get salt dow...

Indigenous figs with walnut noodles

The walnuts are shaken on a dry pan, cooled and chopped well.
Eggs egg yolks and sugar whipped white. Whipped cream and cocoa are easily whipped and turned into the egg mixture together with the walnuts. The ice is poured into a mold and placed in the freezer...

Raw pizza

Pizzabond: Blend about equal parts of linseed and sunflower seeds until they are powdered - possibly. With garlic and fresh chilli. 1 cup of each kind can give 2 bottles. Pour the seeds into a bowl and add spices to taste - salt, thyme, oregano, turmeric ... A...

Devil sauce

Whip the sauce together.

tips:
Calculated for Gravlak's...

Lamb sticks from Portugal

Mix wine, squeeze garlic, salt, pepper and thyme well together.

Cut all the excess fat of the lamb and put it in a thin dish. Pour marinade over and leave it cold until next day. Turn the meat sometimes along the way.

Take the meat a few hours before coo...

Lamb in the bear with spinach

Put finely chopped onions and garlic in butter. Strips of lamb butterfly are reversed with the carry and added. Let it rise approx. 5 min., And then add water and the thinned spinach, slightly cut. Let the simmer simmer by low heat, until the meat and spinach ...

Lamb fried with herbs spice tian Provencale and Timiansky

Lamb
The lamb is cut into 4 pieces and browned on the forehead, seasoned with salt and pepper.

panade
Rasp, parsley, a little thyme, Parmesan and 1 dl. Olive oil is run on the "quick tack" or chopped fine by hand. Squeeze the lamb pieces and raise them fo...

Fried lamb with baked herbs and olive-lamb skies

Lammesky
Put the chop and bones in a pan with a little onion, garlic, thyme and celery. Add some red wine and let it boil. Bring water or calf on until it covers. Boil, foam and simmer for a couple of hours. Purge the fund and cook it to the appropriate taste...