Recipes from Wocobook

Lamb with rhubarb compote

Spice your back with salt, garlic and fresh rosemary and place in a preheated oven approx. 15 - 20 min. At 220 degrees. Server with fresh vegetables, lamb shark and new potatoes.

Rhubarb compote:
Water, sugar and vanilla are boiled up and poured over the r...

Full-bodied lamb fabric

The fat layer is cut through the middle, above the spine and the fat is loosened from the meat, but not completely cut. The fillets are cleansed for tendons and obstructions. Get the butcher to do it.

Rub the meat with the spices and put your back in an ove...

White chocolate mousse

It is important to use real white chocolate in plates or as a bride. The small coating pastilles contain too much fat to keep the cream together. Melt the chocolate completely over the water bath for low heat. Set aside. Whip the eggs over the water bath until...

Potato cakes I

The crushed potatoes are mixed (after the water is poured) with all the other ingredients to make it a potato mushroom.

Oil (preferably olive oil) is heated in a frying pan and the biscuits are formed in the palm of the hand - or directly on the frying pan ...

Chocolate Drink

Chop the chocolate well and style it aside.

Warm milk, cane sugar, vanilla and whipped cream into a small saucepan. Take it from the heat and let it pull a little. Take the vanilla bar and scrape the grains into the milk. Add the chocolate and whisk strongl...

Veneste steak with mushroom sauce and broccoli bouquets

Peel the bacon slices in a little fat, remove from the forehead and put on greasy paper.

The finely chopped onion is wrapped in bacon grease.

When the bulbs are ready add about 100 g of very finely chopped mushrooms, which are shaken to the wet when they...

Gooseberry compote

Nip the stews and put them with sugar and spices in a saucepan, pour water and let it all cool for a couple of hours. Slowly heat the batters and let them cook for 4-5 minutes, depending on how mature the berries are. The carriers must be soft but do not boil....

Seasoned jewel

Rosmarine, coriander and pepper are mixed and crushed in a mortar.

The meat is rubbed well with the spices and salt and browned on all sides in a pot in the margarine. Water is poured and the meat is small for three to one hour, until the steps are tender. ...