Recipes from Wocobook

Swedish lamb freezer

Get the butcher to split the meat into quite large pieces.

Leave the butter golden on a large frying pan and lightly brown the meat on all sides.

Rinse and scrape carrot. Pull the puppy and cut it into pieces.

Bring the lamb to a pan. Cook the pan, th...

Lamme-pilaff from Croatia

Let the swabs soak in water overnight.

Cut the lamb in large cubes. Onion and garlic sliced ​​and chopped well.

Heat the oil in a frying pan and brown the meat well. Bowl on onion and garlic and let it be light golden. Pour tomato juice, sprinkle with sa...

Lammegryde chasseur

Get the butcher to chop the meat into suitable pieces.

Mix the flour with peppers, salt and pepper and turn the pieces of meat into it. Pil onion and garlic and chop both roughly.

Heat oil and butter in a saucepan and brown the meat with onions and garli...

Moroccan lamb

Cut the meat into quite large cubes, put them in a pan that can withstand being placed in the oven. Add the spices and stir the water and half of the honey. Let it all boil and then simmer for low heat and half-sealed lid for 35 minutes.

Arrow the bulbs. Re...

Liquor Potato salad

Pil the potatoes and cut them into slices. Chop onions and peppers. Mix the vegetables in a bowl. Whip the marinade together and pour them over. The potato salad should preferably take ½-1 hour before serving....

Italian lamb potatoes

Cut the lamb in small cubes.

Mix the marinade of red wine, vinegar and water. Make celery angel and carrot stand and cut both of them very small. The rosemary needles are crushed, the sage and basil leaves are rinsed and chopped well. All the finely chopped...

Skinkewienere

Turn the schnitzler flour into flour mixed with salt and pepper. Heat oil and butter on a pan and raise the schnitzler 2-3 min. on every side. Decorate with lemon slices and serve white wine apricot salad....

Carrypanese Schnitzler

Mix the rasp, carry and salt on a plate. Whip the egg together on another plate. Dup schnitzlerne dry with kitchen roll. First turn the schnitzler into the egg and then into the rasp. Brown the Schnitzler in butter and oil on both sides. Then step for even war...